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learn and grow, and in t urn, b ecome more
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were just afraid of making a mistake, or not
making the right choice."
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dence involved a increased pallet of contin-
the expectations o f guests f rom around the
world. " Weh ave implemented an a rray o f
trainings," he says. "On a daily basis we have
teach them what international guests expect
from us."
Mario notes that increased training p roved
to b e a valuable t ool, s eeing a marked d if-
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selves, which shone through to guests. "We
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dent and they're really getting it across."
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est level, the hotel is always looking for ways
to improve technologies used by guests dur-
ing their stay. From remotely controlling the