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Hotel doorman

The guest begins to make up his impression of the hotel from the doorstep. Therefore, it is very important that the first employee who meets customers is a highly qualified specialist and makes a favorable impression. As a rule, in small hotels, guests are met by the administrator. However, large hotels, in order to emphasize their high level, in addition to the post of administrator, introduce the post of doorman and do not mix these two professions. The administrator and the doorman have their own area of ​​responsibility and their own terms of reference.

Hotel doorman
A doorman is an employee of a hotel or restaurant whose main duty is to meet guests at the entrance. Another name for this profession is the gatekeeper or receptionist. There are several versions of the origin of the name “doorman”. Obviously, this word is akin to the nationality “Swiss”. According to one version, the gatekeepers were called porters by analogy with the Swiss Guard, which was on duty at the entrance to the Vatican. According to another version, many Swiss came to Tsarist Russia in search of a better life, and they often worked as gatekeepers and office workers in hotels.

The main duty of the doorman is meeting and seeing off guests, opening doors in front of them, giving information on various issues. Also, the doorman directs the cars so that they do not accumulate in front of the entrance and block the exit, call and seat guests in a taxi, help carry luggage or perform other functions as directed by the manager at the hotel. The doorman does not act as a security guard or bouncer, but still protects the hotel from unwanted guests.

Porters mainly stand at the door of expensive hotels and restaurants. However, their salaries are not high (starting at $ 250 in hotels of a low level), so it is customary for the ushers to leave a small tip (1-2 dollars). The low salary is due to the fact that the profession of a doorman does not have serious requirements. It is enough to have a normal physical form and know English (for work in hotels and restaurants of a high price category).

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