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Supervision of Bellmen


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During my stay in one of Brussels top hotels I noticed that the chief concierge seemed to be in charge of the bell staff. Could this have been the case Is this a common responsibility for the concierge in a fine hotel?

Holly Moore

"I eat, therefore I am."

HollyEats.Com

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This is very often the case. Although in some establishments, the Concierge is completely independent , and free to to take care of their guests

Anti-alcoholics are unfortunates in the grip of water, that terrible poison, so corrosive that out of all substances it has been chosen for washing and scouring, and a drop of water added to a clear liquid like Absinthe, muddles it." ALFRED JARRY

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This is very often the case. Although in some establishments, the Concierge is completely independent , and free to to take care of their guests

I know of at least one hotel where the concierge appeared to be an independent contractor. That is, he seemed to offer his services at large to those not staying at or connected with the hotel in question, via a web site.

Robert Buxbaum

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Recent WorldTable posts include: comments about reporting on Michelin stars in The NY Times, the NJ proposal to ban foie gras, Michael Ruhlman's comments in blogs about the NJ proposal and Bill Buford's New Yorker article on the Food Network.

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I guess this could happen...but I've never heard of it... I have heard of concierges leaving the employ of their hotel to set up their own concierge or consultancy businesses, but never while still working at the hotel.... concierges may often render services to clients not resident or formerly resident in the hotel , or help them in other ways...finding housing, buying a car, business,etc

Anti-alcoholics are unfortunates in the grip of water, that terrible poison, so corrosive that out of all substances it has been chosen for washing and scouring, and a drop of water added to a clear liquid like Absinthe, muddles it." ALFRED JARRY

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Not knowing whether he was coming or going or if it was a temporary situation, I'm loathe to mention the hotel whose front desk was very helpful when the concierge wasn't there. I don't have the web site handy either.

Robert Buxbaum

WorldTable

Recent WorldTable posts include: comments about reporting on Michelin stars in The NY Times, the NJ proposal to ban foie gras, Michael Ruhlman's comments in blogs about the NJ proposal and Bill Buford's New Yorker article on the Food Network.

My mailbox is full. You may contact me via worldtable.com.

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I don't know what everyone's work situation is, but a dedicated concierge is one who is, first and foremost, completely to his clients. If he does other stuff on his off-time, then fine.

I know concierges who are currently in the employ of clients they met in their respective hotels, but this is pretty rare.

Anti-alcoholics are unfortunates in the grip of water, that terrible poison, so corrosive that out of all substances it has been chosen for washing and scouring, and a drop of water added to a clear liquid like Absinthe, muddles it." ALFRED JARRY

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