Why do hotels find it so hard to maintain standards?

Bad hospitality experiences are as much a part of British life as wet summer days and queuing. In my freelance role of mystery hotel reviewer, I work with national chains and boutique establishments, road-testing their facilities before producing in-depth reports of my findings.

I fully accept that it’s hard to maintain the highest standards of quality and service at all times, given the vagaries of suppliers, wear and tear, previous guests and staff shortages. However, some of the issues I’ve encountered could have been easily avoided – or addressed far more effectively once they’d actually happened…

Five cautionary tales

Some of the events below happened while I was conducting mystery hotel reviews, but others occurred as a business or leisure guest. While I could have named and shamed the chains and brands involved in this list, I haven’t done so, since discretion remains a cornerstone of being a mystery hotel reviewer long after you’ve wiped your feet on the way out…

Issue #1: Broken soap dispenser in room.

Cause: Lack of regular maintenance.

How the hotel responded: Someone went into my room while I was having dinner, concluded the dispenser was indeed broken, didn’t fix it and walked out without closing the door behind them (leaving my £1,300 laptop on view to anyone walking down the corridor). They marched into the restaurant, pointed at me and shouted “your soap dispenser’s broken, so you’ll have to lean over the bath and use that one”, while food fell off the fork of the astonished woman sitting at the next table.

How the hotel should have responded: Called a handyman to fit one of the spare soap dispensers they should have kept in stock as soon as housekeeping noticed it wasn’t filling properly. And then closed the room door behind them. And maybe left me a note, rather than bellowing at me across a restaurant and giving every other diner the mental image of me performing bizarre stretches across a bath.

Issue #2: Giant spider in shower.

Cause: Inadequate cleaning.

How the hotel responded: The receptionist shuddered and said there was nobody who could deal with it. I spent the night in a room with Schrodinger’s spider – either in the shower, or not in the shower. I didn’t use the shower. I never went back to this hotel. Maybe the spider’s still there, all these years later? Perhaps that room became its personal fiefdom, forever off-limits to bipeds?

How the hotel should have responded: Invested £10 in a spider catcher capable of reaching the high ceilings in this once-grand Victorian building, before training their cleaners (one of whom had just cleaned the bathroom) how to safely catch and release arachnids. An apology or the offer of a room change would have been welcome, while the spider might have appreciated a newspaper to read.

Issue #3: Unacceptable food preparation and presentation.

Cause: Inadequate training or supervision.

How the hotel responded: Despite a menu promising a “delicious pancake stack” served teetering on a fruit-laden plate, the chef sent out two small and overcooked pancakes without any fruit, coulis, sauces, decoration or accompaniments. The waiter didn’t even look embarrassed – perhaps this tragic sight was a common occurrence.

Neither delicious, fruit-laden nor a stack

How the hotel should have responded: Set minimum standards for food at the pass, ensuring every dish meets pre-determined size, presentation, cooking, temperature and hygiene requirements. I appreciate staffing issues are rife throughout the hospitality sector, but this was clearly the action of someone who turned up for work without a shred of interest, pride or commitment to their role.

Issue #4: Given the key to someone else’s room at check-in.

Cause: Staff not paying attention.

How the hotel responded: When I returned to reception and said, “the room key you’ve just given me is for the wrong room and I’ve just walked in on someone sleeping”, the receptionist’s response was indifferent at best. Grudging apologies and a replacement room card which…well, why don’t we try door number two and see what (or who) awaits?

How the hotel should have responded: Immediately called management to issue sincere apologies to all parties, before scheduling retraining for reception staff to ensure an occupied room cannot have extra keys allocated to new arrivals. I could have been anyone. To the sleeping woman in the bed, I was anyone. Certainly not someone she wanted walking in on her, though I’m great company.

Issue #5: No space in car park.

Cause: Constrained site boundaries.

How the hotel responded: Filled a car park originally intended for a dozen vehicles with two dozen vehicles, then employed one person to undertake a giant game of Tetris to extract my car from the centre of this solid mass of tightly packed metal. It took nearly an hour for me to get my car back after checkout – the accompanying photo was taken after several vehicles had already been disgorged. Pity the owners of the red Astra (far right), who were packing up ready to leave.

This was after two cars had already left

How the hotel should have responded: Either (a) sourced alternative space nearby, (b) made clear to guests that parking is limited to certain rooms or booking rates rather than trying to accommodate every single vehicle, (c) asked people to nominate an estimated checkout time and parked the cars in order of who was staying longest, or (d) employed more than one person to rescue vehicles. Waiting an hour for your car to be freed isn’t acceptable when people have appointments/flights/long drives home.

What are the underlying causes?

While issue 5 is arguably more to do with logistics and overpromising on available space, the first four come down to hotels not maintaining standards among their workforce. Staff sometimes do the bare minimum required of them – or even less than that – unless there are incentives to be more proactive or penalties for allowing standards to slip. The first four issues on my list all involve a lack of care – from housekeeping staff, maintenance teams, receptionists and chefs alike. I chose these particular issues because they span the breadth of hotel departments.

As a mystery hotel reviewer, I’m only allowed to report the facts as I find them. But when I do encounter soiled bedding, unhygienic food displays, mouldy grouting or broken appliances, I’m duty bound to report them. In this respect, mystery hotel reviews work well to generate feedback customers may be too polite/embarrassed/rushed to offer. Yet it’s a sad reflection on hospitality in the United Kingdom that mattress protectors remain optional, soundproofing is still patchy, service is frequently indifferent (at best) and three pieces of rind can be served as the sole dairy content of a cheeseboard. Until hotels dramatically improve their standards, mystery shoppers like me will remain essential in the quest for quality, consistency and basic decency.