International On The Water Hotel

yet close enough for visitors to use as a base. It is fast gaining a sort of idyl- lic yet convenient reputation. Close enough to the concrete jungle yet far enough removed to feel like a different world away. The views are abundant, as is the tranquillity. Facilities and feedback In the tight ship that Helen main- tains, she mentions three values she seems to pride in above all else; clean- liness, customers, and constant devel- opment. “We try our best to make the place spotless, that is what customer want. When they dine in the restaurant, we want that price to be reasonable for them. We want them to stay here and be able to enjoy a nice meal without feeling like they are racking up five star prices.” Every three months or so, the hotel gives out customer feedback forms and acts on the responses immediate- ly. This is where the concept of con- stant development is most strong: “For me, as a general manager, I be- lieve that standards are never good enough and that there is always room for improvement. We always carry out staff training that is focused on cus- tomer service. These training sessions remind our staff how to interact and assist customers to make them feel comfortable,” says Helen. She invests a lot of time and training