Last night, we took our staff to the Del Mar Bistro in Chatham for our annual end of the busy season celebration. But we had more to celebrate than just a successful summer; we also raised our glasses to our new status as the number one ranked inn in Chatham on Trip Advisor. This is the second property we have owned which we were able to bring into this prestigious standing, but this time, we felt we owned most of our success to our outstanding staff. Not a day goes by that we don’t get positive feedback from guests on the pleasant group of employees attending to their every need.
The following example illustrates our staff’s efforts perfectly: just the 
other morning, our Executive Chef, Kevin, overheard a coversation I was having with a guest. He picked up that the guest was staying in our Garden Room and celebrating a 25th wedding anniversary. Without any direction from me, I overheard Kevin ask our Kitchen Assistant, Claude, if she had time to prepare chocolate dipped strawberries as an anniversary gift to them. The strawberries were dipped and plated and our team of interns prepared a card and coordinated with our housekeeping staff to ensure the berries would be placed in the guest’s room during turndown. At breakfast the next morning, the guest thanked me for the berries and I sheepishly took credit for all the work my staff had done to make the gift happen. Meanwhile, I knew that while they enjoyed their gourmet breakfast, their room was being cleaned by our housekeepers who would remove the finished strawberry plate from the room as our groundman, Dan, ensured the path to the entrance to their room was cleared of leaves.
other morning, our Executive Chef, Kevin, overheard a coversation I was having with a guest. He picked up that the guest was staying in our Garden Room and celebrating a 25th wedding anniversary. Without any direction from me, I overheard Kevin ask our Kitchen Assistant, Claude, if she had time to prepare chocolate dipped strawberries as an anniversary gift to them. The strawberries were dipped and plated and our team of interns prepared a card and coordinated with our housekeeping staff to ensure the berries would be placed in the guest’s room during turndown.
At breakfast the next morning, the guest thanked me for the berries and I sheepishly took credit for all the work my staff had done to make the gift happen. Meanwhile, I knew that while they enjoyed their gourmet breakfast, their room was being cleaned by our housekeepers who would remove the finished strawberry plate from the room as our groundman, Dan, ensured the path to the entrance to their room was cleared of leaves. As the owners, we are the ones who receive credit and praise and constant glowing reviews. But we must pay tribute to our staff – they are the ones that make the Captains House Inn the perfect place.
