Japan's hotels woo train spotters

There are large numbers of enthusiasts for Japan's railways

Japanese hotels near stations are trying to attract train spotters with rooms marketed as having a "rail view".

Most people would prefer a room away from the tracks, fearful the double glazing would not block the rattle of a passing early morning express.

But some hotels near stations in Tokyo are turning a potential disadvantage into a business opportunity.

They are trying to broaden their appeal beyond tourists and business travellers by marketing rooms to train spotters.

There are estimated to be 20,000 railway buffs in Japan, together spending more than $40m (£24m) a year on their hobby.

The Hotel Mets Akabane in the Japanese capital has a scheme guaranteeing rooms with a view of the tracks on the fourth floor or above.

The manager told the BBC some customers come back again and again.

The rival Odakyu Hotel Century Southern Tower overlooks Shinjuku station, one of the busiest in the world.

Its "Just like the N-gauge Model, Train View Stay Plan" is named after Japan's standard size of model railway sets.

The offer includes a gift of a paperweight made of a piece of track, as well as a copy of the latest railway timetable.

Source:
BBC News Japan

Most difficult restaurants to reserve a table

some require a deposit and you have to book months in advance

The Back Door: The Top Hardest-to-get Restaurant Reservations in the World

by Charlotte Druckman

Published: Wed Nov 11, 2009

When the prospect of snagging a table at one of the world’s hottest restaurants seems a little challenging, get creative. Here are just a few of ASMALLMAGAZINE's favourite hotspots and our tips for getting in.

The Fat Duck

Bebel’s Ristorante
Via San Marco, 38, Milan, Lombardy, 20121
Phone: +39 02 657 1658

To sum up Bebel’s and its clientele, two words: in fashion. Beloved by the couture elite, restaurateur Sergio Sorini draws a preternaturally well-dressed, high-profile fan base to his restaurant, which features multi-regional Italian cuisine in an Art-Nouveau-inflected interior. Pizza gets a nod, but it’s the in-house grill (especially the whole fish of the day) that steals the show.

To reserve: The good news is that Bebel’s is not listed in tour guides, which means you’re not competing with out-of-towners for a chair. Bad news: The regulars are not only loyal, but they’re also not to be trifled with. Code Red: FASHION WEEK!

When in Milan…: Have your ‘assistant’ book two weeks in advance for a non-market-week meal; a month in advance for show season supping.

Le Comptoir at Hôtel Relais Saint-Germain
9, Carrefour de l’Odéon, Paris
Phone: +33 (0)1 44 22 07 97
Fax: +33 (0)1 46 33 45 30

At Chef Yves Camdeborde’s Comptoir (counter), international foodies rub elbows with devoted locals. Style-wise? Casual and unassuming. Plate-wise? Loosen your belts and don’t bring a dieter or vegetarian. If boudin is on the menu, order it (it’s a recipe passed down from Camdeborde’s père, who cooked at the Ritz).

To reserve: Unless you’re a personal friend of the chef’s, call at least six months ahead (some book a year in advance).

Shortcuts: Get a room at the adjoining hotel – guests are never refused a seat. You can also do a ‘Hail Mary’ 7.30pm call-up and see if there are any last-minute cancellations. Or, go during the first-come-first-served windows (no reservation zone) on a weekday afternoon or during the weekend—just be prepared to wait.

Tetsuya’s

El Bulli
Cala Montjoi , Ap. 30 17480, Roses, Girona
Phone: +34 972 15 04 57
bulli@elbulli.com
www.elbulli.com

For culinary enthusiasts who consider molecular gastronomy a religion, Chef Ferran Adrià is a messiah. Adrià is credited with putting foam (and the small town of Roses, Spain) on the map. And although it might sound like a case of The Emperor’s New Clothes, people make pilgrimages from far and wide to taste dishes garnished with ‘Cordoba air’. The menu changes constantly based on what the mad scientist is destabilizing in the laboratory.

To reserve: Visit the ‘Reservations’ department on the restaurant’s site and you’ll read that, “The restaurant is fully booked for our season 2009… but we will be at your disposal to revise if cancellations are produced…” Meaning? Keep your jet at the ready during ‘the season’ (April to September) and call or e-mail each day to check for cancellations. To secure a slot in 2010, launch a heavy contact campaign the second week in October—and that means you're already late.

El Bulli

The Fat Duck
High Street, Bray, Berkshire
Phone:+ 44 0162 858 0333
www.fatduck.co.uk

Heston Blumenthal is the chef that true food nerds tout as the founding father of hi-tech cookery. And although it is removed from London, there are plenty of savvy diners willing to make the journey to Blumenthal’s base. If you're wondering if you should go, the list of awards the restaurant has garnered since it opened in 2001 should be reason enough. If you do make it there, sign up for the tasting menu and regale your friends with anecdotes about pommery grain mustard ice-cream and parsnip cereal.

To reserve: Call TWO months (as opposed to the standard one) before the desired date and do it first thing in the morning, Berkshire time. But be warned, a cancellation without sufficient notice can result in a £100 penalty per person! The Fat Duck website has a comprehensive list of times the reservation department is taking calls.

French Laundry
6640 Washington Street, Yountville, California
Phone: +11 707 944 2380

Jackets (and reservations) are required for both lunch and dinner at Chef Thomas Keller’s flagship boîte. He introduces haute French culinary practices to Napa Valley’s easy-going luxury and regional ingredients. The menu changes daily, depending on what’s freshest. And when you’re biting into your foie gras terrine paired with poached rhubarb, you’ll be satisfied that the effort to land your seat paid off.

To reserve: The bookings office is open from 10am to 6.30pm (PST) and starts taking requests two months in advance with a credit card guarantee only.

Tip: You might have a better shot asking for a lunch spot (Fri – Sun, 11am to 1pm). Also, allegedly, two tables are available online at OpenTable.com. Remember to confirm 72 hours before you dine. Or, the reservations office does take bookings up to a year in advance. Talk about planning ahead.

Noma

Noma
Strandgade 93, 1401 Copenhagen
Phone: +45 3296 3297
www.noma.dk

It’s not that Noma hasn’t been getting heaps of praise since it opened in 2003 (most recently being nominated the 3rd best restaurant in the world in April 2009 by English magazine Restaurant) , it’s that the world’s gone mad for all things Nordic. That’s why it’s so hard to get yourself on the books for some grub. Apropos of this list, the chef, René Redzepi, trained at both El Bulli and French Laundry before hitting a few of Copenhagen’s most illustrious kitchens. His goal: To create a new Nordic cuisine that fuses age-old methods of curing, smoking, salting, pickling and distilling with indigenous, just-picked or -fished ingredients and up-to-the-minute techniques. An example: King crab and ashes served with mussel stock and leek. Don’t turn up your nose! Nettles, woodsorrel and juniper are all the rage; didn’t you get the memo?

To Reserve: The website makes it seem as easy as woodruff pie, but don’t be mislead. Book at least a month in advance via phone or website.

One Clique Away: The website lists a special e-mail address for group parties (booking@noma.dk), meaning 6 or more, and the fact that “Emails will be read and answered every day, except Sundays” is mentioned suggests that coming en masse will improve your chances. (Perhaps an ‘accidental’ e-mail to that address for a two-person rendez-vous will help you get your wish; just don’t try that more than once.)

Tetsuya’s Restaurant
529 Kent Street, Sydney
Phone: +61 2 9267 2900

Heralding from Japan, Tetsuya Wakuda has not only become one of Australia’s most acclaimed chefs but holds rank amongst the world’s greats. His super sophisticated cooking style emphasizes purity of flavor and doesn’t rely on bizarre machinery or chemical manipulation (case in point, his signature dish: ‘confit of ocean trout served with unpasteurised ocean trout roe’). No à la carte here, folks; instead, a pre-set 10-course menu of Tetsuya’s choosing.

To Reserve: Download a reservation form from Tetsuya’s website or call. There’s no prescribed deadline, but common sense would have you give two months’ notice.

Plan B: Have a posse? The restaurant boasts three private dining rooms for larger groups, so when it comes to trying to snag a table, there may be safety in numbers.

Waverly Inn
16 Bank Street, New York, New York
Phone: +11 212 243 7900

Back in the day, Graydon Carter, editor-in-chief of Vanity Fair, and his partners-in-crime dreamt of having a clubhouse: a ‘Cheers’ for the young and hip literati and glitterati. Carter’s dream is a reality in the form of this exclusive watering hole in New York’s West Village. And even though the concept may offend your democratic sensibilities, once you’ve had a taste of the Waverly life, you’re going to have to face a hard truth: it’s pretty great.

To reserve: Bottom line: it’s more like a members-only club than a restaurant. You’ll need to be a celebrity and/or an F.O.G. (Friend of Graydon); either way, the more you dine there, the better your chances of attaining ‘regular’ status.

Tip: Roll in late in the day (before dinner service starts) to ‘check things out’ and befriend the gatekeepers. You can ask them to save you a place in the dining room for the following evening; or, become a barfly and establish a presence.

Tables worth waiting (in line) for

The following do not take reservations:

Momofuku Ssam Bar, New York City
(reservations are taken for parties of 6 to 10)
www.momofuku.com

Pepe’s Pizzeria, New Haven, Connecticut
(For those in New York, you don't have to travel that far. There is now a Pepe's Pizzeria location in Yonkers that just opened this month.)
www.pepespizzeria.com

L’Atelier de Joël Robuchon, Paris
(Reservations are available for the first lunch service and the 6.30 dinner slot.)
www.robuchon.com

Barrafina, London
www.barrafina.co.uk

Joe’s Stone Crab, Miami
www.joesstonecrab.com

Father’s Office, Santa Monica
www.fathersoffice.com

Source:

ASMALLWORLD

Study: Hyatt housekeeper injury rate higher than at other major chains

per University of Illinois report

Housekeepers at Hyatt Hotels are more likely to get injured on the job than at other major hotel chains, according to a study set to be published in January's American Journal of Industrial Medicine. The study, led by researchers at the University of Illinois School of Public Health, is based on data from 50 unionized hotel properties of various brands.

Hyatt was not named in the study but was identified by Unite Here, the union that provided the data.

Across the chains studied housekeepers were the most at risk for injury, at 50 percent higher than for hotel workers overall. The study said women workers were 1.5 times more likely to be injured than men, Hispanic women had almost double the risk of injury of their white female counterparts, and Hispanic and Asian males were about 1.5 times more likely to be injured than white males.

"These are extremely alarming results. They raise many questions as to why the injury rates are so high for these workers," said Dr. Susan Buchanan at the University of Illinois, the study's lead author. Buchanan said it is nearly impossible to collect such data from non-unionized hotels.

Amy Patti, public relations manager for Hyatt, said the company has not had the opportunity to thoroughly review the data and design of the study. "It is clear to us that the union's conclusions are not consistent with the workplace environment in our hotels," she said. "In fact, we have been achieving significant year-over-year reductions in both the frequency and severity of workplace injuries across U.S. Hyatt hotel properties."

Patti said housekeepers undergo extensive workplace safety job training and that the hotel chain continuously monitors its safety record.

The findings come as Unite Here is locked in tense contract negotiations with downtown Chicago hotels. During a conference call, the union said the release of the findings was unrelated to the contract talks.

Francine Jones, a Francine Jones, a room attendant at the Hyatt Regency in Chicago for 18 years, said injuries stem from changes to hotel rooms. ¡V including heavier beds and linens.

"It's all due to the rooms and the bending and the pulling and the pushing that we do. The rooms are complex now," said Jones, who has had surgery for carpal tunnel. "The mattresses are double now, they're very heavy, the linens are even heavy. The carts and vacuum cleaners are heavy."

John Wilhelm, president of Unite Here, said mattresses are two to three times heavier than when Francine started, with four to eight pillows per bed. The union said, has managed to lower room quotas to 16 rooms per shift in Hyatt hotels and has worked with the hotels to make concessions ¡V like using fitted sheets which require less bed lifting, but more needs to be done.

Celia Alvarez, a former room attendant at the Hyatt Regency in Long Beach for 19 years, a non-unionized hotel, said she cleaned 25 to 30 rooms in an 8-hour shift.

"We have to work very rapidly, not thinking about whether we're going to get hurt or not,'' said Alvarez who added that she can no longer work after permanently injuring her lower back and undergoing shoulder and knee surgeries.

"Hyatt has always been for the last 20 years the most aggressive hotel company in trying to indicate ways to get hotel workers to work faster and clean more rooms," Wilhelm said. "¡KThis ought not to be a subject of adversarial fighting. This ought to be something we can come together on."

Source:
Chicago Tribune

Memphis Blues Holiday Barbeque

Sunday, December 6, 2009
1:00 PM – 5:00 PM
39th & Cambie Signature Store

Taste a collection of international and organic wines with sizzling pairings by Memphis Blues BBQ as you listen to live Southwestern Blues music – just the thing to add some heat to the holiday season!

Winter with Wiser’s Canadian Whisky

Saturday, December 5, 2009
2:00 PM – 5:00 PM
39th & Cambie Signature Store


Warm up your winter with a tasting of truly Canadian whisky. Meet the Wiser’s Ambassador and learn a selection of tried-and-true whisky cocktail recipes for home entertaining.

Congratulations to Macarena Nunez!

Macarena Nunez has been hired at the Fairmont Pacific Rim!

Macarena is our first student to do her practicum work at the Fairmont Pacific Rim, as well as the first student to be hired by the Fairmont upon completion of her practicum. She has been hired as a Valet Cashier, and is very much looking forward to starting her new job.

Congratulations, Macarena, from everyone at IHMC!

Luxury hotels will become Marriott's fastest growing segment

Wealthiest demographics are growing very fast, like in China and Russia,
they will become increasingly important.

How do students make themselves more competitive in the job market? Try to equip yourself with the knowledge to excel in this segment, read up on the articles in the luxury studies category. There are 207 articles posted, how many have you read?

Luxury hotels will become the fastest-growing business for Marriott International Inc., a U.S. company that has its roots in budget lodging, President Arne Sorenson said.

“This segment will grow faster than the rest of our business,” Sorenson, who is also Marriott’s chief operating officer, said in an interview yesterday at the company’s Bethesda, Maryland-based headquarters.

Marriott, the owner of mid-priced brands such as Courtyard and Residence Inn, has added upscale locations to capture that sector’s higher profit margins as the economy improves. The company announced a new luxury brand last week, the Autograph Collection, through which it expects to add as many as 100 independent hotels as operators struggle with a travel slump.

“There’s talk about a return to simpler things but that talk always happens during recessions,” Sorenson said. “The fact is, the wealthiest demographics are growing very fast, like in China and Russia. They will become increasingly important.”

The company plans to open its first two hotels under the new boutique brand Edition, a partnership with developer Ian Schrager, and two Ritz-Carlton hotels in Hong Kong and Shanghai next year. Through Edition, Marriott eventually expects to add another 100 hotels to its operations, Sorenson said.

Fees Decline

Marriott is seeking expansion opportunities after third- quarter revenue from franchise fees dropped 7.4 percent to $100 million and management fees slid 19 percent to $116 million. Occupancy in the U.S. dropped to 57 percent this year through September from 63 percent a year earlier, according to Smith Travel Research Inc.

Marriott is also considering acquiring brands, particularly in areas where the company is “underrepresented” such as in southern Europe, Sorenson said.

Separately, Chairman and Chief Executive Officer J.W. Marriott Jr. said he was seeing early signs of a pickup in travel but doesn’t expect substantial economic recovery in the near future.

“I don’t think the economy is going to get better for a while until we solve the unemployment problem,” Marriott Jr. said today during a question-and-answer session at The Economic Club in Washington.

Marriott Jr. voiced disapproval of Washington lawmakers who have criticized lavish business travel, causing what he called “a blanket of despair and dark clouds over the industry.”

He said he backed a congressional bill that would help promote the U.S. as a destination to international visitors. The number of foreign travelers has stagnated since 2000, Marriott Jr. said.

The company opened its first hotel, the 365-room Twin Bridges Motor Hotel in Arlington, Virginia, in 1957, according to Marriott’s Web site.

Marriott fell 59 cents, or 2.2 percent, to $26.40 at 4:15 p.m. in New York Stock Exchange composite trading. The stock has climbed 37 percent this year.

Source:
Bloomberg

Sandhill Celebrates the Season with Howard Soon

Friday, December 4, 2009
3:00 – 5:00 PM
39th & Cambie Signature Store

Meet and taste award-winning Sandhill wines from BC with winemaker Howard Soon and enjoy a taste of home for the holidays. Complimentary food pairings will be served.

The Yas Hotel

Abu Dhabi, United Arab Emirates

With a truly breathtaking location set half on land and half on water, overlooking the marina and positioned on the Yas Marina Circuit, which will host the inaugural Formula 1™ Etihad Airways Abu Dhabi Grand Prix, you have never seen another Abu Dhabi new hotel quite so excitingly distinctive, inside and out. From the outside, the incredible gridshell will be seen for miles around and mimics the throw of a local fishing net, whilst the architecture embraces the environment perfectly. Design influences everything at this mesmerizing Abu Dhabi hotel, from the furniture in the 499 contemporary and modern rooms and suites to the striking interiors of the 14 restaurants and lounges.

Situated on the Yas Marina, Yas Marina Circuit and a short distance from the first 18 hole links golf course in the region, the Yas Hotel boasts an impressive 10 treatment room spa, gym and rooftop swimming pools.

Put simply, whether inside or out, The Yas Hotel will set your heart racing.

- Located on Yas Island, Abu Dhabi, overlooking the marina and the Yas Marina Formula 1™ Circuit race track

- Minutes from fantastic attractions such as the Sheikh Zayed Mosque and the first Links Golf Course in the Middle East

- Only 15 minutes from the Corniche and Abu Dhabi City Centre

- Just 10 minutes from Abu Dhabi International Airport and 50 minutes from Dubai

Russian Standard Vodka Launch

Thursday, December 3, 2009
4:00 PM – 7:00 PM
39th & Cambie Signature Store

Discover the latest in premium, smooth vodka, straight from the world’s largest country. Sip on ice-cold, quadruple distilled Russian Standard along with traditional Russian zakusky (appetizers).