Grand Hyatt Amman's management conducts unique experimental tours of its departments

Under this routine, which has been in effect for a few months, members of the hotel's higher management and department heads would periodically assume the responsibilities entailed by one of the other departments of the hotel to experience the livelihood of the employees at that department and to evaluate the overall conditions of the hotel's inner workings.

"We find it lends management a greater perspective to witness things on site," said Benno Geruschkat, Grand Hyatt Amman's General Manager, "to experience their daily lives and to have a taste of the responsibilities they shoulder."

Recently, the hotel's Executive Chef Rabah Abu Sbaitan spent some time at the Housekeeping Department, assuming a temporary post among the hotel's laundry team.

"The experience was eye-opening," says Abu Sbaitan. "Those guys are something. On a daily basis, they finish up to 3 tons of washing, drying, folding and pressing. It made me realize what hard work is done in that department."

Following the successful experience, Geruschkat decided to experience the inner workings of the hotel's renowned diner 32 North, working as a waiter at breakfast during a time of high occupancy.

"It was my duty to put butter and milk after the guest's arrival on the table, then ask which kind of juice the guests want," says Geruschkat. "I tell you, these carafes are really heavy," he adds humorously.

The experience showed him what a delightful, hard-working team is manning the world-class diner, and he later expressed his gratitude to them in an open letter that was circulated throughout the hotel. Similar letters will be given out by each executive member who conducts one of these experiments.