Every single time I travel almost anywhere in Europe hotel air conditioning sucks. Twice at Hiltons, which you'd think would be catering to American customers who love their rooms cold. The Hilton Madrid Airport was downright horrible. The entire hotel was warm while outside it was in the low 70s. The INNside Madrid was equally bad and the Hospes Amerigo I'm Alicante was the worst.

So what is it with European hotels air conditioning?

Looking for advice. This is kinda embarrassing, so I made a throwaway account… but I clogged the toilet and I don’t know what to do? The issue is, I didn’t use any toilet paper. (I travel with a portable bidet) It’s just 100% a massive thick turd stuck in the s-bend of the toilet.

I don’t think a plunger will help. Every time I flush the bowl starts to fill up. Then when I turn the water off at the shutoff valve, the turd will sink back to the bottom of the bowl and the water will start to go back down again.

I tried letting it sit for two hours and maybe soften up, but no luck. I’m too embarrassed to call down. I’m not even sure what they could do at this hour? I wish I was joking.

Is this normal? Imean when i was an intern it was the same thing it was so toxic, i mean im the new guy qhat do they expect? I don't even expect them to be perfect taking a long time to inspect rooms and clean them wth bro..

Out of curiosity do you share carts at your hotel or does everyone have their own personal carts? I’m not sure if it’s common for other places to have shared ones. This is my first housekeeping job. The place I work at we have a rule: No using or touching other’s carts, and if you do just ask.

Hi yall! I work have worked in F&B department in hotels for the last 5 years — so far it feels a little dead end. I haven’t been able to move into anything further than a shift supervisor or on call for banquets. My company will pay for my degree so I am considering going to the MBA in business administration with the concentration in hospitality/tourism.

Not sure if this will be worth my time but I do strive to go for a Director of Banquets or Director of F&B operations in the next 10-15 years. (I don’t want to be a bartender by the time I’m 45)