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Mr. Gerrard regards his job as something important. He has already worked for 12 years as steward staff and is familiar with steward’s duties and responsibilities. As Assistant Chief Steward, Mr. Gerrard works according to routine work schedule and event order from C&C department. At present, he is pushed by the situation to be able to create shortcuts in anticipating the needs of customers. He claims that the management should be aware that after so many years, the dining equipment and utensils need to be changed to meet the 5-star hotel standard of quality. Otherwise, it would affect the hotel’s image in the future. Continue reading