I was sitting at my hotel room desk when the doorbell rang. “Brilliant”, I said, my room service meal had finally arrived and I was famished! I bounded up from my desk, opened the door, and was greeted by an attractive young woman called Adriana and immediately signalled for her to come into my room.
Now the odd thing about hotel doorways is that they are quite narrow, and the meal tray that Adriana was carrying was quite wide. On seeing this conundrum, two possible solutions could eventuate. The first being that the door needed to be widened, but as I couldn’t see a sledge hammer neatly dangling from Adriana’s immaculate hotel uniform, I knew that this wasn’t going to be the chosen remedy. So option two prevailed.
Option two involved a contortionist yoga movement in which Adriana swung the meal tray around, utilising an impressive single slow pirouette action, which succeeded in the tray entering through the doorway with possibly one millimetre to spare on each side. What surprised me more was that the food, drink and cutlery, all remained firmly in position without experiencing an undignified free-fall onto the carpet in the room entrance hall.
I applauded Adriana on her room service skill and suggested that this innovative and creative food delivery move should be listed in bold italic font in her CV, and, that I would be happy to attest to this unique hotel qualification as an official referee should ever it be required!
But what if other hotel staff members saw Adriana’s meal tray delivery technique and tried it for themselves without any pre-training? Yes, I’m afraid the result could be catastrophic for the individual concerned, the food, and more importantly, the hungry hotel guest.
Now this got me thinking about a methodology for those potentially not as skilled as Adriana. One that provides an efficient, and reliable meal delivery service, together with the added benefit of improved health and safety for all concerned, including the food.
Why not expand the hotel’s limousine fleet to include a number of Segways (two wheeled, self-balancing, battery powered), each branded in the hotel’s colours to ensure that consistent professional appearance? The Segway could be modified to include a number of shelves into which the meal tray would snuggly fit, together with a Wi-Fi transmitter so the rider can communicate easily with the hotel kitchen. But the most important design feature from the hotel’s perspective of the Segway is its width. The Segway can be easily driven straight into the hotel guest’s room, without impacting the doorframe, thereby eliminating the need for any complicated and dangerous meal tray manipulations that were required in the past.
So, should any hotel management be reading this blog post, may I suggest that you explore this Segway idea as it might just be useful in the future. I would also be keen to know how it goes?
Thoughts that might just be useful in the future 
Moritz
/ February 8, 2015Haha, what a nice idea. It’s always that complicated getting these big trays into the room. Thanks for the funny post 🙂
Steven Cramer
/ February 8, 2015Pleased you liked it and thank for the feedback!