It seems that the Alpenstube closes earlier and earlier with no warning. Is last call 15 minutes after last chair or is it at 4pm sharp? I realize that if it is slow, it makes sense to cut employees. It is also a huge morale booster and team building opportunity when employees get off their shift at 4pm and go have a drink with other team members from various departments before heading home for the night. It doesn't take a full staff, but it'd go a long ways to increase the hours that the Alpenstube stays open after the lifts stop or shifts end.
Thank you for this feedback. It is a balance to try to keep the bar open longer on very slow days. If the bar is open we need to serve food as well which means we cannot shut down and clean up the kitchen until we are done serving so there are more team members that need to keep working beyond the bartenders & servers.
That being said I certainly understand the desire to get together for a beer at the end of the day and we will continue to consider the negative impact doing last call early might have.
Generally last call should be 15 minutes after the last chair or later.
-Jeremy Riss
As we're reflecting on this season and beginning to look towards next, I had a few thoughts to share:
1) I've worked at resorts previously that made breakfast burritos available for purchase by employees on peak days prior to opening, first come first serve for the amount pre-made. They were simple, delicious, low cost, and an awesome way both for employees to start their day as well as help make sure people have a chance to get food in the morning when lines are long and breaks are often minimal. It would be cool to see something similar here next year!
2) The third floor...there is so much space not utilized. Is there a way the loft or vertical could be open just space wise when those areas aren't in operation or reserved? Those are great areas that could be awesome for families/non skiers to hang out, and I think would really elevate guests experiences to have available. It would also be neat to see us utilizing more of our current lodge prior to adding another mainly focused on culinary services too.
3) Santana in Higher Grounds is fantastic. There are few people with the same commitment to showing up with his enthusiasm on a regular basis. He makes my morning every day, and his guest service is off the charts. I hope to see him grow in that department next season.
4) Unrelated to next seasons operations, our falafel is amazing. Is it publicly available somewhere?
Thank you for your thoughtful comments and praise for Santana! Regarding number 1 & 2 I think those are both very valid suggestions and observations worthy of consideration as we plan for next season. Thank you for sharing. I would guess the Falafel comes from Food Services of America but I'll have to check with Mark Fellows and Jim Ferrell to be sure.
-Jeremy Riss
Make sure there are clocks at the bottom and top of all lifts that are faced out to the lifts. Thanks!
All is good but, keep hearing you are still trying to find instructors. I think if you have the instructors that children "aged" out. They should be able to add 2 children for the cost of a 5 pass for season.
That way they would all come up more and spend money on food etc. I know if this changed I could get 4 good instructors back!
Interesting idea. We do have an option for instructors to earn a transferable day ticket for picking up high demand shifts. Shoot me an email with the names of those instructors and maybe we can come up with a plan for them to join us again.
Tyler
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Tyler Barnes
Learning Center Operations & Training Manager
tyler.barnes@skihood.com
O: (503) 337-2222 ext.1276
GROOMING CREW ROCKS! It’s a lonely thankless job that’s so important to our guest service. They need to hear the positives they provide. I would like them to know how much I appreciate Dept 430 & would ask my fellow co-workers to do the same. THANK YOU GROOMING CREW ❤️❤️❤️
Thank you Gina for sharing your kudos for our grooming team. It is well deserved and also supported by our guest surveys which has given high ratings to the groom especially over the last six weeks.
The free cookies are great, take them out of the oven 5-6 minutes sooner.
set RTP to not allow a transaction to be processed and read media unless IP has been assigned, not blank causing a "temporary customer" IP
On the peak weekends, I've had lots of guest tell me as well as witnessed myself that attendant will not let anyone in because the lot is full and once in the lot on the shuttle, there be 10-15+ open spots.
what if on those days they kept at least a rough idea of how many cars that have left, and only allow that many cars in? (I think Timberline does that when they are full)
Milkshakes, or one of those F'Real shake machines. Some other mountains have some great shakes, especially the chocolate with espresso first thing in the morning.
A map of the lodge, at least online. Floor plan type view. I think would help a lot of guest, especially if we had some hanging up a few places showing exactly where rentals, learning center, day care etc. are
Thank you for all the suggestions. Regarding the parking lot the biggest issue is when people come into the main lot when it is not monitored they park at the end of a row and block traffic which means we cannot get our buses by for shuttling. Not everyone does this but when it happens it is a huge problem.
I'd be interested to discuss your thoughts on blank media in RTP. Typically a temporary customer would be assigned for one-time group tickets where the recipient might be unknown at the time of sale or if lines got very long and we needed to speed up transactions but I'd be interested in discussing your observations if you wanted to reach out.
-Jeremy Riss