Hotel workers clock up egg-cellent achievement

Celebrate Winter at Wynyard

Anniversary Group

Chef Malcolm Day makes a cracking breakfast and it comes as no surprise to those who know him.

For the 53-year-old has boiled, fried, poached and scrambled almost one million eggs at Thistle Hotel Middlesbrough in the last 15 years.

That’s enough eggs to cover the pitch at the Riverside Stadium almost twice over.

He said: “It’s crazy when you add it up – to think I’ve cracked that many eggs in the last 15 years is unbelievable.”

Malcolm is one of ten workers who together have clocked up an impressive 150 years’ service since the 132-bedroomed hotel opened its doors in April 2000.

The others are Darren Smith, porter, Vicki Jackson, sales manager, Karen Tranter, food and beverage supervisor, housekeeper Glynis Braithwaite and room operatives Julie Harker, Debra Kellerman, Yvonne Hayes, Linda Burton, and Anita Hufton.

In that time the team has welcomed hundreds of thousands of guests to the four star hotel, and between them Julie, Debra, Yvonne, Linda and Anita have stripped and made more than 500,000 beds.

General manager Damon Roberts said: “It’s testament to the atmosphere at Thistle Hotel Middlesbrough that people come to work here and stay for years.

“It creates a fantastic working ‘family’ where everyone is aware of the high levels of service required and everyone meets them because they don’t want to let the hotel guests or their team down.

“A company’s most valuable resource is its team, and at Thistle Hotel Middlesbrough we have a dedicated, conscientious, and highly-skilled team.”

• Pictured (above): Long service workers at Thistle Hotel Middlesbrough celebrate the hotel’s 15th anniversary – (Back L-R) Darren Smith, porter, Karen Tranter, food and beverage supervisor, Glynis Braithwaite, housekeeper, Vicki Jackson, sales manager, Malcolm Day, breakfast chef (Front L-R) room operatives Anita Hufton, Linda Burton, Yvonne Hayes.

 

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