The staff were used to unusual requests and took pride in adapting to their most demanding guests. They were also accustomed to some of the more unpleasant behaviors of their VIPs, who frequently accused the maids of stealing valuable items that they had misplaced or lost themselves. In the past three years, they had not had a single case of real theft by employees, had been able to calm hysterical guests who falsely accused staff, and had proved otherwise in each instance. The hotel staff had learned how to handle difficult guests and take accusations of that nature in stride. Hugues demanded criminal background checks and bonded all his employees to protect the hotel and the guests.

The housekeeping department was impeccably run by another graduate of the École Hôtelière, with a fleet of maids and valets, and a dry-cleaning operation and laundry in the basement. They were responsible for keeping the rooms and suites and hallways immaculate and their guests satisfied, again frequently with challenging demands. All of the personnel who had direct face-to-face contact with the guests had to be efficient and diplomatic, and the rooms had to pass housekeeping inspections that were conducted with military precision. Members of the housekeeping staff were let go if they did not meet the Vendôme’s stringent standards.

The department that provided uniformed services was equally closely supervised and included bellmen, doormen, elevator men, valet parkers, and chauffeurs when they needed them, which they did frequently, from a limousine service that they used for many of their guests. They were responsible for getting people in and out of the hotel quickly and efficiently, with the right luggage, keeping track of arriving packages, and getting them to where they wanted to go around the city, to airports, or out of town.

Food, beverages, and catering was one of their largest departments and was responsible not only for room service, and their now-famous restaurant frequented by people from all over the city, but they dealt with all catered events that were held at the hotel: weddings, private dinners and lunches, conferences, and meetings. Food and beverage handled it all, and thus far, extremely well.