Former hotel worker reveals the secret to getting more out of a stay

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I worked the front desk of a hotel and the trick to getting more service is simpler than you think.

There are endless articles dedicated to arming readers with ways to get a better deal when booking hotels, flight upgrades and general time-saving travel hacks. They’re full of wild claims, from what you wear to claiming it’s your honeymoon – even when travelling with your mum. Having worked on the front desk at a busy, seasonal hotel in Canada , (not to mention several other customer service jobs of varied kinds), I can promise you the answer is much simpler. Be. Kind.

This might seem obvious, but if you think that – congratulations you’re a good person. Because I can promise you this is news to many. Either way, I can guarantee that whether there’s a problem, or you’re angling for a little something extra, when you approach staff with kindness they will go out of their way to help. If you don’t, and heaven forbid you come at them with anger, they will (fairly) only do the bare minimum required to satisfy their higher-ups.

Of course, there are many ways to be kind, so I’ve shared some of my top tips below. With the caveat that the hotel staff you deal with aren’t setting the rules, and sometimes there’s no workaround. Your discount isn’t worth their job, so keep that kindness going even if nothing comes from it.

1. Show genuine enthusiasm

This is actually my favourite tip. The hotel I worked at was in the middle of the Canadian Rockies, so very much a place for people who wanted to hike and explore the beautiful wilderness. While a little orientation spiel was part of our expected greeting to guests as they checked in, I can tell you I soon learnt to have two different versions: the one for guests who clearly loved to explore and were excited to be there, and the very basic main-tourist-sights-only one for everyone else.

The ones who showed enthusiasm got all the best tips on harder-to-find trailheads that lead to far better views, without all the crowds.

Sunwapta Falls lookout in Canada
Enthusiastic guests always get the best hiking tips. (Image: Will Tarpey)

2. Don’t trash the place

You don’t have to clean, but I promise hotel staff talk and they will all know within five minutes if you’ve trashed the place. Even if you’re a rockstar, putting your rubbish in the bin and flushing the toilet should be a given. Unfortunately, I can tell you that our housekeeping staff had to deal with much worse. One particular room that was left somewhat resembling a swamp comes to mind. Those guests did not get any free breakfast.

strylish hotel room interior
Keep it clean, and staff won’t be mean. (Image: Getty/ Alvarez)

3. Make a friendly phone call

Very few people have ever done a favour for some words on a computer screen, but sometimes if you pick up the phone you can find yourself with a whole lot more than you bargained for – in a good way.

A good example of when you should pick up the phone is if you’ve left the booking until the last minute. Often hotels will drop the rate of any remaining rooms later in the evening just to get someone in. You can also have this conversation face-to-face. But I promise if you give off entitled, angry or creepy vibes there will never be a price drop. I’ve actually put the price up when a group of drunk and belligerent men rolled up at 11am. Unfortunately, they took the room anyway.

You should also give hotels a buzz if you need to change the booking date, or you’ve left your cancellation to the last minute. Online, there will be no mercy. On a friendly phone call, and if the rates allow it, staff will often be happy to help you change the date of your stay until later, which you can then cancel the usual way if you so choose.

hotel reception desk
Call reception with a smile, and you might get a bargain. (Image: Dylan Calluy)

4. Ask nicely

No one owes you an upgrade, or more teabags, or whatever thing that wasn’t explicitly mentioned in your booking that you may be hoping for. But when you walk down to the front desk and ask nicely, if there’s anything to give you will get it. Don’t beat around the bush talking about what a regular client you are, don’t demand anything, don’t forget to treat the person you’re talking to with the same respect as you would anyone else – because then you won’t get diddly squat, even if it’s available.

saudi arabia hotel lobby
Kindness gets you everywhere. (Getty/ Johnny Greig)

5. Book directly with the property

Nine times out of 10, you’re going to get a better rate (and maybe even some extra perks, like a free mini bar) if you book directly with the property. Again, I recommend calling to ask if there are any specials, but otherwise definitely book directly through the website over a third-party option.

tropical hotel exterior
Book directly and there might be an added bonus. (Image: Francesca Saraco)
Kassia Byrnes
Kassia Byrnes is the Native Content Editor for Australian Traveller and International Traveller. She's come a long way since writing in her diary about family trips to Grandma's. After graduating a BA of Communication from University of Technology Sydney, she has been writing about her travels (and more) professionally for over 10 years for titles like AWOL, News.com.au, Pedestrian.TV, Body + Soul and Punkee. She's addicted to travel but has a terrible sense of direction, so you can usually find her getting lost somewhere new around the world. Luckily, she loves to explore and have new adventures – whether that’s exploring the backstreets, bungee jumping off a bridge or hiking for days. You can follow her adventures on Instagram @probably_kassia.
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This luxe trawler tour is redefining Victoria’s seafood experience

Victoria’s ‘mussel capital’ is the source of exceptional shellfish used by top chefs far and wide. Step aboard a beautifully refurbished trawler to see how these plump and juicy bivalves are sustainably cultivated.

A curtain is slowly winched from the placid, teal waters just off Portarlington , like a floating garland beside our boat. The ropes heave with blue mussels, the star attraction of our tour. But as we reach to pluck our own, it’s quickly clear they’re not alone; a mass of weird and wonderful creatures has colonised the ropes, turning them into a living tapestry. ‘Fairy’ oysters, jelly-like sea squirts, and tiny, wriggling skeleton shrimp all inhabit this underwater ecosystem.

We prize our bivalve bounty from the ropes, and minutes later the mussels arrive split on a platter. The plump orange morsels are served raw, ready to be spritzed with wedges of lemon and a lick of chilli as we gaze out over the bay. They’re briny, tender and faintly sweet. “This wasn’t originally part of the tour,” explains Connie Trathen, who doubles as the boat’s cook, deckhand and guide. “But a chef [who came onboard] wanted to taste the mussels raw first, and it’s now become one of the key features.”

A humble trawler turned Hamptons-style dreamboat

inspecting bivalve bounty from the ropes
Inspecting the bounty. (Image: Visit Victoria/Hannyn Shiggins)

It’s a crisp, calm winter’s day, and the sun is pouring down upon Valerie, a restored Huon pine workhorse that was first launched in January 1980. In a previous life she trawled the turbulent Bass Strait. These days she takes jaunts into Port Phillip Bay under the helm of Lance Wiffen, a fourth-generation Bellarine farmer, and the owner of Portarlington Mussel Tours . While Lance has been involved in the fishing industry for 30-plus years, the company’s tour boat only debuted in 2023.

holding Portarlington mussels
See how these plump and juicy bivalves are sustainably cultivated.

It took more than three years to transform the former shark trawler into a dreamy, Hamptons-esque vessel, with little expense spared. Think muted green suede banquettes, white-washed walls, Breton-striped bench cushions, hardwood tables, bouquets of homegrown dahlias, and woollen blankets sourced from Waverley Mills, Australia’s oldest working textile mill. It’s intimate, too, welcoming 12 guests at most. And yet there’s nothing pretentious about the experience – just warm, down-to-earth Aussie hospitality.

As we cruise out, we crack open a bottle of local bubbles and nibble on the most beautifully curated cheese platter, adorned with seashells and grey saltbush picked from the water’s edge that very morning. Australasian gannets soar overhead, and I’m told it’s not uncommon for guests to spot the odd seal, pod of dolphins, or even the occasional little penguin.

The sustainable secret behind Victoria’s best mussels

blue mussels off Portarlington
Blue mussels sourced just off Portarlington.

Connie and Lance both extol the virtues of mussels. They’re delicious. A lean source of protein and packed with omega-3 fatty acids, vitamin B12, iron, selenium, and zinc. They’re cooked in a flash (Connie steams our fresh harvest with cider and onion jam). And they’re also widely regarded as one of the most sustainable foods in the world.

Portarlington mussels with lemon and chilli
Mussels served with lemon and chilli.

“Aquaculture is [often] seen as destructive, so a lot of our guests are really surprised about how environmentally friendly and sustainable our industry is,” Lance says. “[Our mussels] would filter 1.4 billion litres of water a day,” he adds, explaining how mussels remove excess nitrogen and phosphorus from the water. “And through biomineralisation, we lock carbon into mussel shells.”

a hand holding a Portarlington mussel
Mussels are a sustainable food.

Despite their glowing list of accolades, these molluscs have long been seen as the oysters’ poorer cousins. “It was a really slow start,” explains Lance, who says that in the early days of his career, “you could not sell mussels in Victoria”.

But word has slowly caught on. Chefs as globally acclaimed as Attica’s Ben Shewry and even René Redzepi of Noma, Denmark, have travelled to these very waters just to try the shellfish at the source, sharing only the highest praise, and using Lance’s mussels in their restaurants.

guests sampling Portarlington mussels onboard
Sampling the goods onboard. (Image: Visit Victoria/Hannyn Shiggins)

According to Lance there’s one obvious reason why the cool depths of Portarlington outshine other locations for mussel farming. “The water quality is second to none,” he says, noting how other regions are frequently rocked by harvest closures due to poor water quality. “We grow, without a doubt, some of the best shellfish in the world.” And with Lance’s bold claims backed up by some of the industry’s greatest names, perhaps it won’t be much longer until more Aussies uncover the appeal of Portarlington’s mussels.