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Carmel Magazine Digital Edition SU16

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Page 225 of 303

"The real difference at our hotel is in the service," Narigi continues. "It is called the hospi- tality industry for a reason." A recently introduced Coastal Curator pro- gram cer tifies all staff in knowledge of the local area. "We want to help our staff properly carry on a factual conversation with a guest and be able to positively impact their experience," Narigi says. "We can lead them to a historical tour of Monterey, plan a trip to Big Sur or a Carmel Valley wine tour, guide them to golf or restau- rants, or plan a kayaking adventure. We have two concierges from 9am-10pm, but we want a bell- man to be as educated as a concierge would be." (For more information on the Coastal Curator program, see story, pg. 226.) Personalized experiences for guests include a welcome kit for children with crayons, a color- ing book and a stuffed animal, complimentary bicycle rentals, and an activities program. Two courtesy vehicles provide drivers to help make a day out as relaxing as possible, and romance and spa packages make staying on property even more enjoyable. Children can choose to have a tent delivered to their room in order to have a whimsical sleeping option. The dining experience on the property is centered around Schooners Coastal Kitchen & Bar, which features local, seasonal, sustainable produce, meat and seafood under the direction of award-winning Executive Chef James Waller. (Top) Plush suites feature wraparound views of the Monterey Bay, plenty of space for entertaining, and a luxurious, coastal themed décor. The recent hotel remodel has updated every guest room. (Left) The Monterey Plaza Hotel is a popular location for weddings. 224 C A R M E L M A G A Z I N E • S U M M E R / F A L L 2 0 1 6

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