“The food smelt great. But the server didn’t.”
It’s awkward to say—and worse to experience. A guest in a premium restaurant is served a beautifully plated dish… by a service staff member with noticeable body odor.
The guest quietly pushes the plate away. Appetite lost. Experience ruined.
In hospitality, we obsess over plating, lighting, and menu descriptions—but often forget the most basic standard: personal hygiene.
Body odor is not just unpleasant. It’s a violation of the guest’s sensory space—especially in restaurants and lounges where service is close-range and intimate.
And the worst part? It’s 100% preventable. But to the guest, it’s not small.
It’s big enough to make them never come back.
If your team gets close enough to serve a plate, pour water, or assist a guest, they need to smell clean, look crisp, and feel pleasant. Anything less is a silent dealbreaker.
Guests remember how the experience made them feel—and scent is a powerful memory trigger. Make sure it’s the aroma of great food, not the aftershock of poor hygiene.
“If service leaves a bad smell, no amount of truffle oil can fix it.”
Lets get the grooming standards up – HR – OMs pls help !!
