The author, a former hotel worker in various European ski resorts, shares their experiences working behind the scenes in the hospitality industry during ski seasons. Despite the challenges of low pay and difficult management, the author appreciates the unique experience of living and working in a ski resort. The sense of camaraderie among staff members and the opportunity for free lift passes and endless days skiing down untouched pistes made the months spent working in ski resorts some of the best of their life.
The author recounts their first ski season experience in Courmayeur, where the hotel manager was a former banker with no love for Italy, snow, or people. Staff members were confined to basement bedrooms, with the hotel manager taking over one of the swankiest guest rooms. Guest complaints about the hotel’s condition were constant, leading to low morale among the exhausted workforce. Despite facing the possibility of being sacked and sent home on Christmas Eve, the author managed to share instances of misconduct by the hotel manager and staff, leading to a transfer to the French resort of Courchevel.
Courchevel, known for its luxury and high-end clientele, provided a stark contrast to the author’s previous experience in Courmayeur. The resort offered generous tips and various events and discounts for season workers. However, the author recalls unusual instances of guests tipping with marijuana and struggling to afford drinks at the bars on their meager wages. Despite the upscale atmosphere of Courchevel, the author found ways to make the most of their time in the resort, even with limited resources.
Another ski season experience in Tignes as a hotel housekeeper exposed the author to further challenges, including unheated basement rooms and disrepair throughout the hotel. Staff and guest interactions were common, with one notable incident involving the bar manager engaging in a romantic tryst with a guest. The hotel manager, described as a shaven-headed Swedish psychopath, did not have a favorable opinion of guests or staff. This manager’s antagonistic behavior led to conflicts with employees and culminated in vandalism and a mysterious disappearance of a chef.
Despite the chaos and challenges faced during their time working in ski resorts, the author reflects fondly on their experiences in Courchevel and Tignes. The unique camaraderie among staff members and the opportunity to ski in some of Europe’s most renowned resorts made the author’s time working in hospitality memorable. While the author acknowledges the bonkers and bizarre events that occurred behind the scenes, they also appreciate the sense of community and nostalgia that comes with spending a winter season working in a ski resort.
