Glendorn Earns Another AAA Diamond Award
“We are very proud to honor the Lodge at Glendorn with another Four-Diamond Award,” stated Jim Lehman, executive vice president at AAA East Central. “When it comes to the quality, diamonds speak louder than words.”
Each accommodation at Glendorn is unique. A guest may prefer to stay in the Big House, constructed in 1929, in the suites or spacious rooms. Or enjoy the privacy of one of the cabins. Glendorn has a total of 41 wood burning fireplaces and each suite or cabin has at least one.
All accommodations are luxuriously furnished with fine monogrammed linens and towels. Twice daily housekeeping complete with turndown service is available daily, as well as, complimentary bottled mineral water, tea, coffee and Glendorn signature cookie jars refilled with scrumptious treats.
Glendorn uses the freshest and highest quality products gathered from sources worldwide. Seafood is flown in from the New York seafood markets several times weekly. Fresh game meats and birds are brought in from Wisconsin, Mississippi, Colorado, Canada, New Zealand and other locales. Produce comes from local sources as well as specialty markets in New York, Ohio and the Pacific Northwest. Truffles come from Perigord, France and Alba, Italy, morels from Oregon, vanilla from Tahiti, specialty chocolate from Belgium and Spain.
“Four and Five Diamond hotels and restaurants are committed to providing every guest with a personalized experience and attentive service in comfortable, high quality surroundings,” said Lehman. “These establishments consistently exceed the expectations of the most discriminating traveler – the AAA inspector,” he added.
The Lodge at Glendorn joins a select group of Four-Diamond winners. Just 3.9 percent of the 59,000 AAA Diamond Rated lodging facilities and restaurants were awarded AAA Four Diamond designation for the past twelve months. The total of 2,289 recipients included 1,535 hotels and 754 restaurants.
Collectively visiting some 1,200 hotels and restaurants every week, AAA inspectors are in a unique position to identify emerging trends in the hospitality industry. Inspectors have observed hotels and restaurants using increasingly personalized approaches to enhance guest comfort and satisfaction.
Experienced, highly qualified staff are required to provide the custom service today’s upscale hotel guest expects. Larger hotels, faced with the difficulties of responding to individual needs, often restructure their approach. Many use the immediacy of social media to augment the experience as travelers research, book and talk about their stay.