Copyright stabroeknews
Dear Editor, As a tourism writer and gourmet reviewer in Barbados and Guyana, I have spent several years observing and analyzing the standards of service that Guyana offers within its hospitality industry. With the opening of new restaurants and hotels over the past three to five years, both international tourists and local consumers have been able to enjoy an increasingly diverse and exciting culinary experience. Events such as Restaurant Week have also helped to make fine dining more accessible and engaging for the general public. However, despite these positive developments, there remain serious challenges affecting the overall quality of service in many establishments. Poor service, slow wait times, and the frequent issue of cold or overcooked meals continue to frustrate diners. In some popular restaurants, the situation is made worse by unsanitary conditions, which raise legitimate concerns about health and hygiene standards. Many of these issues can be traced back to understaffing and overworked employees, who often appear exhausted, unmotivated, and without proper supervision. This not only impacts customer satisfaction but also damages Guyana’s growing reputation as an emerging destination for tourism and gastronomy. The lack of consistent training in professional conduct, hospitality management, and customer care remains a significant gap that must be urgently addressed. To move forward, restaurant owners and hotel managers must prioritize the recruitment of trained staff, ongoing professional development, and adherence to national food safety guidelines. Government agencies and tourism bodies can also play a vital role by implementing regular inspections, certification programmes, and incentives for establishments that demonstrate excellence in service and hygiene. Building strong partnerships between the public and private sectors will be essential in raising the overall standard of the dining experience. Guyana has all the natural and cultural ingredients to become a leader in Caribbean culinary tourism. However, this potential can only be realized if we invest in quality service, discipline, and pride in presentation. Visitors to our shores should leave with memories not only of our landscapes and people but also of a hospitality experience that reflects the very best of what Guyana has to offer. Blane R. Bunbury Public Communications Analyst & Community Advocate
