Hotels and hospitality

Frequently asked questions

• Does a concept change mean replacing every uniform?

  Usually not. Keeping the base garment and changing the accessory layer — apron, bow tie, neckerchief — gives a new look at far lower cost.

• How are hotel uniforms separated by department?

  Reception, housekeeping, technical service and restaurant must be distinguishable at a glance. The distinction is built through colour, collar or accessory and applied with the same logic everywhere.

• Why are chef jacket buttons made of cloth?

  Plastic buttons deform in heat and do not survive hot washing. Knotted cloth buttons resist heat and are easy to replace when one comes off.

• How deep should a waiter's apron pocket be?

  Deep enough for the order pad and card terminal to sit fully inside. Shallow pockets spill during service, over-deep ones empty when the wearer bends; the measurement is taken at sample stage.

• Do you produce seasonal hotel uniforms?

  Yes. Summer and winter versions come from the same pattern in different fabrics, so comfort follows the season without the look changing.

• Long or short sleeves for kitchen staff?

  Long sleeves are a safety feature, shielding the forearm from oil splash and steam. A short-sleeve request should be treated as a risk decision; the middle answer is a long sleeve that rolls and buttons.