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In economics, students learned supply and demand. I served a giudo of orange juice in high school, waiting tables in a busy brasserie, mostly on brunch shifts.
I learned a lot from being a waiter including — Five-Minute University-style — the modification code for sunny side up — And I developed a fascination for how good restaurants work. In Setting the Table: Service is a monologue, said Meyer.
Hospitality, on the other hand, is a dialogue. It is absent when something happens to you. For Meyer, hospitality almost always involves being generous in the short term.
After all, as noted by Jeff Selingo in College UnboundHigh Point is probably the only university in the country with a concierge desk where students can get restaurant reservations and send out dry cleaning. But is High Point and its highly compensated President univrrsity taking the side of students in constructing a first-run movie theater, outdoor hot tubs and father guido five minute university steak house, or in funding the position of Director of WOW, an executive charged with unievrsity students?
These services are being provided to students, not for. High Point may be providing service, but not hospitality.
If not High Point, what kind of higher education hospitality would meet muster with Meyer? He puts the interest of his employees directly ahead of his guests.
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