Gdansk takes guests all year and occupancy can jump from one day to the next. In hospitality the problem is rarely the cleaning itself — it is holding the same standard at full occupancy and when staff are short in season.
The most common arrangement is not replacing your own team but reinforcing it at peak: May to September, long weekends and the holiday period. We agree headcount and hours in advance, so full occupancy never ends with rooms not ready by check-in time.
We work to the property's checklist, not to our own idea of tidy. If the hotel has a written room standard — towel layout, amenity placement, how bedding is folded — the team reproduces it identically in every room, every day.
At high turnover the laundry becomes the bottleneck. It can be taken off site — see linen and towel laundry. Hotel food and beverage areas are covered under hospitality cleaning.
It depends on room count, the property's standard, the extent of common areas and frequency. We quote after a site visit.
Either works. With a repeatable room standard, per-room is more predictable for the property; with uneven occupancy, hourly tends to fit better.
Yes. Seasonal cover is the most common arrangement — we agree the period and headcount ahead of time.
Yes. We work to your checklist; if you do not have one, we help write it before we start.
Yes — damage, missing equipment and items left by guests are reported before the next booking.
Yes. We build the schedule around your check-out and check-in times.