USHUAÏA VIP ZONE
Get your own private paradise!

By Antonio Albert, Photographs by Juan Lafita July 2016 USHUAÏA Read in PDF format N10/2016
USHUAÏA VIP ZONE From the moment you enter the VIP area until you leave, you feel looked after, protected, attended to and satisfied. The team’s desire is for you to have a great time, forget about the outside world and to think only about when you’ll return

EXCLUSIVITY IS NOT JUST LUXURY. IT IS MORE THAN THAT. WHEN TALKING ABOUT PARTIES, WHAT’S REALLY IMPORTANT IS CREATING A UNIQUE PLACE WHERE THE FUN IS COMPLETE. FROM PERSONALISED ATTENTION TO A SERVICE CATERING TO ALL YOUR NEEDS, A UNIQUE LOCATION, A RELAXED ATMOSPHERE AND COMPANY THAT MAKES THE NIGHT BECOME AN ACCOMPLICE TO YOUR ADVENTURES. EVERY DAY AROUND 800 PEOPLE ENJOY THIS PARADISE IN USHUAÏA, WHERE SOME 200 LITRES OF VODKA AND CHAMPAGNE ARE SERVED, THE STAR DRINKS. BUT AT THE BAR YOU CAN ALSO ENJOY ANY NUMBER OF COCKTAILS AND THE KITCHEN ALSO SERVES DELICATESSEN ITEMS SUCH AS SUSHI, ‘BELLOTA’ CURED JAM, CAVIAR AND TROPICAL FRUIT. ANYTHING IS POSSIBLE IN THIS CORNER OF THE HOTEL, NOTHING IS A DREAM, EVERYTHING IS WITHIN HANDS’ REACH. YOU ONLY NEED ASK.


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Nothing goes wrong. The machinery has been operational for six years, and every part of it knows what it has to do and its importance in the chain. Everything starts at 14.00 (but on Saturdays, due to the ANTS timetable, everything is brought forward), when the definitive list of VIPs is received at the office. They have made their reservations in advance, but there are always clients who decide to attend at the last minute, something they are used to. At the end of the day, fulfilling wishes is the speciality. Using the list, a complete strategy for looking after the guests is prepared. The tables are planned and waiters assigned depending on language or whether it is a regular client. Two hours later, there is a briefing to update everyone: the requests are studied, observations are reviewed, the information available on the client is checked so that everything is to his liking and even his requests are anticipated. When the doors open it should be as if the very doors to heaven were opening. Each VIP should feel as if they were in paradise. Luis is the bar manager, responsible for the control, operational monitoring and management of the personnel. He has a team of 128 people under him who work and enjoy themselves. “We have been polishing the details every year, but the hard work is now over. The staff are almost the same as on the first day, so they know exactly what they have to do. Between us, communication is the key.” Luis is the leader in the shadows, demanding the best results yet good natured when dealing with people. There are good vibes among the team, which are transmitted to the client. Armando is the VIP manager, the man who knows everyone in Ibiza. “I came from a night-time leisure experience – Amnesia – to a company based in daytime leisure. The idea is to create a synergy between the two; the logistics are not going to change, but a few elements will. Now, for example, it is possible to make online reservations. The philosophy of the reservation is that there is something more important that luxury, that in Ibiza you can find yourself in many parts. It is the experience of ‘unique diversion’, a fantastic place with the best parties, unbeatable atmosphere and people around you with whom you are going to have an unforgettable night. The team is attentive to your every need.You must bear in mind that we are in a hotel, with a very demanding clientele with a mentality different to that of a ‘clubber’.” Borja, floor manager, explains the process to us step-by-step, covering welcoming and caring for the client. “Upon arrival, they are checked to see whether they are on the list, the waiters are notified and they are escorted to their table. They are received, their credit card requested and they are introduced to their waiter for the evening. No waiter attends more than three tables at a time, although the majority of the tables have an exclusive waiter.” Carmen is the first face, the first smile, that the clients see. “Our girls receive them, they give them their wristbands and they are accompanied to their reserved table. We are the hostesses, a very gratifying job.” Once at the table, the team of five waiting staff will work their magic of making their wishes come true. Throughout the night we see them glued to their notes, their communication system, attentive to any gesture from the clients. Tello, Luis’ right hand man, takes us through the intricacies of the VIP area:“Once the order arrives at the office, next comes the ‘pase’ or bodega phase, which fills the order as soon as possible always respecting the brand protocol, something we call ‘perfect service’.” Tello shows us ‘el tiro’ – refrigerators where the bottles of champagne are kept – which fly out at an incredible speed, and the ‘caja fuerte’ where the 30 litre bottle of Armand de Brignac are stored, the jewel in the crown. Of course, if you prefer a drink then put yourself in the hands of Carlos – Charlie – the cocktail barman who can transform spirits into small and refreshing miracles.Everything that happens does so under the attentive gaze of Dennis and his security team, ensuring that the party follows its course until midnight with absolute tranquillity. The discretion of his army is comparable to its efficiency, professionalism and friendliness. As Armando says, “The happy client is the client that comes back.” We too, like the Terminator, will be back.

1. Carmen captains a team of ten hostesses. They are at the entrance, next to Beach Club, always wearing smiles.

2.The energy of the waiting staff is contagious. They dash from one side to the other carrying orders to the tables. Champagne bottles fly.

3. The hostess team pose before opening. They are ready for a long day of smiles and partying.

4.Luis is the leader in the shadows, a professional who manages the logistics and transmits to all the importance of forming a team. Everyone mutually supports each other, joining together to resolve problems and, most importantly, have fun while helping the clients enjoy themselves

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5. The administrative team occupies the offices; they receive all the information for the reservations, orders, etc. They are the queens of data. And the computers.

6.Armando is the magician of the contacts, the man who manages the agenda and always knows who’s who. His idea is to create loyal clients, transmitting to them the experience of the VIP area

7. The waiting staff work glued to communication; reception informs them of arrivals, they notify the waiters, they are attentive to any special request

8. Borja organises the day-to-day with regular briefings to go over the guest list. Their needs are analysed and this information transmitted to the team.

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