Linda Aslanian, an architect with an MBA, who is Mr. Warner's representative at the hotel, maintains a stock of the room's handcrafted textiles, exotic stones, and artwork in case anything needs replacing.

擁有工商管理碩士學位的建筑設計師琳達•阿斯拉尼安（Linda Aslanian）是沃納在該酒店的代表，她存有一批該房間的手工織品、異型石材和藝術品，以備在需要時更換。

Staff say they try to anticipate penthouse guests' preferences. The hotel keeps files on all return guests detailing their habits and favorite food, drink and even toilet paper. After reviewing one incoming guest's file, staff discovered they needed to track down a particular 'tissue,' says Ms. Garay. It wasn't easy. Two employees went out separately searching to find the needed 'ultraplush' paper product, she says.

員工們稱，他們會盡力預測套房客人的喜好。酒店保留著所有回頭客的檔案，詳細記載著他們的習慣和喜歡的食物、酒水甚至是廁紙。加雷說，瀏覽完一位即將入住的客人的檔案后，員工們發現他們需要找到一種特別的“紙巾”。這并不容易。她說，兩名員工已經分頭出門去找所需的“超絲柔”紙品。

Once the penthouse is booked, it's 'all hands to the fire,' says Anthony Zamora, executive chef at the hotel. The kitchen staff wants to know 'do they like tea sandwiches automatically throughout the day or just on request? Should we pre-order caviar from our supplier just in case they request it?' says Mr. Zamora. If a guest is from the Middle East, he may preorder Hildon water, a brand bottled in southern England and popular among guests from the region, he says. Louis Roederer Cristal, the champagne that retails for around $200, is pre-stocked in the room unless the guest prefers something else.

一旦頂樓套間被預訂，就進入了“全員備戰狀態”，該酒店的行政總廚安東尼•扎莫拉（Anthony Zamora）說。廚房工作人員希望知道“客人們喜歡全天自動送上茶點三明治，還是根據要求送上？我們是否應該提前從供貨商處預訂魚子醬，以備他們點餐？”扎莫拉說。他說，如果某位客人來自中東，他可能會預訂希爾登（Hildon）礦泉水，這種牌子的礦泉水是在英格蘭南部灌裝的，很受該地區客人的歡迎。這間客房里提前備好了零售價約為200美元的路易王妃水晶香檳（Louis Roederer Cristal），除非客人更喜歡其他酒水。

If the guest is coming to the hotel for the first time, intelligence gathering is harder. The three person 'special services department' or the general manager's assistant will speak to the guest or his or her assistant about the reason for the visit and the guest's preferences. Employees also scour the Internet for clues and check in with other Four Seasons properties where the guest has stayed. While some guests enjoy the personal service, "others are a little taken aback--why do you need all these details?'' says Mr. Schmidinger, the general manager.

如果客人是第一次來到該酒店，情報收集會更困難。三人“特殊服務部”或總經理助理會向客人或他的助理詢問此行目的以及客人的喜好。員工們會在網上搜尋相關線索，并向客人住過的其他四季酒店核實。盡管有些客人很享受私人貼身服務，但“也有人會有點吃驚──‘你為什么需要所有這些細節？’”總經理施米丁格說。