For nearly his entire professional life, Alain Rohrbach worked in senior positions in hotels and restaurants around the world. There’s one thing this multilingual man from the French-speaking part of Switzerland knows for sure: “You cannot simply overpower employees with suggestions and criticism, but should learn about them and the ways they work.” In his four-week assignment at the Hotel Bouganvillier in the Ugandan capital Kampala, he spent an entire week observing, and gave his suggestions to each and every employee individually. “I always said, ‘You did that well. Have you ever tried it this way?” The areas that were in most need of improvement were the hotel administration and the reception, where check in and check out was done without any formal processes and took far too long. There were only small details that the Senior Expert could improve in the house-keeping department, saying “I have rarely seen a cleaner hotel and that’s what I told the employees and the management.”  There was only one time that the experienced restaurateur became somewhat more forceful: “That was when the waiter wanted to open a Bordeaux as if it were a bottle of mineral water. I told him how much care had gone into producing that bottle of wine and that he should put equal care into uncorking it.”