向我所有的格里昂伙伴问好。很荣幸能为我母校的博客尽绵薄之力。我不喜欢绕圈子，所以让我们开门见山直接从冷冰冰的事实开始说起。
你的学位分文不值……除非你在毕业之后一直保持努力工作。一些同学可能会说：”当然，这是毫无疑问的。”但是如果你知道有多少毕业生同仁们认为他们在教育上的投资已经足够的时候，你仍然会感到惊讶。
从格里昂毕业之后我参加了科罗拉多州阿斯彭圣瑞吉斯度假酒店（St. Regis in Aspen, Colorado）为期18个月的管理培训项目。当时正值管理的过渡时期，很多领导们并没有意识到他们职位上的前任领导们招收的管理培训生基本上都是胸怀大志却没有什么实际操作经验的酒店专业学校毕业生。
我最初做了3个月的行李员，然后做了一段时间接听电话的工作，后来又调到了前台，我在前台做到了部门主管和夜班经理，在这个培训项目临结束之际还尝试了管家职位。我还负责制定指导方案以定向培养新的管理培训生。
我在这些工作岗位工作时有一位强大的竞争对手Jimmy，虽然他是一位瑞典人（我们之间有点斯堪的纳维亚战争的影子）并且从Cezar Ritz酒店管理学校毕业，但是他是一个非常值得交往的好朋友。你看，我们俩都很敏锐地意识到不是每个人在这短短的18个月中都能够获得提升，所以我们需要为自己做一些不同的事情。而在这期间来自这两所学校的毕业生们每个月仍然只是接听电话并且不止一次地嚷嚷：“我的父母为我的教育投资了那么多不是为了让我来接电话的！”
持这样的工作态度将会让你无处安身。当然你需要一点好运气，但是最成功的人士都是通过努力工作来创造出自己的好运气的。毕业之后你会发现和以往生活最大的不同是你的生活不再是迎合自己的需求，你要迎合那些支付你工资的人的需求 — 客户的需求。当你还在格里昂读书的时候，如果某些事情不达标你还可以提出要求使其达标，但是一旦你毕业之后，冰冷的现实就会摆在你的面前：位置反过来了。你的雇主会想方设法让你调整以适应他的需求以及客户的需求。并且如果你不调整，你就会失败。
失败并不意味着世界末日，你可以从中学到一些东西。只要你有任何感知能力你就可以从中学习。在这个行业中你会犯的最致命的错误就是把错误/失败/不成功的原因归咎到其他人身上而不是你自己！在你毕业后的第一份工作中尤其要注意。想象一下你已经从这所享有盛誉的酒店学校毕业，并且你的个人简历上显示毕业后你在瑞吉酒店及度假村（St. Regis）这样的一流酒店中工作过18个月，但是你却没有拿到一封推荐信来证明。我会说如果这样的话你简历的价值会立即损失掉一半，因为你没有利用好格里昂给你的工具。
Jimmy现在在斯德哥尔摩万豪酒店（Marriott in Stockholm）担任前厅经理，我在我的家乡雷克雅维克（Reykjavík）经营一家小的精品酒店。
因此，我对我深爱的格里昂学校未来的、现在的或者甚至是之前的学生最好的建议是：要集中精力，要明白真正的工作在毕业之后开始。真正的工作是具有挑战性的，会使你筋疲力尽，有时候甚至会让你觉得神经崩溃，但是却是非常值得和有趣的，其它任何事情都不能与之相比。如果你准备好了接受这个挑战，这就已经是一个成功了。
英国与瑞士格里昂酒店管理高等教育学院 - Glion Institute of Higher Education
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Hit the Ground Running:
by Snorri Valsson 11 September 2013
Snorri Valsson
Greetings to all my Glion mates. It is an honor to be contributing to the blog of my alma mater. I am not one to beat around the bush, so let me hit you with the cold hard truth from the start:
YOUR DEGREE IS WORTH NOTHING….unless you keep working hard after graduation. Some may say that goes without saying but you will be surprised at how many fellow graduates think all the money they spent on their education was enough.
Out of Glion I took an 18-month management training programme at the St. Regis in Aspen, Colorado. It was a time of transition in management with a few of my bosses not being aware their predecessors had hired almost nothing but hospitality school graduates with big dreams and very few spots to give to them.
I started as a bellman for 3 months, then followed some time answering the phones and then off to the front desk where I worked myself up to supervisor and duty manager during nights before trying the butler position towards the end of my time. I was also put in charge of developing a mentoring programme to orientate new management trainees when they would arrive.
I had a big competitor for these posts in Jimmy, a guy who would become a great friend although he was both a Swede (we have some kind of Scandinavian rivalry) and a graduate of the Cezar Ritz hotel school. You see, we were both acutely aware that not everyone was going to climb the ladder in the short 18 months we had there, so we needed to make things happen for ourselves while several fellow graduates from both schools spent months upon months only answering the phones and more than once uttering the words: „my family didn′t pay this much for my education for me to be answering telephones!“.
That sort of attitude will get you nowhere. Certainly you need a bit of luck but most successful people have made their own luck by working hard. The biggest difference you will find after graduation is that your existence is no longer catered to you. It is catered to the people who pay your salary, the guests. While you are a student at Glion, you can demand certain things if they are not up to standard. But once you graduate, the cold hard reality dawns on you that the tables have turned. Your employer will be finding ways for you to adjust to his needs and the needs of his customers. And if you do not adjust, you will fail.
Failing is not the end of the world. It′s something you can learn from. And you will learn from it if you have any sense. The deadliest sin you can commit in this business is blaming your mistakes/failures/lack of success on anyone other than yourself! Especially in your first job after graduation. Imagine having graduated from this prestigious hospitality school and your CV says you have spent 18 months afterwards at a first class organisation such as the St. Regis and you don′t have a recommendation to show for it. I would say that devalues your degree immediately by 50% because you have not taken advantage of the tools you were given at Glion.
Jimmy is now the Front Office Manager at the Marriott in Stockholm and I run a small boutique hotel in my hometown of Reykjavík.
So, my best advice to any future, current or even former students at my beloved Glion, is to stay focused and know that the real work begins after graduation. It is challenging, exhausting and sometimes nerve wrecking but it is also hugely rewarding, fun and like no other business. If you are ready to take on that challenge, you are already a success.
【原文引自】：http://www.gheac.com/thread-7524-1-1.html
版权与翻译版权所有，转载，复制请注明出自于“GHEAC-环球酒店教育与行业盟”。
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