Above: I could look out through the clear letters in the frosted glass, watching the passing traffic on the avenue outsideTwo days training and team development. Once again we were in the small suburban hotel, the building completely deserted of any other guests, the staff listless and doubling up to carry out every little request we had. Once again we were in the annex, in a boardroom that had been created out of a downstairs bedroom (they will put it back to a bedroom after we have gone).
One of the unit PAs giggling as she told us that this downstairs bedroom is rented out at an hourly rate to casual couples who want somewhere quiet “to rest for a while”. Did the atmospheric vestiges of these carnal activities intrude into our meetings I wondered? Or alternatively, did our earnest deliberations about off-the-page advertising and catalogue page yields linger on to dampen the ardour of the next couple to hire the room?
Normally the training and development days finish at six o’clock, but this evening there was to be a special dinner at the hotel to celebrate the birth of a child to one of the senior unit personnel. It was to be a themed Moroccan dinner, with free drinks in the bar beforehand. The Moroccan theme was decided by the hotel manager, who comes from Casablanca (via Fez and Paris).
Although dark-skinned, the manager appears more Italian than Arabic. Aged in his late twenties, he is good-looking in a flashy sort of way, gelled hair combed backwards, always laughing and smiling (but his manner a little too ingratiating, like a hip twenty-first century Joel Cairo). Over the last six months I have seen him emerge from the kitchen, where he was/is chef, to become hotel manager, ousting the previous incumbent and pushing to one side more capable but less charismatic candidates.
The manager is a perfectionist, very visually minded about the way things are presented. He is passionate about his work, and warns the other staff that they better not involve him in their day-to-day work unless they want him to take over. I have seen him with the staff move from being close to tears, to raging anger, to protestations of undying friendship (all this is done publicly). With guests his friendliness is almost overwhelming, and you have to tell him several times before he will accept that you do not want anything (“Are you sure?” he will ask, “Are you sure? Are you sure?”). He speaks to some staff in perfect French, usually finishing with a command delivered in English (“Let’s rock and roll” he says in a loud, slightly falsetto voice). At times he appears to be manic, driven by a shining-eyed enthusiasm that seems to have an underlying anxiety.
During the training sessions our party from the office split into little groups. My group set up base in the hotel dining room, at a table in the bay window – I could look out through the clear letters in the frosted glass, watching the passing traffic on the avenue outside. While we worked on our marketing presentation people came into the dining room delivering Moroccan accoutrements (large bulbous amphora-type jars, exotic lamps, ornamental plates) for the themed dinner.
After lunch everything in the hotel fell silent, the Eastern European girl at the Reception desk looking listless. Even our marketing groups fell prone to enervation. In the garden court the hanging baskets cast shadows against the painted wall.As the preparations for the evening were being made the manager always seemed to be popping up, dressed in different clothes, supervising operations (“All these things are from my house” he said to us proudly). His energy seemed inexhaustible. In the morning, in his role as manager, he appeared in a dark pin-stripe suit with pastel pink shirt and pink silk tie. Early afternoon (when he was off duty, working a split shirt) he was in faded Levi 501s, and grey hoodie, roaring into the carpark in his brand new Jeep. Early evening he was in full chef’s apparel of checked trousers, white overall, blue apron, chef’s hat. Later in the evening, while the Moroccan meal was being served, he had changed yet again, and bustled around the table dressed in a Moroccan embroidered top and wearing a black fez (no tassel).

At six o’clock our party from the office gathered in the small panelled lounge, the bottles of spirits back lit behind the bar. A couple of commercial travellers had also arrived at the hotel. Shortly afterwards we all went into the dining room, where I sat with my colleagues at a long table that dominated the room.
The Moroccan dinner was laid out in a buffet at the end of the room – we went up and helped ourselves, the hotel manager introducing each dish:
“This is our national dish” (sausages) he said. “This is called Royal Lamb. This is chicken with lemon. This is made with aubergines – it took me over three hours to make!” For a pudding we had pastries soaked in honey. Strong coffee to follow.
I asked the hotel manager about his life and he told me he had left Morocco as a child and grew up in Paris and later London, so had always lived among foreigners.
“I love England” he said. “In Morocco I could have my own hotel, everything” (the word
everything emphasised by dramatic slicing movements with his hands) “but I don’t like the Moroccan policies. Always giving bribes for everything. In Morocco the houses are always open – anyone can go in there. In England I can have my private life.”
He smiled with pleasure as diners came up for second helpings. The Indian waiting staff brought in the coffees. In the background tinny Moroccan music played.