Myth vs Reality — the service season edition
MYTH: “It’s just carrying plates.”
REALITY: You are part of the hotel’s dining experience. You serve food and drinks, coordinate with the kitchen, and help create the atmosphere guests expect on holiday.
MYTH: “It’s an easy beginner job.”
REALITY: It’s active, fast-paced, and team-based. During peak service hours you stay focused, organized, and professional.
MYTH: “Guests on holiday are always relaxed.”
REALITY: Most are. Some are hungry, tired, impatient or very specific about their order. You stay friendly and composed — even when it’s busy.
MYTH: “You just follow instructions.”
REALITY: You support smooth operations. You prepare tables, communicate with kitchen staff, handle guest requests, and make sure the service flow works.
MYTH: “It’s basically like working at home.”
REALITY: This role is based in Greece. You relocate for the full season and live where others spend their holidays.
MYTH: “It’s only work.”
REALITY: It’s real work — yes. But after shift, you’re already in a holiday destination. Warm evenings, beach sunsets, international colleagues and a social team atmosphere.
MYTH: “Service jobs don’t build real skills.”
REALITY: You develop speed, coordination, communication strength and stress management — in a real international hotel environment.
Important: This position is based in Greece. You relocate for the season and live on-site or near the hotel. EU passport required.
If you’re ready to stay active, work in an international team and spend your season in Greece — apply now and join our Food & Beverage team.
Requirements
MYTH: “No experience needed at all.”
REALITY: Entry-level is possible — but motivation, reliability and willingness to learn are essential. If you already have service experience, even better.
Benefits
MYTH: “Living abroad is stressful and expensive.”
REALITY: Accommodation is organized before you arrive. Meals are included. No apartment search, no grocery stress, no daily rent costs.
MYTH: “You won’t save anything.”
REALITY: With housing and food covered, many team members manage to save money while still enjoying their time off.
