Do hotels/ Restaurant have Different SOP for VIP/VVIP guest ? If not then why this culture is followed?

In my journey as a chef, I have come across many traditions and practices in the hospitality industry, but one that has always perplexed me is the concept of VIP and VVIP culture in hotels and kitchens. For me, every guest is important. As a team, we are here to provide perfect service to each and every individual who walks through our doors, and no one should be placed on a pedestal at the expense of others.

This realization first struck me when I was working in the kitchen as a commis chef. Orders would come in, and suddenly, I would hear my seniors say, “This is a VIP or VVIP order.” At first, I was confused. What did it mean for me as a chef? Was I supposed to follow a different SOP ? Was there a special way to cook for VIP guests that I wasn’t aware of? These questions haunted me, especially one particular instance that left a lasting impact on me.

One day, an order came in for a fruit platter and watermelon juice. Just moments after the KOT (Kitchen Order Ticket) was punched, the restaurant executive rushed in, shouted by my sous chef, and then informed me that this was a VVIP order. I asked, “What extra do I need to do in making this juice and plating the fruit platter?” The response was simple: “Just make it nice.” That baffled me. Did that mean we didn’t make food nice for our regular guests? Shouldn’t every dish, every plate, and every service be of the highest quality, regardless of who is ordering?

As I progressed in my career and eventually opened my own café and restaurant, I made a firm decision—I would not entertain the VIP culture. What I believe in, and what I have always told my team, is that attention to detail should be given to every single order and every single guest. If we do this, there will never be a need to single out a guest as more ‘special’ than others.

I also take the time to educate my team about what VIP culture truly means. If VIP service means that no errors are tolerated, does that imply that we allow mistakes when serving regular guests? This flawed mindset is what I strive to eliminate from my kitchens. Every customer should receive the same high standards of service, the same quality of food, and the same warmth in hospitality. There should be no differentiation in effort based on status, wealth, or influence.

A well-run hospitality establishment does not need a VIP culture. Instead, it needs a culture of consistency, excellence, and genuine care for each guest. When we ensure that every order is executed with perfection, there is no need to do anything extra for a so-called ‘special’ guest because every guest is already receiving the best service possible.

This belief is not just an ideology—it is a commitment to fairness, integrity, and the true essence of hospitality. And this is what I will always stand by.