Surviving same-day turnovers
When a guest leaves at ten and another arrives at two, nothing can go wrong. Here is how to make sure it does not.
A same-day turnover has no slack in it. Everything that is normally recoverable — a late finish, a missing sheet, a cleaner stuck in traffic — becomes a guest standing outside your door.
Have a second set of everything. Linen especially. Washing between guests on the same day is the single most common reason a turnover runs late. Strip, bag, and put on a fresh set; the washing happens later.
Book the clean to start at checkout, not after it. The window is the whole resource. Ten to two is four hours; ten-thirty to two is three and a half, and that half hour is the one you needed.
Decide in advance what gets dropped. If the clean is running late, what matters is that the place is guest-ready, not that the oven was done. Tell your cleaner what they may leave. Somebody deciding that alone, in a hurry, will guess wrong.
Watch it happen. Thuso shows you room by room where the cleaner is and whether the pace will finish in time. Knowing at twelve that it will overrun gives you two hours to do something; finding out at two gives you nothing.