This week’s broadcast of the Peter Greenberg Worldwide Radio Show is special hotel edition, bringing you interviews about various hotels and the hotel business from around the world. Peter Greenberg speaks with industry professionals about all aspects of hotels—from innovative check in processes for guests to hotel policy pet peeves. Travel Weekly Editor-in-Chief Arnie Weissmann breaks down what changes and trends the hotel sector saw in 2015 and what we can expect for 2016. We also chat with guests from specific hotels about how they are doing things different than others in the industry. General Manager of the Hard Rock Hotel in San Diego, Dan Kaplan, describes the hotel’s musical flair and why letting staff have more creative freedom creates a better customer experience.

Then, we travel overseas and chat with the General Manager of The Savoy, Kiaran MacDonald, in London, England about the hotel’s rich past and learn why it’s one of the only locations in England where cars enter in to the queue and drive on the right hand side of the road. There’s all of this and more on this week’s special hotel edition of the Peter Greenberg Worldwide Radio Show.

Click here to listen to the show, streaming live from 10 a.m. until 1 p.m. EST on Saturday, December 26, 2015. Call in with your travel questions at 1-888-88-PETER (1- 888-887-3837) or email peter@petergreenberg.com (Write “Ask Peter” in the subject line).

Costas Christ, Editor-at-Large for National Geographic, talks about sustainability in the hotel industry and the green initiatives more hotels are implementing based on consumer demand. He also describes how National Geographic‘s unique lodges around the world are doing a good job in sustainability practices.

Tom Haines, General Manager of The Epicurean in Tampa , Florida, describes their kitchen-styled hotel and how hotels typically are not known for having the best restaurants. The goal of The Epicurean is to create both a foodie destination hotel and an inviting space for locals to gather.

Dan Kaplan, General Manager of the Hard Rock Hotel in San Diego, California, elaborates on the hotel’s infusion of music into everything they offer guests. They also have the mentality of letting staff members express their own individuality, which helps foster genuine and personalized guest interactions and service.

Kiaran MacDonald, General Manager of The Savoy in London, England, chats about The Savoy’s rich history of attentive guest service. He and Peter share stories of the hotel’s past, including the Savoy’s high pressured bathtubs and famous guests. This was the London hotel for many classic Hollywood stars.

Arnie Weissmann, Editor-in-Chief for Travel Weekly, reviews the hotel business for 2015 and some of the best and worst aspects of hotels this past year. There has been growth in the luxury sector and people looking for something different in a hotel, not rooms that all look alike. He also expresses his frustration with hotel mini bars, which are basically his version of declaring war on your guests. He wants there to either be free food or an empty fridge.

Susan Scott, Archivist for The Savoy in London, England, shares the stories of the Savoy’s past employees and how working at the hotel was seen as a prominent position. The Savoy actively preserves its history, which is one of the reasons it remains an iconic London hotel.

Holgar Jackisch, Executive Chef for The Savoy in London, England, discusses the hotels he has worked at around the world and how he tries to bring the flavors of his previous work locations such as Dubai, Egypt and Qatar to the classic dishes served at The Savoy.

Elizabeth Bradley, NYC Historian and Author of New York, explains the Ivy League clubs of high end hotels and the high-low culture on 44th street in Manhattan, New York.

Courtney Scott, Expedia Travel Expert, describes the good, bad and ugly of hotel guest behavior. She dives into everything from proper hotel tipping etiquette (and the shocking amount of people who don’t tip at all…27 percent) to her hotel pet peeve: inattentive parents and their “hallway hell raisers.”

Carlos Salomon, General Manager of Hotel Calderon in Barcelona, Spain, talks about how the hotel has kept up with modern times and how they have handled the steady increase of visitors to one of the world’s largest tourist destinations.

Eric Corrons, Mixologist for the Hotel Calderon in Barcelona, Spain, explains how at the time he moved away from Spain the beverage choices were all very simple. Now thanks to the influx of people moving to the city from around the world, the average pallet for cocktails has diversified.

Bryan Woody, General Manager of the Royalton New York, depicts the atmosphere created by the Royalton’s 55 fireplaces and how their sustainable sourcing of firewood through a wood sommelier. He also thinks too many hotels focus on the bottomline, whereas the Royalton focuses on the guest’s experience.

By Darra Stone for PeterGreenberg.com