Nothing is too much trouble for Fred Lui, president of the Hong Kong branch of Les Clefs d'Or, a global network of concierges. I ABSOLUTELY HATED my first day at work. Eight hours on my feet, greeting guests at the door - I couldn't wait to get home. All I could think about was how great it would be to quit. That was 30 years ago, I was 18 and working as a pageboy at the Hilton Hotel. I never dreamed it would turn into a lifelong career, much less such a rewarding one. At the time, the basic salary was HK$240 a month. On top of that, each position was awarded a number of points. Depending on the performance of the hotel each month, each point stood for a figure to be added on top of the basic salary. As a pageboy, the maximum number of points I could obtain was only 18. With the low pay and the tough physical demands, I was ready to quit. So I gave myself two more weeks. During the day we were kept busy with office errands and door-manning, but nights were slow and at times it felt as if morning would never come. One night my supervisor asked me to go and buy a packet of cigarettes for a guest. They only cost a few dollars back then. I delivered them to the guest and in return he gave me HK$10 to cover the costs. 'Sorry sir, I don't have any change,' I said. He told me to keep it. No one had ever handed me money like that before. I never complained about the night shift again. Six months later, I was promoted to bellboy. I loved it. Even though I was only moving guests' luggage, they asked me for advice about what to do in Hong Kong - where to go, where to eat, the best places to shop. And of course, the tips increased significantly. I remember once two guests asked me to recommend a restaurant. I told them about a great place that had just opened in Happy Valley. They told me to book a table. 'For you two?' I asked. 'Yes, and for you, too!' I couldn't believe that a guest would want to have dinner with me, a bellboy at the Hilton! I worked my way up from bellboy to assistant bell captain, from bell captain to assistant concierge to my current position as chief concierge at the Royal Garden hotel, Kowloon. I'm also president of the Les Clefs d'Or International Hong Kong chapter, part of a global concierge society. To be a member you must have been assistant or chief concierge for at least three years. Members are given 'keys', which are two gold logo pins. Anywhere around the world you travel, once you see a concierge with the keys, you know you are getting the best possible service. A great concierge will not only be able to provide a guest with all their needs, but they will also know the city inside out, from the newest shops to the latest club-openings to the trendiest restaurants. Of course we get difficult guests. One such guest demanded that 99 roses be delivered to his girlfriend in Zhuhai by eight o'clock that evening. The problem was, it was 7pm and it was Valentine's Day. Luckily for him, I have a good friend and fellow Les Clefs member working in a hotel in China who was able to help. But I think that's one of the best things about the job: the challenges you face are unlike those in any other. The people I meet and the relationships I have developed over the years make it all worthwhile. When I greet returning guests by name, I never forget the look on their faces. They are so happy when I remember who they are. They no longer feel like a guest and for the duration of their stay, they are a friend.