Lynne has cleaned for us every Thursday for four years. She knows the house better than I do. The checklist on the side is the thing: I can see the skirting boards were done this week and the oven is next, without asking.
Reviews
What Radyr says.
Six reviews, one for each kind of clean, including the four-star one about the wait for an oven slot. The full set is on the review platforms we are listed on, and every one is from a house we have actually had a key to.
Collected by a third-party review platform. Names shortened at the reviewers' request.
Deep clean after we bought a house that had been rented for ten years. Two of them for a whole day, the kitchen cupboards came up white and I did not know the shower screen was glass. The regular clean since has been three hours a fortnight and it holds.
End of tenancy on a two-bed flat. Fixed price, oven included, photo report in my inbox before I had got home. Agent found nothing. Full deposit back, which has never happened to me before.
Sam did the range cooker and it looks new; the glass between the panes was the bit I could never get at. Four stars because the first available slot was eleven days out. Worth the wait but book early.
Three hours a week with ironing on the end. Two kids, a labrador, a husband who cooks like a bomb has gone off. Nia sorted a cleaner who is unflappable and the house is straight for the weekend every single Friday.
My mother's house after she went into care. They cleaned it kindly, said nothing about the state of it, cleared the fridge, cleaned the carpets and left it ready to sell. Nia rang me first about anything she was not sure whether to throw away.
About the four stars
Rhodri waited eleven days for the oven. Sam is one person with one van.
Oven cleaning is Sam, a dip tank and a van, three or four ovens a day, and in the weeks before Christmas and after the summer the diary fills a fortnight out. We could train a second oven cleaner and we probably will; what we will not do is rush four ovens into a morning and leave the glass panes half done. So the honest answer to Rhodri is the one he gave himself: worth the wait, and book early. Regular clients get first call on the oven slots.
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