I realize the effort to maintain a resort in the middle of a pandemic is an incredible challenge but the resort goes out of its way to make things difficult. After a long twelve hour day to get there we sit down at an incredibly beautiful facility for dinner. There were three white wine by the glass to chose; my wife chose the sauvignon blanc, the next question from the staff, "what is that", so we spelled it for them and told them that hopefully the bartender can explain it to them. This was our fist 30 minutes at the place and basically a preview of how the week would go..... On most nights there was one restaurant open, which under any normal circumstance would be fine, except when they closed the restaurant for special menu. December 28th was "champagne and lobster dinner", which is fine but we were not in the mood for either. So our dining choices for the night were either sit in our room and order room service or pay $125 per person for the spaghetti and meatballs. I am sure their spaghetti is delicious but at $125 a person, it would have to really be excellent. In all fairness they did try and offer that the chef could make "something" else for us but they made it feel like a true imposition. My point, why not advertise that the restaurants will have a limited menu? Information is everything, finding out when you sit down at a table is not appropriate. ( And yes there really was a $125 spaghetti choice on menu, I am kicking myself for not taking a picture) One bright spot, Marbeth, she was a breathe of fresh air and an incredible pro, why she was not put in charge of training the staff is a mystery, she ran circles around everyone. Without her the week would have been a total disaster. If you go, make sure you ask for her! The resort is gorgeous, and at some point it will be a real five star resort, I just don't understand why they make it so challenging in already challenging times.
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