“This is written with a slant of it being a golf weekend. Good: Great golf course and greens for this time of year we’re excellent. Breakfast good and lots of choices. Carvery on par with what I would expect. Beds and rooms very comfortable. Big venue with various options to drink including a sports bar open until 12pm. Opportunities to improve: Service is slow, particularly on food. Food took way too long before our tee time. There was a slight mix up on times but due to the food taking over 1 hour it meant that 12 of 18 still had food to come out and some had to leave it, with 15 mins before tee time. Starter at tee box was extremely difficult and didn’t give a great impression of this place. We are a fairly easy going group, but it is the worst treatment I’ve had at any golf resort and we’ve been doing this for 20 years. Before you start speaking to people the way he did I would kindly suggest that you actually find out what issue compounded the problem and perhaps sort out your operations in other areas and communicate between departments. The people in the halfway hut were very friendly and also in the pro shop.”
Hotels
“This is written with a slant of it being a golf weekend. Good: Great golf course and greens for this time of year we’re excellent. Breakfast good and lots of choices. Carvery on par with what I would expect. Beds and rooms very comfortable. Big venue with various options to drink including a sports bar open until 12pm. Opportunities to improve: Service is slow, particularly on food. Food took way too long before our tee time. There was a slight mix up on times but due to the food taking over 1 hour it meant that 12 of 18 still had food to come out and some had to leave it, with 15 mins before tee time. Starter at tee box was extremely difficult and didn’t give a great impression of this place. We are a fairly easy going group, but it is the worst treatment I’ve had at any golf resort and we’ve been doing this for 20 years. Before you start speaking to people the way he did I would kindly suggest that you actually find out what issue compounded the problem and perhaps sort out your operations in other areas and communicate between departments. The people in the halfway hut were very friendly and also in the pro shop.”