The Hotel Horror: A Tourist's Descent into Chaos

As I walked into Murphy's hotel, I couldn't help but feel a sense of unease wash over me. The lobby was packed with people, all looking like they had been there for hours. I joined the queue, eager to check in and get my room key, but as I waited, I noticed that something was off. The staff seemed disorganized, with no one in sight at the front desk.

I approached the receptionist, hoping to finally get some assistance, but she was nowhere to be found. Instead, a bartender called me over, asking if I had checked in yet. I explained that I hadn't been able to find anyone to check me in, and he told me that I needed to come looking for them in the bar. It sounded like a ridiculous solution, but I was starting to feel desperate.

As I made my way to the bar, I couldn't help but notice the state of the hotel's kitchen. Raw pork sat next to cooked chicken in the walk-in fridge, and the air was thick with the smell of mold and decay. I had seen this before, but it still took my breath away. The bartender told me that the fridge wasn't cleaned out very often, only twice a week.

I took a seat at the bar and ordered a drink, trying to make sense of the chaos around me. As I waited for my drink to arrive, I noticed that the bartender seemed to be handling multiple tasks at once. He was also working as a server, taking orders from other guests. It was clear that the staff was stretched thin.

As I sipped my drink, I couldn't help but wonder how this hotel had managed to stay open for so long. The owners seemed to be completely unaware of the state of their establishment, and it showed in everything they did. From the dirty lockers to the moldy food, it was clear that something needed to change.

I struck up a conversation with the bartender, asking him about his experiences working at the hotel. He told me that he had only been there for a short time, but had already seen some of the worst excesses of the establishment. As we talked, I realized that this wasn't just a hotel - it was a symbol of everything that was wrong with the hospitality industry.

As we chatted, the bartender mentioned that the hotel had had multiple CEOs and general managers in recent years. It seemed like they were trying to turn things around, but so far, nothing seemed to be working. I asked him if he thought the owners took the state of their hotel seriously, and he shook his head.

"I don't think they care," he said. "They're just going through the motions, waiting for someone else to fix everything." It was a bleak assessment, but one that seemed all too accurate.

As my drink approached its end, I realized that it was time for me to check out. The bartender told me that I should pay more attention to his job, and do better at running the hotel. I nodded in agreement, feeling a sense of solidarity with him.

"Do you think anyone can run this place?" he asked, his voice tinged with doubt. I hesitated, unsure of how to answer. It seemed like an impossible task, one that required someone with a completely different set of skills and experience than the bartender had.

"I'm not sure," I said finally. "But I do know that it's going to take more than just money and management to fix this place." The bartender nodded in agreement, and we parted ways as I made my way out into the bright sunlight.

As I walked away from Murphy's hotel, I couldn't help but feel a sense of disappointment. This was a place that should have been able to offer me a clean room and a warm welcome, but instead it had left me feeling frustrated and disillusioned.

"WEBVTTKind: captionsLanguage: enwhere does got out that I'm in Murphy's and the hotel and restaurant are full of people I feel sorry for all of them job is running the kitchen kids burn Kevin is getting busy in the bar and Bryan is overseeing the dining room into the gear nice Quixote's huh isn't a deer cheese Gris huh yeah I mean so guess trying to check in are left to fend for themselves is every okay we went up to the front desk and there's nobody there so target Jagger there's one of the others goodbye I guess it is arrived to check in if you get Brian knows Kevin about I guess checking in well guess checking out would you please I'm sorry excuse me you have to come looking for us in the bar says what happens when guests come in late they go to the bar looking for yet said is how we do I give it them that checked in and then found the reception clothes and went into the bar a little quickie no I've actually only stayed at hotels probably only a matter of twenty times a mile entire lights a new hotel I don't know yeah so how come you guys have anybody up here we got the bartender's or servers like me sometimes taking care of it once guests get to the rooms they're in for another unpleasant surprise let's wait for the drunkards to go home before we very annoying the owners ignorance is evident in everything I've seen so far I'm curious to see what it's like in the past I haven't seen like the walk-in fridge raw pork cooked chicken sat next to each other disgusting oh seen this before I find I knit it's not the mold going on their lockers bloody hell as model at the sides to Jesus Christ a looker the mold on that this is absolutely disgusting Valen so the walk in how often is that fridge cleaned out like rightfully twice a week yes everything else yes yes come with me all of you all right especially owners sounds good sounds good bro you now oh wow oh wow look at moldy tortillas there should not be any moldy food it's like an horrible when was this nice not Saturday no I needed smell that ain't nataas that I know that I'm this terrible just be ashamed Thanks okay no it's not okay what is that we taught a black mole what's that supposed to be Thai chili marinade my chili marinade bound up it's been used in a while the sauces was from a chef that had been there like in two thousand six or seven or something isn't exactly the same way as you run this hotel you don't give a I gave you I give a hey this is your dream I'm running a hotel Manning up I look like owners what we are this is unacceptable and it's not gonna happen anymore have you checked out because you should do it save these two it he's not checked out he's talked I have checked out and I do obviously I need to pay more attention and do better at my job how many you can run a business Jim Irsay three CEOs three general managers Oh three Executive Chefs ah it's like doing dice are you guys reading the owners true story offwhere does got out that I'm in Murphy's and the hotel and restaurant are full of people I feel sorry for all of them job is running the kitchen kids burn Kevin is getting busy in the bar and Bryan is overseeing the dining room into the gear nice Quixote's huh isn't a deer cheese Gris huh yeah I mean so guess trying to check in are left to fend for themselves is every okay we went up to the front desk and there's nobody there so target Jagger there's one of the others goodbye I guess it is arrived to check in if you get Brian knows Kevin about I guess checking in well guess checking out would you please I'm sorry excuse me you have to come looking for us in the bar says what happens when guests come in late they go to the bar looking for yet said is how we do I give it them that checked in and then found the reception clothes and went into the bar a little quickie no I've actually only stayed at hotels probably only a matter of twenty times a mile entire lights a new hotel I don't know yeah so how come you guys have anybody up here we got the bartender's or servers like me sometimes taking care of it once guests get to the rooms they're in for another unpleasant surprise let's wait for the drunkards to go home before we very annoying the owners ignorance is evident in everything I've seen so far I'm curious to see what it's like in the past I haven't seen like the walk-in fridge raw pork cooked chicken sat next to each other disgusting oh seen this before I find I knit it's not the mold going on their lockers bloody hell as model at the sides to Jesus Christ a looker the mold on that this is absolutely disgusting Valen so the walk in how often is that fridge cleaned out like rightfully twice a week yes everything else yes yes come with me all of you all right especially owners sounds good sounds good bro you now oh wow oh wow look at moldy tortillas there should not be any moldy food it's like an horrible when was this nice not Saturday no I needed smell that ain't nataas that I know that I'm this terrible just be ashamed Thanks okay no it's not okay what is that we taught a black mole what's that supposed to be Thai chili marinade my chili marinade bound up it's been used in a while the sauces was from a chef that had been there like in two thousand six or seven or something isn't exactly the same way as you run this hotel you don't give a I gave you I give a hey this is your dream I'm running a hotel Manning up I look like owners what we are this is unacceptable and it's not gonna happen anymore have you checked out because you should do it save these two it he's not checked out he's talked I have checked out and I do obviously I need to pay more attention and do better at my job how many you can run a business Jim Irsay three CEOs three general managers Oh three Executive Chefs ah it's like doing dice are you guys reading the owners true story off\n"