The Basement of Disappointment: A Behind-the-Scenes Look at the Hotel's Kitchen

As I stepped into the basement, I couldn't help but feel a sense of unease. The air was thick with tension, and the atmosphere was heavy with disappointment. My colleague had told me that this was a swingers hangout and a place for late-night parties, and I couldn't help but wonder if I was in the right place.

The first thing that caught my eye was the amount of expensive-looking items scattered around the room. It was like they were spending money on everything, but not necessarily the right things. I saw some really high-end furniture and decorations, but they all seemed to be mismatched and out of place. "Oh my god, some really expensive stuff this is crazy," my colleague exclaimed, shaking their head in dismay.

As we made our way deeper into the basement, I noticed a sign that read "Mineral Spa." I had no idea what that was, but it sounded like something luxurious and relaxing. My colleague seemed to be excited about this, saying "oh my god, that was sweet tonight is crucial because I need to get my eyes on how Jonathan and Lisa are running the hotel since both of them seem to be on different pages." It seemed like they were trying to find some way to improve the hotel's operations, but it was clear that there was a lot of work to be done.

The kitchen was a disaster. There was food everywhere, and not just any food - pre-meals with little cracked pieces of cheese. "I got to the trash you can't serve that," my colleague said, shaking their head in disgust. "There's a paper for customers to eat you can't ask them to dip into a doily for their cracker and then a flowering and yum yum yum yum it's just no." It was clear that this kitchen was not taking the food service seriously.

One of the biggest issues I noticed was that the food seemed to be sitting out for far too long. "Our timing is really not at all good," my colleague said, frustration etched on their face. "I think you're sending out the wrong impression to your customers when you serve them food that's been sitting out for two days." It was clear that this kitchen was not following proper food safety protocols.

As we continued to explore the basement, I noticed a bunch of chickens that had been roasted two days ago. My colleague seemed particularly upset about this, saying "why do we roast them two days in advance? They're delivered twice a week, they're cooked up the delivery day... what kind of impression are you sending out to your customers?" It was clear that this kitchen was not taking food quality seriously.

I couldn't help but feel frustrated with the state of the basement. It seemed like everything was just thrown together without any thought or consideration. "This is like so disappointing," my colleague said, shaking their head. "I thought we were friends and I thought you would maybe told us if you felt the food sucked that much." It was clear that this kitchen needed a serious overhaul.

As we continued to explore, my colleague started talking about some other issues they had with the hotel's operations. They mentioned something about Spencer and chicane, but it seemed like this was just a distraction from the real problem at hand - the kitchen. "I'd like to find out the project K," they said, clearly frustrated. It was clear that this hotel was in dire need of some serious changes.

Overall, my experience in the basement was one of disappointment and frustration. The kitchen seemed to be run by people who were not taking food service seriously, and the overall atmosphere was one of chaos and disorganization.

"WEBVTTKind: captionsLanguage: enI've heard rumors around town that the basement is known as a swingers hangout and is used for late-night parties so before dinner service I want to take a look at what's downstairs my god some really expensive stuff this is crazy stop is here spending the money in all the wrong places oh my god please shout for entering the mineral spa mineral spa oh my god that was sweet tonight is crucial because I need to get my eyes on how Jonathan and Lisa are running the hotel since both of them seem to be on different pages there's so much stuff in here I've never seen a kitchen so cluttered it's been worse believe it or not how come the food just sits there right at the moment our timing is really not at all good what these four words on them those little pre meals little cracked little piece of cheese pre meals I got to the trash you can't serve that there's a paper for customers to eat you can't ask them to dip into a doily for their cracker and then a flowering and yum yum yum yum it's just no it's bit up Joey it's your place it's just a bit weird you okay yeah no I'm fine I'm okay one with the chickens roasted two days ago that's the last of them why do we roast them two days in advance they're delivered twice a week they're cooked up the delivery day what kind of impression do you think you're sending out to your customers when that chickens roasted two days before they come where do you think this chicken was roasted you all goodness I hope it was today it was roasted the toon half days ago that was gonna be dry as a dog bone but anyway try to enjoy 12 years you need to seriously just focus on getting this nut job and they sit there all schmuck I want to kick them out right now do you want us to take the food bag I mean this is like so disappointing that you guys feel this way I thought we were friends and I I thought you would maybe told us if you felt the food sucked that much you know it's really gosh I feel we don't feel like I want to pass out right now so the lady just talking to everything have no idea how chicken roasted to mark days ago it was roasted two and half days ago yeah I didn't know that okay it's not my business just don't just eat you are so defensive there's a thousand different ways to make Spencer I'd like to do talk about the chicane I'd love to find out the project K and I'm told you about the chicken nothing resonates with you does itI've heard rumors around town that the basement is known as a swingers hangout and is used for late-night parties so before dinner service I want to take a look at what's downstairs my god some really expensive stuff this is crazy stop is here spending the money in all the wrong places oh my god please shout for entering the mineral spa mineral spa oh my god that was sweet tonight is crucial because I need to get my eyes on how Jonathan and Lisa are running the hotel since both of them seem to be on different pages there's so much stuff in here I've never seen a kitchen so cluttered it's been worse believe it or not how come the food just sits there right at the moment our timing is really not at all good what these four words on them those little pre meals little cracked little piece of cheese pre meals I got to the trash you can't serve that there's a paper for customers to eat you can't ask them to dip into a doily for their cracker and then a flowering and yum yum yum yum it's just no it's bit up Joey it's your place it's just a bit weird you okay yeah no I'm fine I'm okay one with the chickens roasted two days ago that's the last of them why do we roast them two days in advance they're delivered twice a week they're cooked up the delivery day what kind of impression do you think you're sending out to your customers when that chickens roasted two days before they come where do you think this chicken was roasted you all goodness I hope it was today it was roasted the toon half days ago that was gonna be dry as a dog bone but anyway try to enjoy 12 years you need to seriously just focus on getting this nut job and they sit there all schmuck I want to kick them out right now do you want us to take the food bag I mean this is like so disappointing that you guys feel this way I thought we were friends and I I thought you would maybe told us if you felt the food sucked that much you know it's really gosh I feel we don't feel like I want to pass out right now so the lady just talking to everything have no idea how chicken roasted to mark days ago it was roasted two and half days ago yeah I didn't know that okay it's not my business just don't just eat you are so defensive there's a thousand different ways to make Spencer I'd like to do talk about the chicane I'd love to find out the project K and I'm told you about the chicken nothing resonates with you does it\n"