Quote Originally Posted by Lostone
Beautiful buildings with crappy, overpriced food and inferior service will not constitute progress.
First of all, I agree with you. I think the management would, also.

The questions would be:
1) In what way have you found the service to be inferior? I've heard much good and almost nothing bad about the service, both in helpfulness and friendliness, from surveys and people.

B) By crappy, overpriced food, are you referring to what you can make, or find in other ski resorts? And are you referring to the food in the lodge, or places like the Grill and Sugarbush Inn?

I think constructive criticism is always welcome.
I'm not Treehugger, and I don't play him on TV, but I have a few thoughts on this. I've onyl eaten at the SB Inn once, so I can't speak to SB's overall level of high end food/service, but I can't say that what I've seen on the mountain is promising. I think the concessionaire strategy employed at Allyn's Lodge this year has been a disaster. The options are sugar (candy or waffle form) or a grumpy hot dog server with frozen drinks (who'da thunk that drinks would freeze when left outside at 3000' in Northern Vt in winter?). Look at the SB Racquet Club or whatever it's called. The place looks like a disaster and hasn't had a dime invested in it for years.
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Every pass holder gets a coupon book good good for 1/2 off a meal at the Grill. A friend of mine brought three of those coupons (they have multiple season tickets) for a family dinner and the manager of the Grill insisted that they would only honor one per meal, despite the fact that there is NO such restriction on the coupon or booklet. Even though he reached out to tell Adam, the same thing happened a month later. What kind of crap service/instincts is that?



Granted, these are disparate obvservations/incidents, but as far as I'm concerned, they speak to a general inattention to F&B hospitality. More work needs to be done in that regard.