It was a newly opened hotel. Actually, it is two hotels in 1 building. Very large and beautiful, right on the ocean.
The disorganization was surprising. It may be new, but the Hilton is not new to the hospitality business. They have experience running a check-in desk and they certainly should know how to serve breakfast.
The dual hotels with one front desk meant the staff was logging out of one system and into another asking each guest what hotel they were staying at making a very busy check-in time even slower than it needed to be.
Kitchen - We stayed here hoping to be able to make a few meals in our kitchenette. The kitchenette consists of a dishwasher. I do not need a dishwasher - especially if I have nothing to cook with other than a microwave.
The breakfast - Unless you are a 7 AM breakfast eater - forget it. You walk from one end of the lobby to the other trying to find coffee, oatmeal, or anything to eat. Hunting for plates, cups, etc. The guests were helping each other find things they had discovered. It was so confusing it was hilarious. The breakfast sandwiches sound like a wonderful idea, but when they are produced they were rock-hard and inedible. There are two coffee pots - on opposite ends of the lobby and they are both usually empty. They will not be refilled after 8:45 AM. When asked for more coffee we were told that breakfast ends at 10 so we stop putting food out at 9. They usually had the entire breakfast locked up by 9:15.
