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About: http://data.yelp.com/Review/id/a5o0-E6AjDo6Bq3sDw2BfQ Goto Sponge NotDistinct Permalink

An Entity of Type : rev:Review, within Data Space : foodie-cloud.org, foodie-cloud.org associated with source document(s)

Attributes	Values
type	rev:Review
dateCreated	2017-05-17 00:00:00 (xsd:dateTime)
itemReviewed	Hotel 10
http://www.openvoc.eu/poi#funnyReviews	4 (xsd:int)
rev:rating	2 (xsd:int)
http://www.openvoc.eu/poi#usefulReviews	8 (xsd:int)
rev:text	Formerly the Opus, now Hotel 10, this hotel is well located on the corner of St Laurent and Sherbrooke. The central lobby and restaurant bar area has a cool, chic feel and the large central, exterior courtyard with it's big comfy chairs and partial rain and sun cover looks like it could be a nice place to chill and have a bite and a drink. The problem for me was that everything here seemed pretentious and half-assed. The overall feeling was of management not giving a fuck, though that may not be what's happening, that was definitely the vibe. Here's the main example, I was here for a couple days in a row during a recent festival/conference type thing. Each day a couple hundred people would be staying most of the day, moving between sessions, and connecting with each other. This is a natural environment for meeting someone new or seeing someone you haven't seen in a while, and deciding to sit out a session and grab lunch and a drink, maybe on the lovely patio. But on both days there was no table service. In fact, effectively no service at all, because they had one staff person doing all of the following: taking drink orders, making coffee, taking food orders, making food - including elaborate charcuterie boards - and oh yah also receiving orders and making the food for everyone in the hotel who was ordering room service. Just insane. Trays lined up to be taken to rooms, customers lined up at the bar trying to get orders in, and the poor guy looked like he was at his emotional breaking point. Not to mention, the food and wine is insanely priced - $7 for a cup of soup that was clearly frozen earlier that day and mass produced somewhere. Which took 25 minutes to order which meant I stood at the bar for all this time waiting for him to be able to take my order. The lady next to me told me not to make the mistake of ordering wine, you'd get a tepid glass of white and a bill for $16 like she had the day before. None of this was the waiter's fault, this is a management issue, and I'd love to see them invest in their staff, listen to them, support them, and help this place become the Plateau gem that it could be.
http://www.openvoc.eu/poi#coolReviews	4 (xsd:int)
rev:reviewer	Risa

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