Hotel Hell: A Pompous Arrogant Idiot In Need Of A Conscience Recap and Commentary by Rebecca Moatz August 14, 2012
It was the look on Chef Ramsay’s face when this dolt tells him that the front door is kept locked and the back entrance is used because the snowfall out front “Kills people”.
The interior of the place was the next shocker. I’ve been to antique stores that have less in their entire inventory than Robert has crammed into each room of this place.
Everything was so heavy, from the drapes to the furniture to the rugs, and Robert is much more concerned with showing off his treasures and mindlessly reciting the history of them than making sure that the customers’ needs are met.
Can anyone say eccentric?
After the introductions are made, the first item on the agenda is to get the guest of honor settled in his room.
At $350.00 per night, room number one should be extraordinary, but instead it reeks of a raw sewage smell that nearly made Chef Ramsay physically ill, especially after he learned that this particular room has been in that state of disrepair for four months!
I was surprised that he had the fortitude to order lunch after that experience.
I am also nominating Robert for Moron of the Week, as he is stupid enough to say that they do not normally serve lunch at the inn and that they only prepare food at that hour by request.
Do rich people not eat lunch?
Robert then sticks his own foot in his mouth further by volunteering that they will certainly make an exception for Chef Ramsay.
Why say anything at all, Robert? There is that idiot light flashing again.
The staff really shouldn’t have wasted any food or any time preparing it.
It tasted so awful, Ramsay couldn’t even bring himself to eat any of it, with the exception of dessert, and it isn’t long before he finds out that it, the only decent food served, wasn’t made on the premises.
As Chef Ramsay struggles to make himself comfortable on a couch at a dining room table, the tension is obvious to everyone except Robert.
Then Chef Ramsay notices there are no prices listed on the menu.
I suppose Robert thought attending to those little details were unnecessary since the only clientele he wants to have around are so flush with money that they are no longer counting it.
The waitress tells Chef Ramsay that employees are not paid regularly or in full.
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