"Food was some lower quality ingredients dressed up or accompanied with higher quality ingredients. So for the price, taste and qualityof the food is fair. The restaurant is grossly understaffed in the morning. With the performance on the weekend much worse than during the week. For example there is one waitress, and you will see her attempting to service all the tables, buss tables and keep half and half stocked. Your service will be faster if you are just charging your food to the room, but if you need a receipt or spilt the bill for corporate accounting expect to add 20 to 40 minutes onto your time for them to bring you a spilt bill, come back for the credit card, and return for the receipt."