Every single one of the restaurants in this hotel was understaffed. At the pool check in should have been limited to one person and the others should have been helping the servers. Nearby at the frozen margarita section the staff person looked bored and should have moved to the bar. Two bartenders for a full bar, simply not enough. Definitely would recommend cross training staff members as there were some individual sitting around and yet others doing double time. One poor guy trying to serve entire pool area food and beverages in a sold out weekend! Hats off to Stewart for trying his best, but that is just not possible.
The staff that we did run into is lovely, but there simply aren’t enough of them.
