Rainbow Lodge Retreat Center

The lodge is in a beautiful wooded setting. The large meeting room is comfortable. The beds and pillows are uncomfortable and the bedding is cheap. While sheets are changed between guests (by the guests), the blankets and beadpread are not. The food is ok but the food service is rigid and stress provoking. for guests. The chef runs the bell and gives guests exactly 30 minutes to dish up. After 30 minutes, the chef comes out and removes all food from the serving table. These are foods which are kept warm or cold in appropriate chafing dishes or ice bins. The chef just wants to hurry people along and does so without ant regard for those who may still be in line. I have observed the chef removing full pans of food I front of people who are trying to frantically fill their plates. The director accepts this practice and, in fact, has endorsed the chef's actions in written policy. Then to add to the dysfunctional practice, the director keeps count of how much food has to be thrown away and berates the guests for not eating more. In fact, he has asked me, the coordinator of our organization's annual retreats, to personally aologize to the chef for wasting food. This makes no sense, right ?! Speaking of the director, he counts plates and if any guest chooses to skip a meal he will come over to the coordinator (me) and berate the coordinator for giving the incorrect headcount for meals which, again causes the chef to feel unappreciated. Warning! If you are the retreat coordinator, the director will interrupt your meals with colleagues and friends to berate and belittle your organizatioanal skills and will "warn" you that you cannot get a refund for those empty plates. I have repeatedly told the director we do not expect a refund. He refuses that gesture of financial accountable and then goes back to saying we are not showing disrespect to the chef and so on. Essentially, the director is interrupting and literally disrespecting you. He and the chef have power issues.