Tolga T.
Google
Waiting around 40 minutes for a basic breakfast is simply unacceptable and reflects serious deficiencies in operational efficiency. Breakfast service, by nature, should be among the fastest and most streamlined offerings in any restaurant, yet there was no explanation, apology, or visible effort to address the delay. Additionally, I ordered a filter coffee toward the end of the meal, which never arrived despite waiting an additional 10 minutes. Filter coffee is one of the simplest items to prepare, and failing to deliver it highlights a lack of coordination, attentiveness, and service discipline.
What made the situation worse was being charged €1.40 for 2 slices of bread. Charging guests for such minimal essentials—especially after an excessive wait—creates a clear impression of a business prioritizing minor add-on revenue over genuine hospitality and customer satisfaction. This kind of penny-pinching approach leaves a very poor impression.
Overall, this experience demonstrated a concerning gap between pricing and service quality. Efficiency, professionalism, and basic guest awareness were noticeably lacking. There are far better-managed establishments in Hamburg that understand the fundamentals of hospitality.