Nicholas S.
Google
I arrived at The Josie, Autograph Collection on New Year’s Eve as a Titanium Elite Marriott Bonvoy member, expecting a baseline level of service.
Upon arrival, the hotel restaurant was completely unavailable due to being “too full.” We were instructed by the restaurant to call room service and were given a menu. When we contacted room service, we were told it was unavailable because the hotel had run out of food. When I asked the front desk for alternative options, the only suggestion offered was to try DoorDash.
There was a clear lack of communication and coordination between the restaurant, room service, and front desk.
Unfortunately, food delivery services were not available in the area, leaving us with no food options whatsoever—at a remote mountain resort, on New Year’s Eve, after travel.
The following morning reinforced that this was not an isolated issue. Breakfast service took approximately 45 minutes to receive a yogurt bowl and a single breakfast sandwich. At that point, it became evident that whoever is responsible for food & beverage operations—whether staffing, logistics, or overall management—has significant issues that need to be addressed.
For a hotel of this caliber, especially given its remote location where guests are heavily dependent on on-site services, this is unacceptable. Running out of food, offering no contingency plan, and then providing extremely slow service the next morning reflects poor planning and inadequate guest care. Suggesting third-party delivery in an area where it does not operate is not a solution.
The property itself is beautiful, but experiences like this significantly detract from what should have been a memorable stay. At minimum, guests should be able to rely on a hotel to provide basic access to food—particularly during peak holiday periods.