Originally Posted by Pierre&Cédric

In city hotels I always have in-room breakfast, and I never really understand why I am asked "shall I set breakfast on the main table or shall I leave everything on the rolling table?"

Obviously if there is a proper table I much prefer brekfast to be served on it, even if I understand it is additional work. And I hate when they leave the rolling table by the side (my english is not very good today, I hope you still understand what I mean), they shall leave with it.

Speaking about size and lay-out, one of the very nice but very poor thought suite we had was at Shangri-La Paris. It was a two-storey suite, with a mezzanine, meaning that even if the suite was pretty big, noise & light from living room was going straight up to the bedroom. Entrance of the suite was on the 2nd floor where the bedroom and the bathroom were located. To go to the sitting / dining room you had to use stairs. There was a service entrance downstairs, but both for dinner and breakfast, instead of using the service entrance, we were brought rolling tables upstairs, with necessity for the waiter to go up & down several times. I did not dare to ask why he was losing so much time and energy instead of using appropriate service entrance directly at the right level. Size does matter, but again well thought lay-out is everything!