Originally Posted by
JDiver
What pass for hors d'oeuvres are out at 5 pm, and they are notable only by their cheapness and rapid disappearance. Lower shelf alcoholic beverages are available for pay (only). Crudtés and dip, bits of cheese, crackers pretty well sum up the meager offerings.
Meagre applies to breakfast as well. Some chopped mature and immature cantaloupe, honeydew melon and pineapple - some immature, some past their time and tasting of fermentation, three juices, "French" toast with sugar syrup, cereal, an empty boiled egg tureen, several bread and pastry offerings, a "sludge" of compressed bits of pork colored pink and "turkey" slices tasting strongly of chemicals. And within a half hour of opening this "lounge" gets very crowded to boot.
The sole good aspects to the Executive Lounge are the lovely views of Carlisle Bay and the friendliness of the staff. But honestly, as a Diamond nearly two decades, this may be the worst Overseas Hilton lounge in the heap. Management has obviously been discussed nstructed to keep the guests marginally served and assure pumped up pricing on everything on sale.
-More as stay develops.
It is definitely worth the $15 USD up charge for breakfast in the restaurant downstairs. Breakfast is the one thing we found lacking in the area as far walking distance options, so we alternated between the lounge/restaurant. It's obviously busier this year, but exactly a year ago my wife and I went for 10 nights and as a gold was were upgraded to an Executive room South beach view. It was a mixed itinerary points and paid stay so I was surprised to get such an upgrade as a gold.