For us it was mainly communication/training issues when any request involved any staff outside the Conrad staff.



One example was finding out allergy information regarding the gelato. We were told differing information from the Conrad staff and the staff in the gelato parlour. This persisted even after informing each party of the contradicting information. In the end the Conrad got the F&B manager and gelato maker to talk to us regarding it. (The conrad was correct in the information they gave us)



Another when asking for gluten free pizza we were told it isn’t possible to the risk of cross contamination when previously we were told it was possible. It turns out the Conrad had arranged for it to be made and cooked in another restaurants kitchen where they could control cross contamination but either they didn’t tell the pizzeria or the pizzeria lost the information… I’m not sure. Likely the later as the Conrad even followed up on the day of arrival to let me know everything was sorted before I arrived



These issues only happened in the ‘resort’ eateries when eating in the ‘Conrad’ restaurants the staff were incredibly helpful not only in explaining everything but how they could adapt things for me. The chef would even come out and talk to me and offer to make things off menu too.



That being said the Conrad staff made up for it and in general they couldn’t do enough for us.