Complaint Review: 21C Museum Hotel of Kansas City - Kansas City MO

The 21C Museum Hotel at The Savoy in Kansas City, I was a Guest and Former Employee, was terminated because I questioned and filed complaints about many of the concerns listed. 

I had a bad experience at the 21C Museum Hotels of Kansas City, when they have a no-smoking policy with-in the facilities and the hotel guest rooms. In early August 2018, a group of musicians, were allowed to smoke marijuana continuously, and daily in the rooms for approx. 1-week.

The strong scent of the smell was immediately present, upon the entrance and throughout all areas of the whole hotel, of every floor, during this whole time, despite the complaints and concerns of others. This has caused me to start back to smoking cigarettes.  At the end of the week, there were electrical fans seen in the aisles of every other floor, which did not resolve the problem, as one believes the guests, should have been asked to leave or refrain, from such, and were not.  This is just one of many things, you might can expect, during your stay at this hotel.

The floors in the basement has cracks in the floors, within the hallway at the breakroom, was standing water for 2-days, on or about 10/10/18 and also found standing water at various areas on the floors of food storage and paper goods, and at the bottom of the stairs leading to.  In the food storage room, today, they had several buckets to catch water, from pipes.,  

In the freezer, they have meats, and in the walk in refrigerator, on the 1st level in the kitchen, they have food, that is not covered, such as the key lime pies, and birthday cakes, ect.....  

The chefs/cooks, are also doing the jobs of a dishwasher, in their cooking uniform without a plastic apron and then, return to cook, and they have the dishwashers, cooking and preping food, and I do not believe any, have a food handlers permit.  

A cook was allowed to continue working, as a manager commented about the massive apparent bumps on his face, neck and arms, when he himself, stated he did not the results of them. 

The employees breakroom consist of 1-small round table and 4-chairs, only. The employees are served a meal, many times that is not hot, as they do not have any burners, nor microwaves. Because of the seating, they have to stand, and many are eating their meals, at various places throughout the kitchen.

Also, in the coat closet, between, the restaurant and bar at the hosting station, is where they store, the paper cups/lids, napkins-open/uncovered along with the sugars, for the Complimentary Coffee, served daily on the floor, that sits, between a step ladder and a vacuum cleaner and above are the guests/employees, coats-sweaters, etc... A manager, brought this to my attention as being unsanitary, and I brought it to the attention of the Food and Beverage Manager, and they have continued to store these items there.

Got Allergies: Rather than telling the guest, they are out of something, it is replaced, with something else, or withheld without notifying of such and charged the same. Example the Lobster Clam Chowder had neither, but loaded with bacon bits, the 1/2 & 1/2 replaced with milk, the french toast is about 1-inch thick, but served 1/4 of an inch, the ruby red grapefruit juice is white grapefruit juice, the pastries is replaced with a choc. chip cookie & toast, the oatmeal and grits is so thick, you can stick a fork in it and lift all with one scoop.  BE AWARE!!!

I found many times, the silverware is left in the containers of whipped butter and ketchup, then placed in the refrigerator, and they are not properly labeling/dating food items, when 1st used., as told this is one of the policies.

The coffee pots, and hot tea are not regularly cleaned and are brown inside.

When the food covers go up for room service, they are covered with water spots and finger prints, inside and out, as we are told to polish, so such is not seen. A Manager said the guest can see they are water spots and how things don't have to be perfect, however this to be a 1st class etablisment as told, and is not.

The kitchen floors at times are really dirty and restaurant floors are not mopped nightly as expected.  A dishwasher, one day, was instructed to clean the baseboards and under things in the kitchen and said she seen what appeared to be mold. The spouts from the soda fountain, were not taken apart and properly being cleaned as the manager said how they contained black mold.