I review objectively.I stayed 2 days 3 nights.1. Very strategic location, beach side, views right and left behind the sea.2. Prices are still normal for hotels in tourist areas3. Friendly staff service.4. Cleanliness of the hotel area 75% from the moment you enter to the parking location and even to the garden area/sitting area of ββeach room (front of the room)(MINUS): many rubbish bins have not had their rubbish taken, especially ornaments/decoration made from tires with "a lot of water" which becomes a nest for mosquitoes.Suggestion: I see that every morning there are lots of staff going back and forth, they should be checked regularly.5. Rooms are clean, AC works well and is cold, water cleanliness is quite good.(MINUS): TV broadcasts are all blurry plus only 4 channels, the bathroom is pretty clean, but for the closet there is no spray hose, a scoop is provided but the scoop has a lot of cement and paint marks so it's not suitable, there are still mosquitoes that get in room, no telephone provided for reservations and other needs, the bottom of the mattress was dirty and the table drawers, I couldn't stop thinking every time someone checked out, what was the SOP for the HK Dept.?Suggestion: give training to the staff, both interns/staff, on how to handle the room properly and correctly, so that there are no negatives in the room area in particular, why? This hotel has the potential to be better and better and even rise to stardom, especially in busy tourist spots, it's just a matter of how to manage it starting from this simple thing.Food/cafe/restaurant: there is a cafe which is really good, suitable for couples looking for a view while enjoying the sea at night (open 4pm -12pm.The food is pretty good at an affordable price, and the taste is still quite good.MINUS: the chef who cooks the main menu is the only one, so it's understandable if the wait is a bit long, my order was wrong so I had to wait 50 minutes for 2 seafood & special fried rice, but drinks and various snacks can come out first.For the garnish (tomato & cucumber) there is a strong smell of onion, I don't know how to manage it, whether it has to be cut suddenly/can't stock the garnish, because if the smell of onion is just for the garnish, it means the knife is mixed up.The special fried rice & seafood are the same, the toppings are the same, the difference is that for the special you get fried chicken "HALLLOO" If you know this, it's better to just buy the special haha.The vanilla latte drink tastes like pop ice.Ask for hot water for 1 glass 5000, for a 550 ml thermos 10 thousand "WOW"The waiter didn't know much about the menu items being sold and even had to ask first, even when asking for hot water he still asked whether there was a charge or not.Suggestion: I see a lot of waiters who just keep quiet, even though they can be directed to help/become cook helpers to manage the cooking process (applause to this one chef) even though I see there are ladies who help in the kitchen area, it still takes a long time, because it's not the one who cooks, so if 2 people cook it can save time and energy, of course it's good for consumers and speed reviews.Don't mix the knife to cut ready-to-cook vegetables with others (both vegg/others, one example is when you eat tomatoes and cucumbers that smell like onions, if you don't want to mix them, prepare from the start for garnish and store them in the showcase, in case of sudden Don't use a knife used to cut onions.There is a need for training for cafe staff, starting from the FB service so they know what they are selling and what they can get because it is a plus for consumers when the F&B service is to know what they are selling.Add more staff who cook, if necessary waiters who are not clearly trained are also trained, the faster the cooking process is, the better.Don't forget about training as well as menu standards, etc., special nasgor and seafood should be very different in terms of taste and content. You should be able to track there (STD recipe, WIP cost, food cost) as an initial reference so that each menu follows the flow, starting from toppings, flavors, colors, etc. it must be different, even different.Ovral, quite satisfied, God willing, come here again and hopefully there will be a lot of changes.Thank You