- Messages
- 633
- Type of diabetes
- Type 2
- Treatment type
- Tablets (oral)
- Dislikes
- Impolite people, yobbish behaviour, pretentious people.
Our plane landed at Sidney airport in late morning. We took a taxi to the hotel booked for us. “The Copthorne Millenium,” I told the driver. “A really good hotel,” he remarked as he pulled away. When we had reserved our round the world trip we had specified 5-star hotels all the way. Little did we know what lay ahead.
The taxi took us through downtown Sidney, past the famous bridge and the spectacular Sidney Opera House, giving us a sight of Darling Harbour and Circular Quay. Once we checked into the hotel, we unpacked, freshened up and decided to have a quick lunch in the restaurant before departing for the harbour area to look up some tours. It was here that we started to experience the sheer incompetence and lackadaisical approach to their guests’ wishes that marked out the staff of this shop of horrors. They made Fawlty Towers look like the Savoy.
Perusing the menu I saw that they had beer-battered cod and chips (it would be several years before I developed T2), which we both ordered. We waited a while and then our lunch arrived. Well, it was fish, but not cod, there was no sign of batter, and instead of chips there was a scrawny-looking salad. We decided to eat it rather than waste any time by sending it back.
We loved Circular Quay with its vibrant atmosphere and wonderful views across the harbour. An Aborigine played a didgeridoo, with his hat beside him to encourage passers-by to donate. There were all kinds of shops and businesses, cafés and restaurants. Moored up was the replica of HMS Bounty built for the version of the mutiny story starring Mel Gibson and Anthony Hopkins. A short walk from the Quay is the Opera House which looks like a galleon’s billowing white sails. We found a tourist office and booked up for a city tour that afternoon, a trip to the Blue Mountains the next day and a journey to view the dolphins at Port Stephens the day after.
We staggered, exhausted, off the bus after our city tour and took a taxi back to the hotel where we kicked off our shoes and flopped onto the bed. It had been a strenuous day and we really didn’t feel like walking round Sidney looking for a restaurant, so when our feet stopped throbbing I suggested we try the Japanese restaurant in the basement as we were both Sushi lovers.
We entered the restaurant and were shown to a table. There weren’t many other guests, just a couple sitting at the Sushi bar and 4 businessmen sharing a table. We ordered aperitifs, studied the menu and gave our order to the waiter. We sipped our drinks and waited...and waited...and waited. We finished our drinks. The waiter brought the bottle of wine we had ordered. We waited. We sipped our wine. And waited. Finally, I asked the waiter what the problem was. “Sorry,” he said. “Your Sushi will be here any moment.”
We waited. I studied the surroundings. The Sushi chef was paying close attention to the couple at the bar. He would make them some Sushi, watch as they ate, wait for them to order something different, make it for them – and so on.
The level in the wine bottle went down. The waiter came and apologised again. I suggested politely that perhaps he would like to go and insert a squib into the fundament of whoever was supposed to be preparing our dinner.
We waited some more. And then, 45 minutes after entering the restaurant we were served our meal. The waiter had the air of someone who was about to feed the 5000. I had the air of someone who was extremely hungry and very irritated. The restaurant had 8 customers that evening. There were tables for about 80. God help anyone who turned up on a busy evening.
The next morning, with a bus due to pick us up at 8 am, we had an early shower and went for breakfast in the restaurant (of beer-battered cod fame). Looking at the menu I suggested that we take the Baker’s Basket as they probably had that ready to serve. We ordered it and a pot of tea. 15 minutes later we were still waiting, so I reminded the waiter of our absent breakfast. He looked totally blank, then drifted off and brought us our Baker’s Baskets about 10 minutes later. We scoffed the rolls and pastries as quickly as possible and then we had to rush away as we could see the bus pulling up outside.
The journey to the Blue Mountains was incredible, difficult to believe that such an impenetrable wilderness could exist so close to a big city like Sidney. It seems that for many years in colonial times it was believed that Sidney would remain a settlement hemmed in by the mountains, its growth restricted within the area close to the harbour. It was not until someone discovered the trail that led over the mountains that Sidney was seen as the gateway to the whole Australian continent.
The mountains themselves really are blue. The eucalyptus trees that smother the mountains give off a vapour that is turned blue by the sun’s rays. So dense is the forest that travellers are advised not to stray off the road, as they could be only a couple of hundred yards from the tarmac but never know it, and wander around getting more and more lost until they died of exposure. It’s still a fairly common occurrence and the chance of being found once you are lost in that country is virtually nil.
We stopped at the Three Sisters, a rock formation of three columns, and had lunch at a restaurant with a circular floor which revolved slowly, giving every diner beautiful views of the mountains as he passed the windows. Outside there is a funicular, the steepest in the world we were told, which took us down to what was once a coal mine, but is now a nature reserve. What a strange sensation – you feel as if your eyeballs are about to fall out.
At another point there is a waterfall, the Bridal Falls, which cascades down the mountainside like a lace veil. We penetrated into the mountains, seeing one stunning outlook after another. We were quite saddened when we began our return journey.
That evening we decided not to risk dinner in the hotel, and as I’m a Chinese food addict we went to the hotel concierge to ask about any good Chinese restaurants in the vicinity. A large book was pushed towards us with barely a glance from the concierge. I flicked through it and found it was nothing more than a printed list of just about every restaurant in Sidney and its surrounding areas. Now I knew something of a hotel concierge’s job as our eldest son had been promoted to head concierge of a 5-star hotel a while before our departure. He made sure he knew every restaurant in the city so that when a guest asked his advice he would have a ready answer, and would make a reservation for the guest. (It helped that he got a percentage of every reservation he made.) So here were we, in a strange city with no idea of what area was where, trying to pick out a restaurant from the book which left us not knowing whether it was a short walk away or an hour’s taxi ride. I pushed the book back and made for the entrance. I had seen an attractive Chinese restaurant near the Bounty replica so I suggested we tried there. Jackie agreed and we took a taxi down to Circular Quay and had a great meal, sitting outside in the shadow of the Bounty with an unbelievable view of Sidney Harbour Bridge illuminated by the setting sun.
Our trip the next morning was a long day with an early departure so before turning in I went to Reception and ordered an early morning wakeup call for 6 am. Luckily I was awake at 5.30 – I’m still waiting for the wakeup call.
We got downstairs in good time for an early pickup and went into the restaurant for breakfast. Deciding that putting a couple of rolls and pastries into a basket seemed beyond the wit of the restaurant staff we decided to go for the buffet. It looked good, and we helped ourselves to fried eggs, bacon, sausages, mushrooms, etc. Took it back to our table and found that every item on our plates was stone cold – not just lukewarm but icy cold. By now I was getting so demoralized that I had lost the will to complain. I had almost lost the will to live in the face of such shoddy treatment. We helped ourselves to a couple of slices of toast and rushed out to the bus that was awaiting us.
It was a long trip to Port Stephens, passing through Newcastle along the way. Port Stephens has a harbour even bigger than Sidney Harbour and is equally picturesque. We embarked on a seagoing yacht with a bunch of other people and cast off to go find the dolphins. We sailed around the bay, having lunch as we went. It was extremely pleasant but nary a dolphin did we see. The skipper said that he would try the pool near the entrance where the dolphins often hung out when they had young. The wind began to get up as we approached the ocean and the yacht canted over at an unbelievable angle. The wind increased in force and the waves began to pile up. We smashed through them. The skipper told us that when he had children on board the dolphins seemed to know and always came out to have a look. Sure enough, a couple of dolphins came zooming alongside, eyeing us for a short time before diving. The children on board were mostly being seasick in the lumpy conditions, and I was hanging on to a rail and taking pictures of the dolphins almost vertically downwards.
Once the yacht turned for home we found the sea conditions grew calmer as we left the harbour entrance behind. Even the children began to perk up again.
By the time we arrived back at the hotel it was after 10 pm. I went to Reception and said that I had ordered a wakeup call that morning. “Yes,” said the receptionist, with that strange Australian raise of the voice at the end of the word, virtually turning it into a question. “Yes,” I said, “and I’m still waiting for it.” She shrugged in a couldn’t give a **** manner and said, “Human error.” “Human error?” I said,incredulously. “If I had missed a flight this morning, do you think the airline would have accepted ‘human error’ as an excuse?” She just shrugged again. What can you do when faced with this attitude?
We went up to our room to discover that it was totally untouched since our departure that morning. The bed was unmade and our wet towels were still lying on the bathroom floor. By this point I felt like banging my head against the wall until I fell unconscious, but no. I’m made of sterner stuff than that – I’m British, the blood of Nelson and Wellington flows through my veins. I girded my loins and every other loose part and called housekeeping. “Our room hasn’t been made up,” I announced. The lady at the other end of the line began a string of excuses but I cut her off. “I think you should come and see it,” I suggested firmly, “before I call the manager.”
While we waited we decided to call room service for something to eat. It had been over 9 hours since lunch and we were starving. I ordered a Xu Burger (No, I don’t know what a Xu is either) and Jackie decided on a cheese omelette and chips. We added a half bottle of wine to the order, then sat back and waited to see who would arrive first.
It turned out to be the housekeeper – a bolshy, bad tempered Vietnamese lady. “You see,” I said to her, indicating the unmade bed and leading her to the bathroom and the dirty towels. “You didn’t put out the sign that says, ‘Make up room’,” she said. Jackie broke in. “Are you telling me that we have to put out a sign to have the room made up?” she expostulated. “Look, we have been all around the world and stayed in more hotels than you can shake a stick at, and we have never had to put out a sign to have the room made up.” The bolshy one tried another tack. “The girls who do the rooms must have heard you in the room and decided not to disturb you,” she ventured. “We left the room at 7 this morning and never came back,” we told her. “We’ve been away all day and have just returned.” “Well, what do you want me to do?” she said in sulky tones. “Make up the room,” I suggested. She bristled. “We don’t make up rooms at this time of night.” “You don’t seem to make them up at any time,“ I observed. “Now, you can make up the room now, or I can call the manager, tell him what has happened and ask for another room. And I will then demand that all our clothes are packed and transported to our new room. Now, the choice is yours.” Very reluctantly she muttered, “We will make up room.” Then marched to the door and said that she was going to get somebody to help. She left.
Room service arrived. The young waiter wheeled in his trolley with covers over our plates. He laid the little table , put our plates down and lifted the covers with a flourish. “What’s that?” I asked. “Linguine,” he said. “Mmm.” I said. “But I ordered a Xu Burger.” “No, you ordered linguine.” I was now so wound up that I would have taken on the world while standing on one leg. “I ordered a Xu Burger and my wife ordered a cheese omelette with chips. Now, I can see the omelette on that plate, but I don’t see any chips.”Now it was his turn to become sulky. “I’ll take the linguine back then,” he muttered. “And I’ll bring the chips when I bring the Xu Burger.” “Fine,” I told him, weariness, both physical and mental, creeping over me. He left and I glanced at the wine bottle. “God Almighty,” I cursed, “he’s forgotten to open the wine.” And I grabbed it to go haring down the corridor, finally catching him at the lift. He opened the wine and I carried it back to the room.
Jackie was faced with a rapidly cooling omelette and the promise of chips to come. She ate the omelette.
Then the housekeeper returned with a helper and, muttering under her breath, began to tidy the room, make the bed and replace the towels. When they had finished and departed the waiter returned with my burger and Jackie’s chips. I could only manage half my burger and Jackie couldn’t eat any of the chips. We shoved the whole lot outside the door and went to bed.
The taxi took us through downtown Sidney, past the famous bridge and the spectacular Sidney Opera House, giving us a sight of Darling Harbour and Circular Quay. Once we checked into the hotel, we unpacked, freshened up and decided to have a quick lunch in the restaurant before departing for the harbour area to look up some tours. It was here that we started to experience the sheer incompetence and lackadaisical approach to their guests’ wishes that marked out the staff of this shop of horrors. They made Fawlty Towers look like the Savoy.
Perusing the menu I saw that they had beer-battered cod and chips (it would be several years before I developed T2), which we both ordered. We waited a while and then our lunch arrived. Well, it was fish, but not cod, there was no sign of batter, and instead of chips there was a scrawny-looking salad. We decided to eat it rather than waste any time by sending it back.
We loved Circular Quay with its vibrant atmosphere and wonderful views across the harbour. An Aborigine played a didgeridoo, with his hat beside him to encourage passers-by to donate. There were all kinds of shops and businesses, cafés and restaurants. Moored up was the replica of HMS Bounty built for the version of the mutiny story starring Mel Gibson and Anthony Hopkins. A short walk from the Quay is the Opera House which looks like a galleon’s billowing white sails. We found a tourist office and booked up for a city tour that afternoon, a trip to the Blue Mountains the next day and a journey to view the dolphins at Port Stephens the day after.
We staggered, exhausted, off the bus after our city tour and took a taxi back to the hotel where we kicked off our shoes and flopped onto the bed. It had been a strenuous day and we really didn’t feel like walking round Sidney looking for a restaurant, so when our feet stopped throbbing I suggested we try the Japanese restaurant in the basement as we were both Sushi lovers.
We entered the restaurant and were shown to a table. There weren’t many other guests, just a couple sitting at the Sushi bar and 4 businessmen sharing a table. We ordered aperitifs, studied the menu and gave our order to the waiter. We sipped our drinks and waited...and waited...and waited. We finished our drinks. The waiter brought the bottle of wine we had ordered. We waited. We sipped our wine. And waited. Finally, I asked the waiter what the problem was. “Sorry,” he said. “Your Sushi will be here any moment.”
We waited. I studied the surroundings. The Sushi chef was paying close attention to the couple at the bar. He would make them some Sushi, watch as they ate, wait for them to order something different, make it for them – and so on.
The level in the wine bottle went down. The waiter came and apologised again. I suggested politely that perhaps he would like to go and insert a squib into the fundament of whoever was supposed to be preparing our dinner.
We waited some more. And then, 45 minutes after entering the restaurant we were served our meal. The waiter had the air of someone who was about to feed the 5000. I had the air of someone who was extremely hungry and very irritated. The restaurant had 8 customers that evening. There were tables for about 80. God help anyone who turned up on a busy evening.
The next morning, with a bus due to pick us up at 8 am, we had an early shower and went for breakfast in the restaurant (of beer-battered cod fame). Looking at the menu I suggested that we take the Baker’s Basket as they probably had that ready to serve. We ordered it and a pot of tea. 15 minutes later we were still waiting, so I reminded the waiter of our absent breakfast. He looked totally blank, then drifted off and brought us our Baker’s Baskets about 10 minutes later. We scoffed the rolls and pastries as quickly as possible and then we had to rush away as we could see the bus pulling up outside.
The journey to the Blue Mountains was incredible, difficult to believe that such an impenetrable wilderness could exist so close to a big city like Sidney. It seems that for many years in colonial times it was believed that Sidney would remain a settlement hemmed in by the mountains, its growth restricted within the area close to the harbour. It was not until someone discovered the trail that led over the mountains that Sidney was seen as the gateway to the whole Australian continent.
The mountains themselves really are blue. The eucalyptus trees that smother the mountains give off a vapour that is turned blue by the sun’s rays. So dense is the forest that travellers are advised not to stray off the road, as they could be only a couple of hundred yards from the tarmac but never know it, and wander around getting more and more lost until they died of exposure. It’s still a fairly common occurrence and the chance of being found once you are lost in that country is virtually nil.
We stopped at the Three Sisters, a rock formation of three columns, and had lunch at a restaurant with a circular floor which revolved slowly, giving every diner beautiful views of the mountains as he passed the windows. Outside there is a funicular, the steepest in the world we were told, which took us down to what was once a coal mine, but is now a nature reserve. What a strange sensation – you feel as if your eyeballs are about to fall out.
At another point there is a waterfall, the Bridal Falls, which cascades down the mountainside like a lace veil. We penetrated into the mountains, seeing one stunning outlook after another. We were quite saddened when we began our return journey.
That evening we decided not to risk dinner in the hotel, and as I’m a Chinese food addict we went to the hotel concierge to ask about any good Chinese restaurants in the vicinity. A large book was pushed towards us with barely a glance from the concierge. I flicked through it and found it was nothing more than a printed list of just about every restaurant in Sidney and its surrounding areas. Now I knew something of a hotel concierge’s job as our eldest son had been promoted to head concierge of a 5-star hotel a while before our departure. He made sure he knew every restaurant in the city so that when a guest asked his advice he would have a ready answer, and would make a reservation for the guest. (It helped that he got a percentage of every reservation he made.) So here were we, in a strange city with no idea of what area was where, trying to pick out a restaurant from the book which left us not knowing whether it was a short walk away or an hour’s taxi ride. I pushed the book back and made for the entrance. I had seen an attractive Chinese restaurant near the Bounty replica so I suggested we tried there. Jackie agreed and we took a taxi down to Circular Quay and had a great meal, sitting outside in the shadow of the Bounty with an unbelievable view of Sidney Harbour Bridge illuminated by the setting sun.
Our trip the next morning was a long day with an early departure so before turning in I went to Reception and ordered an early morning wakeup call for 6 am. Luckily I was awake at 5.30 – I’m still waiting for the wakeup call.
We got downstairs in good time for an early pickup and went into the restaurant for breakfast. Deciding that putting a couple of rolls and pastries into a basket seemed beyond the wit of the restaurant staff we decided to go for the buffet. It looked good, and we helped ourselves to fried eggs, bacon, sausages, mushrooms, etc. Took it back to our table and found that every item on our plates was stone cold – not just lukewarm but icy cold. By now I was getting so demoralized that I had lost the will to complain. I had almost lost the will to live in the face of such shoddy treatment. We helped ourselves to a couple of slices of toast and rushed out to the bus that was awaiting us.
It was a long trip to Port Stephens, passing through Newcastle along the way. Port Stephens has a harbour even bigger than Sidney Harbour and is equally picturesque. We embarked on a seagoing yacht with a bunch of other people and cast off to go find the dolphins. We sailed around the bay, having lunch as we went. It was extremely pleasant but nary a dolphin did we see. The skipper said that he would try the pool near the entrance where the dolphins often hung out when they had young. The wind began to get up as we approached the ocean and the yacht canted over at an unbelievable angle. The wind increased in force and the waves began to pile up. We smashed through them. The skipper told us that when he had children on board the dolphins seemed to know and always came out to have a look. Sure enough, a couple of dolphins came zooming alongside, eyeing us for a short time before diving. The children on board were mostly being seasick in the lumpy conditions, and I was hanging on to a rail and taking pictures of the dolphins almost vertically downwards.
Once the yacht turned for home we found the sea conditions grew calmer as we left the harbour entrance behind. Even the children began to perk up again.
By the time we arrived back at the hotel it was after 10 pm. I went to Reception and said that I had ordered a wakeup call that morning. “Yes,” said the receptionist, with that strange Australian raise of the voice at the end of the word, virtually turning it into a question. “Yes,” I said, “and I’m still waiting for it.” She shrugged in a couldn’t give a **** manner and said, “Human error.” “Human error?” I said,incredulously. “If I had missed a flight this morning, do you think the airline would have accepted ‘human error’ as an excuse?” She just shrugged again. What can you do when faced with this attitude?
We went up to our room to discover that it was totally untouched since our departure that morning. The bed was unmade and our wet towels were still lying on the bathroom floor. By this point I felt like banging my head against the wall until I fell unconscious, but no. I’m made of sterner stuff than that – I’m British, the blood of Nelson and Wellington flows through my veins. I girded my loins and every other loose part and called housekeeping. “Our room hasn’t been made up,” I announced. The lady at the other end of the line began a string of excuses but I cut her off. “I think you should come and see it,” I suggested firmly, “before I call the manager.”
While we waited we decided to call room service for something to eat. It had been over 9 hours since lunch and we were starving. I ordered a Xu Burger (No, I don’t know what a Xu is either) and Jackie decided on a cheese omelette and chips. We added a half bottle of wine to the order, then sat back and waited to see who would arrive first.
It turned out to be the housekeeper – a bolshy, bad tempered Vietnamese lady. “You see,” I said to her, indicating the unmade bed and leading her to the bathroom and the dirty towels. “You didn’t put out the sign that says, ‘Make up room’,” she said. Jackie broke in. “Are you telling me that we have to put out a sign to have the room made up?” she expostulated. “Look, we have been all around the world and stayed in more hotels than you can shake a stick at, and we have never had to put out a sign to have the room made up.” The bolshy one tried another tack. “The girls who do the rooms must have heard you in the room and decided not to disturb you,” she ventured. “We left the room at 7 this morning and never came back,” we told her. “We’ve been away all day and have just returned.” “Well, what do you want me to do?” she said in sulky tones. “Make up the room,” I suggested. She bristled. “We don’t make up rooms at this time of night.” “You don’t seem to make them up at any time,“ I observed. “Now, you can make up the room now, or I can call the manager, tell him what has happened and ask for another room. And I will then demand that all our clothes are packed and transported to our new room. Now, the choice is yours.” Very reluctantly she muttered, “We will make up room.” Then marched to the door and said that she was going to get somebody to help. She left.
Room service arrived. The young waiter wheeled in his trolley with covers over our plates. He laid the little table , put our plates down and lifted the covers with a flourish. “What’s that?” I asked. “Linguine,” he said. “Mmm.” I said. “But I ordered a Xu Burger.” “No, you ordered linguine.” I was now so wound up that I would have taken on the world while standing on one leg. “I ordered a Xu Burger and my wife ordered a cheese omelette with chips. Now, I can see the omelette on that plate, but I don’t see any chips.”Now it was his turn to become sulky. “I’ll take the linguine back then,” he muttered. “And I’ll bring the chips when I bring the Xu Burger.” “Fine,” I told him, weariness, both physical and mental, creeping over me. He left and I glanced at the wine bottle. “God Almighty,” I cursed, “he’s forgotten to open the wine.” And I grabbed it to go haring down the corridor, finally catching him at the lift. He opened the wine and I carried it back to the room.
Jackie was faced with a rapidly cooling omelette and the promise of chips to come. She ate the omelette.
Then the housekeeper returned with a helper and, muttering under her breath, began to tidy the room, make the bed and replace the towels. When they had finished and departed the waiter returned with my burger and Jackie’s chips. I could only manage half my burger and Jackie couldn’t eat any of the chips. We shoved the whole lot outside the door and went to bed.