The hotel's 2nd part is under construction and nobody told us this: we were first assigned an outdoor room overlooking the noise from the Residences which are being built, so sitting on the porch to watch the sea proved nerve-wracking from the getgo. Why would a hotel assign rooms here in the first place? When I inquired, we were moved instantly to the same-category room on the other side of the hotel w/ample rooms Jessica offered us. If there were ample rooms offered in a quite area, why not offer these FIRST to all guests? (Usually a hotel offers an amenity to guests inconvenienced by such unpleasantries, but none came). Loved how all of the staff in EVERY department knew from the moment we checked in until the moment we checked out that it was my companion's 82nd birthday...this is amazing software!..Loved the decor, surroundings, room amenities, and general layout. What I would change by LOSING: workers leaving ladders in the hallways unattended (see photo), a COMPLETELY plastic array of dishes, etc, at Mosaic restaurant outdoors (this is self-contained restaurant away from the pool and there's something depressing about getting lobster salad in a plastic, scratched up bowl served on black plastic, scratched up plates), lack of consistency of tea among the lobby lounge and the Loft restaurants (former uses loose tea and latter uses bags), and LACK of food served in the elegant lobby lounge (just drinks). Lobby: That the Montage serves NO afternoon tea at any of its outlets defies explanation in a hotel of this category. Gym: cables behind the treadmills need to be sorted as they pose hazards waiting to happen. I'm not sure that having name tag-wearing staff reading the day's newspaper when guests are present is appropriate. Loft: Everyone raves about the "formagier," but the gentleman sent to our table to receive our cheeseplate order seemed rushed, disinterested in our familiarity w/cheeses, and unhappy. He seemed actually offended that we wanted to START with a cheese course instead of waiting until we finished our main courses. Seriously? This is SO not a European hotel on so many levels that I couldn't believe that attitude. Overall, I had such excitement about this experience that Montage markets as the "interactive cheese bar," but we quickly realized it all was a gimmick to get served what was the "formagier's "chef choice" of cheeses. The homemade pasta dish w/vegetables came with a "soup" of oil/balsalmico in the bottom of the dish (an Italian taboo of too much sauce), pasta noodles that were about 8 inches long each one (needing to be cut, but that's an Italian crime), though perfectly cooked al dente. The breakfast waffles deserve merit & mention: perfect.