NICE is more than just a "nice idea". It is high quality training in action - and in a goldfish bowl environment. Just about everybody you interact with or see (as the kitchen is in full view) is working towards a tertiary qualification in the food and beverage/hospitality industry. The food quality, the preparation and presentation of the food, the food delivery and overall service is very good. No expense has been spared in the restaurant infrastructure, tableware and décor. These students are working in a high quality environment and dealing with experienced international travelers who know the difference between good, average and poor.
I found the layout of the various dining areas a little odd. Some were quite noisy, others were almost sleepy and one I peeked into, where a private party was happening, was very atmospheric - even romantic. I would have liked to dine there, instead of the doddery "geriatric ward" we were put into. Being there, however, did nothing to spoil the food and service but ...........if near perfection is possible, a paying diner will always aspires to it!
I have remarked in my reviews of the NWR resorts in the Etosha National Park that it is a pity NWR does not get together with NICE to give graduating students an opportunity to put their skills to the test in a live way. The food and beverage quality in those 3 Etosha resorts is very ordinary.