Schloss Neutrauchburg

I reserved a table for 7 PAX (eventually only five showed up). Since the weather was tricky we debated whether to sit outside or inside. The waiter informed me they had already set the table inside, so we decided to have our teatime inside. Walking to our table I expected to find a set table. There was no set table, but a plastic place mat in the centre of the table with bowls of sugar sachets and coffee milk capsules. So absolutely unfitting. The only pleasant appearance on the table was the vase of flowers. The Sous Chef took our orders. I do not understand why one must go to an (empty) cake buffet, instead of having the various (3 cakes of which there were just a few slices left at 3 PM) on an extra menu or a portable blackboard. The Sous Chef also delivered our orders. As the Sous Chef, I should expect him to know how to serve at the table and not hand our orders crisscrossed across the table. This Schloss is beautifully situated and has such an elegant ambience to enjoy afternoon coffee, yet they even use paper cocktail serviettes. Why not set the table with table linen? Or create a more fitting and welcoming atmosphere for such a beautiful room? The waiter was never available, and I had to get him to place an order for Secco Rosé. He came and placed the glasses on the table. I had to instruct him to first clear the table of the coffee service. He then fetched a tray, placed the coffee service on the tray and placed this on the adjacent table. He left it there, left the unopened bottle of Secco on our table and left. Yes, as if we are sitting in a Biergarten, open your beer yourself! Again, I had to find the waiter to open the bottle. He jokingly remarked he thought I would open it. Where did I land? Time to settle the bill, yet again I had to leave my guests to find the waiter, who was sitting outside casually chatting to patrons. It was very disappointing that there was only one waiter to serve inside (just our table) and the entire outside terrace tables. So, the guy was mostly attending to tables outside and our table inside lacked complete attentiveness. Although the waiter was very apologetic, it was not his fault but that of the management. Furthermore, it is also the responsibility of management to ensure their staff are professionally trained.