Holiday Inn San Jose Airport

It’s like an enormous waffle, a grid of identical rooms with corridors that could be out of the Backrooms. It was clean, had reasonable amenities, but showing a lot of signs of wear. I was staying when there was no business going on in town, which was good for the price, but the breakfast was a scaled down buffet in the bar that I could only describe as miserable. The staff were all very nice but this hotel just has no soul.

Hotel in a good location and with lot of parking . The Hotel is an old one , probably over 50 years old and is quite run down in terms of its amenities . Does require some renovation urgently. A double room is also quite cramped with little space to walk around after fitting in 2 twin beds. The fittings in the bathroom are quite archaic and are a challenge to use. The restaurant is a limited use one and there is no room service. It does have a small store beside the front desk where one needs to buy coffee and eatables. Even housekeeping services to be ordered 1 day in advance for cleaning and change of towels and bedsheets. The coffee machine in the room does not work and requires frequent visits by technician to make it dish out some coffee. Hotel great for a 1 night stay . Anything more is at one’s risk ,

Our Motor Bus Society group of about 30 guests stayed at this hotel April 15-19. The hotel has been fully renovated in the past few years with new guest room furniture with glass tops and modern bathrooms with the vanity outside the room with the toilet and bath (very desirable). The housekeeping service was excellent and on a par with 5-star hotels. Sales Manager Sara Tagliarino was very cooperative in getting our group block set up and threw in a complete hot buffet breakfast each day. The buffet breakfast not only had the typical eggs and sausage but also oatmeal, cereal, and yogurt/granola and danish options. Many in our group had dinner several nights of the convention since there are not many restaurants near the hotel. The main food selection highlight changed each night and all selections were first rate including steak and salmon selections. Executive Chef Jamil Diaz and server/bartender Lili Guerrero very quickly, efficiently and courteously served our group of 16 one night before a meeting on no notice, taking orders, delivering food and check-out in less than 75-minutes. The banquet team of Diz, Guerrero and headed by Sal Abundiz are first rate. Our President and myself (Treasurer) were very pleased with our stay and meals at this hotel.