Subject: Complaint About Rude Behavior on Call by Staff - Hotel Sonar Tori Respected Manager, Hotel Sonar Tori, I called your hotel on [25-06-2026] at around [10:56Pm] for an inquiry. The call was attended by Mr. Debabrata Paul. He spoke very rudely and unprofessionally. He does not know basic telephone etiquette or how to talk to guests politely. His tone was disrespectful and the conversation left a very bad impression. I request you to please train Mr. Debabrata Paul and other staff members on proper customer service and guest communication. I hope you take necessary action on this.

We have stayed for 15 days in the Sonar Tori Hotel, Agartala. Our experience is not very good. The infrastructure of the hotel itself is very fragile. There is a very serious cleanliness issue. Filth is everywhere under the bed, table & toilet seats, dinning hall. It has a very serious mosquito issue. The hotel is adjacent to the large drainage passage of the city. So, in the corridors you can smell a pungent smell. Building is very old. Interior is also not up to the mark. However, the lifeline of this hotel is its staff. It is very good. The whole staff is very helpful, kind, helpful, hardworking. Whether it is on reception, dinning, room service, house keeping. Everyone is very good. If the staff is put in any other good well maintained hotel, that hotel will thrive like anything. Infact, we came to know that Sonar Tori is trying for 4 star. But this hotel is not even deserve 3 star.

Very disappointing experience. The food quality was extremely poor and overpriced. One dish, “Pabda Tel Jhal,” seemed like some random mixed item and after eating it I had throat itching and discomfort. The total bill was around ₹2000 but honestly not even a single item tasted good. Definitely not worth the money. Would not recommend this hotel/restaurant at all.

Surprised and honestly disappointed. It’s hard to accept that a simple roadside biryani stall can deliver more flavour and satisfaction than a hotel kitchen led by an Executive Chef acting as GM. Expectations are naturally high in such setups—but the food quality didn’t match the standard at all. The biryani lacked depth, aroma, and that authentic dum essence you expect. When leadership comes from a strong culinary background, consistency and taste should be the highlight—not the weak point. Hope the team relooks at recipe execution, freshness, and overall quality control. Guests come with trust, and that should never be compromised.