Dillan
March 2026
This facility has significant issues within its culinary department. There appears to be a lack of properly trained staff, particularly among servers, many of whom do not demonstrate the experience or professionalism needed to appropriately interact with and serve residents. There is also a clear lack of consistency and accountability. Favoritism seems to play a role in how staff are managed, and individuals who attempt to enforce standards or delegate responsibilities are often undermined rather than supported. More concerning is the overall lack of attention to the residents themselves. Basic needs and expectations are not consistently met, and those who do care and attempt to improve the situation are not given the authority or support to make meaningful changes. The quality and variety of meals is also lacking. Menu options are repetitive, and food quality is inconsistent. Issues such as overly salted dishes are common, and there have been instances where items are reported as
