Odd Things I Observe

[undersea]

There can be several things going on here - guests who pay more expect more, those weekends are a certain type of guest because of a certain event in town, you're doing more than usual and it feels like you're not getting an improved ROI on the experience.
We have certain weekends that bring in a group of people who are not traveling together but are here for the same purpose. They sometimes take a lot out of us and they never tip, ever. Same group, almost the same guests came for 5 years. Yes, they repeated for 5 years, so good for us, they liked it here. But of all the weekends in the summer, those 2 were the ones with the most trash, the least respect for us and the entire town and zero tips.
That particular group is no longer coming and we don't really even get anyone from that cohort any longer. If we do, it's one room so the other guests dampen down the 'group mentality'. I miss the individual guests, and often wonder what they're up to, but I don't miss them as a whole.
Otherwise, overall, it's a certain type of guest that causes the grief - the guest who really wanted to stay at the fancy hotel but waited too long to make the rez; the guest who only gets 2 weeks' vacation and it's raining during their one week here; the guest who waited too long to make a rez anywhere and now is 'stuck' with a B&B instead of getting a nice hotel.
That doesn't always come out on the phone but sometimes it does. I can suggest options they may not have found on their own, but many of them are worried there's 'no place to stay' and they book anyway..

Otherwise, overall, it's a certain type of guest that causes the grief - the guest who really wanted to stay at the fancy hotel but waited too long to make the rez; the guest who only gets 2 weeks' vacation and it's raining during their one week here; the guest who waited too long to make a rez anywhere and now is 'stuck' with a B&B instead of getting a nice hotel.
That doesn't always come out on the phone but sometimes it does. I can suggest options they may not have found on their own, but many of them are worried there's 'no place to stay' and they book anyway.

And those are the kind of guests that cause me the most heartache. I do take it to heart if what we offer is not what the guest really wanted. It is bad for my mental health and I have learned to send them to other places that I know are better for them. I don't like to see unhappy faces staring at other guests, trying to bring them "to their side" (I think too much)
But occasionally someone slips in and I wish I could make them leave.
.

But occasionally someone slips in and I wish I could make them leave.

I am wondering about one that is here now. Two friends traveling together - one is 'hey let's try this' and the other is 'I don't want to do anything unusual.'
Started off with absolutely refuses to eat anything with these ingredients (list here) and then kept adding to it as I did the check-in. (Not allergies, refuses to eat because, well, who knows why.)
.

There is bread, butter, jam, cereal and milk. Enjoy!
Why do you bother with a list... if what you are making doesn't fit their list, then let them fend for themselves with the staples.
.

.

 

[Generic]

There can be several things going on here - guests who pay more expect more, those weekends are a certain type of guest because of a certain event in town, you're doing more than usual and it feels like you're not getting an improved ROI on the experience.
We have certain weekends that bring in a group of people who are not traveling together but are here for the same purpose. They sometimes take a lot out of us and they never tip, ever. Same group, almost the same guests came for 5 years. Yes, they repeated for 5 years, so good for us, they liked it here. But of all the weekends in the summer, those 2 were the ones with the most trash, the least respect for us and the entire town and zero tips.
That particular group is no longer coming and we don't really even get anyone from that cohort any longer. If we do, it's one room so the other guests dampen down the 'group mentality'. I miss the individual guests, and often wonder what they're up to, but I don't miss them as a whole.
Otherwise, overall, it's a certain type of guest that causes the grief - the guest who really wanted to stay at the fancy hotel but waited too long to make the rez; the guest who only gets 2 weeks' vacation and it's raining during their one week here; the guest who waited too long to make a rez anywhere and now is 'stuck' with a B&B instead of getting a nice hotel.
That doesn't always come out on the phone but sometimes it does. I can suggest options they may not have found on their own, but many of them are worried there's 'no place to stay' and they book anyway..

Otherwise, overall, it's a certain type of guest that causes the grief - the guest who really wanted to stay at the fancy hotel but waited too long to make the rez; the guest who only gets 2 weeks' vacation and it's raining during their one week here; the guest who waited too long to make a rez anywhere and now is 'stuck' with a B&B instead of getting a nice hotel.
That doesn't always come out on the phone but sometimes it does. I can suggest options they may not have found on their own, but many of them are worried there's 'no place to stay' and they book anyway.

And those are the kind of guests that cause me the most heartache. I do take it to heart if what we offer is not what the guest really wanted. It is bad for my mental health and I have learned to send them to other places that I know are better for them. I don't like to see unhappy faces staring at other guests, trying to bring them "to their side" (I think too much)
But occasionally someone slips in and I wish I could make them leave.
.

But occasionally someone slips in and I wish I could make them leave.

I am wondering about one that is here now. Two friends traveling together - one is 'hey let's try this' and the other is 'I don't want to do anything unusual.'
Started off with absolutely refuses to eat anything with these ingredients (list here) and then kept adding to it as I did the check-in. (Not allergies, refuses to eat because, well, who knows why.)
.

Amazing how much you learn from reading. Also, getting confirmations!
My starting breakfast strategy (food issues) is essentially eliminate triggers and offer 1 alternate:
==> Remove top 10 disliked foods (there are a few lists out there)
==> Remove/Have alternative for top allergens (peanuts, tree nuts, dairy, eggs, wheat, soy, fish, shellfish)
==> Keep calories in mind for the Weight Watcher crowd.
==> Keep health in mind for the naturalists. Keep out most processed foods.
==> Keep green in mind. Organic, if not insane cost. Locally sourced, as possible.
==> Not live far from NY (Jewish/Muslims), not strategy yet for Kosher or Halal. Obviously, sausage/bacon is an issue!
With dairy & egg alternates, I also am helping vegans and lactose intolerant. And Paleo, for dairy.
With GF wheat alternate (corn, etc), I also placate people with gluten and nongluten problems as well as Paleo.
It is my intent to greatly reduce the don't eat/allergic issue and appeal to a broad spectrum with menu planning.
For those who fall outside these strategies, as many say here "Chef's choice."
.

For pork it's Jews, Muslims, Seventh-Day Adventists, Eastern Coptics, etc....
Did you remember the Mormons with no stimulants? Caffeine free Coke, Herbal Tea, Decaf coffee, etc. (I make a Bacon Marmalade that they can't have because it has coffee in it.)
I haven't had anyone ever tell me that they are on WW. I have had diabetics who were low sugar. And I absolutely refuse to do low carb... sorry, not here. They can have what's made or they can get from the other items we have. I don't do low carb ever!
You forgot the egg people... let's see there are the egg protein allergens, the egg white intolerant. Lactose intolerant and the milk protein intolerant (yup, that's a thing.)
And then there is a "Muslim ascetics and Sufis"... those usually visit Madelaine.... they tell you that they have X allergy but they are just "fakirs". And you will see them eating everything that they said they couldn't have, later in the day.

 

[Morticia]

There can be several things going on here - guests who pay more expect more, those weekends are a certain type of guest because of a certain event in town, you're doing more than usual and it feels like you're not getting an improved ROI on the experience.
We have certain weekends that bring in a group of people who are not traveling together but are here for the same purpose. They sometimes take a lot out of us and they never tip, ever. Same group, almost the same guests came for 5 years. Yes, they repeated for 5 years, so good for us, they liked it here. But of all the weekends in the summer, those 2 were the ones with the most trash, the least respect for us and the entire town and zero tips.
That particular group is no longer coming and we don't really even get anyone from that cohort any longer. If we do, it's one room so the other guests dampen down the 'group mentality'. I miss the individual guests, and often wonder what they're up to, but I don't miss them as a whole.
Otherwise, overall, it's a certain type of guest that causes the grief - the guest who really wanted to stay at the fancy hotel but waited too long to make the rez; the guest who only gets 2 weeks' vacation and it's raining during their one week here; the guest who waited too long to make a rez anywhere and now is 'stuck' with a B&B instead of getting a nice hotel.
That doesn't always come out on the phone but sometimes it does. I can suggest options they may not have found on their own, but many of them are worried there's 'no place to stay' and they book anyway..

Otherwise, overall, it's a certain type of guest that causes the grief - the guest who really wanted to stay at the fancy hotel but waited too long to make the rez; the guest who only gets 2 weeks' vacation and it's raining during their one week here; the guest who waited too long to make a rez anywhere and now is 'stuck' with a B&B instead of getting a nice hotel.
That doesn't always come out on the phone but sometimes it does. I can suggest options they may not have found on their own, but many of them are worried there's 'no place to stay' and they book anyway.

And those are the kind of guests that cause me the most heartache. I do take it to heart if what we offer is not what the guest really wanted. It is bad for my mental health and I have learned to send them to other places that I know are better for them. I don't like to see unhappy faces staring at other guests, trying to bring them "to their side" (I think too much)
But occasionally someone slips in and I wish I could make them leave.
.

But occasionally someone slips in and I wish I could make them leave.

I am wondering about one that is here now. Two friends traveling together - one is 'hey let's try this' and the other is 'I don't want to do anything unusual.'
Started off with absolutely refuses to eat anything with these ingredients (list here) and then kept adding to it as I did the check-in. (Not allergies, refuses to eat because, well, who knows why.)
.

Amazing how much you learn from reading. Also, getting confirmations!
My starting breakfast strategy (food issues) is essentially eliminate triggers and offer 1 alternate:
==> Remove top 10 disliked foods (there are a few lists out there)
==> Remove/Have alternative for top allergens (peanuts, tree nuts, dairy, eggs, wheat, soy, fish, shellfish)
==> Keep calories in mind for the Weight Watcher crowd.
==> Keep health in mind for the naturalists. Keep out most processed foods.
==> Keep green in mind. Organic, if not insane cost. Locally sourced, as possible.
==> Not live far from NY (Jewish/Muslims), not strategy yet for Kosher or Halal. Obviously, sausage/bacon is an issue!
With dairy & egg alternates, I also am helping vegans and lactose intolerant. And Paleo, for dairy.
With GF wheat alternate (corn, etc), I also placate people with gluten and nongluten problems as well as Paleo.
It is my intent to greatly reduce the don't eat/allergic issue and appeal to a broad spectrum with menu planning.
For those who fall outside these strategies, as many say here "Chef's choice."
.

Give us a mock up of one of your breakfasts.
.

Well, off the top of the head, here is a layout. I have not researched all the substitutes, but have attempted to follow what I said above. The only thing below that is shaky would be almond/coconut milk, as there are still some people with allergies, but not as much as regular milk.
Beverages (all triggers substituted)
Homemade almond milk, kefir drink with berries, berry smoothie, fresh squeezed OJ, herbal tea choice, coffee with various cream choices.
Main Course
Bacon or homemade vegan sausage
Strata (ingredients: margarine, small tomatoes,sliced zucchini, cornbread crubs (below), shredded Swiss cheese substitute, ground flax seed or banana, homemade almond/coconut milk, Italian parsley, basil, fresh chives, garlic salt, black pepper
Homemade Breads (trigger ingredients substituted):
Gluten Free Corn bread, croissants or cider donuts
SAMPLE: Cornbread ingredients: margarine, splenda/sugar mix, dairy free sour cream, homemade coconut/almond milk, ground flax seed or banana, gluten free flour blend, yellow cornmeal, gluten-free baking powder, salt
Also offering:
fresh fruit, homemade jams, etc.
.

Gomez would eat that. I'd have the bacon and call it a day. Gomez is sensitive to splenda but would never mention it when booking because we would not use it to cook with. (It makes him break out in sweats, he gets horribly jumpy and he has awful headaches. He has to read all the labels when he grabs an iced tea when we're on the road.)
It's the things the guest forgets to mention or doesn't think is breakfast food that cause a problem.
I was served an egg dish with squash in it, twice, even after mentioning I couldn't eat squash. I would never think squash was going to be in my eggs.
it's not just trigger foods, there are a lot of people who cannot abide the flavors of certain foods. Cilantro. Peppers. Grapefruit. Certain textures - tofu, oatmeal.
Some things you don't grow out of no matter how old you get. Some prescriptions change your sense of taste.
Just saying you can do your best and still have food come back barely touched.
I'm not a morning person so I don't want to be surprised at breakfast. I check the menus on inn websites to be sure their specialty isn't something gooey, chocolatey, overly sweet or sauced or isn't going to put me outside my comfort zone so early in the day. Lunch and dinner I'll try whatever is local because I'm awake. I'll stick to juice and bread and fruit at breakfast.

 

[undersea]

There can be several things going on here - guests who pay more expect more, those weekends are a certain type of guest because of a certain event in town, you're doing more than usual and it feels like you're not getting an improved ROI on the experience.
We have certain weekends that bring in a group of people who are not traveling together but are here for the same purpose. They sometimes take a lot out of us and they never tip, ever. Same group, almost the same guests came for 5 years. Yes, they repeated for 5 years, so good for us, they liked it here. But of all the weekends in the summer, those 2 were the ones with the most trash, the least respect for us and the entire town and zero tips.
That particular group is no longer coming and we don't really even get anyone from that cohort any longer. If we do, it's one room so the other guests dampen down the 'group mentality'. I miss the individual guests, and often wonder what they're up to, but I don't miss them as a whole.
Otherwise, overall, it's a certain type of guest that causes the grief - the guest who really wanted to stay at the fancy hotel but waited too long to make the rez; the guest who only gets 2 weeks' vacation and it's raining during their one week here; the guest who waited too long to make a rez anywhere and now is 'stuck' with a B&B instead of getting a nice hotel.
That doesn't always come out on the phone but sometimes it does. I can suggest options they may not have found on their own, but many of them are worried there's 'no place to stay' and they book anyway..

Otherwise, overall, it's a certain type of guest that causes the grief - the guest who really wanted to stay at the fancy hotel but waited too long to make the rez; the guest who only gets 2 weeks' vacation and it's raining during their one week here; the guest who waited too long to make a rez anywhere and now is 'stuck' with a B&B instead of getting a nice hotel.
That doesn't always come out on the phone but sometimes it does. I can suggest options they may not have found on their own, but many of them are worried there's 'no place to stay' and they book anyway.

And those are the kind of guests that cause me the most heartache. I do take it to heart if what we offer is not what the guest really wanted. It is bad for my mental health and I have learned to send them to other places that I know are better for them. I don't like to see unhappy faces staring at other guests, trying to bring them "to their side" (I think too much)
But occasionally someone slips in and I wish I could make them leave.
.

But occasionally someone slips in and I wish I could make them leave.

I am wondering about one that is here now. Two friends traveling together - one is 'hey let's try this' and the other is 'I don't want to do anything unusual.'
Started off with absolutely refuses to eat anything with these ingredients (list here) and then kept adding to it as I did the check-in. (Not allergies, refuses to eat because, well, who knows why.)
.

Amazing how much you learn from reading. Also, getting confirmations!
My starting breakfast strategy (food issues) is essentially eliminate triggers and offer 1 alternate:
==> Remove top 10 disliked foods (there are a few lists out there)
==> Remove/Have alternative for top allergens (peanuts, tree nuts, dairy, eggs, wheat, soy, fish, shellfish)
==> Keep calories in mind for the Weight Watcher crowd.
==> Keep health in mind for the naturalists. Keep out most processed foods.
==> Keep green in mind. Organic, if not insane cost. Locally sourced, as possible.
==> Not live far from NY (Jewish/Muslims), not strategy yet for Kosher or Halal. Obviously, sausage/bacon is an issue!
With dairy & egg alternates, I also am helping vegans and lactose intolerant. And Paleo, for dairy.
With GF wheat alternate (corn, etc), I also placate people with gluten and nongluten problems as well as Paleo.
It is my intent to greatly reduce the don't eat/allergic issue and appeal to a broad spectrum with menu planning.
For those who fall outside these strategies, as many say here "Chef's choice."
.

For pork it's Jews, Muslims, Seventh-Day Adventists, Eastern Coptics, etc....
Did you remember the Mormons with no stimulants? Caffeine free Coke, Herbal Tea, Decaf coffee, etc. (I make a Bacon Marmalade that they can't have because it has coffee in it.)
I haven't had anyone ever tell me that they are on WW. I have had diabetics who were low sugar. And I absolutely refuse to do low carb... sorry, not here. They can have what's made or they can get from the other items we have. I don't do low carb ever!
You forgot the egg people... let's see there are the egg protein allergens, the egg white intolerant. Lactose intolerant and the milk protein intolerant (yup, that's a thing.)
And then there is a "Muslim ascetics and Sufis"... those usually visit Madelaine.... they tell you that they have X allergy but they are just "fakirs". And you will see them eating everything that they said they couldn't have, later in the day.
.

Did you remember the Mormons with no stimulants? Caffeine free Coke, Herbal Tea, Decaf coffee, etc. (I make a Bacon Marmalade that they can't have because it has coffee in it.)
I plan to focus on offering tea/coffee/soda that is Caffeine Free and Sugar Free (splenda). They will need to request caffeinated. The idea is to focus on people with the problems, not the people who do not care. I have tried coke zero and diet mountain dew on a few people, and they never mentioned the difference.
I haven't had anyone ever tell me that they are on WW.
By Weightwatchers, I was really referring to people who have weight issues or are dieting. Over half the United States is considered obese. There is a ton of people concerned with the calorie/fat/salt content of foods. It is a competitive advantage if your offerings taste good and also is good for dieters. There are many good substitutes - applesauce for fat, yogurt for sour cream, etc.
You forgot the egg people... let's see there are the egg protein allergens, the egg white intolerant. Lactose intolerant and the milk protein intolerant (yup, that's a thing.)
Eggs were in the list. The ingredient lists I gave substituted for eggs. But as I plan to have alternates, I do plan to offer eggs. I used to be lactose intolerant, so I am more on their side.
And then there is a "Muslim ascetics and Sufis"... those usually visit Madelaine.... they tell you that they have X allergy but they are just "fakirs". And you will see them eating everything that they said they couldn't have, later in the day.
If properly designed, it doesn't matter what they tell me. By designing it with all food triggers in mind, I think I can handle almost any allergy, intolerance, dislike, or preference. The issue with observing Jews/Muslims is, you cannot just substitute. It often must be Kosher/Halal, and prepared in a special kitchen/way. So not sure how to handle.

 

[Generic]

There can be several things going on here - guests who pay more expect more, those weekends are a certain type of guest because of a certain event in town, you're doing more than usual and it feels like you're not getting an improved ROI on the experience.
We have certain weekends that bring in a group of people who are not traveling together but are here for the same purpose. They sometimes take a lot out of us and they never tip, ever. Same group, almost the same guests came for 5 years. Yes, they repeated for 5 years, so good for us, they liked it here. But of all the weekends in the summer, those 2 were the ones with the most trash, the least respect for us and the entire town and zero tips.
That particular group is no longer coming and we don't really even get anyone from that cohort any longer. If we do, it's one room so the other guests dampen down the 'group mentality'. I miss the individual guests, and often wonder what they're up to, but I don't miss them as a whole.
Otherwise, overall, it's a certain type of guest that causes the grief - the guest who really wanted to stay at the fancy hotel but waited too long to make the rez; the guest who only gets 2 weeks' vacation and it's raining during their one week here; the guest who waited too long to make a rez anywhere and now is 'stuck' with a B&B instead of getting a nice hotel.
That doesn't always come out on the phone but sometimes it does. I can suggest options they may not have found on their own, but many of them are worried there's 'no place to stay' and they book anyway..

Otherwise, overall, it's a certain type of guest that causes the grief - the guest who really wanted to stay at the fancy hotel but waited too long to make the rez; the guest who only gets 2 weeks' vacation and it's raining during their one week here; the guest who waited too long to make a rez anywhere and now is 'stuck' with a B&B instead of getting a nice hotel.
That doesn't always come out on the phone but sometimes it does. I can suggest options they may not have found on their own, but many of them are worried there's 'no place to stay' and they book anyway.

And those are the kind of guests that cause me the most heartache. I do take it to heart if what we offer is not what the guest really wanted. It is bad for my mental health and I have learned to send them to other places that I know are better for them. I don't like to see unhappy faces staring at other guests, trying to bring them "to their side" (I think too much)
But occasionally someone slips in and I wish I could make them leave.
.

But occasionally someone slips in and I wish I could make them leave.

I am wondering about one that is here now. Two friends traveling together - one is 'hey let's try this' and the other is 'I don't want to do anything unusual.'
Started off with absolutely refuses to eat anything with these ingredients (list here) and then kept adding to it as I did the check-in. (Not allergies, refuses to eat because, well, who knows why.)
.

Amazing how much you learn from reading. Also, getting confirmations!
My starting breakfast strategy (food issues) is essentially eliminate triggers and offer 1 alternate:
==> Remove top 10 disliked foods (there are a few lists out there)
==> Remove/Have alternative for top allergens (peanuts, tree nuts, dairy, eggs, wheat, soy, fish, shellfish)
==> Keep calories in mind for the Weight Watcher crowd.
==> Keep health in mind for the naturalists. Keep out most processed foods.
==> Keep green in mind. Organic, if not insane cost. Locally sourced, as possible.
==> Not live far from NY (Jewish/Muslims), not strategy yet for Kosher or Halal. Obviously, sausage/bacon is an issue!
With dairy & egg alternates, I also am helping vegans and lactose intolerant. And Paleo, for dairy.
With GF wheat alternate (corn, etc), I also placate people with gluten and nongluten problems as well as Paleo.
It is my intent to greatly reduce the don't eat/allergic issue and appeal to a broad spectrum with menu planning.
For those who fall outside these strategies, as many say here "Chef's choice."
.

Give us a mock up of one of your breakfasts.
.

Well, off the top of the head, here is a layout. I have not researched all the substitutes, but have attempted to follow what I said above. The only thing below that is shaky would be almond/coconut milk, as there are still some people with allergies, but not as much as regular milk.
Beverages (all triggers substituted)
Homemade almond milk, kefir drink with berries, berry smoothie, fresh squeezed OJ, herbal tea choice, coffee with various cream choices.
Main Course
Bacon or homemade vegan sausage
Strata (ingredients: margarine, small tomatoes,sliced zucchini, cornbread crubs (below), shredded Swiss cheese substitute, ground flax seed or banana, homemade almond/coconut milk, Italian parsley, basil, fresh chives, garlic salt, black pepper
Homemade Breads (trigger ingredients substituted):
Gluten Free Corn bread, croissants or cider donuts
SAMPLE: Cornbread ingredients: margarine, splenda/sugar mix, dairy free sour cream, homemade coconut/almond milk, ground flax seed or banana, gluten free flour blend, yellow cornmeal, gluten-free baking powder, salt
Also offering:
fresh fruit, homemade jams, etc.
.

Gomez would eat that. I'd have the bacon and call it a day. Gomez is sensitive to splenda but would never mention it when booking because we would not use it to cook with. (It makes him break out in sweats, he gets horribly jumpy and he has awful headaches. He has to read all the labels when he grabs an iced tea when we're on the road.)
It's the things the guest forgets to mention or doesn't think is breakfast food that cause a problem.
I was served an egg dish with squash in it, twice, even after mentioning I couldn't eat squash. I would never think squash was going to be in my eggs.
it's not just trigger foods, there are a lot of people who cannot abide the flavors of certain foods. Cilantro. Peppers. Grapefruit. Certain textures - tofu, oatmeal.
Some things you don't grow out of no matter how old you get. Some prescriptions change your sense of taste.
Just saying you can do your best and still have food come back barely touched.
I'm not a morning person so I don't want to be surprised at breakfast. I check the menus on inn websites to be sure their specialty isn't something gooey, chocolatey, overly sweet or sauced or isn't going to put me outside my comfort zone so early in the day. Lunch and dinner I'll try whatever is local because I'm awake. I'll stick to juice and bread and fruit at breakfast.
.

Coriander/Cilantro also depends on which part of the plant, the taste that some people dislike is in the leaves, not the fruit (often called seeds.) So ground coriander is fine, but leaves or heb aren't.
I'm the guy who goes on a fancy cruise and HATES breakfast. Oh, I'll find something to eat for breakfast, but I rarely get anything that I'm happy with, for breakfast. And the bagels better not be a roll with a hole!
This is a bagel...

And this is a roll with a hole...

And if you think I can't tell what's maple syrup, what's a proper croissant (butter, no damn butter flavoured shortening), you are in for a surprise.
One of the desserts on the ship completely lacked sugar. I made a chef taste it, so he could see why everyone was tossing it and not telling him. It looked beautiful... no one tasted before it was served.

 

[undersea]

There can be several things going on here - guests who pay more expect more, those weekends are a certain type of guest because of a certain event in town, you're doing more than usual and it feels like you're not getting an improved ROI on the experience.
We have certain weekends that bring in a group of people who are not traveling together but are here for the same purpose. They sometimes take a lot out of us and they never tip, ever. Same group, almost the same guests came for 5 years. Yes, they repeated for 5 years, so good for us, they liked it here. But of all the weekends in the summer, those 2 were the ones with the most trash, the least respect for us and the entire town and zero tips.
That particular group is no longer coming and we don't really even get anyone from that cohort any longer. If we do, it's one room so the other guests dampen down the 'group mentality'. I miss the individual guests, and often wonder what they're up to, but I don't miss them as a whole.
Otherwise, overall, it's a certain type of guest that causes the grief - the guest who really wanted to stay at the fancy hotel but waited too long to make the rez; the guest who only gets 2 weeks' vacation and it's raining during their one week here; the guest who waited too long to make a rez anywhere and now is 'stuck' with a B&B instead of getting a nice hotel.
That doesn't always come out on the phone but sometimes it does. I can suggest options they may not have found on their own, but many of them are worried there's 'no place to stay' and they book anyway..

Otherwise, overall, it's a certain type of guest that causes the grief - the guest who really wanted to stay at the fancy hotel but waited too long to make the rez; the guest who only gets 2 weeks' vacation and it's raining during their one week here; the guest who waited too long to make a rez anywhere and now is 'stuck' with a B&B instead of getting a nice hotel.
That doesn't always come out on the phone but sometimes it does. I can suggest options they may not have found on their own, but many of them are worried there's 'no place to stay' and they book anyway.

And those are the kind of guests that cause me the most heartache. I do take it to heart if what we offer is not what the guest really wanted. It is bad for my mental health and I have learned to send them to other places that I know are better for them. I don't like to see unhappy faces staring at other guests, trying to bring them "to their side" (I think too much)
But occasionally someone slips in and I wish I could make them leave.
.

But occasionally someone slips in and I wish I could make them leave.

I am wondering about one that is here now. Two friends traveling together - one is 'hey let's try this' and the other is 'I don't want to do anything unusual.'
Started off with absolutely refuses to eat anything with these ingredients (list here) and then kept adding to it as I did the check-in. (Not allergies, refuses to eat because, well, who knows why.)
.

Amazing how much you learn from reading. Also, getting confirmations!
My starting breakfast strategy (food issues) is essentially eliminate triggers and offer 1 alternate:
==> Remove top 10 disliked foods (there are a few lists out there)
==> Remove/Have alternative for top allergens (peanuts, tree nuts, dairy, eggs, wheat, soy, fish, shellfish)
==> Keep calories in mind for the Weight Watcher crowd.
==> Keep health in mind for the naturalists. Keep out most processed foods.
==> Keep green in mind. Organic, if not insane cost. Locally sourced, as possible.
==> Not live far from NY (Jewish/Muslims), not strategy yet for Kosher or Halal. Obviously, sausage/bacon is an issue!
With dairy & egg alternates, I also am helping vegans and lactose intolerant. And Paleo, for dairy.
With GF wheat alternate (corn, etc), I also placate people with gluten and nongluten problems as well as Paleo.
It is my intent to greatly reduce the don't eat/allergic issue and appeal to a broad spectrum with menu planning.
For those who fall outside these strategies, as many say here "Chef's choice."
.

Give us a mock up of one of your breakfasts.
.

Well, off the top of the head, here is a layout. I have not researched all the substitutes, but have attempted to follow what I said above. The only thing below that is shaky would be almond/coconut milk, as there are still some people with allergies, but not as much as regular milk.
Beverages (all triggers substituted)
Homemade almond milk, kefir drink with berries, berry smoothie, fresh squeezed OJ, herbal tea choice, coffee with various cream choices.
Main Course
Bacon or homemade vegan sausage
Strata (ingredients: margarine, small tomatoes,sliced zucchini, cornbread crubs (below), shredded Swiss cheese substitute, ground flax seed or banana, homemade almond/coconut milk, Italian parsley, basil, fresh chives, garlic salt, black pepper
Homemade Breads (trigger ingredients substituted):
Gluten Free Corn bread, croissants or cider donuts
SAMPLE: Cornbread ingredients: margarine, splenda/sugar mix, dairy free sour cream, homemade coconut/almond milk, ground flax seed or banana, gluten free flour blend, yellow cornmeal, gluten-free baking powder, salt
Also offering:
fresh fruit, homemade jams, etc.
.

Gomez would eat that. I'd have the bacon and call it a day. Gomez is sensitive to splenda but would never mention it when booking because we would not use it to cook with. (It makes him break out in sweats, he gets horribly jumpy and he has awful headaches. He has to read all the labels when he grabs an iced tea when we're on the road.)
It's the things the guest forgets to mention or doesn't think is breakfast food that cause a problem.
I was served an egg dish with squash in it, twice, even after mentioning I couldn't eat squash. I would never think squash was going to be in my eggs.
it's not just trigger foods, there are a lot of people who cannot abide the flavors of certain foods. Cilantro. Peppers. Grapefruit. Certain textures - tofu, oatmeal.
Some things you don't grow out of no matter how old you get. Some prescriptions change your sense of taste.
Just saying you can do your best and still have food come back barely touched.
I'm not a morning person so I don't want to be surprised at breakfast. I check the menus on inn websites to be sure their specialty isn't something gooey, chocolatey, overly sweet or sauced or isn't going to put me outside my comfort zone so early in the day. Lunch and dinner I'll try whatever is local because I'm awake. I'll stick to juice and bread and fruit at breakfast.
.

It is correct that there are many other issues. There is a warning on aspartame, for example. Many people avoid sugar and high fructose corn syrup like the plague.
Cannot avoid all problems. My sister has problems eating broccoli. My father has issues with walnuts. My brother dislikes watermelon and popcorn.
My plan is to MINIMIZE the complaints using two strategies:
1) Avoid the 8 major allergens/intolerances as much as possible. Avoid the top 10 disliked foods. Make it easy for vegetarians/vegans. Avoid processed food as much as possible. Making it as healthy as possible. Make low cal as much as possible (with minimal impact on taste/texture). Avoid gluten foods as much as possible.
2) Have 1+ alternative. Mainly, keep some pre-baked crocks in deep freeze from other days to pop into the oven.
The constant flow of "oh no, I have 2 people with food issue A and 1 person with food issue B Saturday..." is my motivation. I intend to cut this at least by 80%, by not having the primary problem foods in my lineup.

 

[MtnKeeper]

There can be several things going on here - guests who pay more expect more, those weekends are a certain type of guest because of a certain event in town, you're doing more than usual and it feels like you're not getting an improved ROI on the experience.
We have certain weekends that bring in a group of people who are not traveling together but are here for the same purpose. They sometimes take a lot out of us and they never tip, ever. Same group, almost the same guests came for 5 years. Yes, they repeated for 5 years, so good for us, they liked it here. But of all the weekends in the summer, those 2 were the ones with the most trash, the least respect for us and the entire town and zero tips.
That particular group is no longer coming and we don't really even get anyone from that cohort any longer. If we do, it's one room so the other guests dampen down the 'group mentality'. I miss the individual guests, and often wonder what they're up to, but I don't miss them as a whole.
Otherwise, overall, it's a certain type of guest that causes the grief - the guest who really wanted to stay at the fancy hotel but waited too long to make the rez; the guest who only gets 2 weeks' vacation and it's raining during their one week here; the guest who waited too long to make a rez anywhere and now is 'stuck' with a B&B instead of getting a nice hotel.
That doesn't always come out on the phone but sometimes it does. I can suggest options they may not have found on their own, but many of them are worried there's 'no place to stay' and they book anyway..

Otherwise, overall, it's a certain type of guest that causes the grief - the guest who really wanted to stay at the fancy hotel but waited too long to make the rez; the guest who only gets 2 weeks' vacation and it's raining during their one week here; the guest who waited too long to make a rez anywhere and now is 'stuck' with a B&B instead of getting a nice hotel.
That doesn't always come out on the phone but sometimes it does. I can suggest options they may not have found on their own, but many of them are worried there's 'no place to stay' and they book anyway.

And those are the kind of guests that cause me the most heartache. I do take it to heart if what we offer is not what the guest really wanted. It is bad for my mental health and I have learned to send them to other places that I know are better for them. I don't like to see unhappy faces staring at other guests, trying to bring them "to their side" (I think too much)
But occasionally someone slips in and I wish I could make them leave.
.

But occasionally someone slips in and I wish I could make them leave.

I am wondering about one that is here now. Two friends traveling together - one is 'hey let's try this' and the other is 'I don't want to do anything unusual.'
Started off with absolutely refuses to eat anything with these ingredients (list here) and then kept adding to it as I did the check-in. (Not allergies, refuses to eat because, well, who knows why.)
.

Amazing how much you learn from reading. Also, getting confirmations!
My starting breakfast strategy (food issues) is essentially eliminate triggers and offer 1 alternate:
==> Remove top 10 disliked foods (there are a few lists out there)
==> Remove/Have alternative for top allergens (peanuts, tree nuts, dairy, eggs, wheat, soy, fish, shellfish)
==> Keep calories in mind for the Weight Watcher crowd.
==> Keep health in mind for the naturalists. Keep out most processed foods.
==> Keep green in mind. Organic, if not insane cost. Locally sourced, as possible.
==> Not live far from NY (Jewish/Muslims), not strategy yet for Kosher or Halal. Obviously, sausage/bacon is an issue!
With dairy & egg alternates, I also am helping vegans and lactose intolerant. And Paleo, for dairy.
With GF wheat alternate (corn, etc), I also placate people with gluten and nongluten problems as well as Paleo.
It is my intent to greatly reduce the don't eat/allergic issue and appeal to a broad spectrum with menu planning.
For those who fall outside these strategies, as many say here "Chef's choice."
.

Give us a mock up of one of your breakfasts.
.

Well, off the top of the head, here is a layout. I have not researched all the substitutes, but have attempted to follow what I said above. The only thing below that is shaky would be almond/coconut milk, as there are still some people with allergies, but not as much as regular milk.
Beverages (all triggers substituted)
Homemade almond milk, kefir drink with berries, berry smoothie, fresh squeezed OJ, herbal tea choice, coffee with various cream choices.
Main Course
Bacon or homemade vegan sausage
Strata (ingredients: margarine, small tomatoes,sliced zucchini, cornbread crubs (below), shredded Swiss cheese substitute, ground flax seed or banana, homemade almond/coconut milk, Italian parsley, basil, fresh chives, garlic salt, black pepper
Homemade Breads (trigger ingredients substituted):
Gluten Free Corn bread, croissants or cider donuts
SAMPLE: Cornbread ingredients: margarine, splenda/sugar mix, dairy free sour cream, homemade coconut/almond milk, ground flax seed or banana, gluten free flour blend, yellow cornmeal, gluten-free baking powder, salt
Also offering:
fresh fruit, homemade jams, etc.
.

Previous posts on this subject talk about not making the majority eat what the minority wants but rather catering to the majority and giving something to the minority that they'll be satisfied with. Who is your target market?
My guest refrigerator is stocked with Coke and Diet Coke because that's the most popular sodas in our area and people drink them. I have a water cooler for those who don't like soda. I also have regular and decaf coffee and regular and decaf teas. My husband drinks almond milk so if someone has a milk allergy I offer them that. If someone has a nut allergy then I don't make anything for the weekend that has any nuts at all. But that's it, I bake with real sugar, real butter, real eggs, real milk, etc. Afternoon treats are cookies or brownies or fudge of some sort - guests are on vacation and want to indulge. I keep GF/dairy free cookie dough in the refrigerator and I can pull out a few of those to meet those guests' needs.
Are you going to only offer the GF corn bread to everyone? My husband is GF and he has to eat that but I'm not GF and I love my breads and don't want a GF version. I think it all leaves a silty taste behind. When I have a guest who is GF, then they get a special breakfast or I serve what doesn't have gluten and everyone can eat it -- do a frittata with potatoes, leeks and red peppers and everyone can eat it. Serve a fruit course for the starter instead of a bread course and everyone can eat that - but I would not force my non-GF guests to eat GF versions of a dish as they are never as good.
Good luck - be sure the breakfast your serving will make the 95% of the population happy.

 

[Morticia]

There can be several things going on here - guests who pay more expect more, those weekends are a certain type of guest because of a certain event in town, you're doing more than usual and it feels like you're not getting an improved ROI on the experience.
We have certain weekends that bring in a group of people who are not traveling together but are here for the same purpose. They sometimes take a lot out of us and they never tip, ever. Same group, almost the same guests came for 5 years. Yes, they repeated for 5 years, so good for us, they liked it here. But of all the weekends in the summer, those 2 were the ones with the most trash, the least respect for us and the entire town and zero tips.
That particular group is no longer coming and we don't really even get anyone from that cohort any longer. If we do, it's one room so the other guests dampen down the 'group mentality'. I miss the individual guests, and often wonder what they're up to, but I don't miss them as a whole.
Otherwise, overall, it's a certain type of guest that causes the grief - the guest who really wanted to stay at the fancy hotel but waited too long to make the rez; the guest who only gets 2 weeks' vacation and it's raining during their one week here; the guest who waited too long to make a rez anywhere and now is 'stuck' with a B&B instead of getting a nice hotel.
That doesn't always come out on the phone but sometimes it does. I can suggest options they may not have found on their own, but many of them are worried there's 'no place to stay' and they book anyway..

Otherwise, overall, it's a certain type of guest that causes the grief - the guest who really wanted to stay at the fancy hotel but waited too long to make the rez; the guest who only gets 2 weeks' vacation and it's raining during their one week here; the guest who waited too long to make a rez anywhere and now is 'stuck' with a B&B instead of getting a nice hotel.
That doesn't always come out on the phone but sometimes it does. I can suggest options they may not have found on their own, but many of them are worried there's 'no place to stay' and they book anyway.

And those are the kind of guests that cause me the most heartache. I do take it to heart if what we offer is not what the guest really wanted. It is bad for my mental health and I have learned to send them to other places that I know are better for them. I don't like to see unhappy faces staring at other guests, trying to bring them "to their side" (I think too much)
But occasionally someone slips in and I wish I could make them leave.
.

But occasionally someone slips in and I wish I could make them leave.

I am wondering about one that is here now. Two friends traveling together - one is 'hey let's try this' and the other is 'I don't want to do anything unusual.'
Started off with absolutely refuses to eat anything with these ingredients (list here) and then kept adding to it as I did the check-in. (Not allergies, refuses to eat because, well, who knows why.)
.

Amazing how much you learn from reading. Also, getting confirmations!
My starting breakfast strategy (food issues) is essentially eliminate triggers and offer 1 alternate:
==> Remove top 10 disliked foods (there are a few lists out there)
==> Remove/Have alternative for top allergens (peanuts, tree nuts, dairy, eggs, wheat, soy, fish, shellfish)
==> Keep calories in mind for the Weight Watcher crowd.
==> Keep health in mind for the naturalists. Keep out most processed foods.
==> Keep green in mind. Organic, if not insane cost. Locally sourced, as possible.
==> Not live far from NY (Jewish/Muslims), not strategy yet for Kosher or Halal. Obviously, sausage/bacon is an issue!
With dairy & egg alternates, I also am helping vegans and lactose intolerant. And Paleo, for dairy.
With GF wheat alternate (corn, etc), I also placate people with gluten and nongluten problems as well as Paleo.
It is my intent to greatly reduce the don't eat/allergic issue and appeal to a broad spectrum with menu planning.
For those who fall outside these strategies, as many say here "Chef's choice."
.

Give us a mock up of one of your breakfasts.
.

Well, off the top of the head, here is a layout. I have not researched all the substitutes, but have attempted to follow what I said above. The only thing below that is shaky would be almond/coconut milk, as there are still some people with allergies, but not as much as regular milk.
Beverages (all triggers substituted)
Homemade almond milk, kefir drink with berries, berry smoothie, fresh squeezed OJ, herbal tea choice, coffee with various cream choices.
Main Course
Bacon or homemade vegan sausage
Strata (ingredients: margarine, small tomatoes,sliced zucchini, cornbread crubs (below), shredded Swiss cheese substitute, ground flax seed or banana, homemade almond/coconut milk, Italian parsley, basil, fresh chives, garlic salt, black pepper
Homemade Breads (trigger ingredients substituted):
Gluten Free Corn bread, croissants or cider donuts
SAMPLE: Cornbread ingredients: margarine, splenda/sugar mix, dairy free sour cream, homemade coconut/almond milk, ground flax seed or banana, gluten free flour blend, yellow cornmeal, gluten-free baking powder, salt
Also offering:
fresh fruit, homemade jams, etc.
.

Previous posts on this subject talk about not making the majority eat what the minority wants but rather catering to the majority and giving something to the minority that they'll be satisfied with. Who is your target market?
My guest refrigerator is stocked with Coke and Diet Coke because that's the most popular sodas in our area and people drink them. I have a water cooler for those who don't like soda. I also have regular and decaf coffee and regular and decaf teas. My husband drinks almond milk so if someone has a milk allergy I offer them that. If someone has a nut allergy then I don't make anything for the weekend that has any nuts at all. But that's it, I bake with real sugar, real butter, real eggs, real milk, etc. Afternoon treats are cookies or brownies or fudge of some sort - guests are on vacation and want to indulge. I keep GF/dairy free cookie dough in the refrigerator and I can pull out a few of those to meet those guests' needs.
Are you going to only offer the GF corn bread to everyone? My husband is GF and he has to eat that but I'm not GF and I love my breads and don't want a GF version. I think it all leaves a silty taste behind. When I have a guest who is GF, then they get a special breakfast or I serve what doesn't have gluten and everyone can eat it -- do a frittata with potatoes, leeks and red peppers and everyone can eat it. Serve a fruit course for the starter instead of a bread course and everyone can eat that - but I would not force my non-GF guests to eat GF versions of a dish as they are never as good.
Good luck - be sure the breakfast your serving will make the 95% of the population happy.
.

We have reg and decaf coffee and tea out every morning. Reg and decaf tea and coffee always avail. No soda. But I might start making iced tea or lemonade.

 

[Morticia]

There can be several things going on here - guests who pay more expect more, those weekends are a certain type of guest because of a certain event in town, you're doing more than usual and it feels like you're not getting an improved ROI on the experience.
We have certain weekends that bring in a group of people who are not traveling together but are here for the same purpose. They sometimes take a lot out of us and they never tip, ever. Same group, almost the same guests came for 5 years. Yes, they repeated for 5 years, so good for us, they liked it here. But of all the weekends in the summer, those 2 were the ones with the most trash, the least respect for us and the entire town and zero tips.
That particular group is no longer coming and we don't really even get anyone from that cohort any longer. If we do, it's one room so the other guests dampen down the 'group mentality'. I miss the individual guests, and often wonder what they're up to, but I don't miss them as a whole.
Otherwise, overall, it's a certain type of guest that causes the grief - the guest who really wanted to stay at the fancy hotel but waited too long to make the rez; the guest who only gets 2 weeks' vacation and it's raining during their one week here; the guest who waited too long to make a rez anywhere and now is 'stuck' with a B&B instead of getting a nice hotel.
That doesn't always come out on the phone but sometimes it does. I can suggest options they may not have found on their own, but many of them are worried there's 'no place to stay' and they book anyway..

Otherwise, overall, it's a certain type of guest that causes the grief - the guest who really wanted to stay at the fancy hotel but waited too long to make the rez; the guest who only gets 2 weeks' vacation and it's raining during their one week here; the guest who waited too long to make a rez anywhere and now is 'stuck' with a B&B instead of getting a nice hotel.
That doesn't always come out on the phone but sometimes it does. I can suggest options they may not have found on their own, but many of them are worried there's 'no place to stay' and they book anyway.

And those are the kind of guests that cause me the most heartache. I do take it to heart if what we offer is not what the guest really wanted. It is bad for my mental health and I have learned to send them to other places that I know are better for them. I don't like to see unhappy faces staring at other guests, trying to bring them "to their side" (I think too much)
But occasionally someone slips in and I wish I could make them leave.
.

But occasionally someone slips in and I wish I could make them leave.

I am wondering about one that is here now. Two friends traveling together - one is 'hey let's try this' and the other is 'I don't want to do anything unusual.'
Started off with absolutely refuses to eat anything with these ingredients (list here) and then kept adding to it as I did the check-in. (Not allergies, refuses to eat because, well, who knows why.)
.

Amazing how much you learn from reading. Also, getting confirmations!
My starting breakfast strategy (food issues) is essentially eliminate triggers and offer 1 alternate:
==> Remove top 10 disliked foods (there are a few lists out there)
==> Remove/Have alternative for top allergens (peanuts, tree nuts, dairy, eggs, wheat, soy, fish, shellfish)
==> Keep calories in mind for the Weight Watcher crowd.
==> Keep health in mind for the naturalists. Keep out most processed foods.
==> Keep green in mind. Organic, if not insane cost. Locally sourced, as possible.
==> Not live far from NY (Jewish/Muslims), not strategy yet for Kosher or Halal. Obviously, sausage/bacon is an issue!
With dairy & egg alternates, I also am helping vegans and lactose intolerant. And Paleo, for dairy.
With GF wheat alternate (corn, etc), I also placate people with gluten and nongluten problems as well as Paleo.
It is my intent to greatly reduce the don't eat/allergic issue and appeal to a broad spectrum with menu planning.
For those who fall outside these strategies, as many say here "Chef's choice."
.

For pork it's Jews, Muslims, Seventh-Day Adventists, Eastern Coptics, etc....
Did you remember the Mormons with no stimulants? Caffeine free Coke, Herbal Tea, Decaf coffee, etc. (I make a Bacon Marmalade that they can't have because it has coffee in it.)
I haven't had anyone ever tell me that they are on WW. I have had diabetics who were low sugar. And I absolutely refuse to do low carb... sorry, not here. They can have what's made or they can get from the other items we have. I don't do low carb ever!
You forgot the egg people... let's see there are the egg protein allergens, the egg white intolerant. Lactose intolerant and the milk protein intolerant (yup, that's a thing.)
And then there is a "Muslim ascetics and Sufis"... those usually visit Madelaine.... they tell you that they have X allergy but they are just "fakirs". And you will see them eating everything that they said they couldn't have, later in the day.
.

Did you remember the Mormons with no stimulants? Caffeine free Coke, Herbal Tea, Decaf coffee, etc. (I make a Bacon Marmalade that they can't have because it has coffee in it.)
I plan to focus on offering tea/coffee/soda that is Caffeine Free and Sugar Free (splenda). They will need to request caffeinated. The idea is to focus on people with the problems, not the people who do not care. I have tried coke zero and diet mountain dew on a few people, and they never mentioned the difference.
I haven't had anyone ever tell me that they are on WW.
By Weightwatchers, I was really referring to people who have weight issues or are dieting. Over half the United States is considered obese. There is a ton of people concerned with the calorie/fat/salt content of foods. It is a competitive advantage if your offerings taste good and also is good for dieters. There are many good substitutes - applesauce for fat, yogurt for sour cream, etc.
You forgot the egg people... let's see there are the egg protein allergens, the egg white intolerant. Lactose intolerant and the milk protein intolerant (yup, that's a thing.)
Eggs were in the list. The ingredient lists I gave substituted for eggs. But as I plan to have alternates, I do plan to offer eggs. I used to be lactose intolerant, so I am more on their side.
And then there is a "Muslim ascetics and Sufis"... those usually visit Madelaine.... they tell you that they have X allergy but they are just "fakirs". And you will see them eating everything that they said they couldn't have, later in the day.
If properly designed, it doesn't matter what they tell me. By designing it with all food triggers in mind, I think I can handle almost any allergy, intolerance, dislike, or preference. The issue with observing Jews/Muslims is, you cannot just substitute. It often must be Kosher/Halal, and prepared in a special kitchen/way. So not sure how to handle.

.

It's good to think ahead and plan how to attack each problem.
I've got about 5 food peeves we get hit with each summer at the table. Not in advance, but as the plate hits the table. "We don't eat potatoes for breakfast, make us something else," was probably the rudest and most annoying thing ever. Because it was a demand, not a request, because it was shouted at me, because there were other guests still waiting to eat, because you don't act that way in a foreign country! That was a strata type dish meant to avoid gluten issues. Those same guests dented my car so maybe I'm still upset about that, too.
Peeves:

• No shows for breakfast who had to have something completely different made especially for them
• Guests who 'remember' they can't eat something after it's served to them
• Guests who are on a fad diet that we can actually accommodate who decide the 'real' breakfast looks good and want it instead of what they said they could eat
• The fakirs that Jon mentioned - can't have x, demand you don't use x then rave about eating x at every restaurant looking for the best version of x
• Guests who request specific brands or kinds of food - especially prevalent with types of almond milk and organic foods.
• Guests who ask, "what's for breakfast?" then say they want something different, in front of all the other guests who are graciously eating something they might not have chosen but hey, when in Rome, and all that

Now that you've got breakfast down we can throw something else at you to think about. ;-)
Cleaning supplies, pillow menus, 100% cotton vs blends, number of towels per guest.

 

[undersea]

There can be several things going on here - guests who pay more expect more, those weekends are a certain type of guest because of a certain event in town, you're doing more than usual and it feels like you're not getting an improved ROI on the experience.
We have certain weekends that bring in a group of people who are not traveling together but are here for the same purpose. They sometimes take a lot out of us and they never tip, ever. Same group, almost the same guests came for 5 years. Yes, they repeated for 5 years, so good for us, they liked it here. But of all the weekends in the summer, those 2 were the ones with the most trash, the least respect for us and the entire town and zero tips.
That particular group is no longer coming and we don't really even get anyone from that cohort any longer. If we do, it's one room so the other guests dampen down the 'group mentality'. I miss the individual guests, and often wonder what they're up to, but I don't miss them as a whole.
Otherwise, overall, it's a certain type of guest that causes the grief - the guest who really wanted to stay at the fancy hotel but waited too long to make the rez; the guest who only gets 2 weeks' vacation and it's raining during their one week here; the guest who waited too long to make a rez anywhere and now is 'stuck' with a B&B instead of getting a nice hotel.
That doesn't always come out on the phone but sometimes it does. I can suggest options they may not have found on their own, but many of them are worried there's 'no place to stay' and they book anyway..

Otherwise, overall, it's a certain type of guest that causes the grief - the guest who really wanted to stay at the fancy hotel but waited too long to make the rez; the guest who only gets 2 weeks' vacation and it's raining during their one week here; the guest who waited too long to make a rez anywhere and now is 'stuck' with a B&B instead of getting a nice hotel.
That doesn't always come out on the phone but sometimes it does. I can suggest options they may not have found on their own, but many of them are worried there's 'no place to stay' and they book anyway.

And those are the kind of guests that cause me the most heartache. I do take it to heart if what we offer is not what the guest really wanted. It is bad for my mental health and I have learned to send them to other places that I know are better for them. I don't like to see unhappy faces staring at other guests, trying to bring them "to their side" (I think too much)
But occasionally someone slips in and I wish I could make them leave.
.

But occasionally someone slips in and I wish I could make them leave.

I am wondering about one that is here now. Two friends traveling together - one is 'hey let's try this' and the other is 'I don't want to do anything unusual.'
Started off with absolutely refuses to eat anything with these ingredients (list here) and then kept adding to it as I did the check-in. (Not allergies, refuses to eat because, well, who knows why.)
.

Amazing how much you learn from reading. Also, getting confirmations!
My starting breakfast strategy (food issues) is essentially eliminate triggers and offer 1 alternate:
==> Remove top 10 disliked foods (there are a few lists out there)
==> Remove/Have alternative for top allergens (peanuts, tree nuts, dairy, eggs, wheat, soy, fish, shellfish)
==> Keep calories in mind for the Weight Watcher crowd.
==> Keep health in mind for the naturalists. Keep out most processed foods.
==> Keep green in mind. Organic, if not insane cost. Locally sourced, as possible.
==> Not live far from NY (Jewish/Muslims), not strategy yet for Kosher or Halal. Obviously, sausage/bacon is an issue!
With dairy & egg alternates, I also am helping vegans and lactose intolerant. And Paleo, for dairy.
With GF wheat alternate (corn, etc), I also placate people with gluten and nongluten problems as well as Paleo.
It is my intent to greatly reduce the don't eat/allergic issue and appeal to a broad spectrum with menu planning.
For those who fall outside these strategies, as many say here "Chef's choice."
.

Give us a mock up of one of your breakfasts.
.

Well, off the top of the head, here is a layout. I have not researched all the substitutes, but have attempted to follow what I said above. The only thing below that is shaky would be almond/coconut milk, as there are still some people with allergies, but not as much as regular milk.
Beverages (all triggers substituted)
Homemade almond milk, kefir drink with berries, berry smoothie, fresh squeezed OJ, herbal tea choice, coffee with various cream choices.
Main Course
Bacon or homemade vegan sausage
Strata (ingredients: margarine, small tomatoes,sliced zucchini, cornbread crubs (below), shredded Swiss cheese substitute, ground flax seed or banana, homemade almond/coconut milk, Italian parsley, basil, fresh chives, garlic salt, black pepper
Homemade Breads (trigger ingredients substituted):
Gluten Free Corn bread, croissants or cider donuts
SAMPLE: Cornbread ingredients: margarine, splenda/sugar mix, dairy free sour cream, homemade coconut/almond milk, ground flax seed or banana, gluten free flour blend, yellow cornmeal, gluten-free baking powder, salt
Also offering:
fresh fruit, homemade jams, etc.
.

Previous posts on this subject talk about not making the majority eat what the minority wants but rather catering to the majority and giving something to the minority that they'll be satisfied with. Who is your target market?
My guest refrigerator is stocked with Coke and Diet Coke because that's the most popular sodas in our area and people drink them. I have a water cooler for those who don't like soda. I also have regular and decaf coffee and regular and decaf teas. My husband drinks almond milk so if someone has a milk allergy I offer them that. If someone has a nut allergy then I don't make anything for the weekend that has any nuts at all. But that's it, I bake with real sugar, real butter, real eggs, real milk, etc. Afternoon treats are cookies or brownies or fudge of some sort - guests are on vacation and want to indulge. I keep GF/dairy free cookie dough in the refrigerator and I can pull out a few of those to meet those guests' needs.
Are you going to only offer the GF corn bread to everyone? My husband is GF and he has to eat that but I'm not GF and I love my breads and don't want a GF version. I think it all leaves a silty taste behind. When I have a guest who is GF, then they get a special breakfast or I serve what doesn't have gluten and everyone can eat it -- do a frittata with potatoes, leeks and red peppers and everyone can eat it. Serve a fruit course for the starter instead of a bread course and everyone can eat that - but I would not force my non-GF guests to eat GF versions of a dish as they are never as good.
Good luck - be sure the breakfast your serving will make the 95% of the population happy.
.

Corn is gluten free.

 

[undersea]

There can be several things going on here - guests who pay more expect more, those weekends are a certain type of guest because of a certain event in town, you're doing more than usual and it feels like you're not getting an improved ROI on the experience.
We have certain weekends that bring in a group of people who are not traveling together but are here for the same purpose. They sometimes take a lot out of us and they never tip, ever. Same group, almost the same guests came for 5 years. Yes, they repeated for 5 years, so good for us, they liked it here. But of all the weekends in the summer, those 2 were the ones with the most trash, the least respect for us and the entire town and zero tips.
That particular group is no longer coming and we don't really even get anyone from that cohort any longer. If we do, it's one room so the other guests dampen down the 'group mentality'. I miss the individual guests, and often wonder what they're up to, but I don't miss them as a whole.
Otherwise, overall, it's a certain type of guest that causes the grief - the guest who really wanted to stay at the fancy hotel but waited too long to make the rez; the guest who only gets 2 weeks' vacation and it's raining during their one week here; the guest who waited too long to make a rez anywhere and now is 'stuck' with a B&B instead of getting a nice hotel.
That doesn't always come out on the phone but sometimes it does. I can suggest options they may not have found on their own, but many of them are worried there's 'no place to stay' and they book anyway..

Otherwise, overall, it's a certain type of guest that causes the grief - the guest who really wanted to stay at the fancy hotel but waited too long to make the rez; the guest who only gets 2 weeks' vacation and it's raining during their one week here; the guest who waited too long to make a rez anywhere and now is 'stuck' with a B&B instead of getting a nice hotel.
That doesn't always come out on the phone but sometimes it does. I can suggest options they may not have found on their own, but many of them are worried there's 'no place to stay' and they book anyway.

And those are the kind of guests that cause me the most heartache. I do take it to heart if what we offer is not what the guest really wanted. It is bad for my mental health and I have learned to send them to other places that I know are better for them. I don't like to see unhappy faces staring at other guests, trying to bring them "to their side" (I think too much)
But occasionally someone slips in and I wish I could make them leave.
.

But occasionally someone slips in and I wish I could make them leave.

I am wondering about one that is here now. Two friends traveling together - one is 'hey let's try this' and the other is 'I don't want to do anything unusual.'
Started off with absolutely refuses to eat anything with these ingredients (list here) and then kept adding to it as I did the check-in. (Not allergies, refuses to eat because, well, who knows why.)
.

Amazing how much you learn from reading. Also, getting confirmations!
My starting breakfast strategy (food issues) is essentially eliminate triggers and offer 1 alternate:
==> Remove top 10 disliked foods (there are a few lists out there)
==> Remove/Have alternative for top allergens (peanuts, tree nuts, dairy, eggs, wheat, soy, fish, shellfish)
==> Keep calories in mind for the Weight Watcher crowd.
==> Keep health in mind for the naturalists. Keep out most processed foods.
==> Keep green in mind. Organic, if not insane cost. Locally sourced, as possible.
==> Not live far from NY (Jewish/Muslims), not strategy yet for Kosher or Halal. Obviously, sausage/bacon is an issue!
With dairy & egg alternates, I also am helping vegans and lactose intolerant. And Paleo, for dairy.
With GF wheat alternate (corn, etc), I also placate people with gluten and nongluten problems as well as Paleo.
It is my intent to greatly reduce the don't eat/allergic issue and appeal to a broad spectrum with menu planning.
For those who fall outside these strategies, as many say here "Chef's choice."
.

Give us a mock up of one of your breakfasts.
.

Well, off the top of the head, here is a layout. I have not researched all the substitutes, but have attempted to follow what I said above. The only thing below that is shaky would be almond/coconut milk, as there are still some people with allergies, but not as much as regular milk.
Beverages (all triggers substituted)
Homemade almond milk, kefir drink with berries, berry smoothie, fresh squeezed OJ, herbal tea choice, coffee with various cream choices.
Main Course
Bacon or homemade vegan sausage
Strata (ingredients: margarine, small tomatoes,sliced zucchini, cornbread crubs (below), shredded Swiss cheese substitute, ground flax seed or banana, homemade almond/coconut milk, Italian parsley, basil, fresh chives, garlic salt, black pepper
Homemade Breads (trigger ingredients substituted):
Gluten Free Corn bread, croissants or cider donuts
SAMPLE: Cornbread ingredients: margarine, splenda/sugar mix, dairy free sour cream, homemade coconut/almond milk, ground flax seed or banana, gluten free flour blend, yellow cornmeal, gluten-free baking powder, salt
Also offering:
fresh fruit, homemade jams, etc.
.

Previous posts on this subject talk about not making the majority eat what the minority wants but rather catering to the majority and giving something to the minority that they'll be satisfied with. Who is your target market?
My guest refrigerator is stocked with Coke and Diet Coke because that's the most popular sodas in our area and people drink them. I have a water cooler for those who don't like soda. I also have regular and decaf coffee and regular and decaf teas. My husband drinks almond milk so if someone has a milk allergy I offer them that. If someone has a nut allergy then I don't make anything for the weekend that has any nuts at all. But that's it, I bake with real sugar, real butter, real eggs, real milk, etc. Afternoon treats are cookies or brownies or fudge of some sort - guests are on vacation and want to indulge. I keep GF/dairy free cookie dough in the refrigerator and I can pull out a few of those to meet those guests' needs.
Are you going to only offer the GF corn bread to everyone? My husband is GF and he has to eat that but I'm not GF and I love my breads and don't want a GF version. I think it all leaves a silty taste behind. When I have a guest who is GF, then they get a special breakfast or I serve what doesn't have gluten and everyone can eat it -- do a frittata with potatoes, leeks and red peppers and everyone can eat it. Serve a fruit course for the starter instead of a bread course and everyone can eat that - but I would not force my non-GF guests to eat GF versions of a dish as they are never as good.
Good luck - be sure the breakfast your serving will make the 95% of the population happy.
.

We have reg and decaf coffee and tea out every morning. Reg and decaf tea and coffee always avail. No soda. But I might start making iced tea or lemonade.
.

A lot of this depends on the layout, I suppose. Some people might have the Keurig cups. Some might have the coffee pots, etc. Beverage offerings lend themselves to lots of flexibility, as you can put out many types of tea, many types of creamers, many types of sweeteners. Not so true for the main course.
Part of me is also thinking to the earlier discussions of pre-baked ramekins. Who says there has to be an item of the day? Perhaps there is wisdom in 1) making up and deep freezing a variety of individual ramekins, suitable to various dietary issues 2) giving a menu of available selections 3) de-ice [trying not to say 5 minutes in the microwave here] 4) pop into oven to finish.

 

[MtnKeeper]

There can be several things going on here - guests who pay more expect more, those weekends are a certain type of guest because of a certain event in town, you're doing more than usual and it feels like you're not getting an improved ROI on the experience.
We have certain weekends that bring in a group of people who are not traveling together but are here for the same purpose. They sometimes take a lot out of us and they never tip, ever. Same group, almost the same guests came for 5 years. Yes, they repeated for 5 years, so good for us, they liked it here. But of all the weekends in the summer, those 2 were the ones with the most trash, the least respect for us and the entire town and zero tips.
That particular group is no longer coming and we don't really even get anyone from that cohort any longer. If we do, it's one room so the other guests dampen down the 'group mentality'. I miss the individual guests, and often wonder what they're up to, but I don't miss them as a whole.
Otherwise, overall, it's a certain type of guest that causes the grief - the guest who really wanted to stay at the fancy hotel but waited too long to make the rez; the guest who only gets 2 weeks' vacation and it's raining during their one week here; the guest who waited too long to make a rez anywhere and now is 'stuck' with a B&B instead of getting a nice hotel.
That doesn't always come out on the phone but sometimes it does. I can suggest options they may not have found on their own, but many of them are worried there's 'no place to stay' and they book anyway..

Otherwise, overall, it's a certain type of guest that causes the grief - the guest who really wanted to stay at the fancy hotel but waited too long to make the rez; the guest who only gets 2 weeks' vacation and it's raining during their one week here; the guest who waited too long to make a rez anywhere and now is 'stuck' with a B&B instead of getting a nice hotel.
That doesn't always come out on the phone but sometimes it does. I can suggest options they may not have found on their own, but many of them are worried there's 'no place to stay' and they book anyway.

And those are the kind of guests that cause me the most heartache. I do take it to heart if what we offer is not what the guest really wanted. It is bad for my mental health and I have learned to send them to other places that I know are better for them. I don't like to see unhappy faces staring at other guests, trying to bring them "to their side" (I think too much)
But occasionally someone slips in and I wish I could make them leave.
.

But occasionally someone slips in and I wish I could make them leave.

I am wondering about one that is here now. Two friends traveling together - one is 'hey let's try this' and the other is 'I don't want to do anything unusual.'
Started off with absolutely refuses to eat anything with these ingredients (list here) and then kept adding to it as I did the check-in. (Not allergies, refuses to eat because, well, who knows why.)
.

Amazing how much you learn from reading. Also, getting confirmations!
My starting breakfast strategy (food issues) is essentially eliminate triggers and offer 1 alternate:
==> Remove top 10 disliked foods (there are a few lists out there)
==> Remove/Have alternative for top allergens (peanuts, tree nuts, dairy, eggs, wheat, soy, fish, shellfish)
==> Keep calories in mind for the Weight Watcher crowd.
==> Keep health in mind for the naturalists. Keep out most processed foods.
==> Keep green in mind. Organic, if not insane cost. Locally sourced, as possible.
==> Not live far from NY (Jewish/Muslims), not strategy yet for Kosher or Halal. Obviously, sausage/bacon is an issue!
With dairy & egg alternates, I also am helping vegans and lactose intolerant. And Paleo, for dairy.
With GF wheat alternate (corn, etc), I also placate people with gluten and nongluten problems as well as Paleo.
It is my intent to greatly reduce the don't eat/allergic issue and appeal to a broad spectrum with menu planning.
For those who fall outside these strategies, as many say here "Chef's choice."
.

Give us a mock up of one of your breakfasts.
.

Well, off the top of the head, here is a layout. I have not researched all the substitutes, but have attempted to follow what I said above. The only thing below that is shaky would be almond/coconut milk, as there are still some people with allergies, but not as much as regular milk.
Beverages (all triggers substituted)
Homemade almond milk, kefir drink with berries, berry smoothie, fresh squeezed OJ, herbal tea choice, coffee with various cream choices.
Main Course
Bacon or homemade vegan sausage
Strata (ingredients: margarine, small tomatoes,sliced zucchini, cornbread crubs (below), shredded Swiss cheese substitute, ground flax seed or banana, homemade almond/coconut milk, Italian parsley, basil, fresh chives, garlic salt, black pepper
Homemade Breads (trigger ingredients substituted):
Gluten Free Corn bread, croissants or cider donuts
SAMPLE: Cornbread ingredients: margarine, splenda/sugar mix, dairy free sour cream, homemade coconut/almond milk, ground flax seed or banana, gluten free flour blend, yellow cornmeal, gluten-free baking powder, salt
Also offering:
fresh fruit, homemade jams, etc.
.

Previous posts on this subject talk about not making the majority eat what the minority wants but rather catering to the majority and giving something to the minority that they'll be satisfied with. Who is your target market?
My guest refrigerator is stocked with Coke and Diet Coke because that's the most popular sodas in our area and people drink them. I have a water cooler for those who don't like soda. I also have regular and decaf coffee and regular and decaf teas. My husband drinks almond milk so if someone has a milk allergy I offer them that. If someone has a nut allergy then I don't make anything for the weekend that has any nuts at all. But that's it, I bake with real sugar, real butter, real eggs, real milk, etc. Afternoon treats are cookies or brownies or fudge of some sort - guests are on vacation and want to indulge. I keep GF/dairy free cookie dough in the refrigerator and I can pull out a few of those to meet those guests' needs.
Are you going to only offer the GF corn bread to everyone? My husband is GF and he has to eat that but I'm not GF and I love my breads and don't want a GF version. I think it all leaves a silty taste behind. When I have a guest who is GF, then they get a special breakfast or I serve what doesn't have gluten and everyone can eat it -- do a frittata with potatoes, leeks and red peppers and everyone can eat it. Serve a fruit course for the starter instead of a bread course and everyone can eat that - but I would not force my non-GF guests to eat GF versions of a dish as they are never as good.
Good luck - be sure the breakfast your serving will make the 95% of the population happy.
.

Corn is gluten free.
.

Yes corn is gluten free but you add in GF flours to the mix for the corn bread and that's when the different texture and silty taste comes in from the rice flours. Here's another idea - make Johnny Cakes instead. They use straight cornmeal and you can add in margarine and lactose free milk or almond milk. You can make them savory or sweet but adding in orange zest or herbs. I had just baked a batch last week to go along with dinner and I got a walk in. The daughter was GF and lactose free and I had already planned lemon ricotta pancakes for the breakfast. I kept three of the Johnny Cakes and warmed them up for her the next morning and served with cherry jam and maple syrup with a side of sausage. She was thrilled. The batter makes up in about a minute. I'm going to do them again with fresh blueberries so they'll be like a blueberry corn cake pancake for my next GF guests.

 

[Morticia]

There can be several things going on here - guests who pay more expect more, those weekends are a certain type of guest because of a certain event in town, you're doing more than usual and it feels like you're not getting an improved ROI on the experience.
We have certain weekends that bring in a group of people who are not traveling together but are here for the same purpose. They sometimes take a lot out of us and they never tip, ever. Same group, almost the same guests came for 5 years. Yes, they repeated for 5 years, so good for us, they liked it here. But of all the weekends in the summer, those 2 were the ones with the most trash, the least respect for us and the entire town and zero tips.
That particular group is no longer coming and we don't really even get anyone from that cohort any longer. If we do, it's one room so the other guests dampen down the 'group mentality'. I miss the individual guests, and often wonder what they're up to, but I don't miss them as a whole.
Otherwise, overall, it's a certain type of guest that causes the grief - the guest who really wanted to stay at the fancy hotel but waited too long to make the rez; the guest who only gets 2 weeks' vacation and it's raining during their one week here; the guest who waited too long to make a rez anywhere and now is 'stuck' with a B&B instead of getting a nice hotel.
That doesn't always come out on the phone but sometimes it does. I can suggest options they may not have found on their own, but many of them are worried there's 'no place to stay' and they book anyway..

Otherwise, overall, it's a certain type of guest that causes the grief - the guest who really wanted to stay at the fancy hotel but waited too long to make the rez; the guest who only gets 2 weeks' vacation and it's raining during their one week here; the guest who waited too long to make a rez anywhere and now is 'stuck' with a B&B instead of getting a nice hotel.
That doesn't always come out on the phone but sometimes it does. I can suggest options they may not have found on their own, but many of them are worried there's 'no place to stay' and they book anyway.

And those are the kind of guests that cause me the most heartache. I do take it to heart if what we offer is not what the guest really wanted. It is bad for my mental health and I have learned to send them to other places that I know are better for them. I don't like to see unhappy faces staring at other guests, trying to bring them "to their side" (I think too much)
But occasionally someone slips in and I wish I could make them leave.
.

But occasionally someone slips in and I wish I could make them leave.

I am wondering about one that is here now. Two friends traveling together - one is 'hey let's try this' and the other is 'I don't want to do anything unusual.'
Started off with absolutely refuses to eat anything with these ingredients (list here) and then kept adding to it as I did the check-in. (Not allergies, refuses to eat because, well, who knows why.)
.

Amazing how much you learn from reading. Also, getting confirmations!
My starting breakfast strategy (food issues) is essentially eliminate triggers and offer 1 alternate:
==> Remove top 10 disliked foods (there are a few lists out there)
==> Remove/Have alternative for top allergens (peanuts, tree nuts, dairy, eggs, wheat, soy, fish, shellfish)
==> Keep calories in mind for the Weight Watcher crowd.
==> Keep health in mind for the naturalists. Keep out most processed foods.
==> Keep green in mind. Organic, if not insane cost. Locally sourced, as possible.
==> Not live far from NY (Jewish/Muslims), not strategy yet for Kosher or Halal. Obviously, sausage/bacon is an issue!
With dairy & egg alternates, I also am helping vegans and lactose intolerant. And Paleo, for dairy.
With GF wheat alternate (corn, etc), I also placate people with gluten and nongluten problems as well as Paleo.
It is my intent to greatly reduce the don't eat/allergic issue and appeal to a broad spectrum with menu planning.
For those who fall outside these strategies, as many say here "Chef's choice."
.

Give us a mock up of one of your breakfasts.
.

Well, off the top of the head, here is a layout. I have not researched all the substitutes, but have attempted to follow what I said above. The only thing below that is shaky would be almond/coconut milk, as there are still some people with allergies, but not as much as regular milk.
Beverages (all triggers substituted)
Homemade almond milk, kefir drink with berries, berry smoothie, fresh squeezed OJ, herbal tea choice, coffee with various cream choices.
Main Course
Bacon or homemade vegan sausage
Strata (ingredients: margarine, small tomatoes,sliced zucchini, cornbread crubs (below), shredded Swiss cheese substitute, ground flax seed or banana, homemade almond/coconut milk, Italian parsley, basil, fresh chives, garlic salt, black pepper
Homemade Breads (trigger ingredients substituted):
Gluten Free Corn bread, croissants or cider donuts
SAMPLE: Cornbread ingredients: margarine, splenda/sugar mix, dairy free sour cream, homemade coconut/almond milk, ground flax seed or banana, gluten free flour blend, yellow cornmeal, gluten-free baking powder, salt
Also offering:
fresh fruit, homemade jams, etc.
.

Previous posts on this subject talk about not making the majority eat what the minority wants but rather catering to the majority and giving something to the minority that they'll be satisfied with. Who is your target market?
My guest refrigerator is stocked with Coke and Diet Coke because that's the most popular sodas in our area and people drink them. I have a water cooler for those who don't like soda. I also have regular and decaf coffee and regular and decaf teas. My husband drinks almond milk so if someone has a milk allergy I offer them that. If someone has a nut allergy then I don't make anything for the weekend that has any nuts at all. But that's it, I bake with real sugar, real butter, real eggs, real milk, etc. Afternoon treats are cookies or brownies or fudge of some sort - guests are on vacation and want to indulge. I keep GF/dairy free cookie dough in the refrigerator and I can pull out a few of those to meet those guests' needs.
Are you going to only offer the GF corn bread to everyone? My husband is GF and he has to eat that but I'm not GF and I love my breads and don't want a GF version. I think it all leaves a silty taste behind. When I have a guest who is GF, then they get a special breakfast or I serve what doesn't have gluten and everyone can eat it -- do a frittata with potatoes, leeks and red peppers and everyone can eat it. Serve a fruit course for the starter instead of a bread course and everyone can eat that - but I would not force my non-GF guests to eat GF versions of a dish as they are never as good.
Good luck - be sure the breakfast your serving will make the 95% of the population happy.
.

Corn is gluten free.
.

Yes corn is gluten free but you add in GF flours to the mix for the corn bread and that's when the different texture and silty taste comes in from the rice flours. Here's another idea - make Johnny Cakes instead. They use straight cornmeal and you can add in margarine and lactose free milk or almond milk. You can make them savory or sweet but adding in orange zest or herbs. I had just baked a batch last week to go along with dinner and I got a walk in. The daughter was GF and lactose free and I had already planned lemon ricotta pancakes for the breakfast. I kept three of the Johnny Cakes and warmed them up for her the next morning and served with cherry jam and maple syrup with a side of sausage. She was thrilled. The batter makes up in about a minute. I'm going to do them again with fresh blueberries so they'll be like a blueberry corn cake pancake for my next GF guests.
.

That sounds really yum! I just made blueberry scones with corn meal. Guest said it had a great nutty flavor and crunch and was trying to figure out what nuts were in it. Not a one!

 

[gillumhouse]

Undersea - you are turning yourself inside out worrying about nothing. Yes, we get the occasional diet problem - resolve it by asking what do you usually eat. Making all those things homemade sounds great until reality of time sets in.
Himself is a walking cholesterol factory, with high blood pressure, and Type II diabetes. That equals no fat, no salt, no sugar. When we traveled we brought HIS breakfast as we would never expect an innkeeper to make oatmeal with broccoli. The salt was no problem - I did not cook with salt. But adding in the other 2, I was going nuts trying to cook flavorful foods for him. I was living in the kitchen. Finally, one day I looked at him and said - One of two things is going to happen. You are going to live or I am going to kill you - but I am just going to cook. With that statement, things just fell into place for it. And yes, unfortunately, he does stick to his diet.
My advice to your wife - since she is the one who will be doing this cooking is to just cook. It will all fall into place as you go along - unless you are planning to target a specific Market that will need all those specific things. You are so over-thinking things that you are taking the fun out of being an innkeeper. Believe it or not - it can be a lot of fun. I wish I had 1/4 of the fun in my body that Seashanty and Tipsy have/had.

 

[happykeeper]

There can be several things going on here - guests who pay more expect more, those weekends are a certain type of guest because of a certain event in town, you're doing more than usual and it feels like you're not getting an improved ROI on the experience.
We have certain weekends that bring in a group of people who are not traveling together but are here for the same purpose. They sometimes take a lot out of us and they never tip, ever. Same group, almost the same guests came for 5 years. Yes, they repeated for 5 years, so good for us, they liked it here. But of all the weekends in the summer, those 2 were the ones with the most trash, the least respect for us and the entire town and zero tips.
That particular group is no longer coming and we don't really even get anyone from that cohort any longer. If we do, it's one room so the other guests dampen down the 'group mentality'. I miss the individual guests, and often wonder what they're up to, but I don't miss them as a whole.
Otherwise, overall, it's a certain type of guest that causes the grief - the guest who really wanted to stay at the fancy hotel but waited too long to make the rez; the guest who only gets 2 weeks' vacation and it's raining during their one week here; the guest who waited too long to make a rez anywhere and now is 'stuck' with a B&B instead of getting a nice hotel.
That doesn't always come out on the phone but sometimes it does. I can suggest options they may not have found on their own, but many of them are worried there's 'no place to stay' and they book anyway..

Otherwise, overall, it's a certain type of guest that causes the grief - the guest who really wanted to stay at the fancy hotel but waited too long to make the rez; the guest who only gets 2 weeks' vacation and it's raining during their one week here; the guest who waited too long to make a rez anywhere and now is 'stuck' with a B&B instead of getting a nice hotel.
That doesn't always come out on the phone but sometimes it does. I can suggest options they may not have found on their own, but many of them are worried there's 'no place to stay' and they book anyway.

And those are the kind of guests that cause me the most heartache. I do take it to heart if what we offer is not what the guest really wanted. It is bad for my mental health and I have learned to send them to other places that I know are better for them. I don't like to see unhappy faces staring at other guests, trying to bring them "to their side" (I think too much)
But occasionally someone slips in and I wish I could make them leave.
.

But occasionally someone slips in and I wish I could make them leave.

I am wondering about one that is here now. Two friends traveling together - one is 'hey let's try this' and the other is 'I don't want to do anything unusual.'
Started off with absolutely refuses to eat anything with these ingredients (list here) and then kept adding to it as I did the check-in. (Not allergies, refuses to eat because, well, who knows why.)
.

Amazing how much you learn from reading. Also, getting confirmations!
My starting breakfast strategy (food issues) is essentially eliminate triggers and offer 1 alternate:
==> Remove top 10 disliked foods (there are a few lists out there)
==> Remove/Have alternative for top allergens (peanuts, tree nuts, dairy, eggs, wheat, soy, fish, shellfish)
==> Keep calories in mind for the Weight Watcher crowd.
==> Keep health in mind for the naturalists. Keep out most processed foods.
==> Keep green in mind. Organic, if not insane cost. Locally sourced, as possible.
==> Not live far from NY (Jewish/Muslims), not strategy yet for Kosher or Halal. Obviously, sausage/bacon is an issue!
With dairy & egg alternates, I also am helping vegans and lactose intolerant. And Paleo, for dairy.
With GF wheat alternate (corn, etc), I also placate people with gluten and nongluten problems as well as Paleo.
It is my intent to greatly reduce the don't eat/allergic issue and appeal to a broad spectrum with menu planning.
For those who fall outside these strategies, as many say here "Chef's choice."
.

Amazing how much you learn from reading. Also, getting confirmations!
My starting breakfast strategy (food issues) is essentially eliminate triggers and offer 1 alternate:
==> Remove top 10 disliked foods (there are a few lists out there)

We serve beets for breakfast. We don't serve brussel sprouts for breakfast.

==> Remove/Have alternative for top allergens (peanuts, tree nuts, dairy, eggs, wheat, soy, fish, shellfish)

Most of the nuts we use can be omitted individually. Tofu with nutritional yeast tastes very eggy. Fish is a big hit for us at breakfast. but can substitute local grilled Eggplant.

==> Keep calories in mind for the Weight Watcher crowd.
==> Keep health in mind for the naturalists. Keep out most processed foods.
==> Keep green in mind. Organic, if not insane cost. Locally sourced, as possible.

We have gravitated towards all of these over ten years. The further away you are from the crap you get at one of those budget hotel breakfasts, the better off you are.

==> Not live far from NY (Jewish/Muslims), not strategy yet for Kosher or Halal. Obviously, sausage/bacon is an issue!

We make a homemade fresh ground turkey breast sausage and freeze them in patties 60 at a time. Always have the emergency veggie patty on hand.

 

[Aussie Innkeeper]

There can be several things going on here - guests who pay more expect more, those weekends are a certain type of guest because of a certain event in town, you're doing more than usual and it feels like you're not getting an improved ROI on the experience.
We have certain weekends that bring in a group of people who are not traveling together but are here for the same purpose. They sometimes take a lot out of us and they never tip, ever. Same group, almost the same guests came for 5 years. Yes, they repeated for 5 years, so good for us, they liked it here. But of all the weekends in the summer, those 2 were the ones with the most trash, the least respect for us and the entire town and zero tips.
That particular group is no longer coming and we don't really even get anyone from that cohort any longer. If we do, it's one room so the other guests dampen down the 'group mentality'. I miss the individual guests, and often wonder what they're up to, but I don't miss them as a whole.
Otherwise, overall, it's a certain type of guest that causes the grief - the guest who really wanted to stay at the fancy hotel but waited too long to make the rez; the guest who only gets 2 weeks' vacation and it's raining during their one week here; the guest who waited too long to make a rez anywhere and now is 'stuck' with a B&B instead of getting a nice hotel.
That doesn't always come out on the phone but sometimes it does. I can suggest options they may not have found on their own, but many of them are worried there's 'no place to stay' and they book anyway..

Otherwise, overall, it's a certain type of guest that causes the grief - the guest who really wanted to stay at the fancy hotel but waited too long to make the rez; the guest who only gets 2 weeks' vacation and it's raining during their one week here; the guest who waited too long to make a rez anywhere and now is 'stuck' with a B&B instead of getting a nice hotel.
That doesn't always come out on the phone but sometimes it does. I can suggest options they may not have found on their own, but many of them are worried there's 'no place to stay' and they book anyway.

And those are the kind of guests that cause me the most heartache. I do take it to heart if what we offer is not what the guest really wanted. It is bad for my mental health and I have learned to send them to other places that I know are better for them. I don't like to see unhappy faces staring at other guests, trying to bring them "to their side" (I think too much)
But occasionally someone slips in and I wish I could make them leave.
.

But occasionally someone slips in and I wish I could make them leave.

I am wondering about one that is here now. Two friends traveling together - one is 'hey let's try this' and the other is 'I don't want to do anything unusual.'
Started off with absolutely refuses to eat anything with these ingredients (list here) and then kept adding to it as I did the check-in. (Not allergies, refuses to eat because, well, who knows why.)
.

Amazing how much you learn from reading. Also, getting confirmations!
My starting breakfast strategy (food issues) is essentially eliminate triggers and offer 1 alternate:
==> Remove top 10 disliked foods (there are a few lists out there)
==> Remove/Have alternative for top allergens (peanuts, tree nuts, dairy, eggs, wheat, soy, fish, shellfish)
==> Keep calories in mind for the Weight Watcher crowd.
==> Keep health in mind for the naturalists. Keep out most processed foods.
==> Keep green in mind. Organic, if not insane cost. Locally sourced, as possible.
==> Not live far from NY (Jewish/Muslims), not strategy yet for Kosher or Halal. Obviously, sausage/bacon is an issue!
With dairy & egg alternates, I also am helping vegans and lactose intolerant. And Paleo, for dairy.
With GF wheat alternate (corn, etc), I also placate people with gluten and nongluten problems as well as Paleo.
It is my intent to greatly reduce the don't eat/allergic issue and appeal to a broad spectrum with menu planning.
For those who fall outside these strategies, as many say here "Chef's choice."
.

Amazing how much you learn from reading. Also, getting confirmations!
My starting breakfast strategy (food issues) is essentially eliminate triggers and offer 1 alternate:
==> Remove top 10 disliked foods (there are a few lists out there)

We serve beets for breakfast. We don't serve brussel sprouts for breakfast.

==> Remove/Have alternative for top allergens (peanuts, tree nuts, dairy, eggs, wheat, soy, fish, shellfish)

Most of the nuts we use can be omitted individually. Tofu with nutritional yeast tastes very eggy. Fish is a big hit for us at breakfast. but can substitute local grilled Eggplant.

==> Keep calories in mind for the Weight Watcher crowd.
==> Keep health in mind for the naturalists. Keep out most processed foods.
==> Keep green in mind. Organic, if not insane cost. Locally sourced, as possible.

We have gravitated towards all of these over ten years. The further away you are from the crap you get at one of those budget hotel breakfasts, the better off you are.

==> Not live far from NY (Jewish/Muslims), not strategy yet for Kosher or Halal. Obviously, sausage/bacon is an issue!

We make a homemade fresh ground turkey breast sausage and freeze them in patties 60 at a time. Always have the emergency veggie patty on hand.
.

We make a homemade fresh ground turkey breast sausage and freeze them in patties 60 at a time. Always have the emergency veggie patty on hand.

I sure would appreciate that turkey sausage recipe.

 

[undersea]

There can be several things going on here - guests who pay more expect more, those weekends are a certain type of guest because of a certain event in town, you're doing more than usual and it feels like you're not getting an improved ROI on the experience.
We have certain weekends that bring in a group of people who are not traveling together but are here for the same purpose. They sometimes take a lot out of us and they never tip, ever. Same group, almost the same guests came for 5 years. Yes, they repeated for 5 years, so good for us, they liked it here. But of all the weekends in the summer, those 2 were the ones with the most trash, the least respect for us and the entire town and zero tips.
That particular group is no longer coming and we don't really even get anyone from that cohort any longer. If we do, it's one room so the other guests dampen down the 'group mentality'. I miss the individual guests, and often wonder what they're up to, but I don't miss them as a whole.
Otherwise, overall, it's a certain type of guest that causes the grief - the guest who really wanted to stay at the fancy hotel but waited too long to make the rez; the guest who only gets 2 weeks' vacation and it's raining during their one week here; the guest who waited too long to make a rez anywhere and now is 'stuck' with a B&B instead of getting a nice hotel.
That doesn't always come out on the phone but sometimes it does. I can suggest options they may not have found on their own, but many of them are worried there's 'no place to stay' and they book anyway..

Otherwise, overall, it's a certain type of guest that causes the grief - the guest who really wanted to stay at the fancy hotel but waited too long to make the rez; the guest who only gets 2 weeks' vacation and it's raining during their one week here; the guest who waited too long to make a rez anywhere and now is 'stuck' with a B&B instead of getting a nice hotel.
That doesn't always come out on the phone but sometimes it does. I can suggest options they may not have found on their own, but many of them are worried there's 'no place to stay' and they book anyway.

And those are the kind of guests that cause me the most heartache. I do take it to heart if what we offer is not what the guest really wanted. It is bad for my mental health and I have learned to send them to other places that I know are better for them. I don't like to see unhappy faces staring at other guests, trying to bring them "to their side" (I think too much)
But occasionally someone slips in and I wish I could make them leave.
.

But occasionally someone slips in and I wish I could make them leave.

I am wondering about one that is here now. Two friends traveling together - one is 'hey let's try this' and the other is 'I don't want to do anything unusual.'
Started off with absolutely refuses to eat anything with these ingredients (list here) and then kept adding to it as I did the check-in. (Not allergies, refuses to eat because, well, who knows why.)
.

Amazing how much you learn from reading. Also, getting confirmations!
My starting breakfast strategy (food issues) is essentially eliminate triggers and offer 1 alternate:
==> Remove top 10 disliked foods (there are a few lists out there)
==> Remove/Have alternative for top allergens (peanuts, tree nuts, dairy, eggs, wheat, soy, fish, shellfish)
==> Keep calories in mind for the Weight Watcher crowd.
==> Keep health in mind for the naturalists. Keep out most processed foods.
==> Keep green in mind. Organic, if not insane cost. Locally sourced, as possible.
==> Not live far from NY (Jewish/Muslims), not strategy yet for Kosher or Halal. Obviously, sausage/bacon is an issue!
With dairy & egg alternates, I also am helping vegans and lactose intolerant. And Paleo, for dairy.
With GF wheat alternate (corn, etc), I also placate people with gluten and nongluten problems as well as Paleo.
It is my intent to greatly reduce the don't eat/allergic issue and appeal to a broad spectrum with menu planning.
For those who fall outside these strategies, as many say here "Chef's choice."
.

For pork it's Jews, Muslims, Seventh-Day Adventists, Eastern Coptics, etc....
Did you remember the Mormons with no stimulants? Caffeine free Coke, Herbal Tea, Decaf coffee, etc. (I make a Bacon Marmalade that they can't have because it has coffee in it.)
I haven't had anyone ever tell me that they are on WW. I have had diabetics who were low sugar. And I absolutely refuse to do low carb... sorry, not here. They can have what's made or they can get from the other items we have. I don't do low carb ever!
You forgot the egg people... let's see there are the egg protein allergens, the egg white intolerant. Lactose intolerant and the milk protein intolerant (yup, that's a thing.)
And then there is a "Muslim ascetics and Sufis"... those usually visit Madelaine.... they tell you that they have X allergy but they are just "fakirs". And you will see them eating everything that they said they couldn't have, later in the day.
.

Did you remember the Mormons with no stimulants? Caffeine free Coke, Herbal Tea, Decaf coffee, etc. (I make a Bacon Marmalade that they can't have because it has coffee in it.)
I plan to focus on offering tea/coffee/soda that is Caffeine Free and Sugar Free (splenda). They will need to request caffeinated. The idea is to focus on people with the problems, not the people who do not care. I have tried coke zero and diet mountain dew on a few people, and they never mentioned the difference.
I haven't had anyone ever tell me that they are on WW.
By Weightwatchers, I was really referring to people who have weight issues or are dieting. Over half the United States is considered obese. There is a ton of people concerned with the calorie/fat/salt content of foods. It is a competitive advantage if your offerings taste good and also is good for dieters. There are many good substitutes - applesauce for fat, yogurt for sour cream, etc.
You forgot the egg people... let's see there are the egg protein allergens, the egg white intolerant. Lactose intolerant and the milk protein intolerant (yup, that's a thing.)
Eggs were in the list. The ingredient lists I gave substituted for eggs. But as I plan to have alternates, I do plan to offer eggs. I used to be lactose intolerant, so I am more on their side.
And then there is a "Muslim ascetics and Sufis"... those usually visit Madelaine.... they tell you that they have X allergy but they are just "fakirs". And you will see them eating everything that they said they couldn't have, later in the day.
If properly designed, it doesn't matter what they tell me. By designing it with all food triggers in mind, I think I can handle almost any allergy, intolerance, dislike, or preference. The issue with observing Jews/Muslims is, you cannot just substitute. It often must be Kosher/Halal, and prepared in a special kitchen/way. So not sure how to handle.

.

It's good to think ahead and plan how to attack each problem.
I've got about 5 food peeves we get hit with each summer at the table. Not in advance, but as the plate hits the table. "We don't eat potatoes for breakfast, make us something else," was probably the rudest and most annoying thing ever. Because it was a demand, not a request, because it was shouted at me, because there were other guests still waiting to eat, because you don't act that way in a foreign country! That was a strata type dish meant to avoid gluten issues. Those same guests dented my car so maybe I'm still upset about that, too.
Peeves:

• No shows for breakfast who had to have something completely different made especially for them
• Guests who 'remember' they can't eat something after it's served to them
• Guests who are on a fad diet that we can actually accommodate who decide the 'real' breakfast looks good and want it instead of what they said they could eat
• The fakirs that Jon mentioned - can't have x, demand you don't use x then rave about eating x at every restaurant looking for the best version of x
• Guests who request specific brands or kinds of food - especially prevalent with types of almond milk and organic foods.
• Guests who ask, "what's for breakfast?" then say they want something different, in front of all the other guests who are graciously eating something they might not have chosen but hey, when in Rome, and all that

Now that you've got breakfast down we can throw something else at you to think about. ;-)
Cleaning supplies, pillow menus, 100% cotton vs blends, number of towels per guest.
.

Yea, I definitely will not be remaking breakfast for people, unless we screwed it up. They will know what they are getting before it is prepped. On the other hand, I don't plan to only have one thing available.
I am getting interested in the concept of having a handful of pre-baked ramekins in deep freeze. Plus, things that can be made in a flash - our exotic cereal blend, waffles, etc.
"New breakfast? That is a $10 charge. Would you like me to wrap the one you ordered to go?"
I seriously don't intend to kowtow to the self-centered.

 

[happykeeper]

There can be several things going on here - guests who pay more expect more, those weekends are a certain type of guest because of a certain event in town, you're doing more than usual and it feels like you're not getting an improved ROI on the experience.
We have certain weekends that bring in a group of people who are not traveling together but are here for the same purpose. They sometimes take a lot out of us and they never tip, ever. Same group, almost the same guests came for 5 years. Yes, they repeated for 5 years, so good for us, they liked it here. But of all the weekends in the summer, those 2 were the ones with the most trash, the least respect for us and the entire town and zero tips.
That particular group is no longer coming and we don't really even get anyone from that cohort any longer. If we do, it's one room so the other guests dampen down the 'group mentality'. I miss the individual guests, and often wonder what they're up to, but I don't miss them as a whole.
Otherwise, overall, it's a certain type of guest that causes the grief - the guest who really wanted to stay at the fancy hotel but waited too long to make the rez; the guest who only gets 2 weeks' vacation and it's raining during their one week here; the guest who waited too long to make a rez anywhere and now is 'stuck' with a B&B instead of getting a nice hotel.
That doesn't always come out on the phone but sometimes it does. I can suggest options they may not have found on their own, but many of them are worried there's 'no place to stay' and they book anyway..

Otherwise, overall, it's a certain type of guest that causes the grief - the guest who really wanted to stay at the fancy hotel but waited too long to make the rez; the guest who only gets 2 weeks' vacation and it's raining during their one week here; the guest who waited too long to make a rez anywhere and now is 'stuck' with a B&B instead of getting a nice hotel.
That doesn't always come out on the phone but sometimes it does. I can suggest options they may not have found on their own, but many of them are worried there's 'no place to stay' and they book anyway.

And those are the kind of guests that cause me the most heartache. I do take it to heart if what we offer is not what the guest really wanted. It is bad for my mental health and I have learned to send them to other places that I know are better for them. I don't like to see unhappy faces staring at other guests, trying to bring them "to their side" (I think too much)
But occasionally someone slips in and I wish I could make them leave.
.

But occasionally someone slips in and I wish I could make them leave.

I am wondering about one that is here now. Two friends traveling together - one is 'hey let's try this' and the other is 'I don't want to do anything unusual.'
Started off with absolutely refuses to eat anything with these ingredients (list here) and then kept adding to it as I did the check-in. (Not allergies, refuses to eat because, well, who knows why.)
.

Amazing how much you learn from reading. Also, getting confirmations!
My starting breakfast strategy (food issues) is essentially eliminate triggers and offer 1 alternate:
==> Remove top 10 disliked foods (there are a few lists out there)
==> Remove/Have alternative for top allergens (peanuts, tree nuts, dairy, eggs, wheat, soy, fish, shellfish)
==> Keep calories in mind for the Weight Watcher crowd.
==> Keep health in mind for the naturalists. Keep out most processed foods.
==> Keep green in mind. Organic, if not insane cost. Locally sourced, as possible.
==> Not live far from NY (Jewish/Muslims), not strategy yet for Kosher or Halal. Obviously, sausage/bacon is an issue!
With dairy & egg alternates, I also am helping vegans and lactose intolerant. And Paleo, for dairy.
With GF wheat alternate (corn, etc), I also placate people with gluten and nongluten problems as well as Paleo.
It is my intent to greatly reduce the don't eat/allergic issue and appeal to a broad spectrum with menu planning.
For those who fall outside these strategies, as many say here "Chef's choice."
.

Amazing how much you learn from reading. Also, getting confirmations!
My starting breakfast strategy (food issues) is essentially eliminate triggers and offer 1 alternate:
==> Remove top 10 disliked foods (there are a few lists out there)

We serve beets for breakfast. We don't serve brussel sprouts for breakfast.

==> Remove/Have alternative for top allergens (peanuts, tree nuts, dairy, eggs, wheat, soy, fish, shellfish)

Most of the nuts we use can be omitted individually. Tofu with nutritional yeast tastes very eggy. Fish is a big hit for us at breakfast. but can substitute local grilled Eggplant.

==> Keep calories in mind for the Weight Watcher crowd.
==> Keep health in mind for the naturalists. Keep out most processed foods.
==> Keep green in mind. Organic, if not insane cost. Locally sourced, as possible.

We have gravitated towards all of these over ten years. The further away you are from the crap you get at one of those budget hotel breakfasts, the better off you are.

==> Not live far from NY (Jewish/Muslims), not strategy yet for Kosher or Halal. Obviously, sausage/bacon is an issue!

We make a homemade fresh ground turkey breast sausage and freeze them in patties 60 at a time. Always have the emergency veggie patty on hand.
.

We make a homemade fresh ground turkey breast sausage and freeze them in patties 60 at a time. Always have the emergency veggie patty on hand.

I sure would appreciate that turkey sausage recipe.
.

I think it's to taste really. Ours is rather spicy and you may prefer something less so. There are no magic or hard to find spices in the recipe unless you count white pepper. It's heavy on sage. The main thing is fresh ground turkey breast. That stuff they sell in the frozen tube won"t cut it. Just shoot me an email and I will send it to you.

 

[Generic]

There can be several things going on here - guests who pay more expect more, those weekends are a certain type of guest because of a certain event in town, you're doing more than usual and it feels like you're not getting an improved ROI on the experience.
We have certain weekends that bring in a group of people who are not traveling together but are here for the same purpose. They sometimes take a lot out of us and they never tip, ever. Same group, almost the same guests came for 5 years. Yes, they repeated for 5 years, so good for us, they liked it here. But of all the weekends in the summer, those 2 were the ones with the most trash, the least respect for us and the entire town and zero tips.
That particular group is no longer coming and we don't really even get anyone from that cohort any longer. If we do, it's one room so the other guests dampen down the 'group mentality'. I miss the individual guests, and often wonder what they're up to, but I don't miss them as a whole.
Otherwise, overall, it's a certain type of guest that causes the grief - the guest who really wanted to stay at the fancy hotel but waited too long to make the rez; the guest who only gets 2 weeks' vacation and it's raining during their one week here; the guest who waited too long to make a rez anywhere and now is 'stuck' with a B&B instead of getting a nice hotel.
That doesn't always come out on the phone but sometimes it does. I can suggest options they may not have found on their own, but many of them are worried there's 'no place to stay' and they book anyway..

Otherwise, overall, it's a certain type of guest that causes the grief - the guest who really wanted to stay at the fancy hotel but waited too long to make the rez; the guest who only gets 2 weeks' vacation and it's raining during their one week here; the guest who waited too long to make a rez anywhere and now is 'stuck' with a B&B instead of getting a nice hotel.
That doesn't always come out on the phone but sometimes it does. I can suggest options they may not have found on their own, but many of them are worried there's 'no place to stay' and they book anyway.

And those are the kind of guests that cause me the most heartache. I do take it to heart if what we offer is not what the guest really wanted. It is bad for my mental health and I have learned to send them to other places that I know are better for them. I don't like to see unhappy faces staring at other guests, trying to bring them "to their side" (I think too much)
But occasionally someone slips in and I wish I could make them leave.
.

But occasionally someone slips in and I wish I could make them leave.

I am wondering about one that is here now. Two friends traveling together - one is 'hey let's try this' and the other is 'I don't want to do anything unusual.'
Started off with absolutely refuses to eat anything with these ingredients (list here) and then kept adding to it as I did the check-in. (Not allergies, refuses to eat because, well, who knows why.)
.

Amazing how much you learn from reading. Also, getting confirmations!
My starting breakfast strategy (food issues) is essentially eliminate triggers and offer 1 alternate:
==> Remove top 10 disliked foods (there are a few lists out there)
==> Remove/Have alternative for top allergens (peanuts, tree nuts, dairy, eggs, wheat, soy, fish, shellfish)
==> Keep calories in mind for the Weight Watcher crowd.
==> Keep health in mind for the naturalists. Keep out most processed foods.
==> Keep green in mind. Organic, if not insane cost. Locally sourced, as possible.
==> Not live far from NY (Jewish/Muslims), not strategy yet for Kosher or Halal. Obviously, sausage/bacon is an issue!
With dairy & egg alternates, I also am helping vegans and lactose intolerant. And Paleo, for dairy.
With GF wheat alternate (corn, etc), I also placate people with gluten and nongluten problems as well as Paleo.
It is my intent to greatly reduce the don't eat/allergic issue and appeal to a broad spectrum with menu planning.
For those who fall outside these strategies, as many say here "Chef's choice."
.

For pork it's Jews, Muslims, Seventh-Day Adventists, Eastern Coptics, etc....
Did you remember the Mormons with no stimulants? Caffeine free Coke, Herbal Tea, Decaf coffee, etc. (I make a Bacon Marmalade that they can't have because it has coffee in it.)
I haven't had anyone ever tell me that they are on WW. I have had diabetics who were low sugar. And I absolutely refuse to do low carb... sorry, not here. They can have what's made or they can get from the other items we have. I don't do low carb ever!
You forgot the egg people... let's see there are the egg protein allergens, the egg white intolerant. Lactose intolerant and the milk protein intolerant (yup, that's a thing.)
And then there is a "Muslim ascetics and Sufis"... those usually visit Madelaine.... they tell you that they have X allergy but they are just "fakirs". And you will see them eating everything that they said they couldn't have, later in the day.
.

Did you remember the Mormons with no stimulants? Caffeine free Coke, Herbal Tea, Decaf coffee, etc. (I make a Bacon Marmalade that they can't have because it has coffee in it.)
I plan to focus on offering tea/coffee/soda that is Caffeine Free and Sugar Free (splenda). They will need to request caffeinated. The idea is to focus on people with the problems, not the people who do not care. I have tried coke zero and diet mountain dew on a few people, and they never mentioned the difference.
I haven't had anyone ever tell me that they are on WW.
By Weightwatchers, I was really referring to people who have weight issues or are dieting. Over half the United States is considered obese. There is a ton of people concerned with the calorie/fat/salt content of foods. It is a competitive advantage if your offerings taste good and also is good for dieters. There are many good substitutes - applesauce for fat, yogurt for sour cream, etc.
You forgot the egg people... let's see there are the egg protein allergens, the egg white intolerant. Lactose intolerant and the milk protein intolerant (yup, that's a thing.)
Eggs were in the list. The ingredient lists I gave substituted for eggs. But as I plan to have alternates, I do plan to offer eggs. I used to be lactose intolerant, so I am more on their side.
And then there is a "Muslim ascetics and Sufis"... those usually visit Madelaine.... they tell you that they have X allergy but they are just "fakirs". And you will see them eating everything that they said they couldn't have, later in the day.
If properly designed, it doesn't matter what they tell me. By designing it with all food triggers in mind, I think I can handle almost any allergy, intolerance, dislike, or preference. The issue with observing Jews/Muslims is, you cannot just substitute. It often must be Kosher/Halal, and prepared in a special kitchen/way. So not sure how to handle.

.

It's good to think ahead and plan how to attack each problem.
I've got about 5 food peeves we get hit with each summer at the table. Not in advance, but as the plate hits the table. "We don't eat potatoes for breakfast, make us something else," was probably the rudest and most annoying thing ever. Because it was a demand, not a request, because it was shouted at me, because there were other guests still waiting to eat, because you don't act that way in a foreign country! That was a strata type dish meant to avoid gluten issues. Those same guests dented my car so maybe I'm still upset about that, too.
Peeves:

• No shows for breakfast who had to have something completely different made especially for them
• Guests who 'remember' they can't eat something after it's served to them
• Guests who are on a fad diet that we can actually accommodate who decide the 'real' breakfast looks good and want it instead of what they said they could eat
• The fakirs that Jon mentioned - can't have x, demand you don't use x then rave about eating x at every restaurant looking for the best version of x
• Guests who request specific brands or kinds of food - especially prevalent with types of almond milk and organic foods.
• Guests who ask, "what's for breakfast?" then say they want something different, in front of all the other guests who are graciously eating something they might not have chosen but hey, when in Rome, and all that

Now that you've got breakfast down we can throw something else at you to think about. ;-)
Cleaning supplies, pillow menus, 100% cotton vs blends, number of towels per guest.
.

Yea, I definitely will not be remaking breakfast for people, unless we screwed it up. They will know what they are getting before it is prepped. On the other hand, I don't plan to only have one thing available.
I am getting interested in the concept of having a handful of pre-baked ramekins in deep freeze. Plus, things that can be made in a flash - our exotic cereal blend, waffles, etc.
"New breakfast? That is a $10 charge. Would you like me to wrap the one you ordered to go?"
I seriously don't intend to kowtow to the self-centered.
.

Your menu already is

 

[Breakfast Diva]

There can be several things going on here - guests who pay more expect more, those weekends are a certain type of guest because of a certain event in town, you're doing more than usual and it feels like you're not getting an improved ROI on the experience.
We have certain weekends that bring in a group of people who are not traveling together but are here for the same purpose. They sometimes take a lot out of us and they never tip, ever. Same group, almost the same guests came for 5 years. Yes, they repeated for 5 years, so good for us, they liked it here. But of all the weekends in the summer, those 2 were the ones with the most trash, the least respect for us and the entire town and zero tips.
That particular group is no longer coming and we don't really even get anyone from that cohort any longer. If we do, it's one room so the other guests dampen down the 'group mentality'. I miss the individual guests, and often wonder what they're up to, but I don't miss them as a whole.
Otherwise, overall, it's a certain type of guest that causes the grief - the guest who really wanted to stay at the fancy hotel but waited too long to make the rez; the guest who only gets 2 weeks' vacation and it's raining during their one week here; the guest who waited too long to make a rez anywhere and now is 'stuck' with a B&B instead of getting a nice hotel.
That doesn't always come out on the phone but sometimes it does. I can suggest options they may not have found on their own, but many of them are worried there's 'no place to stay' and they book anyway..

Otherwise, overall, it's a certain type of guest that causes the grief - the guest who really wanted to stay at the fancy hotel but waited too long to make the rez; the guest who only gets 2 weeks' vacation and it's raining during their one week here; the guest who waited too long to make a rez anywhere and now is 'stuck' with a B&B instead of getting a nice hotel.
That doesn't always come out on the phone but sometimes it does. I can suggest options they may not have found on their own, but many of them are worried there's 'no place to stay' and they book anyway.

And those are the kind of guests that cause me the most heartache. I do take it to heart if what we offer is not what the guest really wanted. It is bad for my mental health and I have learned to send them to other places that I know are better for them. I don't like to see unhappy faces staring at other guests, trying to bring them "to their side" (I think too much)
But occasionally someone slips in and I wish I could make them leave.
.

But occasionally someone slips in and I wish I could make them leave.

I am wondering about one that is here now. Two friends traveling together - one is 'hey let's try this' and the other is 'I don't want to do anything unusual.'
Started off with absolutely refuses to eat anything with these ingredients (list here) and then kept adding to it as I did the check-in. (Not allergies, refuses to eat because, well, who knows why.)
.

Amazing how much you learn from reading. Also, getting confirmations!
My starting breakfast strategy (food issues) is essentially eliminate triggers and offer 1 alternate:
==> Remove top 10 disliked foods (there are a few lists out there)
==> Remove/Have alternative for top allergens (peanuts, tree nuts, dairy, eggs, wheat, soy, fish, shellfish)
==> Keep calories in mind for the Weight Watcher crowd.
==> Keep health in mind for the naturalists. Keep out most processed foods.
==> Keep green in mind. Organic, if not insane cost. Locally sourced, as possible.
==> Not live far from NY (Jewish/Muslims), not strategy yet for Kosher or Halal. Obviously, sausage/bacon is an issue!
With dairy & egg alternates, I also am helping vegans and lactose intolerant. And Paleo, for dairy.
With GF wheat alternate (corn, etc), I also placate people with gluten and nongluten problems as well as Paleo.
It is my intent to greatly reduce the don't eat/allergic issue and appeal to a broad spectrum with menu planning.
For those who fall outside these strategies, as many say here "Chef's choice."
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For pork it's Jews, Muslims, Seventh-Day Adventists, Eastern Coptics, etc....
Did you remember the Mormons with no stimulants? Caffeine free Coke, Herbal Tea, Decaf coffee, etc. (I make a Bacon Marmalade that they can't have because it has coffee in it.)
I haven't had anyone ever tell me that they are on WW. I have had diabetics who were low sugar. And I absolutely refuse to do low carb... sorry, not here. They can have what's made or they can get from the other items we have. I don't do low carb ever!
You forgot the egg people... let's see there are the egg protein allergens, the egg white intolerant. Lactose intolerant and the milk protein intolerant (yup, that's a thing.)
And then there is a "Muslim ascetics and Sufis"... those usually visit Madelaine.... they tell you that they have X allergy but they are just "fakirs". And you will see them eating everything that they said they couldn't have, later in the day.
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Did you remember the Mormons with no stimulants? Caffeine free Coke, Herbal Tea, Decaf coffee, etc. (I make a Bacon Marmalade that they can't have because it has coffee in it.)
I plan to focus on offering tea/coffee/soda that is Caffeine Free and Sugar Free (splenda). They will need to request caffeinated. The idea is to focus on people with the problems, not the people who do not care. I have tried coke zero and diet mountain dew on a few people, and they never mentioned the difference.
I haven't had anyone ever tell me that they are on WW.
By Weightwatchers, I was really referring to people who have weight issues or are dieting. Over half the United States is considered obese. There is a ton of people concerned with the calorie/fat/salt content of foods. It is a competitive advantage if your offerings taste good and also is good for dieters. There are many good substitutes - applesauce for fat, yogurt for sour cream, etc.
You forgot the egg people... let's see there are the egg protein allergens, the egg white intolerant. Lactose intolerant and the milk protein intolerant (yup, that's a thing.)
Eggs were in the list. The ingredient lists I gave substituted for eggs. But as I plan to have alternates, I do plan to offer eggs. I used to be lactose intolerant, so I am more on their side.
And then there is a "Muslim ascetics and Sufis"... those usually visit Madelaine.... they tell you that they have X allergy but they are just "fakirs". And you will see them eating everything that they said they couldn't have, later in the day.
If properly designed, it doesn't matter what they tell me. By designing it with all food triggers in mind, I think I can handle almost any allergy, intolerance, dislike, or preference. The issue with observing Jews/Muslims is, you cannot just substitute. It often must be Kosher/Halal, and prepared in a special kitchen/way. So not sure how to handle.

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It's good to think ahead and plan how to attack each problem.
I've got about 5 food peeves we get hit with each summer at the table. Not in advance, but as the plate hits the table. "We don't eat potatoes for breakfast, make us something else," was probably the rudest and most annoying thing ever. Because it was a demand, not a request, because it was shouted at me, because there were other guests still waiting to eat, because you don't act that way in a foreign country! That was a strata type dish meant to avoid gluten issues. Those same guests dented my car so maybe I'm still upset about that, too.
Peeves:

• No shows for breakfast who had to have something completely different made especially for them
• Guests who 'remember' they can't eat something after it's served to them
• Guests who are on a fad diet that we can actually accommodate who decide the 'real' breakfast looks good and want it instead of what they said they could eat
• The fakirs that Jon mentioned - can't have x, demand you don't use x then rave about eating x at every restaurant looking for the best version of x
• Guests who request specific brands or kinds of food - especially prevalent with types of almond milk and organic foods.
• Guests who ask, "what's for breakfast?" then say they want something different, in front of all the other guests who are graciously eating something they might not have chosen but hey, when in Rome, and all that

Now that you've got breakfast down we can throw something else at you to think about. ;-)
Cleaning supplies, pillow menus, 100% cotton vs blends, number of towels per guest.
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Yea, I definitely will not be remaking breakfast for people, unless we screwed it up. They will know what they are getting before it is prepped. On the other hand, I don't plan to only have one thing available.
I am getting interested in the concept of having a handful of pre-baked ramekins in deep freeze. Plus, things that can be made in a flash - our exotic cereal blend, waffles, etc.
"New breakfast? That is a $10 charge. Would you like me to wrap the one you ordered to go?"
I seriously don't intend to kowtow to the self-centered.
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Your menu already is
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Your menu already is

The 1% have won