Patricia McDaniel, founder of The Fifth Annual Historic National Road Yard Sale, took a 60 day drive along Interstate 40, staying at B&Bs along the way. She had some great things to say about her accommodations, and some advice for innkeepers as well. McDaniel explained that she prefers B&Bs that have a ‘buffet’ style breakfast because “I could fix what I wanted”. She also doted on the kindness shown to her by innkeepers and their animal friends during her trip. Her B&B etiquette is outstanding as well, even after being stranded one evening, “The night manager let me email my host and hostess (at the bed and breakfast) that I’d be quite late … “. We know innkeepers really appreciate the courtesy if guests are running late!
Patricia McDaniel’s one problem with B&Bs? “If I get another breakfast casserole, I’m going to gag.” You can read the article about Patricia’s trip and the kindness shown to her by innkeepers in the article below from the Palladium-Item.
http://www.pal-item.com/apps/pbcs.dll/article?AID=/20080527/NEWS01/805270301
Although I appreciate Patricia’s comments a buffet is not financially feasible for a smaller Inn. Innkeepers are not short order cooks, however with due notice are almost always able and willing to cater to your dietary needs, along with likes and dislikes.
Comment by The Innkeeper — June 1, 2008 @ 11:47 am
Comments like this drive me INSANE! I am simply stunned by the complete disregard that people can show for innkeepers who work so hard to please. First of all, judging by the photo that appeared with this article, it doesn’t seem Ms. McDaniel is particularly choosy about what she eats! It also sounds like she is a much better candidate for a budget hotel with their generic plastic wrapped bagel and box of cereal than a B&B with a lovingly prepared hot meal. Most B&B’s post on their website what their breakfast is like(continental, buffet, plated, etc.), making it easy to plan if you want to eat the offered breakfast or not. Unfortunately it sounds like Patricia is the guest who doesn’t do ANY advance research, then sits down at the table and when served a beautiful plate of food wrinkles her nose and says “What’s this?”. You are staying in someone’s home, they have taken the time to prepare a home-cooked meal for you…eat it and say thank you! I am amazed that she found any support at all for her cause.
Comment by Who Asked You? — June 4, 2008 @ 10:48 am
Comments #2 is a bit harsh. Sixty days on the road with B&Bs every night would get old for everyone. To avoid the rejection of my lovingly prepared breakfasts, which are always praised and appreciated by our guests, we have a “menu” board on which is posted the next morning’s menu. During the welcome and orientation the guest is directed to the menu board and asked to tell us if something they don’t eat or don’t like will be served. Then we are happy to accommodate their specific tastes. Guests do tell of dislikes occasionally, and it is so much easier to plan for their request. If Ms McDaniel would have told her hostess that she would like a light breakfast, or ask if she could have only toast and fruit (or whatever), the hostess would most surely provide it — better than having your guest push the breakfast casserole around the plate or only take a few nibbles. Maybe the Ms. McDaniel should have taken a break and stayed at a motel w/continental breakfast every few days.
Comment by Islander Gal — June 9, 2008 @ 12:56 am
I relate to Ms. McDaniel, as there are times when I make myself a bowl of cereal or oatmeal instead of eating what I made for my guests. Not that the dishes are not to my liking, as I usually only cook what I like. But just like the comment made by Islander Gal, her issues could have been resolved by just stating her preferences. I had this happen just this past week, no hurt feelings by me, and the guest left the table very happy with just fruit and cereal.
If she does not feel comfortable making the request, she may be better served to brake up her B&B stays with a hotel here and there.
Comment by Keepers of the Inn — June 14, 2008 @ 12:02 pm
I was really surprised to read this article on breakfast casseroles. Not only about the writers comments but also that many B&B Inns provide such an effort less breakfast. You won’t find anything like that here. Each one of our units has it’s own in-suite refrigerator and breakfast area, so clients can choose to eat what and when they want to. L’Auberge Edge of Seattle Bed and Breakast Inn offers a genuine fresh baked country French continental breakfast that is placed in each of our units. Plus we also give our clients an option to try our two course gourmet breakfast that includes Belgium Waffles with fresh strawberries and whipped cream. The second course is two eggs turned over easy, thick bacon, and home fries along with this comes fresh squeezed orange juice, bottle of Vin Mousseau, unsalted butter, and home made jam.
Our Seattle Bed and Breakfast Inn is modeled after the country French Inns of France. We are an intimate privately run getaway B&B Inn, which invites the world to a setting reminiscent of the private auberge’s of Europe. As in those quiet, partially hidden, and secluded auberge’s of Europe, we are also well off the beaten path, covering five acres in the forest of evergreens. We are especially enticing for lovers who seek a romantic setting away from prying eyes for the day, week or longer. Lovers can roam the grounds, set on the surround veranda, enjoy home made tarts, cakes and other eateries upon request.
It’s all about the service we provide and giving our clients options to eat when they want and what they want from the breafast choices we provide. I am sorry to read this, as I think it gives us Inn Keepers a bad name. I think our job is to provide the best service and to be “at your service”, so to speak.
Comment by Nancy — July 3, 2008 @ 3:58 am
Hi… My name is Patricia McDaniel. I chair the Historic National Road Yard Sale which extends from Baltimore to ST Louis. Last year I DID make a 60-day road trip to promote the HNR. I’ve traveled extensively both in the US and abroad. On a seperate submission, I plan to CLEARLY Delineate what I meant by BREAKFAST CASSEROLES!! (And…this year…the HNR will be May 27-21, 2009.
Comment by Patricia McDaniel — February 27, 2009 @ 2:18 am
It is quite easy for an innkeeper who has only one or two rooms to serve 2 strips of toast, one sofr-boiled egg, and a fruit or vegetable garnish if desired. This is MUCH more appealing than having the eggs, bacon, milk, plus a sundry assortment of “extras” in a breakfast casseroleto make the “House Speciality”. Many times, these “specialities” have the consistency of artgum erasers. Which do you prefer..savoring eggs and bacon or chomping into an artgum eraser reminiscent of elementary school when you were bored?? Well, at least with eating a plain artgum eraser, no “innkeepers secrets” are smuggled inside!!
Comment by Patricia McDaniel — February 27, 2009 @ 2:24 am