How many courses is your breakfast *typically

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10/07/2008
One course with all the fixin's
8% (2 votes)
Two course - a starter then the main
38% (10 votes)
Three Course we like to wow them
38% (10 votes)
Four Course - it is an extravagant affair
8% (2 votes)
We give them a krispy kreme and help yourself to coffee
0% (0 votes)
Other
8% (2 votes)
Total votes: 26

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Ice
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02/22/2010

OK I changed my vote.  I give all the food as in a 4 course but I don't "break" it up I serve fruit then course 2,3,and 4 are served all together.  Which is really 2 course!  I look at it this way if you leave here hungry that's your problem!  

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Breakfast Diva's picture
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05/26/2009

We do a 4 course, but since it's delivered the guests get it all at once. I agree with Bob about serving each course separately. I want to see everything so I can tell how much of each course I should/can eat without stuffing myself or the opposite, going hungry because the courses are much smaller than I anticipated.

Fruit: could be mixed fruit or cobbler, or smoothie, etc.

side of homemade granola or baked oatmeal or breakfast meat (depends on how many days they stay)

main entree

baked goods: muffins/scones/biscuits etc.

Madeleine's picture
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09/29/2011

Breakfast Diva wrote:

We do a 4 course, but since it's delivered the guests get it all at once. I agree with Bob about serving each course separately. I want to see everything so I can tell how much of each course I should/can eat without stuffing myself or the opposite, going hungry because the courses are much smaller than I anticipated.

Good point. I once filled up on fruit and bread because I thought that was it. Then another course came. And another after that. I would have 'saved room' by not eating the bread had I known crepes and dessert were coming!

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Flower's picture
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06/19/2011

We give our guest a menu every morning I make sure the portions are not large we found out the hard way and now lesson learn .On that menu is what is being servered. Plus some local things that are going on for the day. Also a weather report. It works for us.

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Silverspoon's picture
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10/16/2011

 Well I think of our breakfast as three courses but the muffins/bread are on the table while the fruit course and then the hot entree are served.  Since we are small and have a max of 6 people at breakfast, we can usually manage to get everyone seated, serve the fruit and then the hot entree to each guest at the same time.  If the entree is savory we will often serve toast or an English muffin on the plate in addition to the freshly baked goods in the basket.  This works quite well for us.  We do not serve the fruit or entree family style because we can control portions and therefore $$ by plating each entree.

As we scale back on the business I struggle with the idea of having a continental breakfast, even though it seems like it would be a lot less work for me.  It's a shock to realize that, even after all these 23 years of innkeeping, I still get a kick out of cooking for my guests!  

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Madeleine's picture
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09/29/2011

We used to do 3 courses and as Bob stated it was a bit much. All the dishes! All the running around trying to keep track of who was on what course! Then again, we started during the Atkins craze so everyone went off bread anyway and we cut out the bread course.

Now if we serve a bread, it IS the 'fruit' course. (It's generally some sort of fruit-based bread or cobbler.)

gillumhouse's picture
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05/22/2008

Maybe I should have said one course with all the fixin's. I counted the muffins, fruit & juice, and the entree.

I have the muffins & coffee out early. The fruit compote and juices are on the table when they sit down, and then I bring out the entree. If the entree is the egg bake, the English muffin bread loaves are brought to the bread plates and then the egg bake to the table. I serve famiuly style so it is all right there. Any other entrees, everything in on the table excelt the entree - I want it hot when they sit down.

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10/07/2008

Some inns may put an additional item on the table (but that wouldn't be called a course, as in served the third or fourth course) I do that at times, a pastry out for everyone, or a big fruit platter as an additional item. Not often though, today since the plates were full I put the toast in the middle with jam. I am not a big toast B&B, but I felt we needed it today to go with what I was serving. The delivery (first course is coffee and starter) second is main (I had toast on a separate covered dish).

Hillbilly's picture
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10/22/2011

I have stayed at places that have served 3 courses. I hate this. They could place everything on one plate and let me eat my breakfast. I understand a fruit plate to start. I personally do not like to eat my fruit, then wait. Then I get my bread, then wait. Then i get my egg dish,then wait. Then the meat. I understand some innkeepers like to be theatrical about their breakfast. After all, it is what we do. I do think anything over 2 is a bit much for breakfast. Just my opinion.

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10/07/2008

Bob wrote:
I have stayed at places that have served 3 courses. I hate this. They could place everything on one plate and let me eat my breakfast. I understand a fruit plate to start. I personally do not like to eat my fruit, then wait. Then I get my bread, then wait. Then i get my egg dish,then wait. Then the meat. I understand some innkeepers like to be theatrical about their breakfast. After all, it is what we do. I do think anything over 2 is a bit much for breakfast. Just my opinion.

Smoke and mirrors.

We had guests tell us about an inn where the table was way over the top elegant but the food was not. It was if they were trying to do a slight of hand so you wouldn't notice the lack of food or flavor they were actually serving. They said as much on a review of "said inn" and the innkeeper bounced right back at them and said wait, let me find it you will have to cut n paste, I dont' want the link coming from here. They have a dozen how great it all is reviews after this one.

Here this is the section in the short review about the food:

"We thought the innkeepers hovered over us whenever we were in the public areas. We thought the food was stingy. China and silver do not make up for poor food."

and here is the innkeeper's mgmt response (only 1/4 of it mind you) and a lesson on what NOT to say (Interestingly the review is titled by the guest "What NOT to do":

"I remember these guests and was under the impression that their stay was enjoyable. that is what they told us when they left. I don't understand the term "hovering". We always make it a point to spend time chatting with guests in the mornings over coffee or in the afternoon when they're having wine or other beverages. Our guests appreciate access to the innkeepers, as they gain insight into restaurants and places to visit. Guests are very aware that this is not always the case in B&B's. As to "stingy food," we do not serve an"all you can eat buffet". We serve a sit-down breakfast in the formal dining room, as noted on our website. I suppose if you had an extraordinary appetite, anything less than a buffet would be considered "stingy".

gillumhouse's picture
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05/22/2008

We tell the guests when we serve breakfast tht we serve family style so they can take as much or as little as they wish without feeling guilty.

Madeleine's picture
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09/29/2011

I am so not wanting to be perceived as hovering that I don't even like to go anywhere near the guest areas when there are guests in the house. Breakfast, fine. Check-in, fine. 'After hours'? Don't even like to finish the laundry or get the mail because I have to be in what I consider 'guest areas' to do those things.

If guests are having tea and cookies or wine and cheese I try to be invisible as I go thru the house. If they ask a question I'll stop and talk but I do not 'hang around' when guests are enjoying their quiet time.

Now, if I advertised a wine and cheese meet and greet in the afternoons, sure the guests would expect me to be there.

As far as amounts of food we've heard both 'they were stingy with the food' and 'we didn't eat again until dinner'. We just do what we can.

However, in re the mgmt response- it doesn't do to insult the guests in the response by implying they were pigs or deliberately not understanding what they were saying.

And I can feel sorry for the guests with a legitimate complaint whose observations are then overwhelmed by follow-up reviews saying the exact opposite.

egoodell's picture
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06/01/2008

Bob wrote:
I have stayed at places that have served 3 courses. I hate this. They could place everything on one plate and let me eat my breakfast. I understand a fruit plate to start. I personally do not like to eat my fruit, then wait. Then I get my bread, then wait. Then i get my egg dish,then wait. Then the meat. I understand some innkeepers like to be theatrical about their breakfast. After all, it is what we do. I do think anything over 2 is a bit much for breakfast. Just my opinion.

I can relate to that. We have the fruit course out so when they sit down they can start on that. As soon as they sit down and start we bring out the hot-out-of -the -oven muffin. We serve at 8:30 so have it timed.

Ten minutes later we bring out the entree which is the whole entree. I would not think of serving the meat separately from the egg dish. It's all together on one plate.

That's it.

RIki

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Ice
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02/22/2010

For the ones who put 3 or more courses, would you please give examples?

egoodell's picture
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06/01/2008

We do what some consider three courses but I do not-

Fruit starter

Fresh baked muffin

Entree

I have a neighbor who does three courses which is:

Fruit started

Entree

Dessert

 

We don't have the time or money for the dessert. We blow our wad on fresh local meats rather than the expense of dessert.

RIki

 

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03/11/2009

Its guest choice, on a tray, room service. So it varies dailey.

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