Give Logical Reasons and Guests Will Change

I have guests arriving Monday for 2-nights of a 4-night package. They had chosen Tuesday for the dinner night. I have a City Council meeting Tuesday night BUT that is MY problem, not theirs.
However as I was hanging out my laundry today, it occurred to me with Monday being the observance of Memorial Day, Jimmy's is closed as are many of the Ma & Pa restaurants and the fine dining restaurants are always closed on Monday. So I contacted the guests via e-mail pointing out this fact AND the dinner I plan for them is not time dependent. I can serve within 30 minutes of their arrival or whatever time they choose after they arrive. (The rolls will take 15 minutes to raise as the oven heats and 15 minutes to bake. I forgot I am doing sweet potato wedges but they can be baked and reheated if necessary as the rolls bake.)
She just e-mailed what I said makes sense. They are switching to Monday dinner. Woohoo!!

Glad for you!!!!!!

Nice maneuvering!
An interesting weekend with two indoor sets of Air guests. One couple had never stayed in a B&B before. "This is like a hotel". I did say we're all different - and that's part of the fun. The other couple have hosted rooms in their house in a large city near us. They've been wined and dined by Air due to negotiations with their city to become semi-regulated under city rules. They direct booked with us because the Air engine 'just kept spinning' on the day they booked. Nice folks who will probably let me sneak away for a couple hours this eve to go visit hubs.
Re: dinners. Most of our $15 'Simple Suppers' are chosen for day of arrival. They've come a long way, just want something light and just don't want to drive anymore.

Skamokawa said:

Nice maneuvering!
An interesting weekend with two indoor sets of Air guests. One couple had never stayed in a B&B before. "This is like a hotel". I did say we're all different - and that's part of the fun. The other couple have hosted rooms in their house in a large city near us. They've been wined and dined by Air due to negotiations with their city to become semi-regulated under city rules. They direct booked with us because the Air engine 'just kept spinning' on the day they booked. Nice folks who will probably let me sneak away for a couple hours this eve to go visit hubs.
Re: dinners. Most of our $15 'Simple Suppers' are chosen for day of arrival. They've come a long way, just want something light and just don't want to drive anymore..

Click to expand...

I have the venison tenderloin cut into medallions and in a marinade now. Will crock pot them on low tomorrow with carrots, onion, and a bit of celery in red wine. I have already cut up the baby carrots, celery, and seedless cucumbers and bagged them for dumping. Going to shred the red cabbage soon - took a break. The lettuce & spinach will be done tomorrow and I am adding cherry tomatoes and black olives just before serving. There will be steamed broccoli and baked sweet potato wedges as sides, Gillum House Rolls, and vanilla ice cream with blackberry sauce for dessert. That should satisfy as a decent dinner I hope.

gillumhouse said:

Skamokawa said:

Nice maneuvering!
An interesting weekend with two indoor sets of Air guests. One couple had never stayed in a B&B before. "This is like a hotel". I did say we're all different - and that's part of the fun. The other couple have hosted rooms in their house in a large city near us. They've been wined and dined by Air due to negotiations with their city to become semi-regulated under city rules. They direct booked with us because the Air engine 'just kept spinning' on the day they booked. Nice folks who will probably let me sneak away for a couple hours this eve to go visit hubs.
Re: dinners. Most of our $15 'Simple Suppers' are chosen for day of arrival. They've come a long way, just want something light and just don't want to drive anymore..

Click to expand...

I have the venison tenderloin cut into medallions and in a marinade now. Will crock pot them on low tomorrow with carrots, onion, and a bit of celery in red wine. I have already cut up the baby carrots, celery, and seedless cucumbers and bagged them for dumping. Going to shred the red cabbage soon - took a break. The lettuce & spinach will be done tomorrow and I am adding cherry tomatoes and black olives just before serving. There will be steamed broccoli and baked sweet potato wedges as sides, Gillum House Rolls, and vanilla ice cream with blackberry sauce for dessert. That should satisfy as a decent dinner I hope.
.

Click to expand...

I'm booking my ticket now. Yum. <grin>

Now here's the thing k... this is what guest management is all about. THIS is one of those intangibles that makes the difference.
Innkeepers that can not rap their heads around how important it is to be proactively in charge will continually be disappointed in and disappointed by their guests.