Breakfast

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09/21/2019

This weekend I have:        1 no nuts   1 no bananas  1 vegetarian   1 no eggs

This weekend is going to be a fun challenge. I try very hard to accommodate guest dietary needs and dislikes. I even keep records of what guest had last time they were here so not to serve the same thing and 3 couples are returning guest. Funny thing is they have no idea how much time and effort I put in to their breakfast. The good thing is at least I know this ahead of time and not as they sit down to eat.

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No offense to Vegans but if you are going to say you are Vegan than be a Vegan. If you cannot commit than be a vegetarian.

So I had Mr Vegan come down for breakfast ( one made especially for him) and he sees muffins for other guest. I let him know that they were NOT vegan, "oh its ok I would like to have one anyway".

See the thing is I went out of my way to fix you a special breakfast. So basically you made my mornings more challenging for something that was not completely necessary. Thanks.

Lets top it off :

He gives me his card and I run it. He signs and asked if the shuttle was included, I said yes. A while later I hear him and his buddy telling other guest bye. As I get back upstairs I see them both heading out the door. Oh wait a minute, " Marshall you are not trying to skip out on me are you? " Well Marshall assumed his Vegan friend had paid for them both. The Vegan said, " oh that wasn't for both of us?"

REALLY DUDE, can you not add. Even in our emails he had asked for the totals so there is no way when he signed and saw the total that it was for them both. I hate to believe he thought he was going to get out for half price thinking I would not have notice??

Thinking to band him is what I think.

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Well I guess my point was he ( mr vegan) asked for

Sweet n Low :  Saccharin is a non-nutritive or artificial sweetener. It's made in a laboratory by oxidizing the chemicals o-toluene sulfonamide or phthalic anhydride.

Over white sugar, raw sugar or

Stevia  : It's made from a South American plant called stevia, the leaves of which are 200 to 400 times sweeter than regular table sugar.

That is weird though about bone char, learn something new everyday.

Morticia's picture
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Stevia and Splenda users make me crazy. Those are, like you said, tons sweeter than plain or raw sugar and yet, I watch people rip open 3-4 packs at a time to pour in their coffee. They are killing their ability to taste 'sweet.' Nothing will ever be sweet to them again.

BTW, I have found that eating a vegan diet does not mean the guest doesn't smoke, drink, and guzzle soda. They don't seem to line up that those things are killing THEM as they try to protect animals.

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PhineasSwann's picture
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I'm clearly an idiot. How can sugar be created with animal products?

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Arks's picture
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PhineasSwann wrote:

I'm clearly an idiot. How can sugar be created with animal products?

I wondered too. I found this via Google...

Bone char—often referred to as natural carbon—is widely used by the sugar industry as a decolorizing filter, which allows the sugar cane to achieve a white color. Bone char is made from the bones of cattle who were slaughtered in foreign countries and sold to traders in other foreign countries, who then sell the bones back to the U.S. sugar industry. Typically, sugar is made from sugarcane, sugar beets, or coconuts. Beet and coconut sugar are never processed with bone char.

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09/21/2019

Vegan guest asked if I had sweet n low over the Stevia, white or raw sugar on the coffee table then I find a coke can in his trash.

What ??????

Generic's picture
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Just so you know, most white sugar in the US is NOT vegan. The list of vegan brands is at https://www.diynatural.com/is-sugar-vegan/

In Canada all sugar except for Rogers factory 10 is vegan. In Australia all sugar is vegan.

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ChrisandShelley's picture
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Shelley has become adept at adapting to dietary needs. We keep some non-meat bacon and sausage in the freezer. The only ones that are truly difficult are strict vegans. On the rare occasion, they just opted to skip breakfast altogether and told us that they would. Their spouses ate everything and loved it. We did have one that answered our survey chiding us for not accommodating her pure plant based diet. Glad she did that on the survey and not a review.

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09/21/2019

I am way to accommodating. Three couples this weekend are here for a car rally. Well they arrived at 8 pm and informed me that they need to be out by 7 am to join in on one of the rides. I had breakfast planned for both days so I am able to swap them making it a little easier on me to get breakfast on the table by 6:30.

Who else does this. I am crazy or what?

I really like these guest; fun, sweet and have been coming for years. Just would not know how to tell them I cannot do that.

 

gillumhouse's picture
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05/22/2008

I only have 3 rooms so I offer breakfast between 6 and 10, they tell me what time. When I overnight stabled it was as early as 4 AM. I have also done a brown bag breakfast for guests not wanting to get up early enough to eat AND be on the road early (one couple was setting up a booth at ta festival and needed to be done with set-up early). And yes, I have had 3 different times but all get the same thing - just goes in the oven at different times.

Morticia's picture
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If this was a whole house group, ok. But if some people wanted 6:30 and the rest of the house might show up at 9:30, then no can do.

Gomez gets up 2.5 hours prior to the start of service. I'd never ask him to get up at 4 am.

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09/21/2019

Guess I will ask the question, Morticia and Gomez ?? Adams family reference cause ?

I guess I turn breakfast into a challenge, like a puzzle. More of the different cannot have or do not likes for this weekend just makes me work a little harder.  Work harder, now that is funny.

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NC Innkeeper wrote:

Guess I will ask the question, Morticia and Gomez ?? Adams family reference cause ?

I guess I turn breakfast into a challenge, like a puzzle. More of the different cannot have or do not likes for this weekend just makes me work a little harder.  Work harder, now that is funny.

I needed a nom de plume. Always loved Morticia, so there we are.

I hate breakfast 'challenges.' Today's is no dairy. When pressed it's more like, 'I don't eat breakfast at all,' which is so much easier to handle. Oh, and the comment that guest loves gelato kinda peeved me.

Over the years we have found that the longer the list of dietary restrictions the longer the guest sleeps, thus missing the breakfast prepared especially for them.

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OR - how important is it really that you are Gluten-Free, if you didn't tell me until you saw the breakfast menu - at check-in!?!?! (okay, so no muffins with your eggs benny, aka poached eggs it is and french toast w/o the toast, aka over-easy!) Sorry but menu was planned and groceries bought! Only "eggs foo-foo" for you!

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Northern Dreamer wrote:

OR - how important is it really that you are Gluten-Free, if you didn't tell me until you saw the breakfast menu - at check-in!?!?! (okay, so no muffins with your eggs benny, aka poached eggs it is and french toast w/o the toast, aka over-easy!) Sorry but menu was planned and groceries bought! Only "eggs foo-foo" for you!

And for this reason we stopped posting the breakfast menu! As soon as it was no longer posted all of that 'Oh, BTW, I can't eat that,' stopped. Immediately. Because 99% of them told me AT breakfast the next day, not at check in!

(We still have guests who look on the board for the menu even tho it hasn't been there for 10 years.)

Tom
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About year 5 of 10 I started serving all breakfasts deconstructed.  It's a lot more bowls, but it deals with all the dietary issues and actually makes leftovers easier to use (ham is ham).  Always a GF option for starch, e.g.  hash brown potatoes, corn tortillas. Otherwise, vegetarian? don't eat the bacon or sausage, etc. it's in the easily identifiable pan over there. Don't eat banana? Avoid that bowl, but take raspberries or apple pie filing as the GF waffle topping.  Seriously, I might make strata again, but it's been maybe 2 years (sorry, can't eat bell pepper, the bread filling has gluten, I'm afraid, and is there lactose free cream in it?)

Morticia's picture
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Yes! Deconstructed breakfast. We did a lot of casseroles our first few years because we couldn't figure out the timing involved in cooking for so many. Once Gomez got more comfortable with it, it was easier. Now it's almost always 'deconstructed.' Except Sundays when everyone wants to sleep in and they all show up at 9:30. Then it's a frittata.

Tom
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Gomez and I have become machines for making breakfast ... think: the Terminator with a frying pan.

Morticia's picture
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Tom wrote:

Gomez and I have become machines for making breakfast ... think: the Terminator with a frying pan.

And yet Gomez is such a teddy bear!

Morticia's picture
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Yes! Deconstructed breakfast. We did a lot of casseroles our first few years because we couldn't figure out the timing involved in cooking for so many. Once Gomez got more comfortable with it, it was easier. Now it's almost always 'deconstructed.' Except Sundays when everyone wants to sleep in and they all show up at 9:30. Then it's a frittata.

Generic's picture
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02/24/2011

Basic tofu fritatta.

Soft tofu (silken is fine)
Fake Milk (of your choosing, oat, almond, rice, soy, or even water)
(Heaping) Tablespoon of corn starch
Natural MSG/Umami... Nutritional yeast, miso paste, mushrooms, siracha
Some vegetables, potatoes, onions, etc. Fried ahead of time, if needed.
Tumeric to make it all yellow.
Salt, pepper, spices or herbs

Basically put it together and mix it, while cold to make a slurry. Pour it into a dish or muffin tin, an oven safe pan. Bake it about 35 minutes at 350F until solid.

The umami part is important, it makes it tasty and filling. I realize that not everyone stocks nutritional yeast (but you should, it has an egg sort of taste, but lets you add umami to things). I also keep miso paste around for the same reason, which can even be added to scrambled eggs... around here, a half kilo runs about $5 and it's just fermented soybeans. But if you don't have those, many other things have natural MSG, especially dried mushrooms (which you can grind, or saute and add), tomatoes, even a small squirt of siracha will do... small enough to not really add heat.

Morticia's picture
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05/22/2008

Interesting collection. It's the no eggs/no bananas that would throw me as when we get a 'no eggs' we sub bananas for the 'glue' and serve everyone baked oatmeal.

Is it no eggs as in can't eat them or does not want to see them on the plate?

We stopped trying to keep track of what everyone has had to eat. Because we have to fit in so many dietary restrictions someone may get the same breakfast a week later.

TheBeachHouse's picture
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06/24/2013

Pancakes, waffles, yogurt parfaits.     

I think I might do eggs with a yogurt parfait or baked oatmeal for the no eggs guy.    

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