ukmaineiac
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- Joined
- Jul 21, 2009
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It all seems so petty in retrospect, but MAN O MAN did they end up getting under my skin.
At least 8 calls prior to their stay ... most of which centered around food. No big deal. Between them there were approximately 35 things they couldn't eat. I'd rather know up front. They also told me about some things they COULD eat. A good thing.
They were scheduled to arrive early so I planned my day around that (love early when I can). Called during regular check-in hours and said they'd had some travel problems and would arrive super late. No problem - get the room turned down, leave a note on the door and have dinner at a decent hour. They called another 8-10 times because they were "lost" (they weren't - the call back number went through to a local dining icon) and then arrived just after regular check-in while we were eating.
I had the food for their 4 day stay perfectly planned so they could eat it and the other guests would enjoy it. Meant working around normal recipes, adjusting everything and constantly checking their "list" but it worked out fabulously. Shopped accordingly.
Day 1 - poached pears with raspberry sauce (they had actually TOLD me IN WRITING that they loved pears but could only eat them if they were peeled and cooked).
Present pears - OH ... we can't eat pears ..... what a shame, that raspberry sauce looks lovely. We love berries. Now I have to figure out what to do with the other 18 pears I purchased.
Go to clean their room. Their room has a "moveable a/c" because there is only one window and this gives guests the option of an open window or a/c. It's also the best a/c in the inn - commercial strength. They had the a/c running all night but because it got too cold they closed the vent. Didn't turn it off, didn't open the window, so the carpet is sopping wet. When I saw them later I suggested that, if they felt the need to use the a/c again, and if it got too cold, they might consider turning it off and opening the window.
OK - so now I can't do the pear and blueberry crisp I had planned for the next day. BUT I have some beautiful wild blueberries (they said they love berries) and a lot of egg whites left over from another recipe. COOL ... I'll make meringues, mix the blueberries with some creme fraiche, lemon zest etc etc. NOT what I want to do because meringue is just too unpredictable. Make 'em, leave 'em in open oven over night as I'm supposed to and hold my breath.
Meringues worked out beautifully. I serve it with a smile and a Ta Da !!!! Oh how gorgeous .... I hope you peeled the blueberries. No? Oh what a shame we can't eat fruit skins. OK. How about YOU tell ME what you CAN eat. Oh - we love grapefruit. OK - for breafast tomorrow I was thinking of doing either French Toast Pretending to be a Waffle or pancakes. Oh - that sounds wonderful. Do you use buttermilk? Why yes - I do. Oh - that's a shame, we can't do buttermilk - it's too acid (yet apparently you're fine with the grapefruit you requested for the same breakfast).
Go to clean their room. Guess what - it got too cold again, so they left the vent open (YEAH) but pulled the hose out of the window so I have a different sopping wet spot.
Serve breakfast the next morning. One of them is thrilled with her grapefruit, except she's allergic to cinnamon so could I please do it again without the cinnamon and the other one grins and says "to be perfectly honest - I hate fruit - all fruit". :
Next conversation. We have to leave at 3:00 tomorrow .... (I'm expecting an annoying conversation about how I need their room by midday at the latest) .... so we'll need breakfast at about 2:15 a.m.
No. Even if I make you something, you won't eat it anyway. I'll leave you some muffins and a pot of coffee. (long discussion left out because my blood pressure is rising again). OK, so we've finally figured out which specific muffin you can eat (it's ok you've only changed your minds 26 times) - yes I'll leave some 1 1/2 % milk in the guest fridge - yes I'll brew both decaf and regular and NO NO NO NO I won't be up to say Good Bye
These are the highlights. The rest was just the usual minor annoyances.
At least 8 calls prior to their stay ... most of which centered around food. No big deal. Between them there were approximately 35 things they couldn't eat. I'd rather know up front. They also told me about some things they COULD eat. A good thing.
They were scheduled to arrive early so I planned my day around that (love early when I can). Called during regular check-in hours and said they'd had some travel problems and would arrive super late. No problem - get the room turned down, leave a note on the door and have dinner at a decent hour. They called another 8-10 times because they were "lost" (they weren't - the call back number went through to a local dining icon) and then arrived just after regular check-in while we were eating.
I had the food for their 4 day stay perfectly planned so they could eat it and the other guests would enjoy it. Meant working around normal recipes, adjusting everything and constantly checking their "list" but it worked out fabulously. Shopped accordingly.
Day 1 - poached pears with raspberry sauce (they had actually TOLD me IN WRITING that they loved pears but could only eat them if they were peeled and cooked).
Present pears - OH ... we can't eat pears ..... what a shame, that raspberry sauce looks lovely. We love berries. Now I have to figure out what to do with the other 18 pears I purchased.
Go to clean their room. Their room has a "moveable a/c" because there is only one window and this gives guests the option of an open window or a/c. It's also the best a/c in the inn - commercial strength. They had the a/c running all night but because it got too cold they closed the vent. Didn't turn it off, didn't open the window, so the carpet is sopping wet. When I saw them later I suggested that, if they felt the need to use the a/c again, and if it got too cold, they might consider turning it off and opening the window.
OK - so now I can't do the pear and blueberry crisp I had planned for the next day. BUT I have some beautiful wild blueberries (they said they love berries) and a lot of egg whites left over from another recipe. COOL ... I'll make meringues, mix the blueberries with some creme fraiche, lemon zest etc etc. NOT what I want to do because meringue is just too unpredictable. Make 'em, leave 'em in open oven over night as I'm supposed to and hold my breath.
Meringues worked out beautifully. I serve it with a smile and a Ta Da !!!! Oh how gorgeous .... I hope you peeled the blueberries. No? Oh what a shame we can't eat fruit skins. OK. How about YOU tell ME what you CAN eat. Oh - we love grapefruit. OK - for breafast tomorrow I was thinking of doing either French Toast Pretending to be a Waffle or pancakes. Oh - that sounds wonderful. Do you use buttermilk? Why yes - I do. Oh - that's a shame, we can't do buttermilk - it's too acid (yet apparently you're fine with the grapefruit you requested for the same breakfast).
Go to clean their room. Guess what - it got too cold again, so they left the vent open (YEAH) but pulled the hose out of the window so I have a different sopping wet spot.
Serve breakfast the next morning. One of them is thrilled with her grapefruit, except she's allergic to cinnamon so could I please do it again without the cinnamon and the other one grins and says "to be perfectly honest - I hate fruit - all fruit". :
Next conversation. We have to leave at 3:00 tomorrow .... (I'm expecting an annoying conversation about how I need their room by midday at the latest) .... so we'll need breakfast at about 2:15 a.m.
No. Even if I make you something, you won't eat it anyway. I'll leave you some muffins and a pot of coffee. (long discussion left out because my blood pressure is rising again). OK, so we've finally figured out which specific muffin you can eat (it's ok you've only changed your minds 26 times) - yes I'll leave some 1 1/2 % milk in the guest fridge - yes I'll brew both decaf and regular and NO NO NO NO I won't be up to say Good Bye
These are the highlights. The rest was just the usual minor annoyances.