Most Inn-sitting jobs will require a deposit.  Generally, it is a good idea to make the travel fee the deposit to keep it separate for tax purposes.  When no travel fee is involved, the deposit for a shorter job may be one day’s pay.  The deposit for a longer job, may be a few weeks pay.  This is generally negotiable between the Interim and the Innkeeper.

Travel is generally charged to the Innkeeper at the government rate per mile when the Interim is driving their own vehicle.  If you are a smaller B&B, you may negotiate this. 

Air fares are usually the responsibility of the Innkeeper to arrange.  We want you to feel free to use your own frequent flyer miles, buddy passes or preferred travel agents.  Some Interims may have frequent flyer perks of their own due to previous employment.   Feel free to ask about this.  If you fly your Interim in, plan to provide them with a vehicle to drive to run errands for the B&B since they won't have a vehicle of their own.

Until next time…

The biggest challenge to this question is that Interim Innkeepers are independent contractors.  Therefore, everyone charges differently.  The only way to know is to talk to the Innsitter directly.  Here are a few examples of how an Interim Innkeeper might charge.

1. A daily rate…An Interim may charge a per diem of say approximately $125-150.00 based on the size and detail of the inn.
   
   
2. A percentage of occupancy…An Interim may charge a percentage of occupancy during their stay such as a 70/30 or 60/40 split.
   
   
3. A daily rate + a percentage of occupancy…An Interim may charge a lower per diem (I.e. $80.00) in a season where occupancy is lower then add on a percentage of the actual occupancy.  (i.e.  If you had a night with no guest, the rate would be $80.00.  If you guests, it would be $80.00 + a % per room.)
   
   
4. A daily rate + percentage of daily bookings both current and future… An Interim may charge a lower per diem + a percentage of the bookings they make for you while you are away.  (i.e. $100.00 + $75.00 which is 10 % of 5 nights @ $150 per night)

Generally, the things an Innkeeper does to run their Bed and Breakfast on a daily basis are included in the daily rate.  However, every Bed and Breakfast is run as different as every owner of a Bed and Breakfast is different.  So, items above the "dailies" may be added on at a per item fee.  (i.e. $20 per room for housekeeping if your housekeeper is a no show,  $10 per day for walking the dog and picking up behind him,  $% of special events)

Being independent contractors, everything is negotiable to some point.  If the price point is a little too high for your revenue stream, feel free to ask if there is a little “wiggle” room.  In the words of my dear mentor Darby, we want “what is reasonable for you and fair to me”.

Until next time…

                                                                                          

It has been a great conference so far!   The lead off speaker was fabulous and gave us all much to think about.   We were inundated the moment the Trade show opened today with Innkeepers and prospective IIN Members.  It has been exhausting and exhilarating all at the same time.  We have been told there are over 600 in attendance making this the largest showing of Innkeepers in my years of PAII attendance. 
 

You all know me and Tea Rooms.  I would be remiss to travel and not visit a
new  one.  Dobra Tea is by far the most interesting one I have been
to.  It has a  long history dating back to Prague and the final years
of communism.  It spread  to the United States in 2003 and
to Asheville in 2010.

They have the most  interesting service.  After you seat yourself, a Hostess comes to your  table with a literal "book" for your menu and a little bell.  The book gives you  the history of the tea room, directions on how to choose your tea and how it is served, descriptions of the various teas and the countries they hail from as well as a sweet & savory menu.  When you are ready to order, you just ring  your bell.  You can see the bell on the table to the left.

I enjoyed the food and the truffle.  My favorite was the Turkish Tea in it's dainty glass cup.  The  Turkish Tea Pot was so big that I had to ask for the rest "to-go". Tea is, of course, something to linger over...unless the meter on the curb by your car three blocks away is about to run out!

The odds of me running into someone I know while working at a bed and breakfast out of town is slim to none.  The odds while working in town is slim. 

Last week, I was home and working for just a few short days.  In one evening, just after I sat down to eat a hot supper, a couple walked in to reserve a room for a future date.  It was the same couple who had walked in a couple months before one night while I was working.  What a surprise!  I made their reservation then walked them to the door. 

As we walked out, I noticed a couple walking up the street.  It was a former co-worker and his wife.  What a surprise!  They were on the block celebrating their Anniversary at our fine dining restaurant, Back Inn Café.  They came in for a tour and a chat while I finished my supper.  Happy Anniversary Larry & Norma!

Come on up to Baltimore and try some of Warren's delicious Baked Apple Crisp Pancakes!  Yum!  They are a new staple in my B&B On-the-Road Recipe book.
For those of you who prefer to cook rather than to travel, here's the recipe.  :)


1 egg beaten
3/4 cup milk
3/4 cup chunky applesauce
1  tsp. vanilla
2 cups pancake or waffle mix


Topping:
1/2 cup quick oats            1/4 tsp. cinnamon            1/4 cup brown sugar            1/2 cup pancake mix
2 T. butter                        1 Granny Smith Apple
  
Spray six shallow 4-inch ramekins with cooking spray.  In a large bowl, combine egg, milk, applesauce, vanilla and
pancake mix.  Spread the mixture in the prepared ramekins.

In a medium bowl, combine the oats, brown sugar, pancake mix and butter. Sprinkle the topping over the pancake batter.

Slice the apple into thin slices and place five pieces in the shape of a pinwheel on top of each ramekin. 

Bake at 375o oven for ~15 minutes.

Enjoy!

This week at The Inn at 2920 in Baltimore, Maryland, I have been in the mood for pumkin.  Which is kind of funny...since I can't really say that I like pumpkin.  It is just that...well, it is the season for it.  :)  You know...Thanksgiving and all.  :) 

One of the things I enjoy about being at a bed and breakfast is getting to make new and different foods. A lot of people go to B&B's for the new and different foods.  That makes us a perfect combination.  :)

This week I received and made recipes for "Pumpkin Spice Yogurt" and "Pecan-Pumpkin French Toast with Apple Cider Syrup and Spiced Pecans".  My guests lapped them both up with compliments to the chef.  I guess they were in the mood for pumpkin too!

Happy Thanksgiving! 
I hope that you take time to enjoy the holiday with your family and friends.
Until next time...