i do not drink coffee. therefore, brewing coffee is outside my range of experiences (except for when i worked at fast food and the machine was already hooked up to water and i simply emptied a packet into the filter). but, as far as brewing coffee in different quantities each day, finding satisfactory grounds to water ratios, it’s a little intimidating. how do i know what’s good? i don’t drink it. yet the general instructions of my predecessor combined with feedback have led to the exclamation that i “brew the best coffee in town!” and it’s costco brand. my secret? make it STRONG.

“we don’t cook to order and it’s not as much as you can eat.” this is easy to recite to oneself after hearing it is the policy of the business. and in general it’s not a problem. but when your only guests are a couple who have been here before and they ask if they can have eggs cooked to order for breakfast, what polite way is there to refuse? and when they ask for a second piece of toast, and you’re not out of bread, saying “no” is almost unthinkable! some battles are worth fighting. but no one is bringing a gun to breakfast. i don’t think…

it is amazing how much guilt can haunt me if i forget to offer orange juice. it’s most horrific when i have two breakfast seatings and i only forget one group. or if guests are staying two nights and i forget the first morning. when i offer it the second morning will they realize it was not offered the first? if so, i hope they just think we were out. but we’re never out of orange juice. it’s frozen in cans in the freezer.

i try to do my best to listen for the absence of the clanging of silverware on plates and go out to “can i take your plate?” yet sometimes people will bring their plates into the kitchen. and if i thank them and politely say, “oh that’s fine, i’ll take care of it,” some get offended! they are guests, this is my job, and i’m trying to be helpful. someone help me understand this one!

and dousing one’s pancakes in “maple” syrup? so third grade.

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