The Innkeeping Blog

PAII staff members, Michele McVay (Director of Education and Events) and Ingrid Thorson (Marketing and Communications Manager), recently spent a day with Kathryn White of the Beechmont Inn in Hanover, PA. The purpose of their trip was to get a sneak peek into the life of an innkeeper. I asked Michele to chronicle the day for our blog readers. The photo to the right is of Ingrid, Kathryn and Michele. – Jay Karen, PAII President & CEO

Michele wrote…

The trip to Hanover, PA near Gettysburg started out with much frustration, two lanes shut down at the Ben Franklin Bridge, two mile back up, and running late already from dropping my screaming one year old off at daycare. I finally make my way to Ingrid’s on the north side of Philly and after picking up my second much needed cup of coffee from Dunkin Donuts we are finally off. It just takes minutes on the Pennsylvania Turnpike to be removed from the sounds, smells and traffic of the city. I take a deep breath and exhale, glad to just sit back and let Ingrid drive. We stop along the way to pick up a bottle of Pouilly-Fuisse, we couldn’t possibly arrive without a gift and we may all need a drink after our host lets us in her kitchen.

The drive to Hanover went quickly, with Ingrid and I laughing and sharing stories and nervously sharing our trepidation about what Kathryn will think of our cooking skills or rather lack thereof. Kathryn, of course, is Kathryn White, long time PAII member and innkeeper extraordinaire of the charming and impressive 1830’s, 5,000 square foot federal, 7-room Beechmont Inn. We arrived safely to be greeted by the very hospitable Kathryn and were put to work almost immediately.

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A good second day at the Chambered Nautlius B&B in Seattle, Washington. I was able to cover more territory with my mentor innkeeper, Joyce Schulte. It was a nice mixture of getting my hands dirty and discussing strategic issues Joyce gets to contemplate in her “free time.” Click here to read about the “Hire PAII’s CEO” contest and here to read about Day One.

The day started for me with a 6:15 a.m. rise, phone call to my wife and daughter on the east coast, quick shower and shave and then walking ten feet to the inn’s kitchen to get ready for the 8:00 a.m. breakfast. Since Joyce tells guests that breakfast is served between 8 and 9, we get some folks downstairs at 7:55 a.m. and others roll up to the table at 8:50 a.m. I find that it’s not that bad, if you do a good job prepping and picking the right menu items. In addition to a choice of coffees, teas and orange/banana juice, we served “Heavenly Bananas” (fresh bananas covered in an orange sour cream sauce), homemade granola and a “crab, artichoke heart egg puff” with Hollandaise sauce and asparagus tips on top. Oh, and some roasted rosemary pototoes. We served sixteen guests, spread out over three different rooms. Joyce did the cooking, and Rhea and I served all the guests, poured the beverages and made sure all the guests were happy. Since we prepped the potatoes and sour cream sauce the night before, as well as set the dining room table, we were able to roll pretty well in the morning. It was amazing to watch how quickly the dirty dishes piled up in the kitchen.

I really enjoyed chatting with the guests, and I found myself trying to figure out where the line was between being engaging and being a pest. I discovered one of the guests has a daughter that actually graduated from my high school back in Georgia – the same year as me! Another guest lived in Collingswood, New Jersey, which is three miles away from the PAII headquarters. It was a fun morning. I enjoyed interacting with the guests. To see how much they were enjoying themselves, and knowing that I was playing a part in that experience was very satisfying. I had an “ah-ha” moment. THIS is why innkeepers love innkeeping! Oh, and because of the food too. Joyce made a few extra crab dishes, and it was delectable. So was her granola and coffee. I’m somewhat of a foodie – like most innkeepers – so that is definitely a plus to being in this industry. Seeing and being part of all the preparation and work that goes into serving a wonderful meal in a handsome setting made me feel sorry for the guests who don’t take advantage of the meal. One of the business travelers had to miss the breakfast (like I sometimes do when staying at inns while traveling for PAII), and I felt she didn’t really get the experience.

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