FoodNetArchive

Cooking for profit

1886

Page 326

Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
If they go to some other resort they cannot get as good as they have here for less than ten dollars per week each and their one servants board free ; that will be for 6 persons 12 weeks, total $720, a difference in their favor of $331.20. I had rather pay them a cash rent of $500, on con- dition that they come and board with me at $ I o per week each for 1 2 weeks ; which would cause them to pay me back $220. Another consideration is that thejr would occupy three of my best rooms, 172 COOKING FOR PROFIT. which for at least six weeks of the season I could fill with transients who would pay $14 per week each or even more for choice rooms; and if not transient couples there will be parties like the military cadets who can be put four in a room at special rates which will still make the rooms pay better than having cost-price boarders in them. A man cannot be too careful of his best rooms. I have seen a small hotel-keeper lose money every day in a most prosperous season through his want of skill in rooming people: he had thirty rooms and got thirty single persons in them one in each room, and he could not get them out nor any more in, and the tide of tourists was surging up against his doors. Some people will jDay double to keep a good room to their individual use, but that was not the case with his agreements. At the Hotel Fantastic a rich man and his wife occupied three of the best rooms but they paid three hundred dollars per month for them and their board. At the KennesawHouse a banker and wife paid $150 per month for two rooms and their board. At the Bubbling Springs we had 50 boarders who paid $15 per week each. If I take up Mr. Farewell's offer I shall be letting tliem have three best rooms and board for six for $ 1 30 per month of 28 days or $21.60 j^er month each person. Just about half what it is worth, and my rent on such terms would be too high. On the other hand it is to be con- sidered, next season will be far better than this has been because the place is now well advertised. Mr. Fare- well has put perhaps $200, or $250 in advertising, of which I should reap the most benefit next season, for he began so late, the effects have only been felt during the closing weeks, when many came out of curiosity to see a place they had read about; most people make up their minds where they will spend the summer or winter a good while before the time comes. They may go to a place and it does realize their expectations. While they are dissatisfied they recall the good words they have heard or read in favor of some other place and re- solve to go to the other place next time. How often have I heard them, when they were chagrined and hu- miliated over watered milk, bad butter and coarse meat, say haughtily: "Ah, never mind, we'll go to Sara- toga next year!" — as if that was going to be any improvement, the poor innocents! But we have set an excellent table here, and all have gone away praising not only the cooking but the provisions; they will say when they hear their friends complain of places: "Ah, you ought to have gone with us to Uintah Lake!" And they will all come next year.