Please know we are undertaking many necessary safety protocols to protect our guests as well as Frank, me and Chef Anna from Covid-19. We are currently operating with 4 guest rooms, instead of our normal 8. We are delivering a generous boxed Continental Breakfast to your room and we are no longer seating in our dining room. Our check-in is contactless, your key packet is posted to the right of our front door at check-in. We are serving a Continental Breakfast to enjoy in your room including a homemade jumbo muffin, fresh melon with berries, Greek style yogurt with granola and a homemade mini-quiche; juice and French Roast coffee are served at our refreshment table after 7 a.m. We enter your room only once a day to remove your trash and place your breakfast in your refrigerator. If there is something you need in your room we are always available to assist you. There's a microwave in your room for reheating. Our complimentary refreshment bar now offers red wine, liqueurs, lemonade, hot cider or iced tea, Stash teas and coffee. Packaged snacks and cookies are also offered.
For our protection and your safety, Frank and I are talking much less to guests, we are sorry for this. We do not intend to be unfriendly, rather we are doing our best to provide a unique Bed and Breakfast and experience with "Contactless" service at affordable prices. The American Hotel Lodging Association is now recommending housekeeping only after guests depart. Housekeeping exposes us and our staff to many germs and viruses that we only want to be exposed to only once upon your departure. We will provide limited housekeeping after each 3rd night of stay. We spray constantly with antibacterial spray and wash our linens and towels at high heat. Wearing masks in enclosed spaces and Social Distancing are the new Norm, and we all have to get used to it and be conscious of others! We are hopeful that new vaccines for Covid-19 will allow us to revise these protocols in 2021. Fortunately Gordon has now received the vaccine! Thank you for your understanding, Gordon and Frank, Owners