Told from Fred and Gracie's viewpoint

12/1/09  Heard a guest comment that it now takes a full legal size sheet of paper to print all of the breakfast options.  The guy was really excited about being able to order a side of biscuits and gravy with his egg beater omelet.  Go figure.   Fred 

11/1/09  We were hanging out with a couple on the Seyval patio and noticed warm bread on their tray with complementary welcome beverages.  I had to explain to Fred how a knife rest was used.  Gracie

10/1/09   We are seeing more vehicles arriving with two couples since the Same Time Next Year program now allows guests to bring another couple at the same great price. 

9/1/09   We sampled some Swiss apple bratwurst with the new grilling sauce and loved it.  With our fur we really don't understand why the sauce is called Naked.

8/1/09   The bags leaving the inn have more stuff in them now that the gift shop has added many more items  

7/1/09    Early check-in make our job as official greeters much more demanding, with guests arriving right after Fred howls with the noon whistle.

6/1/09    Why hasn't anyone ordered a celebration cake for either of our birthdays?

5/1/09 Overheard guests talking about how many breakfast entree choices they now have.  

4-1-09 More and more guests are walking around with cups of Flavia coffee and tea.   It must be the new flavors..........  

3-12-09   Some of our favorite guests told us that they have a big gift certificate because they just completed their tenth stay at the inn and got a gift certificate for 10% of their past stays since January 1, 2008. 

3-1-09   We have noticed guests leaving the inn holding the bag with our dog biscuits in one hand and a $40.00 check to a local restaurant in the other hand, and wonder what that's about?

11-1-08  We see a lot more of the massage therapists now that the inn has its own portable massage tables on site, but we see less of the guests since they no longer have to leave their rooms to have a great massage. 

10-5-08   Since we normally lay around the deck table during breakfast we were keenly aware of sampling our inn guests with new recipes and actually got to taste some that "accidentally fell" our way.  Hermann Hill Chef Rhonda and her staff are now offering a much larger daily menu with more complex entrees and choices.   We are pleased that she kept Hermann Hill Oven Baked French Toast and Scrambled Egg Casserole, but also enjoy the new quiches, omelets made to order, and four types of Belgium Waffles.