‘The Perennial Plate’ Partners With Intrepid Travel For Online Food Documentary Series

I’ll be the first to raise my hand and say I despise most of the food shows currently on television and online. That’s why I got so excited when I heard about “The Perennial Plate,” a weekly online documentary series, “dedicated to socially responsible and adventurous eating.”

That angle by virtue does not a good show make. But Daniel Klein and Mirra Fine, the team behind the show, have the ideal background to make this concept work, which it does. Throw in a collaboration with well-regarded Australian adventure company Intrepid Travel, and you have the makings of a cult classic.

In case you’re thinking this is another “No Reservations,” or “Bizarre Foods,” the focus is different in that the duo explores the increasingly connected global food system, minus the machismo. That said, there’s plenty for those more interested in armchair travel.

Klein has an impressive resume as a chef, filmmaker and activist, while “camera girl” Fine has a background in graphic design and writing, and has previously released short, food-based films. Together, the two have completed two seasons. The first took place over the course of a calendar year in their home state of Minnesota. The second was filmed across America, taking viewers on a journey of “where good food comes from, and how to enjoy it.”

Season three, which premieres in October (check their site for dates), is the first since joining with Intrepid Travel. The season kicks off with a tour of Vietnam. Future episodes will include China, Japan, India, Argentina and Italy.


Hotel Employees Dish Industry Dirt In Reddit Discussion

Reddit, the popular social news website, has been hosting a lively discussion amongst (alleged) current and former hotel employees across the globe, in which they serve up tantalizing tales of misdeeds, mishaps, scams and shocking industry policies.

Note that there is no verification if any of these anecdotes are real, but they still make for some mighty entertaining reading. If there’s any truth to even half of these stories, just bear them in mind next time you’re tempted to treat a hotel employee like crap. And remember, never sit on the bedspreads.

Some of our picks are below. And yes, they most definitely have the potential to be offensive to some readers. You’ve been warned.

“Check the seals on the things in the minibar. I once had a guest who had drunk the whiskey and then peed in the bottle, closed it, and put it back.”

“Use a towel or sheet on the chairs or sofa, a LOT of people sit on them naked. It’s nasty but there is often a brown streak on the desk chair that no one think about.”

“Your breakfast food is likely always been handled in an unsanitary manner during set up. (typically desk clerk in lower end hotels).”

“During my training, I once found an obvious [semen] crust on the coverlet. I told the woman I was working with that it needed to be cleaned and she responded ‘Just wipe it with a damp cloth until you can’t see it any more,’ like it was no big deal.

“Bedbugs often travel around on luggage. Most guests don’t seem to notice that. Guests who stay at higher-end hotels often spend more time traveling, and thus have a higher chance of taking bedbugs from hotel to hotel.”

“I’ve worked as a chambermaid and the job itself I don’t mind (although I’ve seen some disgusting things) but you have a time limit for each room. I hated leaving a room not fully cleaned but there is absolutely nothing you can do about it. I tried explaining this to the manager there and he basically said if I needed X amount of time on a room I had two options: work through my break to spend longer on each room, or be replaced by someone else. So I stopped bothering to check under the beds or mattresses and only cleaned what you could see. I didn’t stay there very long…”


“As an ex-housekeeper we used to wash the glasses in the bathroom sink and dry them with a clean pillow case. If they looked unused they wouldn’t get washed.”

“Currently a night auditor for a large hotel chain. Recently a lady had a miscarriage in one of our bath tubs. She didn’t say anything and left us to find it on our own.”

“The front desk will NOT call you at an ungodly late hour, if our “computer crashes” and ask for your credit card information. We will not give you a 50% discount for your cooperation, and no, I would not be calling you if “there is a line at the front desk, so giving me the information over the phone will be quicker.”

“I’ve seen a couple deaths, an alcoholic coma, attempted suicide and a dead maintenance man.”

“The guests shouldn’t be the ones scared in a hotel room (at least not in the hotel where I work). We have to hold our breath every time we enter a room that needs thorough cleaning. You can’t believe the shit we have to deal with sometimes. Most guests are friendly and thankful, but some people truly are animals.”

“There’s a pet fee at our hotel. There’s also a ‘dogs and cats only’ policy. During rodeo season a man actually tried to smuggle his horse into his room because he thought it would get lonely outside. The horse clearly did not want to come inside, given the amount of noise it was making. We also do not charge by the hour. We do not set the prices, some suit on the East Coast does. If you need help, please ask as the staff actually might know something. Do not hit on the staff, we will not sleep with you. Do not try to convince the staff to marry your grandson, even if he is a doctor, we will not. We cannot control the weather/road conditions, so don’t bitch at us like we can do anything about a blizzard.

“There is a fine line between haggling and being an asshole. Pro tip for hagglers, do not try to haggle a lower rate in front of other guests. If I agree to give you a lower rate in front of 10 other people, I’m going to have to give 10 more discounts. Pick your moment and negotiate when nobody else is around.”

“Don’t book your hotel room online! The reservations are a pain in the ass to deal with. They were almost always impossible to cancel/refund. They also charge MORE than the actual rate and pay us LESS. (You pay $80 online, we charge $70, we get $50.) I always found it really frustrating that we could be booking the rooms ourselves and making an extra $20 while saving you $10-plus.”

“Just one more piece of advice…be nice to people. If you have a valid complaint bring it to our attention and give us the opportunity to recover. Don’t keep it inside and then blast us on the surveys for something we could’ve fixed. In that same regard don’t come down to the front desk screaming and demanding free nights. The is a compensation matrix that 99% of hotels use, so just because you found one stray hair on your carpet does not mean you will get a free night. However we are more inclined to give a shit if you aren’t a complete asshat.”

[Photo credits: maid, Flickr user Saptarshi Biswas; toilet, Flickr user Ugg Boy; cowboy, Flickr user chefranden]

‘Road Warriors’ Stay Connected While Traveling

Today’s business traveler carries between three and four mobile devices with them while on the road, states data from a new survey from Four Points by Sheraton. This Starwood Hotels and resorts brand surveyed 6,000 global business travelers to find what devices they are most likely to use while traveling – and what hotels can best do to help these tech-savvy travelers.

Business travelers are “connecting” to friends and colleagues while on the road more than ever, with 55% saying that they travel with three to four devices. Brazilian travelers are the heaviest packers, with 27% saying they travel with more than five devices at one time. We’re not even sure how one gets to that many tech items, unless you’re traveling with multiple telephones. Germans were the least device-dependent, with 33% reporting they travel with only one or two items.

Smartphones #1
Not surprisingly, smartphones (74%) are the number-one device used by travelers, although tablets (65%), music players (43%) and laptops (32%) are also popular. Chinese respondents were the only group to bump laptops out of the top four, in favor of cameras (30%).

Business travelers are also glued to those smartphones. After landing, the majority (54%) turn on their smartphone while the plane is still taxiing on the tarmac, while 12% admit to never turning it off in the first place. The remaining respondents wait until they’re in the terminal or settle into their taxi/car (17% each).

Given our tech-obsessed society, some of these stats may seem mainstream, but checking their smartphone is also the first thing respondents do when they wake up in their hotel (36%). Only 19% turn on the TV first and 18% take a shower. Checking Facebook (12%) ranks fourth, while checking Twitter and calling home share a distant fifth (7%).Business Travelers Prefer Tablets
Tablets are quickly gaining market share among business travelers, with 68% of respondents saying they use their tablet more often than their laptop, and accordingly a similar number (69%), if told they could take only one of the two on the road, would choose to travel with their tablet.

This is in line with the business goals of travelers – many use mobile devices to keep up with email (90%), although many use devices for Internet browsing and social media (75%). Keeping up with the office is important too, but less so – only 73% of respondents cited this as important. Either these travelers still prefer books or they aren’t reading for pleasure – only 43% use mobile devices to read.

Business Centers Still Rule
In addition to all their hand-held technology, the majority of respondents report that they have visited a hotel business center (66%). They mostly do so to print business items (93%). They are also inclined to use the business center to print personal items (87%), check social networking (87%) and check email (86%).

What do you think? How many devices do you travel with, and which do you use most frequently?

[Flickr via magerleagues]

Self-Boarding Gates Debut At Las Vegas Airport

The process from booking to flying has been increasingly streamlined as airlines cut costs and invest in infrastructure. Ticketing, baggage drop-off, seat selection and a variety of other services have all been simplified, often to the point where there are only a few staff members handling a massive check-in line.

Where airline staff is still critical is at the boarding gate, where upgrades, ticket changes, passenger loading and a variety of other issues are still handled. To handle that dynamic environment, anywhere between one and a handful of airline agents is necessary for operation.

If the Swiss group Kaba has its way though, those staff members may start to disappear. The company has designed an automated check-in device that scans your boarding pass and allows passage from the terminal to the aircraft – all without interfacing with an agent. It’s a tool that could speed up the boarding process as well as cut down on costly staff necessary at the gate.

Already in limited operation in Europe, Kaba’s first automatic gate is now operating at the MaCarran airport in Las Vegas, and if the trial is successful then distribution will expand.

And what happens when you bring a mobile boarding pass to the gate or the system doesn’t automatically process your ticket? At this point, there will still be staff on hand to manually process your boarding. But if this pilot program is successful, you can expect a lot fewer staff to help in the future.

Japan’s Newest Summer Treat: Cream Puff With Soy Sauce Ice Cream

For those interested in creative cuisine, look no further than Japan. Last week, we told you about Tokyo’s traditional Eel Day and how they prepare this special dish. Now, a Japanese confectionery company has come out with a cream puff filled with soy sauce flavored ice cream.

“It’s a mixture of soy sauce and ice cream, producing a well-balanced salty, yet sweet, ice cream, which is perfect for the summer,” said Kunihiko Shirokawa at Tokyo-based confectioner Hirota, one of the developers. “We are planning another product for the autumn.”

According to Reuters, Hirota joined forces with Yamani Soy Sauce Co to create the unique flavor. The best part? A portion of the proceeds goes toward helping Rikuzentakata, a city flattened by massive waves.

Seki Kinya, head of Tokyo entrepreneurial consulting firm Big Apple, arranged the collaboration after volunteering to help clean up the city after the disaster. Along with the donation from each sale, the partnership is also helping local business, as Yamani Soy Sauce Co is located in Rikuzentakata.

[Image via palindrome6996]