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Innkeepers work long hours, especially during summer tourism season. As much as we would like to meet and greet each arriving guest, it is not always possible. A simple explanation to our guests is that Fairbanks is at the end of the road for most commercial air service. And flights arrive late into the night and depart in the wee hours of the morning.

Consequently, we must sometimes leave special instructions for the late night arrivals to let themselves in. Depending on the bed-and-breakfast, this involves leaving a note and an unlocked door, a key in an envelope taped to the door or left under the mat, or telling a guest in advance where there is a hidden key. Alaskan guests do not seem to have any concern with this arrangement, but numerous guests from the Lower 48 are just dumbfounded to find an unlocked door.

One afternoon, a friend who owns a B&B had to go to the dentist. She left a note on the door for an expected guest, saying she would be back soon, the door is open, you are in the Moose Room. When she returned from the dentist, the guest was sitting on the front deck next to his luggage. Surprised, she asked if she had forgotten to unlock the door. The guest replied the door was open, but he just could not go inside. He was overwhelmed with the idea that anyone would purposely just leave the door unlocked. After this reaction a number of times, the bed-and-breakfast installed a doorknob that locks automatically. Now her guests find a small envelope with the keys inside taped to the front door. The practice somehow makes her guests feel much more secure.

Mrs. D was from New York City. On her first day at the Inn she scheduled an afternoon trip on the riverboat. When she returned to the Inn she exchanged hellos and retired to her room for a rest before dinner. Within minutes she was at the front desk demanding to know who had cleaned her room that morning. With immediate dread, my mind raced for a response. The housekeeper had worked at the Inn for five years and was as honest and true as they come. Before she could open her mouth to speak, the lady continued.

“This morning I forgot and left my diamond ring and a gold necklace with matching ear rings on the nightstand next to the bed.” With a brief pause and a long silence she said, “And when I came back, all of them were still on the nightstand. That would never happen in New York.”

I finally thought of an appropriate reply: “That’s why we live in Alaska.”

Immediate trust is sometimes a difficult relationship to acquire between a host and guests, but it almost always develops before the end of a guest stay. It is surprising how a nice breakfast and breakfast conversation helps break barriers.

INDIVIDUAL ZUCCHINI

FRITTATAS

1 1/2 tablespoons olive oil

3 medium zucchini (1 pound), halved lengthwise and cut cross into 1/8 inch slices

1/4 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons cut chopped fresh chives

3/4 cup finely grated Parmesan cheese

10 large eggs, lightly beaten

Nonstick muffin pan with 6 (1-cup) muffin cups

Preheat oven to 375 degrees. Heat oil in 12 inch non-stick skillet over moderately high heat until hot but not smoking. Saute zucchini with salt and pepper until tender, about 4 minutes. Whisk eggs, stir in chives, zucchini, and 1/2 cup of cheese. Divide mixture among oiled muffin cups and bake in the middle of oven until tops are puffed and set, about 14 minutes. Remove from oven and turn on broiler. Sprinkle frittatas with remaining 1/4 cup cheese and broil 5 inches from heat until cheese is melted, 1 to 2 minutes. Serves 6.

Inn Tips: Guest love when you use fresh zucchini from the garden. Do not peel the zucchini. The deep green color enhances the eye appeal of this dish.

Mary Richards is the owner of All Seasons Inn, a bed and breakfast in downtown Fairbanks. Contact her at www.allseasonsinn.com or 451-6649.