On 2015-06-05 10:00 AM, Boron Elgar wrote:
> On Fri, 05 Jun 2015 09:36:23 -0400, Dave Smith
> > wrote:
>
>> On 2015-06-04 3:58 PM, Helpful person wrote:
>>
>>>
>>> I'm talking about "better" hotels that have a breakfast service. No
>>> buffet breakfast is good (although under many circumstances they may
>>> be acceptable).
>>>
>>
>> My experience says otherwise. I will agree that the North American
>> hotels where I have had buffers were not good. I have had wonderful
>> breakfast buffets in European hotels. The best were in Denmark and
>> Germany. They had selections of breads, rolls, pastries, cold cuts,
>> cheeses, fruit, yogurts, bacon, ham, sausage, even fish. Everything
>> was high quality.
>
>
> You can find decent hotel buffets in the US, too. Depends on the
> hotel. There is a Sheraton near me that has a weekend buffet that
> cannot be beat. I've had great bfast buffets at hotels in New Orleans,
> SF, NYC, Vegas and other cities, too. There is no rhyme nor reason why
> some are good and some suck. The ultimate crapshoot.

They varied in Europe too, even within cities. One one trip to Paris
the breakfast buffet was disappointing. It had a wide selection but was
very low quality. Baguettes were mediocre, croissants were feeble and
the coffee was awful. On the next trip we stayed at a smaller place.
There was less selection but everything was very good.

A best western in the Netherlands had a wide variety of items but so so
quality. A Romantik hotel where we had stayed the night before had
limited selection of excellent items.


> Often the weekday offerings are much less interesting than the weekend
> ones, but any place that has a person making omelets or fried eggs can
> generally provide enough decency to get the day going. My major
> criticism of these buffets is that the breads are usually lousy, but I
> am a bread baker and picky.

The breads and pastries are usually the basis of my ratings. The first
breakfast buffet I had in Denmark had a wonderful selection of breads,
rolls and pastries. What looked to be commercially made standard white
bread turned out to be really good. It was my first exposure to
Veinbrot, the real Danish pastry, and it set a standard that has yet to
be matched.