Blud they can print guns these days

Home waffle makers just don’t have the same mass of heated metal to get the same results.

There is a prosumer model waffle maker that's not bad.

https://www.cuisinart.com/double-flip-belgian-waffle-maker/WAF-F40NAS.html

It's $150, which is not cheap. It's huge, it's heavy, and good luck on finding a place to store it but you can get really close to the better hotel gear with it

that probably went i, a not morning person, have anyways felt like hotels want to push me out of bed.

as a lifelong second-third shifter i would pay 3 times as much for ANY HOTEL that can accommodate me wanting to sleep during the day. moving across the country and not wrecking my work sleep schedule is impossible exclusively because all hotels want me to check in 4 hours past my bedtime. so either I'm buying an extra day off noisy bad sleep, or I'm just not sleeping for a day.

as much as they suck for other reasons and have enshittified beyond usability; this was what air b&b was great for. hotels were and now are again an industry that's very stuck in its ways and NEEDS disrupting. they need to to live "normally" for them to work.

yeah but if i stay there for a week why do I have to get up early every day?

They can simply say "please leave your room at ?? AM on the day of your departure" and I'll do it.

So much has been lost...

Again, if you can't beat someone who has been dealing with a couple dozen people AND their kids all rushing the counter to watch someone operate a 3 pan pipeline... it doesn't take much effort. Nonstick pans are the cheat mode of eggs but there is a lot to be said about enough butter that even a Frenchman will give you the side eye.

I've definitely dined at some in-hotel restaraunts that were damned amazing. But a general rule of thumb is that if you can see the chef cooking (and it isn't a hole in the wall where the floors are sticky), you are getting chain restaurant food. Part of that is because they fundamentally can't let pans get hot enough (people get pissy when they see an open pan) so everything is non-stick and cooking spray and just a bit oily tasting. Part of it is also that they can't use the "secret ingredients" like MSG or fish sauce or whatever because, at best, it leads to questions from the lookiloos and, at worst, it leads to aggressive racism. Same with the eggs. You either have everything pre-beaten (which often means it was powdered to begin with...) or you just get a quick mix because, again, you can't have empty pans when there is a queue. Same with dicing onions and peppers versus pre-dicing (again, often frozen) and tossing with a preservative so they won't oxidize. And while I've noticed a shift over the past decade or so (I weirdly credit Brooklyn 99), even something like a salt cellar is hit or miss because most people don't realize that salt is inherently anti-microbial so it is fine to finger it and that you can't season from a shaker.

Don't get me wrong. I am right there with the crowd to get some avocado toast in an Admiral's Club. That shit is good. But you are also always fundamentally looking at something that isn't that hard to beat.

And there is a lot to be said about making your own omelettes... or making omelettes for the person who let you do stuff to them last night.

Me too

In Malaysia, unless you went for fancy 5stars hotel, it's nothing special as well, but we still wake up early for the breakfast.

Estonian, can confirm that no budget or midrange hotels here have been special either. Same for the singular hotel I've visited in Finland and the 3 hotels I've visited in the US.

It's been broadly the same everywhere, minor differences in selection, but similar "headliners"

Only 9,999,999,999,997 to go!