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Travel on DurbanvilleINFO Our intrepid travel writer, otherwise known as "Reisvlieg" shares with you stories from across the country as he takes you through hill and vale, B and B, boutique hotel, restaurant and coffee shop. Here you'll find out what there is to know or shouldn't in the hospitality industry in South Africa.

There are stories to delight and some to lament but in all a learning curve if you're really serious about the business of hospitality. South Africa has much to offer the rest of the world so if you're in the business of hospitality and want to be taken seriously, then perhaps it's a good idea to pay attention to Reisvlieg's occasional column.

Sadly, and probably because we inherited our tourism industry from the visiting English in the 1970s, who were intrepid enough to visit the branches of their familes who had come here a generation or two earlier, the accepted norm for breakfast in our B&B’s is “Continental” or “Hot English”

The Continental part is anything uncooked – including Cocopops and tinned fruit, and the Hot English can include boerewors and sweetcorn – neither of which have ever, to my knowledge, graced an English Breakfast table - anymore than the Continentals would be seen dead eating Cocopops or tinned guavas.

Continued

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