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Home > Buildings & Plants > Buildings & Plants Partner List > Evergreen Public Schools
Located in Vancouver, WA, Evergreen School District serves more than 26,000 K-12 students in facilities encompassing more than 3.6 million square feet of floor space. Evergreen is committed to providing an education that will allow its students to attain the skills necessary to be world-competitive upon graduation. The district aims to accomplish this mission through its dedication to providing meaningful, engaging work for all students. Further, district administrators are committed to providing the tools and technologies that support highly engaging learning experiences. Evergreen School District's Board of Directors recognizes that resources are limited and that district activities impact the environment. As a body of the local community, the Board advocates the responsible use of available and necessary resources in conducting the business of educating its students. Board members believe that it is their environmental and financial responsibility to engage in a program that minimizes costs of resource utilization and promotes environmental stewardship. Through its policies, the Board promotes the establishment of goals and activities designed to effectively and efficiently manage available resources. An ENERGY STAR Partner since 2009, district administrators expect and encourage responsible energy use by district students and staff members.
Evergreen School District has been recognized by EPA as an ENERGY STAR Leader for improving the energy efficiency of its facilities by more than 40 percent compared to a 2003 baseline and as a Top Performer for achieving an average ENERGY STAR energy performance score of 83 across its portfolio of buildings. Evergreen School District began its aggressive conservation program in 2008. At that time, district administrators decided to fund and hire a resource conservation manager. As a result, the district has avoided energy costs totaling more than $5.8 million dollars. The district's portfolio-wide average ENERGY STAR score has increased by more than 40 points. This improvement can be attributed to a district-wide awareness of energy efficiency and each organizational member's role in achieving sustainability goals. Building Automation System (BAS) managers cleaned up building schedules, custodians de-lamped fixtures, maintenance staff members paid closer attention to system tuning, and teachers used appropriate amounts of light while engaged in instruction and while they were alone in their rooms. Improvements also included the installation of interval meters to catch wasteful habits as soon as possible; the adoption of temperature standards; the installation of tamper-proof, Web-based thermostats in portable classrooms; and lighting retrofits and upgrades supported by incentives provided through the local utility. Energy awareness was brought about in part as a result of the district choosing to partner with ENERGY STAR and taking advantage of the program's exceptional tools and resources, from participating in the ENERGY STAR Challenge to using Portfolio Manager, EPA's ENERGY STAR measurement and tracking tool. Since its baseline year, Evergreen School District has prevented the annual emissions of more than 8,700 metric tons of carbon dioxide, which is equivalent to the carbon sequestered by 224,000 tree seedlings, planted and grown for 10 years.


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Bryan Bulaga appeared to be a luxury pick back in April, a rookie destined to sit for a year behind Chad Clifton. Now he's a Super Bowl starter.
Bryan Bulaga and the rest of the offensive line had their best game of the 2010 season against the Vikings on Sunday night.
Bryan Bulaga will face his toughest test yet in his matchup with Vikings defensive end Ray Edwards.
The Packers' 2010 first round pick will get his first start today in place of right tackle Mark Tauscher.
Pete Dougherty of the Green Bay Press Gazette weighs in on the left tackle dilemma.
With Chad Clifton ailing, Mike McCarthy should turn to Bryan Bulaga...for good.
Bulaga is one step closer to making his first NFL start when Daryn Colledge came down sick on Friday.
Jersey Al has done some film breakdown of the first preseason game. His take on Bulaga is particularly good.
With Chad Clifton taking this morning off to rest, the Packers chose not to practice with their first-round draft choice at left tackle.
The Packers went out of their way to make sure everyone knew Bryan Bulaga was
Bryan Bulaga has reportedly signed a 5-year contract with the Packers.
The Packers have almost solved their offensive line problems - but there's some debate as to what to do with Bryan Bulaga. Aaron offers his perspective.
Greg Bedard has some great footage from last weeks practice during Packers' OTAs.
Ted Thompson would do well to exert a little authority over Mike McCarthy and his coaching staff to ensure that Buluga isn't handled as poorly as T.J. Lang was last season.
Here's a transcript of what Bryan Bulaga had to say when he met with the media for the first time ever as a Green Bay Packer.

subset: commoncrawl


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John Loring made Louis Comfort Tiffany (LCT) truly Oyster Bay's own in his lecture April 22 at the Oyster Bay Community Center, hosted by the Oyster Bay Historical Society (OBHS). Mr. Loring, design director emeritus of Tiffany & Co. spoke about his recently published book Louis Comfort Tiffany at Tiffany & Co. in a slide presentation. The photographs on the screen followed their order in the book and remembering his talk, will enrich the reading experience for those who bought the book. Signed copies of the $60 volume sold for $40 to benefit the OBHS, which most of the audience opted to do. Copies, unsigned, are still available at the historical society's Earle-Wightman House shop at 20 Summit Street.
Interestingly, President Theodore Roosevelt published his first book, The Naval War of 1812, written partly while he was at Harvard. It set the standard for studies in naval strategy and was required reading at Annapolis for many years.
"Wow," said Harlan Friedman, Oyster Festival co-promoter, as he was walking to his office in the B.H. Powers building on Audrey Avenue. "With my face buried in my morning Starbucks and my ear glued to my Blackberry, I saw something miraculous. It was a new store, right across the street from my office. It was filled with golf bags and clubs! Nike, Callaway, Taylor Made, you name it, they were all there!
"I dropped everything. I ran up to the guy putting the sign up and as I was about to ask when they were opening... Well, actually, I asked, instead, if this was a real golf store, but it turned out it was a Royal Pains store. Looks like we still have to leave town for our golf needs to be filled."
It was a sold-out affair as Coe Hall Mansion, at Planting Fields Arboretum in Oyster Bay, held a preview party for the opening of their new exhibition "Cocktail Culture: the Gold Coast Years From Prohibition To 1960," on March 30. The exhibit is running now through Sept. 30.
Henry Joyce, Planting Fields Foundation (PFF) executive director, has once again created a well-designed exhibit space in Coe Hall Mansion's Great Hall. He summed up the new show saying he would like visitors to come to Planting Fields and see the Cocktail Culture exhibit. "It's about clothes that would have been worn in the house in the period of the house's heyday, 1920 through 1960." There are great flapper clothes from the '20s and wonderful clothes from the '30s, '40s and '50s. And included are marvelous accessories, shoes, bags and great cocktail hats, including one of Mr. Joyce's favorites, a small green cocktail hat by Elsa Schiaparelli.
Henry Joyce, Planting Fields Foundation executive director said, "Mr. Coe was not booked on the maiden voyage of the Titanic, but was booked for a return voyage from New York to Southampton. With the sinking of the Titanic, they instead re-booked on the Lusitania in June of that summer." That was why their new Renault Landaulet, which they bought in Paris in June 1912, was shipped by rail to London for their use while they were in England that summer.
It is once again time for the Dr. John A. Gable Lecture Series sponsored by the Friends of Sagamore Hill (FOSH) and held at Christ Church Parish Hall. The series kicked off on March 29 with a talk by Lieutenant Colonel Gregory Wynn speaking on "Theodore Roosevelt: The Intellectual: TR as writer, contributor, and correspondent." The next lecture in the series takes place on Thursday, April 12 at 7:15 p.m., as James L. Coll, associate professor of American and Constitutional history at Nassau Community College speaks on "The Progressives and the Constitution." Admission is free and refreshments are served.
This year the 15th Annual Hispanic Cultural Center dinner will showcase three performances by Estampas Folkloricas Peru. Estampas Folkloricas Perú is a nonprofit organization whose main goal is to preserve, promote, and diffuse Peruvian folklore and cultural manifestations through dance and music. Its repertoire includes traditional dances from the different regions of Peru, including the coast, the mountain areas and the jungle.
Most members of the dance group are students from colleges, universities and schools districts in Nassau and Suffolk Counties and New York City.
Educational enrichment comes in many forms. The classrooms of the Theodore Roosevelt Elementary School and the James H. Vernon School are often buzzing with excitement as parents and friends share in many writing celebrations with students as young as kindergarten ages. These celebrations and the reading and writing programs in place in the Oyster Bay-East Norwich schools have been praised by the Columbia University Teachers College and visited and studied by teachers from other districts all over Long Island.
Something old has become something new as Buckingham's Variety Store has reinvented itself into Buckingham Village. It is located at 36 Audrey Avenue in downtown Oyster Bay. Walter Imperatore, of Renaissance Property Associates, LLC, who manages the Oyster Bay real estate for owner Charles Wang said, "It is a new concept for the store. It's been an idea in the back of our minds for a while. Recently, it seemed to us that there were a lot of little businesses that wanted to open up locally. Think Long Island First was the first. They were recently joined by Chef Fran's Kitchenware. Now we have these different store owners with their own products sharing space."
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What is WNDA3100v2.exe?
WNDA3100v2.exe is a executable file (a program) within Windows. The filename extension .exe denotes an executable file. You should only run executable files from publishers you trust, because executable files can potentially change your computer settings or harm your computer. The free file information forum can help you determine if WNDA3100v2.exe is a virus, trojan, spyware, or adware that you can remove, or a file belonging to a Windows system or to an application you can trust.
WNDA3100v2.exe file information
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Elegant RoomsSpirited DiningWarm Hospitality
One of the Finest Historic Chatham Inns and a Chatham Lodging Tradition Since 1860
During our "off-season" we offer all of our Inn guests a continental breakfast each morning of their stay with us. Choose from pastries, fresh fruit, yogurt, cereals, juices, coffee, tea and hot chocolate before heading out for your day's activities. Available in our restaurant, the Wild Goose Tavern from 8 a.m. to 10:30 a.m.
Celebrate that special day in style at the Chatham Wayside Inn and The Wild Goose Tavern.
Your two night package includes:
October 20th through December 28th prices starting at $445.00.00 Mid-week, double occupancy. Weekend package prices starting at $455.00 double occupancy. Includes continental breakfast. Package is not available on Thanksgiving or Christmas Eve. Our restaurant, The Wild Goose Tavern, is closed on Mondays and Tuesdays at this time of year. The Wild Goose Tavern is not open on December 25th.
Please call us at 1-800-391-5734 to reserve this package.
Spend the Thanksgiving holiday in Chatham and relax at the Wayside Inn instead of stressing out over cooking and entertaining.
Our Thanksgiving get away package includes:
Two nights accommodations
Continental Breakfast each morning of your stay with us
Reservations at the popular Thanksgiving Day Buffet in our Wild Goose Tavern.
A box of chocolate covered cranberries, a Cape Cod specialty from the Chatham Candy Manor.
Prices starting from $428.00 Please call us at 1-800-391-5734 to reserve this special package.
Stay with us for Chatham's Christmas Stroll Weekend and be in the center of all of the events. This package includes two nights lodging, dinner one night at the Wild Goose Tavern, tickets to the Historic Inn Tour on Saturday afternoon and a continental breakfast each morning. Package prices starting at $445.00 (double occupancy). Please call us at 1-800-CHATHAM to reserve this package.
New Year's Eve 2014
"No Place Does It Like Chatham"
Be in the heart of the Village and the center of all the fun and WALK to dozens of activities and events for First Night Chatham when you stay at the Chatham Wayside Inn. Come join us for this very special celebration. This years theme is "Sandcastles by the sea".
This two night package includes:
Prices starting at $574.00 per room double occupancy.
Please call us at 1-800-391-5734 to reserve this package now.
The Chatham Wayside Inn: 512 Main Street, P.O. Box 685 Chatham, Cape Cod, MA 02633 | 1-800-CHATHAM 508-945-5550 - Fax 508-945-3407 - E-mail Us
Copyright © 2014 The Chatham Wayside Inn
Website Design and Hosting by www.designcapecod.com, a division of Click Cape Cod


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NASA/GMNASA's hired the local crew of Armadillo Aerospace to send these "humanoid robots" to the moon.In our cover story on the local private spaceflight pioneers at Armadillo Aerospace, we mentioned that the team's contract work with NASA included testing a set of legs for a lunar lander based on a ... More >>
This week's paper version of Unfair Park includes the story of Armadillo Aerospace, the eight-man team of rocket builders that's grown into one of the country's leading NewSpace start-ups. From their first days tinkering in a North Dallas loading dock a decade ago to their new home in a Caddo Mills ... More >>
Photos by Patrick MichelsArmadillo Aerospace's Neil Milburn guides Scorpius off a trailer bed after its successful launches Saturday afternoon. Check out more photos from the launch day in our slide show.He'd just guided his 1,900-pound rocket to a successful simulated moon landing, but while his ... More >>


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Added May 6, 2013
by strickmeise
Ruhrgebiet, Germany
This IKEA-fabric is so lovely – so what to do with it? There was no need for new curtains, so made a skirt out of it. It's self-drafted and is a real eye catcher! I wore it a lot in the last days, so I apologize it's crinkled at the back.
heavy cotton
Mar 13, 2014, 12.41 PMby Chaostante
Hallo Strickmeise,
mein Kommentar kommt etwas spät, aber ich finde dieser Rock steht dir perfekt! Ein klasse Stoff und da passen sicher viele Shirts zu. Ich finde das super :-)
Liebe Grüße Jennifer
Mar 14, 2014, 07.49 AMby strickmeise
Vielen Dank, liebe Jennifer! Der Stoff ist nur sehr schwer und steif, aber für den Rock ist es noch OK.
Liebe Grüße zurück
May 9, 2013, 07.08 AMby strickmeise
May 6, 2013, 03.45 PMby Mary Athey
i love the fabric as well. super cute skirr x
May 6, 2013, 02.20 PMby liliv-1
Oh, this is a cool skirt, love it!
May 9, 2013, 07.00 AMby strickmeise
Thank you very much, my three years old granddaughter also said "cool"
May 6, 2013, 01.27 PMby kisses
Nice fabric…I would wear a dress out of it
May 9, 2013, 07.02 AMby strickmeise
Good Idea, but I think I'm too short for a dress with these big faces. The fabric is heavy and hard, a dress would need softer fabrics.
Thank you very much for your Comment!
May 6, 2013, 12.28 PMby irmchen
Add to Favorites no one added it
Backstage Report
Our fabulous BurdaStylers of course! Today, save 30% Site-Wide With Code ThankYou14!
Editors' Pick
Satin takes the stage in this new collection of dresses, skirts, and fluttery tops.
Find out more about our three fabulous courses starting this week!
Backstage Report
Choose from one of 5 popular dresses.
Member Project of the Week
Kick off party dress season with this cute greenery covered dress.
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Viewing entries tagged with 'New Zealand Warriors'
Warriors to tackle Titans without Jones
VETERAN halfback Stacey Jones will miss the Vodafone Warriors
Warriors stars back on deck for final trial
WORLD Cup winner Sam Rapira, Micheal Luck and Ben Matulino are all back in the mix for the Vodafone Warriors
Warriors go back-to-back
KIWI winger Manu Vatuvei maintained his rich vein of try-scoring form with a 75th-minute match-winner in the Vodafone Warriors
Junior Warriors lose to Vulcans
AN injury-depleted Vodafone Junior Warriors side had a 22-48 trial loss to the Auckland Vulcans at North Harbour Stadium today (Sunday).
Warriors Public Training Session
THE Vodafone Warriors will complete their preparations for Sunday
Club debuts for two new Warriors
NEWCOMERS Lewis Brown and Ukuma Ta
Cowboys name strong lineup for Auckland trial
NORTH Queensland arrives in Auckland later today (Wednesday) with a strong 25-man squad
Junior Warriors unearth talent in convincing win
MULTI-TALENTED Elijah Niko turned his homecoming into a personal celebration by scoring four tries for the Vodafone Junior Warriors in their 74-4 trial win against the Hawke
Warriors take out first up Trial
AFTER the match the entire Melbourne squad visited the Vodafone Warriors
Impressive trial win for Vodafone Junior Warriors in Hamilton
THE Vodafone Junior Warriors made an encouraging start to their preparations for the 2009 National Youth Competition with a seven tries-to-one victory over a Waikato Selection in their trial at Waikato Stadium in Hamilton tonight.
Vodafone Warriors to pay respects to Sonny Fai and Family in NRL Trials
MISSING Vodafone Warriors forward Sonny Fai will be remembered at each of the club
Contract extension for Storm
STORM squad for upcoming trial against the Warriors.
Warriors rookie Sonny Fai feared drowned
AUTHORITIES in New Zealand have suspended the search for Warriors player Sonny Fai, feared drowned at west Auckland's Bethell's Beach.
Year in Review - New Zealand Warriors
LEAGUEUNLIMITED.COM'S Vlado Mazevski looks at the Warriors' 2008 NRL season.


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Thousands attend Bend Christmas Parade
Thousands lined the streets of downtown Bend and thousands more participated in the 2012 Bend Christmas Parade Saturday afternoon.
This years theme: "A Picture Perfect Christmas" for the parade that kicked off at noon and lasted for about an hour.
There were the traditional wide variety if entries including marching bands, horses, dogs, old cars and even the waving, rocking Little Caesar pizza lady.
Of course, a Christmas parade wouldn't be complete without Santa himself.
The grand marshal this year was Sharon Miller, the former executive director of NeighborImpact, a 21 Cares for Kids partner.
Miller, a Bend residence since 1986, and her husband Bruce rode in the grand marshal's car.
The 2012 Deschutes Pioneer Association Queen Barbara Buxton also rode in the parade.
Copyright 2012 KTVZ. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.
The views expressed are not those of this company or its affiliated companies. Please note by clicking on "Post" you acknowledge that you have read the Terms of Service and the comment you are posting is in compliance with such terms.


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Barack Obama Names Some Guy Head of CIA
Barack Obama has a new choice for Director of Central Intelligence, and it's somebody you never would have thought of.
Most likely because it's someone you never ever think of ever…
President-elect Barack Obama has selected Leon E. Panetta, the former congressman and White House chief of staff, to take over the Central Intelligence Agency, an organization that Mr. Obama criticized during the campaign for using interrogation methods he decried as torture, Democratic officials said Monday.
Oh, so first Obama criticized the organization and now he's appointing people to direct it. Typical political posturing.
Mr. Panetta has a reputation in Washington as a competent manager with strong background in budget issues, but has little hands-on intelligence experience…
Aides have said Mr. Obama had originally hoped to select a C.I.A. head with extensive field experience, especially in combating terrorist networks.
Unfortunately, it's probably pretty difficult task to find anybody with any decent amount of CIA experience and no record of performing or supporting torture.
They don't exist.
Tags: Barack Obama, CIA, Leon Panetta, Torture
About Us
Comedy Central's Indecision is the network's digital hub for news, politics and other jokes: we're here, we're everywhere. We're not affiliated with any television show. We're affiliated with ourselves.


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We cannot say enough about this site and about Sheila and Larry. Everything went perfectly- they kept things running smoothly without being too controlling. The planning process was remarkably stress-free, which was exactly what we were looking for!
They were so hospitable and welcoming to all of our guests... And I know we were a bit of a handful :)
This spot is worth the trip- all of our guests kept telling us over and over again that they wanted to get married there, too, and that it was the best wedding they had ever been to ! Unique, memorable, beautiful, and easy. THANK YOU SHEILA AND LARRY!!
Magnolia Manor Plantation B&B
Southern Plantation Wedding Venue
128 Pet Burwell Road
Warrenton, NC 27589 | map
Website: Visit my website »
Services: Ceremony, Reception
Catering: Offered in-house
Maximum capacity: 500
Wedding: 09/27/2014
Services Used: Ceremony & Reception Venue
Mrs. Shelia, Mr. Larry, and all the staff at Magnolia Manor went above and beyond all expectations that I had. From helping plan the day's events to making sure every last detail was as perfect as it could be. Every guest commented on how beautiful the house and grounds are. The breakfast Saturday and Sunday morning were so delicious! The Southern Style BBQ buffet style Dinner that was served was top notch. I love the way that there were different sauces that could be added to the Pork. The cake that was provided with the package was EXACTLY like we requested (even though our cake was a little unusual). The DJ Allen was absolutely amazing. He had the guest up and dancing all night! I would recommend Magnolia Manor B&B for anyone who is looking a venue. Great people and a beautiful venue! Thank you for making my special day so PERFECT!!!!
Wedding: 09/06/2014
Services Used: Wedding Cake, Catering, Ceremony Music, DJ, Flowers, Party Supplies, Ceremony & Reception Venue
We just got back from my son's wedding at the Magnolia Manor Plantation B&B and it could not have been better. The owners have painstakingly restored the manor to its former elegance which added so much to the special nature of the day. Food, service and attention to detail are top notch. If you are looking for an elegant venue for a family event in a historic setting, this is hard to beat.
Wedding: 08/30/2014
Services Used: Rehearsal Dinner Location, Ceremony & Reception Venue
Such a beautiful venue and perfect setting for our wedding weekend! Larry and Sheila were extremely accommodating and made sure every guest was well taken care of. They were very flexible with all of our requests. All guests commented how gorgeous the venue was and how great the food and staff was as well! We would recommend this venue in a heartbeat for a gorgeous outdoor setting for a wedding! Thanks so much to the MM staff for a perfect wedding!
Wedding: 05/17/2014
Services Used: Ceremony & Reception Venue
I had the pleasure of attending a wedding at Magnolia Manor recently. It was the most amazing experience and this B&B is a little piece of heaven on earth. The atmosphere was perfect, classy but relaxing. The grounds are beautiful and the food is delicious, my husband said it is the best barbecue he's eaten and the man knows cue! We plan to return as guests at the B&B and would highly recommend Magnolia Manor as a wedding venue.
Wedding: 05/17/2014
Services Used: Ceremony & Reception Venue
My husband and I were married at Magnolia Manor in May 2014. Larry and Sheila Carver are wonderful, gracious hosts, the venue is picture perfect, and I would absolutely have my wedding here, again, if I had to do it over.
In my opinion, the best asset of Magnolia Manor is having Larry, Sheila, and their staff at your service. It was absolutely delightful (for me and my parents) not to have to worry about setting up, serving, cooking, cleaning, entertaining, or the like. Each morning, breakfast was served on the porch, on the nicest china at the time I requested. They welcomed overnight guests, assisted wedding guests with parking, provided serving platters for my candy bar, and set up tables for my escort cards, guest book, and wedding favors. They are the epitome of Southern hospitality.
The food (provided by MM) was phenomenal – from the BBQ at the rehearsal dinner to the chicken and pork loin at the reception. We were also served breakfast on Saturday morning and Sunday morning. Great food is so important.
The DJ, Alan Norwood, (provided by MM) is out of this world. Don't even consider for a second bringing in a band or another DJ – trust Larry and Sheila on this one. He even danced with me!
The bartender (provided by MM) was fine but nothing to brag about. He poured the drinks, which is important.
They really do provide it all from beer coolers to serving trays, ceremony props and wine glasses, serving utensils for the wedding cake, and the wedding cake itself (really delicious). For an all inclusive, Southern wedding weekend, Magnolia Manor is an absolutely exquisite place. I highly recommend it.
Many thanks to Larry and Sheila from Landon and Ashley Clark.
Wedding: 05/10/2014
Services Used: Ceremony & Reception Venue
My husband and I were married at Magnolia Manor on November 30, 2013. Our experience was no less than amazing. We had our rehearsal dinner there on Friday night and everything down to the small details of the decor was beautiful. The Italian rehearsal dinner menu we selected was superb! Of course the weather is uncontrollable and although it was a gorgeous sunny weekend, it was VERY cold. We were able to use the Manor's patio heaters for both our rehearsal dinner and reception so our guests could huddle around and keep warm between trips to the bar or dance floor. We also had a bonfire out back behind our reception. That was a wonderful touch! [The weekend after our wedding was in the 60s...figures! :)] Our ceremony was set up exactly how I described I wanted it to be and it all ran very smoothly thanks to Shelia and her staff. I got countless compliments about the food at our reception - we chose the BBQ menu. Larry does an amazing job cooking the pig! You can tell that Shelia and Larry really love what they do. I highly recommend Magnolia Manor if you are interested in a rustic, southern wedding weekend!
Wedding: 11/30/2013
Services Used: Rehearsal Dinner Location, Ceremony & Reception Venue
My daughter and son-in-law both live in North Carolina but had families that lived in opposite directions; one in the south and one in the north. We were looking for a place that would bring both families to a middle ground, enable us to celebrate our children's wedding and begin a new life. The Magnolia Manor website offered a wonderful and different venue where the families could celebrate together. Sheila and Larry opened their home to us, made us feel at home, spoiled us with their southern hospitality and home cooked meals. The wedding weekend was a great idea because it gave the families an entire weekend to spend time together. Everything Sheila and Larry promised they delivered along with their wonderful staff.
Wedding: 11/02/2013
Services Used: Ceremony & Reception Venue
My brother and my new sister were married at this gorgeous establishment this past weekend. It was more than we as a family could have ever asked for. The staff was extremely friendly and helpful. They were always around and eager to help with any aspect of the preparation that we needed. The establishment was clean and rich with history. This was the perfect setting for our North meets South wedding. We had family coming from all over the country. The food was delicious and hand prepared in the amazing kitchen. Everything went off without a hitch...the wonderful owner Shelia and her husband as well as their staff made sure of that. Anyone looking for a place to share this special event, renew, or just throw a fabulous party should definitely consider this place. I only have 2 thumbs to put up but it deserves many many more. Thank you guys for making my brothers bride's (and my brothers of course) wedding day dreams come true.
Wedding: 11/02/2013
Services Used: Ceremony & Reception Venue
Shelia and Larry were both outstanding down to every detail. I did not have to worry about a thing on my day. The manor itself was breathtaking, the homemade food was delicious, and the staff was spectacular. I couldn't have picked a better place to have my special day than Magnolia Manor. All of my guests raved about the food and MM own DJ Alan.
Thank you Shelia and Larry for everything!
The New Mr. and Mrs. Strawn
Wedding: 11/02/2013
Services Used: Beauty & Health, Wedding Cake, Catering, DJ, Flowers, Wedding Planning, Lighting & Decor, Ceremony & Reception Venue
Magnolia Manor is a wonderful place to celebrate any special occasion! We took advantage of the reasonable package which included the beautiful manor and grounds for an entire weekend Which included a BBQ rehearsal dinner, next day wedding ceremony followed by a delicious dinner and fun reception!
Sheila and Larry are dedicated to their passion and have acquired a willing staff with a "happy to be there" attitude!
My daughter felt truly "looked after" as Sheila is a "mother" to all her brides!
We would recommend this beautiful venue again and again.
Wedding: 09/14/2013
Services Used: Wedding Cake, Catering, Ceremony Music, DJ, Flowers, Photography, Wedding Planning, Lighting & Decor, Party Supplies, Ceremony & Reception Venue
My son, age 25, and I attended a wedding at Magnolia Manor. We have attended A LOT of weddings. I believe this wedding was the most beautiful yet most comfortable and unique wedding I have ever attended. Every worker there was personable, hospitable and knew what they were doing. The DJ was a show unto himself. We drove 4 hours to attend this wedding and I must say our drive out to the Manor had us wondering what we were headed for. It was indeed a true serendipity. I wish we didn't live so far away as I would definitely consider it for my own kids' weddings assuming one of those might come along someday.
Wedding: 09/07/2013
Services Used: Ceremony & Reception Venue
What can I say? On this day our daughter married a wonderful man in a magnificent setting with tremendous food and attention to details, all under threat of a huge thunderstorm that took out power elsewhere. The girls arrived in the pattering of rain, as did the boys; the photographers got drenched getting to the right shots, but just in time for the wedding ceremony in the pecan grove the sunshine and Carolina Blue skies broke through. Larry had all hands on deck to dry the 200+ chairs and table, set up the musicians with electricity before the many guests arrived. Everything glistened and sparkled. It was marvelous. Larry and Sheila's calm demeanor through the rain caused chaos was a tremendous help. Lauren got her french fries, guests were happy, bride and groom glowed and basked in the love of family and friends; people were served in a precise and orderly manner. Venue choice=a hit out of the park. Thank you Larry, Sheila and staff.
Wedding: 09/01/2013
Services Used: Catering, DJ, Flowers, Ceremony & Reception Venue
Sheila & Larry made our daughter's wedding weekend magical. From the 1st moment that we entered the property months ago, we felt the magic. We had visited several other venues around NC and they did not compare to MM. Sheila & Larry welcomed us as if we were family and throughout the planning and our weekend, we felt at home. They took care of every detail so we could actually relax and enjoy every moment. We never went hungry as she promised either! The food was outstanding, the home was beautiful and comfortable and our entire family enjoyed the experience greatly. They knew how much we wanted the wedding outdoors. Most venues would not have waited until an hour before to set up but the rain stopped, the sun came out and they hustled to get the chairs in place & decorated. They slowed down the kitchen and adjusted every scheduled event all to make our wedding perfect! They not only tell you that it is all about the couple (mostly the bride!) but they truly live it. For an almost stress free wedding experience, MM is definitely the venue to use.
Wedding: 05/18/2013
Services Used: Wedding Cake, Catering, DJ, Flowers, Wedding Planning, Ceremony & Reception Venue
I had the privlege of working with Sheila and Larry to coordinate and direct my nephew's wedding the weekend of May 18. What a joy and delight I found them to be. Larry took time to show me all around the property and give history. Sheila is a very gracious hostess and was busy taking care of the bride, her parents and her attendants as they arrived for the weekend. We had the rehearsal and dinner on site Friday night with beautiful weather. The food and service was down home fantastic! Saturday woke to dreary skies and rain. Wedding was at 5:30pm ... what to do? Larry held off putting chairs out until about 5pm when it stopped raining and the sun came out. Larry, Shelia, the great staff and I went to work getting things set up. We held the wedding off for 45 minutes but guests did not mind and it was worth the wait! The food for the reception was great as well so my hats off to the kitchen! Absoutely beautiful facility with great customer service from the start right through check out. Thank you Shelia, Larry and staff for making Kyle and Heather's wedding so special and allowing me to be part of it.
Wedding: 05/18/2013
Services Used: Ceremony & Reception Venue
Our daughter was married here and it was a wonderful experience!! Larry and Shelia are awesome hosts!! It was a stress free wonderful family weekend. I highly recommend them!!!!
Wedding: 05/04/2013
Services Used: Ceremony & Reception Venue
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November 26, 2014
Posted Thursday, March 13, 2014 --- 1:20 p.m.
From our news partner WITI in Milwaukee:
MILWAUKEE (WITI) — A reward has grown to $10,000 for information leading to the arrest and conviction of the person who shot and wounded an endangered peregrine falcon.
The Humane Society of the United States and the Humane Society Wildlife Land Trust had offered a $5,000. Then on Wednesday, March 12th, Global Conservation Group contributed another $5,000 to the reward fund.
The injured falcon was discovered in a yard outside the Cocktails & Dreams tavern at 55th & Grant in West Allis on Thursday, February 27th.
A part-time employee was in the kitchen, looked out the window and saw near the shed what she thought was a hawk. The peregrine falcon was promptly taken to the Wildlife Rehabilitation Center at WHS for care.
"Madame X," as the falcon is now known, is in stable condition, but due to the severity of her injuries, her long-term prognosis is guarded. She is suffering not only from internal injuries, but a broken coracoid bone, which could prevent her from ever flying again.
The Department of Natural Resources is actively investigating this case, and anyone with information about the incident should call the West Allis Crime Stoppers at 414-476-CASH (2274).
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text:
apartment for holidays
Apartment | 1 bedrooms | sleeps 4
|Key Info
A nice holiday apartment (minimum one week): double bedroom, living room with sofa-bed for two, fully equipped kitchen (fridge, microwave, oven, electric kettle etc), 32 inch satellite TV, bathroom, terrace overlooking the sea.
The complex is located in the heart of Las Americas, San Eugenio area, with good infrastructure, next to a shopping center, bars and restaurants, in 2 min walk to water park with dolphins (in the evenings you can hear dolphins talking). THE SWIMMING POOL IS UNDER RENOVATION- OUT OF ORDER!!!!Secure complex.
Just a few minutes walk from the beautiful sandy beaches of Fanabe, Torviscas and La Pinta, and very close to the beautiful promenade with cafes, restaurants and bars to suit every taste. In a word, paradise for children and adults. From the airport (TFS) to the apartment is about 10km.
There are many shops, bars, restaurants around apart of the Aqualand water park, tennis courts behind it, spa Aqua and many other things.
Also you can go to Puerto Colon if you like fishing, diving, jetskiing, sailing.
Las Americas is a heart of the party life, where you can find a plenty of disco bars and night clubs.
In a daytime you can have a walk on the coast, swim and sunbathe on one of a sundy beaches around.
|Sleeps up to 4, 1 bedrooms
|Will consider
|Long term lets (over 1 month), Short breaks (1-4 days)
|Car not necessary
|Nearest travel links
|Nearest airport: south airport reina sofia 10 km
|Family friendly
|Great for children of all ages
|Pets welcome, Yes, smoking allowed
Features and Facilities
|Sea view
|Satellite TV
|Kettle, Iron, Hair dryer
|Microwave, Fridge, Washing machine
|1 bedroom, 1 bathrooms of which 1 Family bathrooms
|1 Sofa beds, Double beds (1)
|Linen provided, Towels provided
|Balcony or terrace, Private tennis court
|Secure parking
Availability Your dates are available
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Add your voice to the conversation about this holiday home and your review will appear on TripAdvisor too.Write a review
21 Feb 2014
"excellent holiday location"
Apartment great value for money, nice gentel walk to the beach, amazing view from the terrace. Ask for the airport transfer - the resident Irek charges 35 Euros each way but he gave us a quick tour and recomended some things for us, also the contact phone was always on if we had any questions.
12 Feb 2014
"Exactly as advertized"
Modern, clean, well equipped flat. In a secure and gated development which is looking a little shabby. Conveniently located 5 mins from restaurants, shops etc 10 mins walk from beach and sea front. No noise from the tourist centre at our time of visit. An easy walk to the bus station where you can get buses to almost anywhere on the south coast. Be aware though that the bus timetables mean absolutely nothing - they arrive when they arrive. If you like coffee ask for a leche y leche - local told me about it and it's fantastic. Plenty of competition amongst the restaurants resulting in cheap and varied dining. Do take the walk along the promenade (there are some really pleasant surprises along the way).
La Laguna is well worth the bus ride. Take the 110 (direct) to Santa Cruz bus station, go down to the lowest level and out of the large glass front doors to the tram on the other side of the road. Your Bono card can be used and will not be debited for the journey. Take the Trinidad line and get off at the last stop, the return journey is also the last stop hence impossible to get lost. Great day out. Weather was ideal though I suspect I would suffer in the summer months. A great and relatively cheap mid winter sun break. For an additional charge we opted to be picked up at the airport, if this doesn't suit you take the 111 bus to Playa las Americas and get a taxi from the bus station. Far more convenient to take the pick up option however.
This advert is created and maintained by the advertiser; we can only publish adverts in good faith as we don't own, manage or inspect any of the properties. We advise you to familiarise yourself with our terms of use.
You're booking with
Meggan P.
- 1 Years listed
95% Response rate
Calendar last updated:17 Nov 2014
Based in Spain
- English
- Spanish
- Russian
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From Dream to Home
DIY Dresser Project
Dresser DIY Becky Harris
This photo has one question
April 10, 2013
susiesusie wrote:
0 Likes Comment
What Houzz contributors are saying:
Becky Harris added this to Reluctant DIYer's Diary of a Dresser Makeover
One week later: I no longer hate DIY projects, some of this was fun, but overall it was a pain in the neck. However, I would do something like this over buying something new any day of the week, no question. Without the new handles, the project cost less than $50, with the handles it was about $150. It's been a long week. Heather still has my drill, the handles are still pulling in and out loosely, and my stuff is still all over my bedroom. Should I keep the old handles as they are? Should I spray paint them silver? Should I try to make the glass ones work? Do your D.I.Y. projects usually go smoothly or do you stink at it as much as I do? What kind of projects are you working on right now? Please share in the Comments section.More:Spruce Up the House with 50 Clever DIY Ideas12 Fun Late-Winter ProjectsDIY Project: Knickknack MakeoverUsing Houzz: Create Your Home To-Do Lists
What Houzzers are commenting on:
bwatton added this to bwatton's Ideas
November 11, 2013
November 11, 2013
Black dresser but leave top and drawer fronts yellow. With Black handles.
iminakov added this to iminakov's Ideas
November 4, 2013
November 4, 2013
tita12 added this to Furniture
September 25, 2013
September 25, 2013
Dresser - with glass handles
rstroope added this to rstroope's ideas
August 28, 2013
August 28, 2013
New project
pfluma1 added this to pfluma1's Ideas
August 7, 2013
August 7, 2013
Color of dresser
noadumbo added this to Living Room Ideas
July 30, 2013
July 30, 2013
שיפוץ של שידה
elsbethhannah added this to elsbethhannah's Ideas
May 13, 2013
May 13, 2013
Repaint dresser
roni30 added this to roni30's ideas
May 12, 2013
May 12, 2013
the drawers are a different color
Tina Lynch added this to diy
March 29, 2013
March 29, 2013
redoing a dresser without sanding
guinn2 added this to guinn2's Ideas
March 23, 2013
March 23, 2013
For faye
naumen added this to naumen's Ideas
March 12, 2013
March 12, 2013
How to do my dressers
jillart added this to jillart's Ideas
January 14, 2013
January 14, 2013
Black sides and top of dresser
izzyl7 added this to izzyl7's Ideas
January 5, 2013
January 5, 2013
Wooden dresser Makeover
Claudia Volcan added this to claudia_volcan's ideas
December 21, 2012
December 21, 2012
Ben Duncan added this to Bedroom
December 19, 2012
December 19, 2012
Dresser makeover - black base, white drawers, silver handles, black/white liner
hautemany added this to Hollywood Regency Decor
November 6, 2012
November 6, 2012
Painted dresser
wjk151 added this to wjk151's Favorites
September 16, 2012
September 16, 2012
Janice Ceresa added this to jceresa's ideas
April 29, 2012
April 29, 2012
kbcdavis added this to kbcdavis's Favorites
March 12, 2012
March 12, 2012
Love b/w.
gevans67 added this to Kim's Dream Projects
March 5, 2012
March 5, 2012
Dresser rehab - final result
hpscinta added this to painted furniture
January 24, 2012
January 24, 2012
Possible for one of the guest rooms
Cassandra Campbell added this to cassies ideas
January 23, 2012
January 23, 2012
Lamp for necklaces - love! And the DIY dresser too
Fusion Home & Garden added this to MrsTex
January 17, 2012
January 17, 2012
AFTER... but we keep your handles?


text:
Green Thumb TipSow seeds outdoors after last frost. Anise needs 120-130 days to mature fully, so plant as early as possible. Prefers well-drained average soil. Harvest seeds when they turn gray and come away from seed heads easily.
Price: Free!
Safe Seed Pledge & Satisfaction Guarantee | Untreated Seed Statement | Privacy Policy
Seed Savers Exchange is a tax-exempt, 501(c)3 non-profit organization dedicated to the preservation of heirloom seeds.Images on this site are protected by copyright, unauthorized use is not permitted.Seed Savers Exchange, 3094 North Winn Rd, Decorah, Iowa 52101 Phone: (563) 382-5990 and Fax: (563) 382-6511


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You must log in to access this feature. Sign in with Twellow or Facebook to get started.
By signing in to Twellow, you indicate your agreement to our terms of service.
Simply connect with Facebook and kiss those password blues away,
or go here to reset your password.
I believe that frens are a critical part of my life.. Even though I might not meet up often, or fly plane or boh chup, but all of you.. I hold dearly in my hear


text:
From the Latin root Playamus Hatamus meaning someone who is jealous of a player because he's got mad skills
"Why you got to be a Player Hater? I got game!"
Beküldő: Latisha 2002. június 4.
See player hater.
Beküldő: Fangsta 2003. március 19.
An aged specimen adept in the art of sabotage forced sacrifice and general ruining of previous engagements. This disrupter of events is usually known as Garry Appelt. Who also takes the shapeshifting form of a high profile lawyer in a downtown edmonton firm.
Dangit, that playa hata Garry foiled our weekend endeavors yet again!"
Beküldő: Robin Raytl 2010. október 22.
someone who hates people who are all in it just to "get some"
do ya wanna fuck...uhh no
Beküldő: Lesa 2003. március 9.


text:
|Total (w/tax)
|Total (w/tax)
Book Description:
For over sixty years, Madeline's adventures have enthralled her ever-growing audience. This collection brings together all six of the Madeline books in one volume. Every well-loved word and picture is here, plus an introduction by Pulitzer Prize-winning journalist Anna Quindlen, an essay by Ludwig Bemelmans on how he created Madeline, and working sketches of Madeline, as well as photos of the Bemelmans family. This landmark volume will be treasured by the entire family. Ludwig Bemelmans (1898-1962) was the author of the beloved Madeline books, including Madeline, a Caldecott Honor Book, and Madeline's Rescue, winner of the Caldecott Medal.
Tags: Childrens-Books, Classics,


text:
Thunder33 said...
Georgia boosts some teacher pay
What is sad is that not every teacher got it that should have. My wife just completed her 4th year and taught science, and for some reson the state overlooked her for the money. She has been in contact with her school board and they are trying to find a solution, but nothing yet.
July 1, 2011 at 11:07 a.m.


text:
Former TNA knockout Traci Brooks and Frankie Kazarian recently celebrated their four year anniversary of their wedding.
Mickie James posted a special message on Facebook to let fans know that she has now been in the professional wrestling business for fifteen years.
Through Twitter, the Rock reminisced about his Madison Square Garden debut for WWE back in 1996.
Today marks the eight year anniversary of the death of Eddie Guerrero.
Through Twitter, former WWE star Ted DiBiase revealed that he has now been married for five years now.
For Throwback Thursday, Ezekiel Jackson posted a picture of himself on Instagram, where he is posing with former NFL star Bart Scott. The two of them are standing on the streets in Las Vegas.
A fan on Twitter mentioned to Ezekiel Jackson, who recently had hernia surgery, that is has been a while since he was spotted on television, and the WWE star noted how it has been 28 months since he was last utilized on the main roster.
While he is recovering well from the surgery performed earlier this month, Ezekiel Jackson does not appear to be coming back to WWE any time soon. He has expressed some frustration with not knowing when management will call him back up.
Ezekiel Jackson posted a message to his fans before going in for surgery.
Ezekiel Jackson, who is still listed on the main WWE roster as an active competitor, is going in for surgery. The former Intercontinental Champion has had a couple of hernias lately. He noted on Instagram that he will be training again in just two weeks.
Ezekiel Jackson posted a picture of himself and his wife, before they attend the movie premier of Best Man Holiday.
There has been very little talk within WWE about bringing Ezekiel Jackson back up to the main roster.
Alberto Del Rio won Royal Rumble 2011 by last eliminating Santino Marella. Other participants in the match include Alex Riley, Big Show, Booker T, Bray Wyatt, Chavo Guerrero, Chris Masters, CM Punk, Curtis Axel, Daniel Bryan, David Otunga, Dolph Ziggler, Drew McIntyre, Ezekiel Jackson, Great Khali, Heath Slater, Hornswoggle, Jack Swagger, John Cena, John Morrison, JTG, Justin Gabriel, Kane, Kevin Nash, Kofi Kingston, Mark Henry, Mason Ryan, R Truth, Randy Orton, Rey Mysterio, Sheamus, Ted DiBiase, Tyler Reks, Tyson Kidd, Vladimiz Kozlov, Wade Barrett, William Regal, Yoshi Tatsu and Zack Ryder.


text:
November 25, 2014
A former Clarke University softball coach is suing the Dubuque, Iowa school claiming she was fired because she rejected efforts to make her appear more feminine.
Jaclyn Salzwedel filed the lawsuit against the university, Athletic Director Curt Long and Vice President for Student Life Kate Zanger.
The lawsuit says she usually wore long cargo shorts and polo or T-shirts to work and eschewed makeup. The lawsuit says Zanger began asking Salzwedel in 2012 to wear makeup and more-feminine clothing. Salzwedel says she also was given a new hairstyle and a lesson on how to apply makeup.
Salzwedel was fired after three seasons with a 40-90 record.
Clarke officials declined comment, calling the lawsuit a personnel matter.
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text:
Socialism, Capitilism, and Mixed EconomiesPaper Rating: Word Count: 886 Approx Pages: 4
From the start of civilization our world has progressed in many ways. Our governments and economic systems have been changed and modernized tremendously along the way. Two forms of economic systems have seemed to stand out from the rest. These two types of economic systems are socialism and capitalism. We will look into both of these thoroughly. Lets start with capitalism.
In a capitalist economy citizens invest their money, land, or machinery in a business. Capitalist economies strive on private ownership of corporations rather than governmental ownership (as in socialist economies). Every capitalist economy operates based on 4 principals, these are: private ownership of the factors of production (as we just mentioned), free-market economy, competition, and profit. Now lets look into these little further.
A free-market is critical to a capitalist system because it allows the free exchange of goods and services. In a free-market economy governments say little or nothing about what and how goods or services are produced. Profit is another important factor of capitalism. Profit is the difference between the revenue received from the sale of a good or service. As you recall earlier we discussed that a capitalist is a person who invests his or her money into a business or industry. Profit is the key to lure people into investing their money because of the potential money they can gain. Competition influences a capitalist economy because it is the principal which drives a business to attract more customers. Businesses which sell similar good or services, like Exxon and Shell, compete which each other, through price and quality/quantity of their goods, to attract the greatest amount of customers. Speaking of price, supply and demand is the law which influences the price of goods in a capitalist economy. Supply is the amount of goods available and demand is the level of consumer-demand for the good. The law is simple, high supp


text:
Is it reasonable to expect good wine for $6 a glass? [moved from Manhattan board]
A new wine bar opened in my neighborhood (not Manhattan). It was lovely -- architecture, food, service, everything but the wine. We ordered several of the $6 and $7 glasses and to our surprise, they were uniformly awful. They just tasted like thin, harsh, bad cheap wine. The owner basically said he knew they weren't very good but that he couldn't afford to offer good wine for that price (and he wanted to have something inexpensive on the menu). We tried a $9 glass and it was better but just ok.
Fast forward to last night, when I went to Morrell's in rockefeller center. we ordered the cheapest glasses on the menu ($8) and they were utterly delicious. And that's got to be one of the most expensive locations in the city. I don't get it.
I want to like the little local joint in my neighborhood, and I'm also genuinely curious about how this stuff works. maybe an established place like morrell is able to order lots of great wine at a good price, or can count on volume or something. it's hard to believe that anyone would open a wine bar and get everything right but the wine, so i'm thinking maybe it's a lot tougher than it seems to pull off great wine by the glass at a decent price in this town. any thoughts from people in the business?
Most restaurants at least double up on the price of wine...some triple up. $6/glass = $48 bottle. Even if they are tripling up, there are lots and lots of great choices at $16.
Personally, I would chalk it up to lack of knowledge.
re: vinouspleasure
Sorry to be thick. Can you explain your math? I thought a bottle would get you about 5 5-ounce glasses (certainly 8 glasses would be quite small), giving you a $30 restaurant price bottle, or a $10 retail (assuming a 300% mark-up), and, well, utterly delicious $10 wine isn't so easy to come by. Yes, it's out there, but not too many restaurants go to the trouble to find it. Again, sorry if my math stinks; I blame the wine.
Having said all that, I agree--this guy sounds unknowledgeable, which is unforgiveable enough in a wine bar, but also a bad business-man: why carry something you know isn't good? I sure wouldn't go back.
re: jasmurph
You fine vinouspleasure' math is flawed beyond comprehension. It is very difficult to find good wines by the glass for under 10.00 in major metro areas. the rents etc force a higer markup than in most suburbs.
re: Winemark
Not true. For example, last week I ate at NOPA, a popular new San Francisco restaurant. With the exception of one sparkling wine, all of their wine by the glass are under $10. We tried five and they were all good.
xarelo-macabeu-parellada cava nv avinyo 6.5
Chardonnay Brut Zero "Valentino" Piedmont 1998 Mazoni 12
Poulsard Rose Bugey Cerdon NV Renardat 8
white & rose
Hondarrabi Zuri-Beltza Getariako Txakolina 2005 Amestoi 6.5
Pinot Blanc Nahe Anheuser 6.25
Grechetto "Poggio Della Costa" Umbria 2005 Sergio Mottura 7
Viognier-Chardonnay-Sauvignon Blanc Languedoc 2004 L'Hortus 6.75
Chardonnay "Les Chenes" Saint-Veran 2004 J-P Auvigue 8
Rose Cabernet Sauvignon "Rose It's Okay!" Napa 2005 Vinum 6.5
Pinot Noir "Red Label" Sonoma 2004 Roessler 9
Monastrell Jumilla 2004 Juan Gil 6.5
Blaufrankisch Burgenland 2005 Neckenmarkt 7
Lagrein Alto Adige 2004 Thurnhoff 7.75
Cinsault-Carignan-Syrah "Naick 3" Languedoc 2003 O'Loustal Blanc 8
Sangiovese Grosso Rosso di Montalcino 2002 Casanuova della Cerbaie 8.5
Syrah Washington State 2003 McCrea 9.75
re: Robert Lauriston
While you are correct on point I must defend myself by saying San Fransisco is the most wine concentric city in the nation so while rents are stupidly high I would expect aggressive pricing in that town
re: Robert Lauriston
Robert, you're going to make me cry. One of the things I miss most about SF is the ability to get a glass of wine for under $10 wherever I'm eating dinner. In LA, most glasses are well over $10, and when those glasses come with names like Gallo, Smoking Loon, and Kenwood I want to jump off a cliff.
re: Robert Lauriston
The wholesale prices in L.A. are surely about the same as in SF. Sounds like a business opportunity.
re: Robert Lauriston
yeap, they inflate these prices in NYC too. These glasses would run $8-$14 vs $6.5-$10. And given the retail bargains we can get here, you know they could charge less. Especially infuriating after drinking fantastic wines in Spain for 1.5-3.5 euros a glass (with sales tax included and tipping custom is much lower!!).
re: Robert Lauriston
That's absolutely true about Spain. We can get good wine for 2 euros (about $2.50) a glass here and great wine for 3.5 euros a glass. But the entire restaurant business (and business economy in general) is structured differently here, with much lower profits expected.
There is also a lot more competition than in any US city and I believe that wineries also sell their wine at a low cost to many wine bars for promotional purposes. Many times, I drink a glass of Priorat or another high-end wine at a bar for about the same cost that it would retail for at a bodega (meaning that the glass costs the same as an equal fraction of the retail bottle).
re: Winemark
Two quick points:
1. I agree that it's hard to find good wines by the glass for under $10 in big cities. My point was that it would take a $10 bottle of wine with a 200% mark-up (surely reasonable, even with high rents) to offer a $6 glass of wine.
2. here are some restaurants in Manhattan that have at least one wine per glass for less than or equal to $10: Blue Hill, Wallse, wd-50, hearth, the modern, inoteca, and all the batali palces have quartinos (call it 1.666 glasses) for close to if not less than $10. It seems like it's mainly the 4 stars that refuse to entertain the propsect of a good glass of wine for less than $12.
re: jasmurph
Every restaurant has their own formula for marking up wines on the list and by-the-glass.
Traditional RETAIL markup was a 50 percent markup for a 33.3 percent profit (i.e.: if a bottle cost the retail store $10, it was marked up 50% and sold for $15; the $5 profit is 1/3 of the purchase price).
RESTAURANTS on the other hand would often double or even triple the retail price. It's largely a matter of what the traffic will bear -- some use a sliding scale with harder-to-get wines getting marked up more than more common wines, etc., etc., etc. When it comes to a by-the-glass "formula," some restaurants use a "bar markup" -- much higher than wine list markups -- others use a more "creative" formula.
Years ago, I was the wine buyer/bar manager for a small wine bar & restaurant in Santa Cruz, CA. Our "formula" was to charge a flat $5 over whatever the suggested retal price was for bottles off our wine list. (That $15 retail bottle above would be $20 on our list; a bottle that sold at retail for $50 would be $55 on our list, and so on.) The more expensive the bottle was, the "cheaper" is was on our list. As a result, we sold lots of high-end bottles.
To calculate our by-the-glass prices was simple. Bottles off the wine list are subject to sales tax, so we would take the wine list price and add tax to it. We poured four-ounce glasses, and so would get six 4 oz. glasses per bottle (a regular 750ml bottle being 25.4 ounces). So we would take the wine list price, add tax, and divide by five. Thus, if a bottle was -- let's say -- $35 on our list, we would add sales tax ($37.97), divide by five ($7.59) and round it up to the closest nickel. We'd sell that wine for $7.60.
That bottle would have cost us $20 (presuming no discounts). Off the list, we'd make $15 gross profit. Selling six glasses for $7.60 each, we'd make $25.60 in gross profit.
But our restaurant was the definite EXCEPTION to the standard rule-of-thumb.
re: zin1953
This is off the main topic but interesting to me. I spent a total of 30 years working in the retail/wholesale apparel trade (and selling to the country's largest traditional department stores). In your example, the 33.3% (percent gross profit) was always referred to as the 'mark-up'. It was only when I would get into discussions with people outside that trade that they used the same term to refer to the 50% added on to the cost. In academic texts, the 50% is generally referred to as 'mark-ON' (literally the amount added ON to the cost, as a% of the retail), though mark-on is not a term I ever heard in the trade.
Certainly not important to the discussion, but I'd be interested in how other people/trades use these terms. Likely needs to move to 'not about food' but this whole topic has used retail math so much that I thought it would be a better place to ask.
re: Midlife
It's an interesting thought, albeit perhaps a bit arcane. ;^)
"Mark-up" has the same origin, I'm sure, as "mark-on," and probably stems from something like "the amount you mark UP the price" (versus the amount added on to the price).
The only change I've noticed on the profit side I've noticed is that "profit margin" has, in more corporate circles anyway, been replaced by "beginning gross profit" (BGP). So, in theory, the 33% BG may -- after all costs (labor, rent, utilities, etc.) are deducted, may yield only 3-5 percent actual profit at the end of the day.
Otto seems to be able to pull off great wine for not too much money, on top of it their wine glasses are incredible! They have quartinos for as low as 8$ and it is a bit more than a glass. I think they have the cheapest, and the best wine, in town...if you like Italian that is.
I heard about a restaurant in Montreal, a nice restaurant not a dive, who sells the wine glasses for a fifth of the price of the bottle. That means that if the bottle is 40$, the glass is 8$. I thought that was a great idea when I heard about it.
Turnover may be an issue. Obviously they want to be able to sell enough glasses to use up the bottle before it gets stale. Although this is more of an issue in less heavily-trafficked restaurants -- probably not usually a big problem for a lot of places in NYC given the usual volume of diners, unless they've got a lot of wines available by the glass, meaning that only a few customers order each glass on any given night. (Although if it IDs itself as a wine bar, then that's possible.) Thus, it's less of a problem for a place like Morrell's.
Also, wine and beer are extremely profitable and are seen as a good way for a restaurant to make up for its losses in other areas. But generally, yeah, I'd say you should at LEAST be able to get a glass of decent table wine for $6 or $7 and something really good for $9. But it requires some knowledge, and half-decent rates of turnover.
Yeah, restaurants frequently charge triple the store price for a bottle of wine.
Oh, and HHH, I think you should post a message to the applicable board (e.g. Outer Boroughs) telling people not to order the $6 or $7 glasses of wine at that particular place, if it's that bad. That sounds strange.
re: Ike
Just for the record, there usually isn't a specific relationship between what a drinking establishment and a retail establishment charges... We're all using the wholesale price as our base to work from, but most of us aren't looking to see what our list is retailing for, because it's not the same thing... glassware, staffing, furnishings etc... all factor in, plus retail businesses always sell the entire bottle, and they don't incur waste from opened bottles etc... it apples & oranges... A reasonable markup in a bar/restaurant will always be higher than a reasonable markup in a retail establishment, due to the added value...
If they need to hit a $6/glass price point, they need to work harder to find good values in that range.
hello, don't know manhattan wine stores well, but is the morrell's you refer to connected to the well-established, fairly prestigious retailer? I'd expect them to come up with a good 8 buck glass. I think anyone who gave it serious attention and time could find good bottles that retailed for $8-10 (less to a restaurant/bar) which would yield a decent margin at six a glass. Have you tried any of the wines imported by Eric Solomon in that price niche? cheers
re: Eddie Nickell
Seriously, A reasonable pour is 4 to a bottle, not 5. Please stop assuming the price is calculated on a 5 pour...
Plus there is so much waste... a good winebar allows tasting before choosing, and with all new staff(regardless of how experienced) there is the learning curve of the pour, because glassware differs, so often getting the full 4 glass value from the bottle doesn't happen. Divide your same 30 by 4, and you have a 7.50 glass.
I don't order wine out that often but if you spend $6 for a glass of wine, you should expect a good glass. There are plenty of "Hidden gems" in the wine industry just as there are plenty of over rated wines. My local bar has a couple of "House wines" that are quite good and at a good price per glass. I've also ordered the house at a lot of other places that have been at the very least, good.
If this guy is offering a glass of wine at a wine bar that he himself knows is "Not very good" you should look for another place. Never mind wine, why would anyone offer something in their restaurant that isn't up to snuff. You can find a good value in anything if you look.
T Cook's, a top-rated restaurant at the Royal Palms hotel in Phoenix, offers "five for five" at lunch. In other words, the restaurant selects five wines and offers them for five dollars per glass at lunch. The prices are probably half of what they would be for a glass of the same wine at dinner.
I would assume the logic behind this is something like the following: Most diners are reluctant to indulge in a glass of wine with lunch. Nevertheless, if they are tempted with a bargain, they may decide to take a walk on the wild side and order a glass. The restaurant may not make as much profit as with the same wine served at dinner, but it does get a chance to highlight certain wines, create positive impressions among customers, and increase the odds that customers who return for dinner will order the same wine again at the full price.
The logic has certainly worked on me. I've enjoyed a glass here and there during various lunches and have occasionally liked a wine so much that I remembered it when returning for dinner several weeks later. I normally skip wine at lunch, but at $5 per glass, it was hard to say no.
re: silverbear
My best guess is that this is an illegal practice. Changing pricing during the same day is an inducement to drink. Typically illegal in most states.
re: Winemark
I think this restaurant plays it straight, so either Arizona law is different or the same exact wine is not offered at two prices on the same day. My favorable memories inspired by the lunchtime wine specials may be of the winery, varietal, or the restaurant's wine program in general. Any of those might foster an appreciation that would make me more likely to order wine at full price in the evening.
What about all those drink specials offered during happy hour at many bars? Would those be non-compliant in most states?
re: Winemark
There's certainly no law against it in California.
re: Winemark
So you're saying that in most states . . . happy hour is illegal? Another good reason not to leave Arizona!
re: themis
Happy hour is illegal in many states, my own Massachusetts included. I lived in AZ all through the '90's and was a wine director at a resort and I think I remember something regarding inducments to drink. I certainly could be wrong.
re: Winemark
I think I found the answer in the following report:
According to the chart on pages 33-35, Arizona does outlaw some happy hour practices, including free additional servings and unlimited drinks, but does not ban reduced price drinks. California appears not to restrict happy hour practices at all, and Massachusetts appears to ban just about everything.
The report was written in 2003, so of course there may have been some changes in the past three years.
re: Winemark
Is that known as the "Ted Kennedy Law " ?? I remember the good old days in NY with happy hours like .50 drafts, 3 for 1, and the famous "Drinkin' with Lincoln" which entitled you to drink as much cheap rot gut booze as possible for $5.
Here's another example of a wine list (Pizzaiolo in Oakland, CA) that keeps the cost down by creative choices of lesser-known wines:
S pa r k l i n g
Lambrusco, Barbolini NV 7.00/28.00
Prosecco di Valdobbiadene NV, Sorelle Bronca 9.00/36.00
Pinot Noir, Carpené Malvolti NV 9.00/36.00
Moscato d' Asti, Traversa '04 9.25/37.00
Wh i t e
Muscadet, Domaine de la Sénéchalière '04 7.00/28.00*
Pinot Gris, Oregon, A to Z '05 8.00/32.00
Roero Arneis, Tre Donne '03 8.00/32.00
Tocai Friulano, Collio, Livon '04 9.00/36.00
Riesling Spätlese, Mosel, Hoffman-Simon, '99 9.00/36.00
Chardonnay, Domaine de Mouscaillo 10.00/40.00
R o s e
Corvina, Bardolino, Corte Gardoni '05 6.00/24.00
Nerello Mascalese, Sicily Tenuta delle Terre Nere '05 8.50/34.00
Pinot Noir[sparkling], Carpené Malvolti NV 9.00/36.00
Priorat, Odysseus '05 10.00/40.00*
R e d
Tempranillo, Ribera del Duero, Martín Berdugo '04 7.00/28.00
Bibich Reserva, Croatia, Skradin '04 8.00/32.00
Dolcetto d' Alba, Sottimano '05 9.00/36.00
Grénache & Mouvèdre, Côtes du Rhône, Domaine "La Garrigue" '04 9.00/36.00
Chianti Colli Senesi, San Giorgio a Lapi '03 9.00/36.00
Zinfandel, Dry Creek Estate, Unti '03 10.00/40.00
Montecucco,Tuscany, Montesalario '02 10.50/42.00
re: Robert Lauriston
You're right that a properly constructed wine list is a business opportunity in LA. I think the stars aren't aligned properly here though. People don't know as much about wine here, are much more into the "scene" at a restaurant (a la star sightings, going somewhere owned by a celebrity, etc.), don't drink wine as often as Bay Area people do when they go out, and it would never occur to them to not go somewhere just because there wouldn't be any wine available. So restaurants have no incentive to spend time properly researching a good list of lesser known affordable wines.
Oh well, I can keep complaining about the bad wine lists and the lack of quality mid-range restaurants with entrees under $35, but I don't think anything's going to change any time soon. I'll just keep eating my home cooking and cheap ethnic food out.
When a restaurant sells a glass of wine, they want to recoup their cost for that bottle in the first glass they sell. So, if you buy $6 glass of wine, you can usually expect that the wholesale price for that wine was about $4-$6.
If a winery wants exposure for their wine in a by-the-glass program, but they know their wholesale price is too high, they may sweeten the deal by offering free wines to lower the wholesale cost. They're not going to do this for everyone, just the restuarants that would provide good exposure.
re: Ruby Louise
Most wines that wholesale for $6 aren't good, but there are exceptions. Maybe not every restaurant has time to find them, but a wine bar should, if they want glasses at that point.
re: Ruby Louise
Your are right about restaurants paying for the whole bottle with the sale of one glass. A widely accepeted practice in the industry. If a manager/owner does his/her homework, and seeks out decent bottles at a good price, this works. As evidenced above, there are a multitude of lesser known wines out there that are great values. However most are too busy or too lazy or just not interested in establihing a wine friendly atmosphere. We are dealing with a mindset that doesn't think twice about charging $2.50 for iced tea.
In Florida restaurants don't have the luxury of working directly with the winery. They work through wholesale distributors that may or may not pass quantity discounts on. They have their own agenda and some reps lack the knowledge or incentive to give good advice to restaurants.
Oh well, I guess I just have to continue to settle for the $9 Ravenswood California Zin (if I'm lucky).
On the other hand, I could eat more regularly at Bern's in Tampa and take advantage of their extensive wine list. Some 200 offered by the glass.
re: Ruby Louise
A 6 dollar glass of wine usually has a bottle cost of $6 - 8, not 4.00
As the owner of a new winebar in Bklyn, and the former owner of a wine bar in San Francisco: First of all, 4 glasses to a bottle, not five... Second, San Francisco is different than most other regions in the country there is an abundance of wonderful wine available, at reasonable price points. As for NY, good wine is not cheap, and discounts only come when ordering multiple cases, very hard to do for little businesses. Furthermore, there are penalties for broken cases, for instance nicer wines i want on my list, but only buy 4 - 6 at a time rather than full cases, so i pay an extra 1 - 2 dollars each... Also, product is not cheaper because you are in a less expensive neighborhood, we pay the same whether in Redhook, or on Park Ave. The difference is that while our rent may be less (although rarely cheap...) Our traffic is less, and the spending power of our clients is generally less, but our product is never cheaper... so it's a challenge to try and provide quality product on a budget. Just be aware that the same 7.00 glass of wine generally costs the little offbeat neighborhood guy a bit more than the bigger Prime location guy... That said every place should be able to have a nice drinkable wine at 6 or 7 dollars...although I can't remember the last time paid under 9 in Manhattan for any wine good or otherwise...
re: monicabyrne1101
You can't get a decent gruner veltliner, Vinho Verde, corvina, or vin de pays for $6 wholesale?
Some of the best values I've found in the San Francisco area in the last couple of years came from warehouses in New York.
re: monicabyrne1101
Have you considered buying wine in New Jersey? I live in NYC and work in NJ - and buy just about all my wine there. Northern NJ has several excellent liquor stores which offer better than decent wine selections and prices that are consistently better than anywhere I've been in the city (along with a standard 20% case discount from at least two of the vendors). Check out the Wine Library and Wine Legend. You might also consider Bottle King, which is not nearly as extensive as the other two but often has some excellent bargains. They're within driving distance of the city (probably an hour and change from Brooklyn).
re: Striver
Restaurants buy their wine wholesale and generally have it delivered.
re: Robert Lauriston
My bad! I'm not sure what I was thinking. Maybe it was that bottle of Rosenblum Rockpile the night before? :)
re: Striver
A restaurant or store can't do this. They can't buy wine at wholesale in one state and resell it at retail in another.
re: Robert Lauriston
A 750 ml bottle of wine basically has 25 ounces of wine. In the good bars and restaurants, they pour you a 6 oz. glass of wine, so 4 glasses make up a bottle. Thus, the cost for 4 glasses of wine should equal the cost of a bottle. If it costs more, then you might want to consider buying a whole bottle instead.
re: Robert Lauriston
It's true that restaurants' by-the-glass price is often a quarter of the bottle price (e.g. the excerpts from the Pizzaiolo list above), but I don't see how that relates to my post, or the discussion in general.
re: monicabyrne1101
Where is your wine bar in Brooklyn? I've been to quite a few that offer pretty boring overpriced wine. As a consumer of both expensive and cheap wine, there are hundreds of great economical wines out there. Otto is a good example of well selected wine at low prices (although you could also break the bank if you wanted too). I used to like Le Gamin (not at all a wine bar, and sadly, not there anymore) because they had about 12 wines, all by the glass, that ranged from $5 to $9, and an even mix of whites and reds. You always read that a wine's price doesn't necessarily have any relationship to its quality, but I don't think most people believe this. And when they do, its only to criticize an expensive yet boring wine. My main point, if I have one at all, is that I'm always upset when I go to a restaurant and see a few crappy overpriced glasses (Goats du roam is a particular punching bag of mine - I see if everwhere and its just plain bad) when I know that there are hundreds of good (not just passable) bottles of wine out there. Why don't I ever see something like Bodegas Nikeas at $6, or Los Planos, or even (and I'm sure people will all worked up over this) Kendall Jackson Chard. It was nice to see the Juan Gil (obviously I'm a fan of Spanish wines) in one of the other menu posts but there a many more. Or a good cheap Gruner like Sepp or Berger? It seems like the places where they get this right are much more expensive in general. Good wine doesn't have to be expensive, and the guy who told you that the cheap wine was not good but all he could get was simply wrong. May be its all his distributor offered but if you are a wine bar, look harder or find someone else.
re: michaelscully
The Le Gamin at 9th Ave/21st St has become Le Grainne Cafe and still has good, reasonably priced wines, although the $5 to $9 has become $7 to $10.
Las Ramblas on W 4th/Cornelia has nice Spanish wines at $7 to $9 a glass.
Both of these places have good value, less run-of-the-mill wines.
I ran upon this looking for something else. It is from UK but relates to subject.
But I still say costs and profits and formulas aside, it should still be reasonable to expect a decent glass of wine for $6 is the restaurantuer cares enough to do his/her homework.
Yeah, sure! It all depends of where you are, and more importantly, what bottles are open. A lot of times, if there's an open bottle of a decent wine, they'll sell you a glass rather than throw it out.
re: Wineman
If the wine is corked or oxidized or has some other noticeable defect, send it back. Price is irrelevant.
re: Robert Lauriston
Absolutely. I think they would want to know.
re: Wineman
I ordered the cheapest (okay the ONLY ) wine by the glass yesterday and it was horribly anemic tasting. But, I drank it anyway as it was my fault for ordering it!
As a restauranteur or bar owner, you should be able to offer quality, highly drinkable wine anywhere in the country for six dollars a glass. Not great wine mind you, but certainly inoffensive to all but the snobbiest of palettes.
The real problem is that there is an (inexplicable and crass) attitude in this country that it is "OK" to jack up wine prices to a ridiculous extent. Hence, that six dollar glass is coming from, say, a six or seven dollar bottle, and at that price level good wine is simply difficult to come by. The typical price to quality ratio in the US vs. much of Europe (at least those regions with domestic wine production) is appalling.
Decent wine is not for drinkers to be gouged on for special occasions or those on expense accounts (an all too frequent US restauranteur attitude), rather it should be priced so as not to be a luxury good but an attainable part of everyday life. This is as it is viewed, fortunately, in much of Europe, and as it should be.
In defense of restaurants. The typical food costs are about 30% of the price of the dish. A restaurant aims at about 70% gross.
So to apply this formula to wine more or less turns a $6 bottle at cost into a $6 glass, denpending on the pour. There is wiggle room in there but---I know I buy good, drinkable wine for $6 to $10 (there are some great values on the shelves from Spain to name just one source). Restaurants should do the same thing.
Here's some more math: Assuming a 4-ounce pour (and this seems to vary greatly), there are 6 'glasses' in a bottle. At $6 you have a $36 bottle at bar selling price. If the bar is tripling their cost you are dealing with a $12 wholesale bottle, which translates to about $16-$18+ at most wineshop retail prices (possibly as low as $12 at a Costco or Trade Joe's margin). At 5 ounces per glass you're looking for what could be a <$10 bottle at Costco.
You should be able to get some rather decent wine for that price, but not what experienced oenophiles would call great. As others have said, how close you'll get depends on the wine bar's taste level and access to the wine gems that are out there. AND to the experience, palate and willingness of the consumer.
But............. as an owner of a retail wine shop that does wine tastings, I will tell you that most experienced wine drinkers are not easily satisfied by wines in that price level. From my experience, the comparison to 'good/great' wine fairs much better beginning at $20+ of wineshop retail.
All that said.......I've sold $9 Zins that drink as well as $20+ Zins and $15 Bordeaux that compare well with $30+ wines. Finding them isn't always easy, but when you do it's time to back up the truck.
re: Midlife
Standard bottle markup in San Francisco is 2X undiscounted retail (3X wholesale); standard pour for still dry wines is five ounces; typical restaurant price for a glass is 1/4 the price of a whole bottle. So a wine that's $36 on the bottle list would be $9 on the glass list.
re: Robert Lauriston
Exactly! Therefore --- If a merchant can buy a more than decent bottle of a Spanish Garancha for $4 (and he/she can) then it would not be unreasonable to expect that wine to sell for $3 by the glass. Which was the original question posed by HHH.
re: Wineman
In Manhattan you can get good garnacha for $6 a bottle retail?
re: Robert Lauriston
The wine store that I generally shop at in the Tampa Bay Area of Florida pays about $4 for a bottle of Garnacha de Fuego.(rated 89 by Parker) and sells it for $5. The undiscounted price is $7. It is a fairly widely available wine so I assume that that cost is available to merchants in the New York area. What they sell it for I don't know but using your formula or 3x wholesale for a wine list there would be a lot of wiggle room for the price of a glass. I know there is a difference in what a retailer pays and what a restaurant pays but even if the restaurant or wine bar pays $5 + per bottle, they still should be able to sell a glass for $6.
re: Robert Lauriston
I don't disagree with the SF math at all. I think we're saying the same thing but differently.
What determines the quality of the experience is the ability of the wine buyer to select the best TASTING wines for the money. But that's a very subjective thing, and can often be influenced by how in synch the buyer's palate is with the taster's. At every one of our tatsings we have people who absolutely love a specific wine and others who don't. It IS certainly possible to find good tasting wines at lower prices, though not everyone would like them.
You can get a huge selection of good wines for less than $3 a glass at Italian wine bars. That it can't be done in America perhaps shows America's relatively poor wine culture. It may also be in part a result of harsh American liquor laws that prevent drinking on the sidewalk.
Come to think of it, there was a place in Barcelona where we could get a bottle of good cava and a roquefort and foie gras sandwich for $6.
I think it's already kind of crazy to spend $8-10/glass for just something pleasantly drinkable to have with dinner. There's a fun, local spot that has $4.00/glass night on Wednesdays for any wine by the glass on the menu. (Of course, that's in Chapel Hill, NC, not NYC)Fantastic deal and a nice, heavy pour. I had a yummy fume blanc that usually sells for $7.50/glass. The place was hopping last night. I don't think they were losing a lot of money.


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Page 198 7 YOUTH ACCESS TO TOBACCO PRODUCTS CONTENTS Background of Youth Access Measures 200 A Brief History of the Emergence of Youth Access Measures 200 Lack of Enforcement 201 Recent Initiatives 202 Local Initiatives 202 The Role of DHHS and the Model Law 203 The Synar Amendment and Regulations 204 The Benefits of Reducing Access 205 Designing a Youth Access Policy 207 Intergovernmental Roles 207 Essential Components of a Reduced Access Plan 210 Implement a Retailer Licensing System 210 Ban Tobacco Vending Machines 212 Restrict Methods of Sale 214 Ban Free Distribution 216 Foster Community Action to Monitor and Encourage Compliance 217 Actively Enforce Youth Access Legislation 220 Additional Considerations to Guide Youth Access Legislation 222 Suggestions for Additional Policy Initiatives and Research 224 Further Initiatives 224 Tobacco-Free Zones Near Schools 224 Bans on Pharmacy Sales 225 Restrict Mail-Order Distribution 225 Additional Research Needed 226 References 227


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Transportation questions
We are planning a WDW (& Universal) trip for mid-May. We have good friends in Orlando who would love for us to stay with them, but our DD also wants the experience of staying in one of the Disney properties. We arrived at a compromise by staying 2 nights with our friends and 3 nights at a resort.
However, the logistics are a little daunting. Questions:
1) We won't need transportation from the airport when we arrive, but we do want to utilize it back TO the airport from the resort. Can we do it one way only?
2) On the day of the "switch", we will be driving a rental car to MK, then leaving mid-day to do check-in at the resort. Does the whole family have to check in together, or can one of us take care of it while the rest stays in MK?
3) When we have to return the rental car, then get back to the resort, can we get a taxi to do that? Is there some ID we have to show to get back into the resort?
Thank you! :confused3
2) Only the credit card holder needs to check in. You can also check in online and then pick up your room keys at the end of the day if you'd prefer.
3) Your room key will get you back into the resort. There is also a guard there that you can explain the situation to if your key doesn't work for some reason and they will let you in.
Have fun!
1) Yes
2)No the whole family doesn't have to be there.
3) Usually they have a shuttle to either pick you up and/ or drop you back off at the resort. The car rental service, that is.
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