Besides fixing the lift when I took over as manager of the hotel, I also turned what had once been a frontier dining room into a sitting and breakfast room. The swagged velvet drapes, lace curtains, peacock wallpaper with gold-leaf eyes, and intricately carved mahogany tables and chairs stayed. After that, I didn’t have enough money to hire a chef and service staff to make a dining room self-sufficient, and I wasn’t about to let a national food service come in and make a mess of my room.
Instead, I agreed when Jax Sax suggested I hire his friend Gloria to manage the morning fare. She appeared every morning with rolls and donuts from Monique’s Bakery. She also made pots of coffee, put out the sweets, and lately had added an assortment of yogurts and some hardboiled eggs to create a morning
