Tips For Choosing The Best Hotel


Have ever been stuck to decide which hotel will be best for you when you are either going on holiday or need to attend to business in another city? When searching for hotels to stay, you will find there are a lot and each have their own unique features that they promote, In this writing we examine which hotel will be best for your specific needs.

Most hotels have 2 types of pricing models and it is important to take note of this. For example, high-end business hotels, which do most of their business during the work week, often drop their weekend rates just to fill rooms. Weekend leisure travelers might miss the best deal in town simply because they never considered staying at a business hotel.

Business-oriented hotels often have higher weekday rates than vacation properties just because they have on-site business centers and amenities such as in-room fax machines and work desks. The proliferation of portable faxes, powerful laptop computers, and other digital-communication devices has diminished the need for these perks, so don’t pay a higher rate for amenities you won’t use. And since most business travelers use cell phones regardless of where they are staying, clients won’t know whether they’re calling you at the Plaza or the Quality Inn. (Your boss might appreciate the money-saving gesture, too.).

Be flexible when possible. All aspects of travel are based on supply and demand, so be aware of your destination’s peak season. If it’s from December through April and you’re coming at the end of April, you might save hundreds of dollars if you change your travel dates by a week or two. (Many properties will charge you the peak-season rate for your entire stay even if you straddle the change between peak and nonpeak seasons, so ask when the rates go down.).

Make use of frequent-flier miles. If you have a credit card that gives you frequent-flier miles for purchases, contact the company (or visit its Web site) and ask about hotel deals or promotions during the time you’ll be traveling. Also check with the airline( s) on which you have frequent-flier miles. Web sites such as track current promotions and offer tips about maximizing your miles.

Check the Web. To draw customers into booking online, major hotel chains offer Web-only deals you might not hear about over the phone. The Web is also a great place to find reviews of a single property, as well as pictures, maps, and even video clips that will help you narrow down your options. On many Web sites, you can find out what other travelers have to say about individual properties.

Repeat customers of chain hotels can save time by registering on the chain’s Web site and creating a user profile. (Many independent properties also offer this service.) This way, your preferences– for no-smoking rooms or a king-size bed– can be automatically included in each reservation. You can store your credit-card information, too, which will save time, and you’ll usually be able to confirm or cancel reservations online even if you didn’t book online.

Cuban Food, everything you need to know about it!

cuban food

When Spaniards arrived in Cuba in 1492, they saw native individuals who lived by hunting, fishing, collecting and the farming of yams, cassava, maize and black beans. As an outcome of living conditions and the new sicknesses brought in by the colonisers, the first Cuban Indians finally became extinct and harvests that had been formerly grown gave way to new ones. The only dish which has been handed down from that time is casabe, a round thin cake made. The Spanish contribution to local cuisine contained not only techniques and dishes but also fixings that got their own idiosyncratic nature after they took root in Cuba.

The second important influence was African, arriving with the slaves that were brought to the island to undertake the most difficult physical labour. From Africa came foods like plantains and okra, taro root. Another important event was the coming of Chinese immigrants during the mid 19th century. Their contribution contains soy sauce and Chinese-style rice.

White, kidney and black beans, dried peas and chickpeas are the most frequently employed legumes. Casseroles and Stews additionally play a dominant part in Cuban cookery.

Chicken and pork are favourite meats in Cuba. It’s served with congr?—rice and black beans cooked collectively— cassava spread and fried plantains with a dressing made of lemon, garlic or bitter orange juice and oil. This is accompanied by a vegetable or leafy salad.

In the beginning of the 20th century, the significant Spanish immigration made up mainly of northern Spaniards, made cuisine and the Cuban gastronomy more noticeably Spanish. The Spaniards took up places as cooks in family houses and restaurants. The Cubans on their area started to take cabbages, bacon and fat, chorizo sausages from the Galician bouillon and the bean stew. The Cuban legume soups ended up only being made with a sauce, potatoes and brisket.

The characteristic attribute of Cuban cuisine is this mix where the tomato sauce with Cuban sauce or few sautéed spices stands over the remaining part of the fixings. That is a Cuban manner of cooking: natural, with quite special fixings, rare spices (among their columns are the oregano and the cumin), that restricts or banishes using pepper and other hot spices. The Cuban food is sweet; it’s stews or sauces to let the rice soaks because we do not enjoy meals that are dry and contains rice-based dishes