Better nail down those in-room amenities! Hotels.com has just released the results of a poll it conducted asking 8,500 travelers from 28 different countries what they have stolen from hotel rooms (beyond toiletries, of course). The results are full of surprises.
Danes are apparently the most scrupulous travelers among us. A full 88 percent of them claimed to have not stolen anything from their hotel rooms. Dutch and Norwegians rounded out the honor roll of ethical travelers, with 85 and 84 percent, respectively, taking nothing extra home with them. The most admittedly sticky-fingered travelers in the world: Colombians—57 percent of whom conceded to have taken something from a hotel.
What do people take? Thirty percent of Indian travelers admit to taking books and magazines from their rooms. Seventeen percent of Americans have walked home with linens and towels. Seven percent of Colombian travelers have slipped either a robe or a pillow into their bag. Electronics (!!!) are most popular with Finnish travelers (4 percent), while furnishings—including lamps, clocks, and artwork—go home most frequently with Chinese travelers (13 percent).
Of course, whether the results of this poll reflect the actual thieving tendencies of travelers or their honesty in filling out a survey is unknown. Who knows? Maybe those upstanding Danes are just pulling the wool over our collective eyes.
See if your hotel concierge can get you in. If not, you’ll have to use your wiles. At pint-size hot spots such as Atera or Blanca, your chances are slim. But established favorites, such as Daniel or Maialino, have more tables—and more cancellations. Call at or after 3 p.m., when the hosts finish reconfirming the evening’s reservations. There just might be a spot. OpenTable is also a great resource. It may not get you in to your first choice, but it will show you nearby restaurants that do have availability. If all else fails, walk in. Casual arrivals may find seats at the bar—and if you dress the part, some maître d’s will reward a bold, spontaneous request with a table.
By covering more than 4,600 hotels, IHG is certainly the largest company to make such a commitment to its loyalists of all ranks. And the IHG twist: you won’t need to be a guest of the hotel to access the internet. The service will be available free of charge even to loyalty-program members who just pop into the lobby.
JetBlue, arguably to most egalitarian of domestic carriers, announced this week that it will be introducing premium seating on transcontinental flights from New York to San Francisco next year in an effort to remain competitive on these routes. There's no word yet on what form these seats will take: first, business, lie-flat, behind a curtain, etc.
The airline also laid out plans to enhance its fleet with a new—and fast—in-flight wi-fi service called Fly-Fi, which should launch on the first JetBlue plane later this year. Giving the masses have something to celebrate, the airline also confirmed that basic wi-fi connections will be free—at least initially.
Q: Is the “service charge” on my room-service bill the same as a gratuity?
A: Though the exact definition varies from hotel to hotel, service charge usually indicates a pooled tip, to be divided up by the entire room service department. If your specific attendant was particularly good, you may consider giving an extra gratuity—but are in no way obliged to do so. To be sure, ask what the hotel’s policy is when placing your order.
Q: I love to bring food back from my trips abroad. What are the restrictions? —Alexander Bauman, Lexington, Mass.
A: The lure of forbidden fruit is strong—as is the authority of U.S. Customs and Border Protection to confiscate it once you hit American soil. Why so stringent? The agency cites the example of a Mediterranean fruit fly outbreak in California in the 1980’s that cost the state and federal government $100 million to contain. It started with a single traveler bringing in a piece of contaminated food. Add to that the threats of hoof-and-mouth and mad cow disease, avian and swine flu, and exotic beetle infestations, which can devastate livestock and crops, and you get a sense of why caution is necessary.
That said, there are still plenty of foods that you can carry home from your travels. You just need to be aware of the rules, which can be tricky—and fluid. Restrictions change as disease outbreaks occur. Look for updates on the U.S. Customs and Border Protection and the USDA’s Animal and Plant Health Inspection Service websites. And always declare your food: trying to bring in undeclared prohibited items can result in a fine of $300 for a first offense and more for repeat offenders.
Cheese and Milk Products: Hard and soft, pasteurized and unpasteurized cheeses are generally acceptable—that includes everything from Camembert and Brie to feta and mozzarella, even in brine. Nonsolid cheeses, such as ricotta and cottage cheese, pose problems, unless you’re a registered importer. Yogurt and butter are unrestricted.
Meat and Seafood: Unfortunately, almost anything containing meat products is off limits. This includes most fresh and refrigerated meats, cured and dried ones (salami, sausage, and prosciutto, sigh), and even dried soups and bouillons. (Some pork products are allowable from Spain and Italy, but—before you grab that chorizo—require official certification from the country’s health inspectors.) Pâté and foie gras in unopened hermetically sealed containers can usually be brought into the country. At press time, beef and pork products were allowable from Australia, Canada, Fiji, Iceland, and New Zealand with proof of origin (such as a grocery-store receipt or a label indicating where they came from). Seafood, including fresh, dried, canned, and smoked fish, is generally permitted.
Fruits and Vegetables: You need an official permit for most fresh fruit and vegetables, though Canadian produce is generally exempt, once again, with proof of origin. (Check the USDA’s Fruits and Vegetables Import Requirements Database to see what can be carried onto U.S. soil.) Dried fruits, herbs, and spices (except seed-based ones) are by and large okay.
Pantry Items: Good news: oils, vinegars, mustards, canned or jarred meatless sauces, pickles, honey (without honeycombs), jams, baked goods, noodles, roasted nuts, candy, and chocolate are all basically unrestricted.
Alcohol: Anything less than a liter is generally permitted duty-free. Thanks to the 21st Amendment, it’s up to each state to determine how much alcohol you can carry. Most states limit you to a “reasonable” amount for personal use. If you’re from a control state, however, check with the local alcohol board to see if there are restrictions. Utah, for example, sets a two-liter limit. For the record: absinthe (anything bearing the brand name Absinthe, containing thujone, or decorated with artwork “project[ing] images of hallucinogenic, psychotropic, or mind-altering effects”) is not allowed in the States.
The World Economic Forum just released its 2013 Travel & Tourism Competitiveness Index, a report that evaluates 140 destinations across the world based on safety and security, environmental sustainability, and cultural and natural resources, among other "pillars" of tourism.
Among the findings:
° Switzerland is the best overall place in the world for tourism.
° In a further blow to its floundering travel industry, Egypt ranks last for safety and security, behind Yemen (139) and Pakistan (137). Kenya is ranked no. 135. Finland, meanwhile, is the safest place to travel.
The Federal Aviation Authority approved yesterday Boeing’s plan to redesign the lithium-ion battery system aboard its troubled Dreamliner aircraft.
The announcement comes after a series of disturbing battery fires forced the FAA to ground the long-awaited new plane in January. Boeing has been under intense pressure to come up with a solution to the battery problem—preferably one that doesn’t scrap the entire lithium-ion system altogether. The proposed modifications involve better insulation for the batteries, along with changes that make them less prone to short circuiting. Transportation secretary Ray LaHood said that the aircraft would still be subject to a series of tests to ensure the batteries work: “We won't allow the plane to return to service unless we're satisfied that the new design ensures the safety of the aircraft and its passengers.”