1. The baking prices were not high enough and basically, my time was free. This has been adjusted and also, fifty percent additional charge is added for organics.
2. The meal prices were fine, however; if the food was not portioned onto the plates, every bit was cleaned up. I tried to cook enough for six people so I could have some dinner too. What ended up happening is that familiarity bred complacence and although I explained the rules for the kitchen, as time went on, license was taken. The guests felt comfortable enough to get up and help themselves or if the food was on the table, they simply demolished it. Though flattered that the meals were found to be tasty and desirable, it was also problematic since guests are not allowed in the kitchen by health regulations. Therefore, lesson number two is to be consistent and strict about guests in the kitchen and also portion size and left overs. When meals are cooked in a restaurant, if you ask for seconds, you pay for the extra food.
3. Although it is a convenience to offer hot and cold beverages and a microwave, there are expectations that due care and attention would be exercised. One guest caused damage to an antique dresser with many cups of dark tea which left rings and a spot that removed the finish. I managed to bleach the rings and get most of the obvious problems out, however; the damage is not to be fixed. There are many coasters all around for the guests to use.
4. I do hope that most guests would respect the house rule of not going into the kitchen, especially to help themselves to food, but I learned that the kitchen must be locked no matter whom is there or they will indeed violate that rule.
All experiences are valid and I am grateful for the five guests who helped me shape a more firm grasp on both prices and enforcement of rules for guests. They were very nice people and for the most part, also fun to have at the bed and breakfast, and the process has indeed been beneficial to me and will be also for the future guests. That is learning as I go!