Of course when an event was planned with food, why would I make a reservation?  

That's like asking, "Does food taste good?"

For years i have had a portfolio policy with Nationwide for my commercial plazas but they are not renewing me this year as they now require all buildings with a food use to be fully sprinklered (which i do not have).

Just some food for thought.Also, could you explain a bit more about the cash flow you're referring to, specifically for flipping?

The possibilities are endless… Anything from guests leaving a bunch of lights on, to leaving the oven on, to leaving food out on the counter to rot and attract pests…Just wondering how people deal with this situation where the guests check out and the cleaners can’t go over there for a couple of days?

Just some food for thought. 

I have a daughter with some health issues and has a strict diet regime of prepared foods.

Just some food for thought, no two people have the exact same situation when considering this decision so do what you are most comfortable with.

Furniture covers as I said, a couple of food and water bowls, a mat for those as well.We also have cheap towels we bought for around 2 bucks.

You are going to the job site and picking up the part and bringing it to return to the locker at Whole Foods or boxing up and driving it Idaho?