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

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

Thanks @Jonathan Klemm, it's been a few weeks and as sole proprietor/GC, haven't been able to get an account with MSI yet though the intake rep said it would be possible w/o a business.

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.

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

There are plenty of people that would be interested in taking some cash out of their vacation home while still using it once in a while.

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?

The idea of funneling debt towards an LLC will help alleviate the DTI on your personal name and free you up to buy the home that you are wanting.Good luck in taking a look, its a fun problem to have.

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).

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?