All of the hotels operated on the American plan: three meals a day were included in the price of a room. The food was traditional Southern cuisine. Breakfast might include ham or bacon, eggs, cooked cereal, biscuits, preserves of various kinds and coffee. Other meals would include country ham or fried chicken, vegetables, biscuits, coffee or tea, and dessert.
The improvements in transportation which made Red Boiling Springs easier to reach coincided with a national vogue for summer resorts among the middle class.
In the early 1960s the resort experienced a small revival. The Donoho, Cloyd, and Counts were joined by the Colonial and Moss hotels for the 1960 summer season.
The evening meal was a big occasion at the Palace Hotel. If a guest wanted to freshen up before the evening’s festivities began, he or she could visit the barber shop and beauty shop maintained by the Palace. Guests dressed for dinner at the Palace. In the 1930s, an occasional Friday night dinner was held out on the Palace’s lawn under Japanese lanterns.
5-pin bowling alley
The hotels provided various forms of recreation. Bowling was a favorite with the middle-aged, and all the hotels had alleys. Often the guests would organize tournaments.