Finally! On a recent trip to Newport Beach, Calif., my room at the Marriott Newport Beach Hotel and Spa  had a mini-refrigerator (the above “reefer” in restaurant lingo) instead of a mini-bar—a positive trend as far as I’m concerned. The fridge was liberated from its former persona and was now a refreshing place to store my own bottled water (49 cents, not $5) and whatever snacks I chose to bring along.

            Therefore, no more annoying “mini-bar checks” to interrupt my stay. No more disputes on my hotel bill (if you so much as lift out a package to check the ingredients, the sensor knows—and so does the accounting department). And no more 400 percent markups on items that are mostly unhealthy anyway.

            Yes, I know some people find mini-bars convenient if they arrive late and room service hours are over. And I know the mini-bar is cheaper and more convenient than going downstairs to the bar for a beer, or ordering room service.

            But what was once a profit center for hotels has now obviously become a liability, as it’s a time-waster for staff and some guests (like yours truly) even refuse to accept a key at check-in. In fact, I heard Mr. Bill Marriott say at a press conference that what mini-bars have taught hotel guests is how not to use the mini-bar.

            Count me in as a fast-learner on that one!