Ah, season. as folks in frigid north-ern states retreat to our subtropical climate to relax, many Southwest Florida businesses ramp up their operations to accommodate the influx. We asked executives and owners of hotels, restaurants and golf-course communities: How does your workload change during the season, and what type of adjustments do you have to make to accommodate winter visitors?

Michel Saddeah, president and chief executive officer, Vineyards Development, Naples: Being a multifaceted corporation, there are various areas of the Vineyards that undergo more changes during season than others. Our club and our sales departments go through the most drastic workload shift. January through Easter, the club increases its staff, and the staff works six days a week versus five days a week. We adjust our hours to ensure that we are always available to our guests. We also plan in advance to make sure that we have enough functions and events for the members and guests of the club. Likewise, our sales department is prepared to appreciate the level of interest that comes with season.

Phil McCabe, owner, Inn on Fifth, Inn at Pelican Bay and McCabe's Irish Pub & Grill, Naples: The first significant change in the workload for season is the number of hours that I put in a work day. The transition begins with adding to our overall staff. The next change is the preparation for our clientele. We are constantly renovating and improving both our facilities and our properties to ensure our clientele has everything they need or want.

Edward Staros, managing director, The Ritz-Carlton Resorts of Naples:

Our season stretches slightly longer than others, from November to May. Combining the staffs at the Beach Resort and the Golf Resort, we have approximately 1,257 employees. With the onset of season, we employ 250 additional workers. Both resorts have a total of 758 rooms, nine restaurants, eight tennis courts, three swimming pools, and two 18-hole golf courses. That said, we need the necessary staff to properly see to these facilities.

Giacomo Lucarelli, owner, Angelo's Pizzeria and Restaurant, and Luca Deli, Naples: Basically, we double everything for season. We double the kitchen staff and we double the wait staff, and the work hours naturally double. We double all of our ingredients, and we double orders of anything that we do not prepare at the restaurant. Through all of this, the stress level doubles right along with it.