At Service Champions Heating & Air Conditioning, the first item on the list of its employees' core values is this: give remarkable service. Whether repairing an air-conditioning or heating system, the technicians make sure they arrive on time and leave without any surprise charges to the customer. Maintenance checklists show customers what to expect during their appointment and can be cut up to write anonymous fan letters to a favorite technician.
Everyday, Michelle Meurer, the owner of Tahoe Vacation Home Services, works closely with her staff of cleaners, who treat each home as if it was their own. Skilled in more than just residential cleaning, Tahoe Vacation Home Services also offers complete home care including: electrical, plumbing repairs, and contractor services. And when they’re not recaulking the bathroom or inspecting every last smoke detector, crewmembers comfortably venture outside to clear driveways and walkways of snow, leaves, and napping paparazzi.
Harnessing more than 20 years of experience, the ventilation experts at Great Basin Indoor Air Quality freshen domestic airways by removing built-up debris from home air systems. Armed with HEPA-filtered, negative-airflow machines and driven by nightmares filled with dust bunnies, technicians expunge ductwork, dryer vents, and air-conditioner coils of their detritus burden. By cleaning domiciles' passageways, Great Basin's team helps to rid homes of particles that can exacerbate allergies, asthma, and sleepwalking as well as contribute to headaches and sore throats.
Drawing on three decades of brewing experience and skills acquired at Le Cordon Bleu Culinary Academy, Alfred Lee opened The Power Club Restaurant & Brewery in 2009. It takes its name from a friend of Lee's, James Power, who died the year before. Power's Irish heritage inspires the menu: hearty pub fare served alongside frosty pints brewed onsite.
Lee, a federal brewmaster, creates dozens of craft microbrews in a variety of styles—everything from light hefeweizens to flavorful red ales and stouts made with a variety of malts and grains. Each craft microbrew is served in a frosty 16-ounce mug and goes well with the pub's dishes, which include Irish staples as well as hearty angus burgers. The kitchen's specialty is slow-cooked barbecue, which is prepared over low heat to ensure sandwiches are juicier than a tantalizing gossip item related by a ripe peach.