I own two guesthouses and one hoteli, a small restaurant. One guesthouse is fully set up for tourists; the other is only used by locals. The difference is quite big — the tourist guesthouse gets cleaned every day, with fresh sheets and blankets, and a bigger, cleaner bathroom. The standard at the local guesthouse is far more modest. I also enlarged the restaurant to fit the bigger groups that sometimes come through, and added more windows, since tourists don't like sitting in the dark. Every visitor who comes through the Cultural Tourism Programme stays and eats with me.
The guesthouse for tourists is cleaned every day and there are clean sheets and blankets on the beds there — the standard of cleanness in the guesthouse for locals is far less.
The food I cook for tourists is different from what I make for local people. Locals are happy with rice, beans and beef; for tourists, I always prepare a wider variety — cabbage, carrots, that kind of thing. That makes their meals a bit more expensive to prepare, naturally.
Other people benefit from tourism too. Tourists buy water at the shops and beer at the bar; I buy more food from the market to cook with, and I've hired someone just to collect firewood, since I don't have the time myself anymore with all the extra cooking. No, I don't see a firewood shortage around here — there doesn't seem to be one.
One roof, two standards — and a business that's grown to fit both.