LITMIR.BIZ

      In some hotels I have seen the list carried to number twelve.

      Another notice tells you what the proprietor’s responsibilities are, and at what time the meals take place. Now this last notice is the most important of all. Woe to you if you forget it! For if you should present yourself one minute after the dining-room door is closed, no human consideration would get it open for you. Supplications, arguments would be of no avail. Not even money.

      “What do you mean?” some old-fashioned European will exclaim. “When the table d’hôte is over, of course you cannot expect the menu to be served to you; but surely you can order a steak or a chop.”

      No, you cannot, not even an omelette or a piece of cold meat. If you arrive at one minute past three (in small towns, at one minute past two) you find the dining-room closed, and you must wait till six o’clock to see its hospitable doors open again.

      When you enter the dining-room, you must not believe that you can go and sit where you like. The chief waiter assigns you a seat, and you must take it. With a superb wave of the hand, he signs to you to follow him. He does not even turn round to see if you are behind him, following him in all the meanders he describes, amid the sixty, eighty, sometimes hundred tables that are in the room. He takes it for granted you are an obedient, submissive traveler who knows his duty. Altogether I traveled in the United States for about ten months, and I never came across an American so daring, so independent, as to actually take any other seat than the one assigned to him by that tremendous potentate, the head waiter. Occasionally, just to try him, I would sit down in a chair I took a fancy to. But he would come and fetch me, and tell me that I could not stay there. In Europe, the waiter asks you where you would like to sit. In America, you ask him where you may sit. He is a paid servant, therefore a master in America. He is in command, not of the other waiters, but of the guests. Several times, recognizing friends in the dining-room, I asked the man to take me to their tables (I should not have dared go by myself), and the permission was granted with a patronizing sign of the head. I have constantly seen Americans stop on the threshold of the dining-room door, and wait until the chief waiter had returned from placing a guest to come and fetch them in their turn. I never saw them venture alone, and take an empty seat, without the sanction of the waiter.

      The guests feel struck with awe in that dining-room, and solemnly bolt their food as quickly as they can. You hear less noise in an American hotel dining-room containing five hundred people, than you do at a French table d’hôte accommodating fifty people, at a German one containing a dozen guests, or at a table where two Italians are dining tête-à-tête.

      The head waiter, at large Northern and Western hotels, is a white man. In the Southern ones, he is a mulatto or a black; but white or black, he is always a magnificent specimen of his race. There is not a ghost of a savor of the serving man about him; no whiskers and shaven upper lips reminding you of the waiters of the Old World; but always a fine mustache, the twirling of which helps to give an air of nonchalant superiority to its wearer. The mulatto head-waiters in the South really look like dusky princes. Many of them are so handsome and carry themselves so superbly that you find them very impressive at first and would fain apologize to them. You feel as if you wanted to thank them for kindly condescending to concern themselves about anything so commonplace as your seat at table.

      In smaller hotels, the waiters are all waitresses. The “waiting” is done by damsels entirely – or rather by the guests of the hotel.

      If the Southern head waiter looks like a prince, what shall we say of the head-waitress in the East, the North, and the West? No term short of queenly will describe her stately bearing as she moves about among her bevy of reduced duchesses. She is evidently chosen for her appearance. She is “divinely tall,” as well as “most divinely fair,” and, as if to add to her importance, she is crowned with a gigantic mass of frizzled hair. All the waitresses have this coiffure. It is a livery, as caps are in the Old World; but instead of being a badge of servitude it looks, and is, alarmingly emancipated – so much so that, before making close acquaintance with my dishes, I always examine them with great care. A beautiful mass of hair looks lovely on the head of a woman, but one in your soup, even if it had strayed from the tresses of your beloved one, would make the corners of your mouth go down, and the tip of your nose go up.

      A regally handsome woman always “goes well in the landscape,” as the French say, and I have seen specimens of these waitresses so handsome and so commanding-looking that, if they cared to come over to Europe and play the queens in London pantomimes, I feel sure they would command quite exceptional prices, and draw big salaries and crowded houses.

      The thing which strikes me most disagreeably, in the American hotel dining-room, is the sight of the tremendous waste of food that goes on at every meal. No European, I suppose, can fail to be struck with this; but to a Frenchman it would naturally be most remarkable. In France, where, I venture to say, people live as well as anywhere else, if not better, there is a horror of anything like waste of good food. It is to me, therefore, a repulsive thing to see the wanton manner in which some Americans will waste at one meal enough to feed several hungry fellow-creatures.

      In the large hotels, conducted on the American plan, there are rarely fewer than fifty different dishes on the menu at dinner-time. Every day, and at every meal, you may see people order three times as much of this food as they could under any circumstances eat, and, after picking it and spoiling one dish after another, send the bulk away uneaten. I am bound to say that this practice is not only to be observed in hotels where the charge is so much per day, but in those conducted on the European plan, that is, where you pay for every item you order. There I notice that people proceed in much the same wasteful fashion. It is evidently not a desire to have more than is paid for, but simply a bad and ugly habit. I hold that about five hundred hungry people could be fed out of the waste that is going on at such large hotels as the Palmer House or the Grand Pacific Hotel of Chicago – and I have no doubt that such five hundred hungry people could easily be found in Chicago every day.

      I think that many Europeans are prevented from going to America by an idea that the expense of traveling and living there is very great. This is quite a delusion. For my part I find that hotels are as cheap in America as in

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