HOTELS, RESTAURANTS, AND ROOF-GARDENS
How to Entertain a Guest at a Hotel in the City and in the Country—Etiquette for the Guest in Hotels and Restaurants—Dress for Morning, Afternoon, and Evening.
IN these days of apartment-houses, the spare bedroom has been necessarily eliminated from many households. This does not mean that hospitality to friends from a distance has ceased to exist, but only that it must be practised in a different way. If one has not sufficient space to make a guest comfortable in one’s own dwelling, one should arrange for her accommodation at a hotel. The room must be engaged, and if possible visited beforehand. The hostess should see with her own eyes, or with those of a trustworthy agent, that the apartment is sufficiently large, well lighted and heated. A pleasant outlook is desirable anywhere, but indispensable in the country. A foreign gentleman of distinction attending a certain congress in the United States a year or two ago was quartered in a small, stuffy, inner room. So great was his dissatisfaction that the president of the learned body was summoned. Fortunately, the latter was of an ingenious turn of mind. Spying a fire-escape on the outside of the window, he explained at some length to the foreigner the extreme desirability of the room—on account of the proximity of this important mode of exit. The guest was entirely satisfied with the explanation, and peace once more reigned among the philosophers.
If the host’s means will permit, he should engage for his friend a room with a bath. He should also instruct the clerk at the desk to have the bill for room, meals, and service presented to him and not to the guest. The latter will have no expense except fees to the servants. These vary with the length of the stay and with the character of the hotel. A woman is not expected to spend so much on tips as a man. It is usually best for a transient guest to fee the waiter at each meal, since another man will probably be in attendance at the next one. The usual rule is to give ten per cent. of the sum paid for lunch or dinner—ten cents being the minimum—except at a restaurant of humble pretensions, where five will be gladly accepted by the waitress.
In addition to feeing the waiter, a lady gives a small sum to the chambermaid—twenty-five cents for a stay of a day or two. Ten cents should be sufficient for the porter when he brings up a trunk, and again when he takes it away. The ubiquitous hall-boy strongly resembles the daughter of the horse-leech. Here again, as in the case of the waiter, the safest way seems to be to hand him ten cents, I will not say whenever he appears, but whenever he performs any service for the guest—such as escorting the latter to her room on her arrival, or bringing a glass of ice-water. Women of frugal mind endeavor to call on these functionaries as little as they can, because the cents readily mount into dollars. The elevator-boy receives fewer tips than his peripatetic brother, and need not be feed after a short stay.
It is always courteous to send exact information about trains to a person coming from a distance. A man is usually able to take care of himself, but for a woman it is not altogether pleasant to arrive alone in a strange place. The hostess should meet her friend at the station, or send some one else to do so and to bring her to the hotel. Here the hostess should show her guest where to register and see her comfortably established. If unable to meet the traveler at the train, the hostess should call soon afterward in order to welcome her guest and to see that the latter has everything that she needs. Where the friend from a distance has come for a special occasion, such as a luncheon or a reception, the hostess calls to take her to it and brings her back afterward, or sends a carriage or car. The hostess should invite the guest to a meal at her own house, or if this is not possible she usually arranges to lunch or dine with her friend at the hotel. When the time comes for departure, she pays the hotel bill before her guest appears on the scene or after the latter has left, escorts her to the train, and sees her off. If a lady comes on the invitation of a club, the secretary or chairman of entertainment acts as hostess and fulfils all the duties named above, except that it is not obligatory to invite the visitor to her house, although it is always kind to do so. There is often some member of the society living in the hotel who will invite the lecturer to take one or more meals at her table, and will see in a general way after her comfort. Some speakers, however, prefer to remain alone, finding it an extra fatigue to be entertained.
When a hostess invites a friend for a stay of several days or a week, she endeavors to select a hotel in her own neighborhood. She often arranges to have the latter take all meals at her house, and plans for her amusement as she would for a visitor under her own roof. Should the distance, or some other circumstance, make it more convenient for the friend to use the hotel dining-room, the hostess should call every morning, or ring up on the telephone, to inquire how the visitor is and make arrangements for the day’s programme, unless this has been agreed upon on the previous evening. In the city, a guest from out of town usually enjoys sight-seeing, the theater, opera, and concerts. A woman of serious tastes likes to go to lectures and meetings; her more light-minded sister enjoys shopping. In the country, motoring, boating, bathing, and the various athletic sports in their season offer a variety of attractions. If one can arrange a number of social entertainments for a friend, and have her asked out to lunch or dine at other houses as well as at that of the hostess, this is paying her a special compliment.
The best way to entertain a party of friends at a restaurant is to engage the table and choose the bill of fare beforehand. Where the luncheon or supper is an impromptu affair, this is not always possible. The host may then consult his guests about the dishes, or he may make out the menu and hand it to the waiter. If the service is à la carte, it is rather awkward to pass the bill of fare to the guests, since the prices will stare them in the face. Those who have delicacy of feeling will hesitate to order costly dishes at the expense of another person. Those who have no such scruples may make the bill too heavy for the purse of the host. Therefore the latter does well to keep the bill of fare in his own hands and give the order himself, consulting his guests first, if he pleases. It is generally safer to avoid novel or very elaborate dishes, unless one knows something about them. They are less apt to be satisfactory, and are liked by fewer people than the plain, ordinary articles of food.
The party may go together to the restaurant, after an evening at the theater for instance, or they may meet there for dinner or luncheon. If the affair takes place at a hotel, the guests assemble in a public parlor. Where the host is a man, a young woman should go under the charge of her mother or other chaperon. It is bad form for a young girl to take any meal at a restaurant with a young man alone. When a woman has reached the age of thirty and is still unmarried, the strictness of this rule is slightly relaxed in her favor. Custom permits her to lunch or take afternoon tea with a young man who is her relative, or a friend whom she knows well. But she must neither dine nor sup with him. At some restaurants ladies are not admitted after a certain hour without a male escort. Quiet, middle-aged women wishing to dine at some establishment of good reputation in New York have been justly indignant when refused permission to do so. The existence of this regulation shows us how careful young women must be about the places where they dine. There are quiet restaurants connected with family hotels where they can get their dinner without exciting any remark.
At a ladies’ lunch the hostess leads the way to the dining-room, tak............