fast may be ordered at once, but it will be brought on in courses thus—fruit; a cereal; bacon and eggs; toast and coffee; griddle cakes and In the Dining Room syrup. The dinner menu has so many things on it, some of the names in French, that it is confusing to the inexperienced. If you do not know what dis his, ask the waiter without embarrassment. You are expected to order only one kind of soup, fish, entree, roast, salad and dessert. You may order your coffee in a large cup to drink during the meal, or a small cup of black coffee with crackers and cheese, at the end, as you prefer. You may omit any course, or order as simple or as elaborate a dinner as you like.
In American style hotels the charge by the day includes meals. In hotels conducted on the European plan the charge is made for the room. Meals may be taken in the restaurant connected with the hotel, or in any other place you prefer. There, of course, you order from the card, at a stated price for each dish. Larger portions are served under the American plan, and a two course lunch or a three course dinner is usually sufficient.
Don't fidget or be embarrassed at table in any public place. No one is paying any attention to you. You may read a newspaper or Etiquette of the Table at Hotels make out a shopping list or a program of engagements for the day while waiting to be served. If a stranger passes the salt, thank him, but do not get into a conversation. A group of friends dining together should talk quietly, but not about personal affairs. Ask the waiter for any service you may require within the sphere of his usual duties. If ladies are alone he will help them on and off with their wraps. It is proper to give the waiter a bill when he brings the check, and let him pay the cashier. Then give him a small tip if you wish to do so.
- Manners must adorn knowledge, andsmooth its way through the world.
- —Earl of Chesterfield.
- Manners must adorn knowledge, andsmooth its way through the world.
