The New York herald. [volume] (New York [N.Y.]) 1840-1920, 1857-05-23

The Hotel System Of New York.
IT'S DEFECTS, AND TIE REMEDY FOR rHEM-rHR xU.
RoPEAN HOTEL SYSTEM, AND THE PROBABILITIES
OF ITS ADOPTION IN THIS COUNTRY.
The Of the hotel proprieors 10 raise the
price Of board on their guests my cents per day nAr.
ally exciting considerable interest, and little adverse
criticism the part Of those who Affected by the
change There will be good deal Of grumbling but
finally the guests must submit the creased prices as
hotel keeping at the rates. and under the present
SYSTEM must either be amended abandoned while
keting continues so inordinatey high.
is beginning 10 be evident that The system upon which
Our leading hotels conducted Is seriously defec
tive, and must be reformed at no distant day. The
great trouble is, that the waste Of expensive
food enormous-probably oneourth Of the game used
vegetables and the like good thrown to the dogs
and were this item saved, there would be need of the
advance asked for by the propretors But under the sys
tenn In vogue, il Is impossible 10 effect this saving. Ex-
pensve dishes must be placed the table whether they
are eaten or not and meal served up for hundred
persons when perhaps only three hundred partake oft
The true system is that pureued by hotels on the
continent OF Europe. The English hotels immense
swndes, aRd bear somewhat Of resemblance our Sara
toRa and Newport hotels where families charged
havagan prices for the most vlanos accommodations,
and bedes have the gauntlet Of all waters and
chambermaids in the house. who will do nothing without
being feed but in France, Germany and Italy far better
system prevasa system, by the way that has already
been introduced into the United states and becoming
deeervedy popular.
AT the Hotel Maurice the Hotel de Vile in Paris or at
Baden Baden and WIGS Baden n Germany, a family can
live at moderate expense aud the hotel proprietors
make money, owing TO the admirable system with which
they conduct their business.
AT these hn.4ls there Is taJe sh6&: but those who
wish to dine, sup or breakfast us notify the landlord
and covers get only for those who give notice Thus
no food Is cooked that is not uscd a. the meal Nor
guests allowed only the choice cuts and discard the
rcp, of an expensive dh but the soup ash meat game
and DESERT handed round In their several courses
sufficient ABUNDANCE but in such manner 10 prevent
anfv
managed ut New York hotels all know who have had
occasion TO patronze them.
The other plan pursued at the European hotels has long
been in vogue with and Is substantially the restaurant,
or eating house system In the dining attached
the price per plate Of each article of food The guest
consult his palate his pocket, and choOse either TO
dine on plain beef and pudding, OF indulge IN the more
coetly delicacies OF the French cuisine.
Of late years In this city this latter system has
into high favor, and hotels with restaurants attached
them being multiplied all over the city. Strangers
visiting New York business pleasure not like &c
be confined 10 certain hours 10 dine sup when on
business in the lower part the city they prefer to stop
OF The numerous ealing houses, where there Is
no parade or delay, and where they can satisfy their ap
petics at a reasonable rate
Tho so ca led leading notes.-the 81 Nicholas the Aston
the Metropolitan, tho New York and the rcst-must adopt
OF these systems, they much longer
already taken the initiative vcrtng barroom Of
tho hotel TITO restaurant which s already extensively
paironizcd; and his example should be followed.
In the Herald OF yesterday there a mis-
statement with reference TO the presence Of Mr..
Clark, Of the Brcvoort House, at the meeting
OF the hotel proprieors Thursday night Mr. Clark was
present. the Bevoort House conducted strictly
the European plan, which has succeeded admirably
that be has no intention OF changing back TO the old
system.
the Brevoor st. Denis and other houses conducted on
this principal the bill of fare Il sort Of al puorer tariff
which rises and falls In proportion TO the value Of the
hce consumed. guest who wishes salmon, which Is
dollar POUND, on green peas which ave nov selling for
dollars per barrel spring chicken, which
uavsaanty HIGH can have them but must pay FOR what
they are worth, These Injuries happen 10 be In
great demand but high that ,cl keepers cannot
furnth them without loss The al rdlrn system Ia the
correct one and should be put In practice without delay
The hotel system Is now undergoing the change
that has revoutonized the eating house system and which
mauguraied BY Stephen Holt. Previous 10 Hollis
time, two, three, or four shiilngs charged
for n dinner, the guests being allowed TO eat
what they pleased The consequence waste and
high prices charged 10 make the deficiency Holt
introduced the plan Of charging by the plate and be real
into the hotel business, something be did understsnd
lie died few years since poor. His plan has since been
improved and modified, aud now eating houses
nearly every street corner.
This subject Of hotel chygess destined 70 be s further
discussed -
CARp-Mr Clark the proprietor OF the hevoort House,
Sh avenue Of sth street. desires make known
that the made In the Herald Of yesterday, IN
which bis house mentioned being represented at
the meeting OF the hotel propretors 10 advance the price
Of board, Is Incorrect
The house conducted upon the Eurcp-an plan strictly
the guests paying only for what they order tue charges
for which s governed by the prices paid for the article