Semi=weekly graphic., 1896-12-12
 TIPPING THE WAITER.
&z Article That Gives the Walters View e'
 the NfNtter.


 &z Article That Gives the Walters vie" eS
 the Matter.
 Abroad. where waiters are paid notf'- ing and have to rely upon their ups entirely, the diner is always expected to pay five per cent of his check ln striking contrast in America, where the walters are even well paid, ths custom among gentlemen, bon yiVeurs, the wealthy and even more cultured people have established the rule that the waiter should be given about ten per cent. of the face of the check. That is, if you take your friend to an ordinary repast, to include good bot tie of wine, coffee and cigars, and your check is five dollars to seven dollars and fifty cents, you should give the waiter not less than ten per cent. Some gentlemen never tip less than quarter, and consider it better to giva nothing at all than to give ten-cent piece. In America it looks awkward to give less than ten cents; in fact far better to give nothing at all. Where as. in Europe, tip of five cents or ten cents is more the rule than the eXcep- tion.
 Very few people understand how walters are employed at great summer hotels. For instance, the head waiter is instructed to secure as many walters as the dinine-room has tsbles. These walters are paid so much month, varying from twelve to thirty dollars, according . hotel and position, but 1 they are not paid until their actual services commence. h other words. l the head waiter assem bles them at the hotel, boards and lodges them without cost and without salary until the guests begin to arrive, and each waiter is assigned table. Of course one can see that the head waiter naturally will 1 give the best waiter the best table; 1 but the walters usually have to take their chances on tips As soon as waiter is assigned to table his salary, ss well as his tips, commences, but until that table is assigned it is no i salary and no tips, and for this reason, unless the head waiter is man of strong personality and has q master in- fuence over the men, if the season be backward, as often occurs at some of the summer places, the walters become dissatisfied and some of them leave to accept positions at other hotels, which are more fortunate in securing early guests.
 The summer hotel head waiter who has also winter hotel to take his crew to, of course, is far more forte- nate in securing the best of help, and also in influencing his men to remain with him, even through dull season. As to the customs and usages of all the best hotels, the invariable rule of all proprietors, managers, and heads of departments is that any waiter who neglects a guest by reason of the guest being non-tipper, shall be instantly discharged. There is an uuwritten law, however. which permits the head waiter to rather favor the best ee pee- pie who do tip As to the amount of the tip, a great many guests al promi- nent hotels have written me to know what is the custom, in order that they may secure the best of service. 1t is this: If a gentleman and wife. say, for instance, engage accommodations at a fine hotel, at all the way from seventy-five dollars per week upward the custom amongst others of like class would prompt the gentleman on arrival to give the head waiter, on being as- signed a seat at table, a tip, varying Rll the way from two dollars to ten dollars, according as the gentleman feels in good spirits and liberality. The waiter assigned to the table should have tip of at least one dollar on the first service of dinner. Afterward, either once a week, or at times during the week, tips should be given him to the amount of not less than two dol lars or three dollars, or not more than ten dollars. Large tipping, in Amer 1 iea, as in Europe, is vulgar, and is usE- ally in practice among newly rich peo- i pie, and, of course, the wealthy or very great people. Lorillard estab- lished a custom years ago, on arriving at the Grand Union hotel, Saratoga, to present the head waiter with fifty 1 dollars, and through the manager or proprietor in the office to the chef an envelope containing fifty dollars or one hundred dollars. The chef should always be reached through the office, and not through the head waiter or side waiter, as a great many persons 1 ignorant of the best usages suppose. The wife of the gentleman above al- luded to should give the cham bermaid not less than one dollar per week, nor more than five dollars Hotel Register.
 Mime. Bonaparte at the TuiIerIes.
 Mime. Bonaparte continued to play the part. of the old aristocrat, and gathered to the Tuileries ever larger numbers of the fortune-hunting nobil- ity, who hoped that Bonaparte's eleva- l tinn would vel nrore a sic nnin r-s4nnn