The Dawson news. (Dawson, Ga.) 1889-current, 1900-01-17
LIVE HIGH ON CREDIT.
DAINTY DINERS WHO GET COSTLY
MEALS FOR NOTHING.

How Some Big Accounts That Are
Never Paid Are Run Up at the Fash
ionabIe Restaurants That Flourish
In New York City.
Legal proceedings recently taken to
recover from a well known citizen who
belongs to the fashionable" class the
amount Of a tailGr's bill revealed the
fact that the man was poor, had no
money and no means of support and
owed many bills. Besides tailors. shoe
makers and hatters, he owed money TO
florists, jewelers., livery stable keepers,
dealers Id theater tickets, shirtmakers,
stationers and restaurateurs. One OF
the largest bills against the man was
contracted in the course of several
years at a prominent up town restau-
rant.
You must have been hung up for
great spread" said a patron Of the
place TO the manager, pointing to the
item.
Not at all" he answered THAT bill
represents hundreds of charges and has
grown slowly to its present magniti-
cent proportions"
But how is it done-how do people
run big bills in a restaurant"
Well in the first place, because We
look upon men who GENE here as gen.
tlemen and treat them accordingly. |
don't remember just how the account
in question was opened. but usually it
is done in this way: Some day. after a
man receives his check, he scrawls his
name across it's face and tells the wait
er. I'm pay this tomorrow; it's all
right and then if the person in charge
at the desk marks it o. X the check is
hung up and an account is opened
with the man.
'In most instances the man comes
back. as he said he would, the next
day and settles his little bill and
thanks us for accommodating him. If,
however, the man intends to work the
house, he does not come back the next
dav and settle, but waits three or four
days. Then he drops in and orders
modest luncheon or a not elaborate
dinner and scribbles his name across
the check, gives the waiter a tip, and
the new account receives it's first adj
ditiOn.
Little by little the account grows,
but never by any really large charge,
and when at last the man has a little
dinner party with a big appetite the
check is liable to be %. K'd' because
the account is already so large that it
would be poor policy to turn it down.
when the account has grown so
large that we think it should have at
tention, we give the head waiter
tip, and without telling the man in so
many words he is given to understand
that cash would be preferred to an
autograph. Sometimes the man takes
the hint and makes a payment or asks
for more time and tells US that he VIII
pay as he goes, and he remains Gus
toner without increasing his account
but generally he leaves us and goes
to some other place and complains
about poor service here and in other
ways tries to injure our business be-
cause he can't have what he wants to
eat and drink for nothing. His account
remains open. and when it becomes
outlawed we put it on the list which
bears many good names, but we never
dun the man.
To show how anxious some people
are to have it known that they are
well acquainted in the fashionable
restaurants the following story was
told:
"Some months ago a man came here
early in the day and said that he would
have a little party of friends to supper
with him after the theater that even
ing and ordered what he wanted. His
order showed that he was unaccustom-