The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1901-09-29

SUPERINTENDENT 1S74-Grand Porto
1S15-Grande Madere 1S11-Chateau-
Margaux 1S4S.
The menu was of royal blue satin
fringed with gold, and cost $685. There
We're three bottles of each kind Of wine
that cost 5000. The viands cost $500. The
table was ornamented with white mus
cat grape vine and punches which cost
so a pound. The room in which the
dinner took place was ornamented with
1000 worth of lilies of the valley,
which the king himself bought. The
dinner cost about $1,000.
King Milan gave royal pourboires,
and he never looked at anything but
the total sums of the bills and settled
without making the least remark.
One of the most striking souvenirs
of the maitre dhotel, Emile Aoust, was
the experience he had with a little
plainly dressed. modest docking man
who took two meals a day at BignOn s.
No one knew who he was; it was af-
forwards found out that he gave a
chant in butter. and at the restaurant
he went by the name of ''marchand de
beurre." He ate very little, but a
broth made especially for him was
served. of which he took only a few
spoonfuls. The maitre d'hoteI then
save MIN Ollc EilitlllDs d met VI sure
an entire tenderloin. of which he ate
the very smallest possible piece, a roast
chicken. of which he took particular
part in French called 'sot-F y-laisse, -
two tender leaves of lettuce with one
radish in the middle, and no more
than three grapes taken from the best
bunch of the best grapes that could be
found. Black coffee. a bottle of the
best wine. one of the best champagne,
with which he merely wet his lips. The
bill was S24 a meal. AS he went out
of the restaurant he handed SIS to the
maitre d'hotel, who put the viands on
his plate, for he refused to serve him
self. Then he gave 81 to the waiter, 81
to the lady at the counter, then 81 to
the "chasseur," who opened and closed
the door.
The maitre d'hoteI sometimes went
on errands for the little man and
brought mis- cigars. He was stopping
at the Grand hotel, and the head wait
er went there to have the bills paid.
When he presented them, the little
man would open a drawer of bureau
which was filled with packages of bank
notes and gold and silver lying pell
NELL and then say to the maitre
dhotel: Take your money" and the
''marchand de beurre" always refused
to verify the bills. One day this pc
seen again
A dinner was given at the Amphi-
tryon club by Joseph Gudula, an Eng
lish solicitor who had won colossal
suit against the city of London There
We're several persons at the table.
among whom were several ministers
and Lord Rothschild. The cost of the
dinner was $1,000.
1t is often wondered what the wait
ers think of serving such dinners, for
they naturally come from families to
whom 81 represents a large sum.
They soon get used to 1t, said the
maitre d hotel of a famous Paris res
taurant. when questioned on the sub
ject 1.-The pourboires are sometimes
very large. A lord who does things
royalty will think nothing of tipping
each waiter with 500
The grand dukes of Russia, after a
dinner of five covers. always tip the
walters with $50 or $50. An American
who took his meals at Bignon's al
WAYS left a bill of LOCO francs for the
walters. At the wedding breakfast of
the Marquis de Y. at Cubat's. the cost
was $4,000. and the six walters were
tipped $40.
One of the celebrated dinners OF the
exposition was given at the Ritz hotel