The St. Louis Republic. [volume] (St. Louis, Mo.) 1888-1919, 1903-11-15
EE1"E

WRITTEN FOR II srNDK REPUBLIC.
OF the l0!0o0 unsoived noblems in the
world, the question of tif is the most
prepleXing and vexing.
1t breaks out every few months in com
plants printed In the paprs.
The big-hearted man frtn the ountry
who thinks he is BURSTING with honesty
and manhood denounces tipping and says
it is an outrageous custom
The landlord thinks so. TOO.
He wants all the tips HIMSELF.
The pert young lady wIo accompanies
he honest young man finn the country
thinks the bills are high Enough for the
landlord to pay every ont in his service
n handsome tip.
If the big-hearted. honet man had to
run a metropolitan hotel, or restaurant
with a s~5,0Gea-year chef and a tailor
made head waiter. and igt n system of
carrying away porterhose steaks In
friends and relatives and muggling wine
and groceries to various fits uptown, the
aforesaid honest man frn the country
would get some new ides of the eX-
oense of catering to the rblic in a city.
W are opposed to tips is what you
heard from hotel proprieprs, and we
Try to keep the system within hounds.
4 hotel man of nationl fame. said:
Il am opposed to big fes on general
principles ! don't think ! good for the
usine or the public.
Still. patrons will give fees and wait
ers will accept them, and what are you
going to do about it?'
Il estimate a fair average of the tips
received by each walter i a big estap-
lishment is from s2.5O to sSa day
WATERS LIKE TO
SERVE CHOPHOUSE PATRONS
init. z.. 40, pl,,A lnpxS SaHmS
rather small to %financiers Who have paid
walters anywhere from s. o $50 for serv-
ing a special dinner party.
No man with a lady wouH think of Civ
ing a waiter less than p cents. even In
a cheap restaurant, and adollar or two
in a swell establishment.
The walters favorite plape to work is
the well-patronized choplouse. where
sporting men are frequent and generally
in a. hurry to keep an appointment or
reach the theater.
They want quick service and are WILING
To Jay for IT. =.
A few years ago the 'ccmbination' OF
walters and chefs, together with the bar
keepers. became so insolen. not only to
patrons. but to a proprietor himself, that
he threatened to discharge the ring
leaders.
Al this the barkeeper Did him to go
ahead and they would leave IN a BODY
and ruin his business.
The proprietor. a courteous. dftable gen
tleman. hut of great determination walked
around the corner and sold out the whole
establishment TO a capittlist who had
long sought the property.
Then the proprietor returned TO the
restaurant and told the barkeeper and
the gang that they were discharged, and
if they didn't leave instantly he would
throw them into the street
The barkeeper refused u go and was
abusing him like a pickposket, when the
gentleman quietly remarked:
L have Just sold this establishment
with the proviso that you shall not re-
main"
The amount of tips giyeh walters often
depends on the character of the estab-
lishment and the persons patronizing 1t.
One reason why hotel nen oppose too
generous tipping is because 1t leads 10
Generalization, and in time rascality,
:nenacing the business itstif.
AN INCIDENT OF
THE OLD DAYS.
One of the most aristocratic Of the
old-time hotels showed hsavy receipts at
the end of the season, Amounting 10 u
little over slOo, 900, but b the cashiers
surprise the expenses footed up a clean