The sun. [volume] (New York [N.Y.]) 1833-1916, 1906-10-07

keller, or public hall, ana q noDetkeLor, OF
nobility hall. The same meals are fur
nished In both halls, but the dishee are
10 per sent. higher In the nobel keller. A
meal which cost mo 90 cents u Is cents
In tips In tho nobelkeller cost Ene 20 cents
and s oents in tips tho following day In the
v~olkskeller.
viii mention incidentally that b similar
class distinction IL found In London bar
rooms. WHARF thsy have three bars, q public
bar facing tho street, . private bar on the
side and o saloon bar In tber rear Of tho bar
room. A small glass Of whiskey VIII cost
,, . or 4 pence, according 70 the bar al which
II 10 served.
On long hurried tours many meals must
be taken at railway station restaurants,
and here too they have class distinctions.
The prices in the hrst GLASS dining room
are about twios asmuCh al In the third class,
although the meals are supplied from the
same kitchen. .
Experience 10 the best teacher. In q
Paris restaurant the waiter placed a dish
Of radishes on the table u~nordcred. There
was no price for radishes on the bill OF fare
and / took q few. On my bill wal an item,
-radishes. 1 Franc
In Vienna they place a small basket with
rolls on the table when coffee, beer or q
meal s ordered. and they charge for each
roll consumed.
Meals on the whole cost less in Europe
than in the United States. q meal costing
IS cents in a restaurant In the business
district In New York costing about IS or
20 cents In the same class Of restaurant on
the Continent. Here are a few dou'ts l
followed:
Don't touch any article Of food placed upon
the table unordered
Don't order anything not on the bill Of fare.
Don't order anything on the bill Of fare
which is unpriced.
Don't let the waiter tell you what TO order.
Don't go to the dining room upstairs II
there Is a dining room on the ground floor. .
Don't speak English in foreign restaurants
II you can speak the native language fuently.
The expense for incidentals is the most
uncertain item Of all. One man will spend
dollars where another man won't spend an
nam cents, will use a carriage instead Of
the train, or Shanks' mare, will visit in
situations on paydays to avoid the crowds
on free days, will pay for obs~equiousness,
give large tips and spend money for things
which the economical fellow considers the
height Of folly
Admission fees should really form but
an uncomfortable item OF expense. Other
constantly recurring incidentals were car
fares, parcel room fees and tips.
Wherever / stopped l left my satchel in
the parcel room while 1 went sightseeing
or looking for a room. The fees were low
everywhere, 10 centimes, 10 heller, 10 pfen-
mig or 10 cents Dutch, and 2 or . pence
in English towns.
Car fares can become a considerable
item II the traveller goes about h~aphazard
without a clearly defined plan. But street
cars can be made to be very useful. In
London afteA a preliminary survey from
the tops OF omnibuses, costing about 10
cents, I took n section Of the town each
day. the car fares averaging is cents a day.
l did the same In Paris and Vienna, where
the daily averages were less.
Tips constitute the most a~ggravating
item Of expense, not SO much on account
OF the>amount az the frequency, the per-
sistenoe and the feeling that it is an imposi-
ton. It is a serious item to the American
who tips according to American standards.
Where the American gives 10 cents the
Frenchman gives 10 centimes, or . cents;
the German gives 10 pfennig, or az cents;
the Austrian gives 10 heller, or 2 cents.
The American thinks IL Is mall to give q
tip Of ? cents, yet a policeman in Cologne
accepted 10 pfennig for showing me the
way to the post oflce.
In Vienna the street car conductors will
accept, in fact expect, a tip OF a kreutzer
(two-ffths Of q cent?. In the restaurant Of
the NobelkeIler OF the Rathhaus Keller q
boy sets the table and receives a tip OF
two kreutzer; the Bier ReLIner deer waiter)
brings the beer and receives a tip: the
SpeIss KsIiHer dining waiterl brings the
food and gets a tip, and the Z1hi ketIner
(dshier) goes from table to table and
receives a tip when the bill 10 paid. The
tip to each waiter is about 10 per cent. Of
the bill, with an additional S per cent. to the
cashier.
In the beer halls where meals are fur
nished they have no walking cashier and
only a general waiter, making tips less in
size and frequency. l will acknowledge
that l did not tip according to American
standards and sometimes evaded this form
Of extortion.
l spent nearly $3.50 in tips to conductors
On railroads. For a tip OF a Eulden, 70
cents, as ] have said, l had a vacant first
class compa Ttment on a night trip from
Buchs to I%nnspruch. A similar tip gave
me a second class compa rtment from Bill
lowitz to Prague, a night trip.
Tips OF s~hipboard depend upon the ser
vices the stewards render. On the outward
voyage ] was dissatisfied with the cabin
steward. He knew il and did not expect a
tip, and his expectation was realized. The
table steward received a dollar and the
smoking room steward a shilling.
A serious item OF expense which l avoided
was for baggage transportation. Nothing
but hand baggage is carried free on circular
our tickets. and a trunk weighing 100
pounds wouA have cost about half as much
as my own fare. Aside from this expense
there would be portersge fees and storage
fees. local transportation fees, trouble and
delay at every customs station, and Il would
nave been impossible to make the many
short stops I did make on the tour.
Purchases cannot be counted among the
legitimate expenses OF the trip. Clothing
is very cheap on the other side, and one
buy enough TO saw the entire eX-
penses Of the trip l spent about $50 for
wearing apparel which would ave cost at
least twice as much IN New York, and I
figure that l saved 10 much on the actual
cost Of the trip.