Coffee with bread and butter..........8 Sgr.
Table d'hote at 1 o'clock............20 „
— at a later hour......1 Thlr. — „
y2 bottle of good table wine..........6 „
Cup of coffee.................2 „
Dinners "a la carte" are not recommended.
Travellers starting at an early hour in the morning will
find the breakfast furnished on board more enjoyable than a
hurried meal before leaving the hotel. Passengers are strongly
recommended to. pay for what they order "on delivery." If
left to his own discretion, the waiter will defer tendering
his account until the point of the traveller's disembarkation
is in sight, when the hurry and bustle of the moment too
readily favour imposition.
Travellers should be on their guard against the importunities
of waiters who offer spurious books, maps &c. for sale at
III. Hotels &c.
It is found that little variation occurs in the accommodation
and charges of first-class hotels in the principal towns and
watering-places throughout the whole of Germany, but it not
unfrequently happens that in old-fashioned hotels of unassuming
exterior, as much real comfort combined with more moderate
charges is found as in the modern establishments, where
magnificence of decoration sometimes usurps the place of com¬
fort. The editor has therefore endeavoured to the best of his
ability to direct the attention of the discerning traveller to
houses of this description, premising at the same time that
few hotels are deserving of unqualified praise or blame. As
has been already remarked, the treatment of a guest varies
greatly according to circumstances; a change of waiters some¬
times disorganizes the entire system of an establishment; but
the attention a traveller meets with depends mainly upon his
own demeanour. Those who travel with a superabundance of
luggage, who are difficult to please, who find indiscriminate
fault, and who impose unnecessary trouble, must not be sur¬
prised if they find their bills swell into proportions for which
they are not prepared. To such a class of travellers the
charges mentioned in this volume will scarcely ever apply.
The editor here hazards a few observations on two vexed
questions in connection with hotel management: the payment
of servants, and the highly obnoxious charge for "bougies."
As regards " service," the editor entertains a strong conviction
that the majority of travellers prefer a fixed and moderate