visitors are received 'en pension' at a charge of 6-7 fr. per day and
upwards. The usual fee for attendance at hôtels is 1 fr. per day, if
no charge is made in the bill ; if service is charged, 50 c. a day in
addition is generally expected.
When the traveller remains for a week or more at a hôtel, it is
advisable to pay, or at least call for the account, every two or three
days, in order that erroneous insertions may be at once detected.
Verbal reckonings are objectionable, except in some of the more
remote and primitive districts where bills are never written. A
waiter's mental arithmetic is faulty, and the fanlts are seldom in
favour of the traveller. A habit too often prevails of presenting the
bill at the last moment, when mistakes or wilful impositions cannot
easily be detected or rectified. Those who intend starting early in
the morning should therefore ask for their bills on the previous
English travellers often give considérable trouble by ordering
things almost unknown in French usage ; and if ignorance of the
language be added to want of conformity to the customs, misunder-
standings and disputes are apt to ensue. The reader is therefore
recommended to endeavour to adapt his requirements to the habits
of the country, and to acquire if possible such a moderate proflciency
in the language as to render himself intelligible to the servants.
Articles of Value should never be kept in the drawers or cup-
boards at hôtels. The traveller's own trunk is probably safer; but it
is better to entrust them to the landlord, from whom a receipt
should be required, or to send them to a banker. Doors should be
locked at night.
Travellers who are not fastidious as to their table-companions
will often find an excellent cuisine, combinedwith moderate charges,
at the hôtels frequented by commercial travellers (voyageurs de com¬
Many hôtels send Omnibuses to meet the trains, for the use of
which V2-I fr. is charged in the bill. Before taking their seats in
one of thèse, travellers who are not encumbered with luggage should
ascertain how far off the hôtel is, as the possession of an omnibus
by no means necessarily implies long distance from the station. He
should also find out whether the omnibus will start immediately
without waiting for another train.
Restaurants. Except in the larger towns, there are few pro¬
vincial restaurants in France worthy of recommendation to tourists.
This, however, is of little importance, as the traveller may always ioin
the table d'hôte meals at hôtels, even though not staying in the
house. He may also dine à la carte, though not so advantageously
or he may obtain a dinner à prix fixe (3-6 fr.) on giving ij4-1L hr.'s
notice. He should always note the priées on the carte beforehand
to avoid overcharges. The refreshment-rooms at railway-stations
should be avoided if possible (comp. p. xvi); there is often a restau-