A few hints may be here added for the benefit of the less experienced:
If a prolonged stav is made at a hotel the bill should be demanded
every three or four days, by which means errors, whether accidental or
designed, are more easily detected. When the traveller contemplates de¬
parting at an early hour in the morning, the bill should be obtained on
the previous evening, but not paid until the moment for starting has ar¬
rived. It is a favourite practice to withhold the bill till the last moment,
when the hurry and confusion render overcharges less liable to discovery.
The mentil arithmetic of waiters is apt to be exceedingly faulty,
though rarely in favour of the traveller. A written enumeration of the
items charged for should therefore be required, and accounts rejected in
which, as not unfrequently happens, 'colazione, pranzo, vino, etc' figure
in the aggregate.
Information obtained from waiters, and others of a similar class can
never be implicitly relied upon. Enquiries should be addressed to the land¬
lords, and even their statements received with considerable caution.
IX. Restaurants and Cafes.
Restaurants (trattorie) are chiefly frequented by Italians,
and travellers unaccompanied by ladies. Dinner may be obtained
a la carte at any hour between 12 and 7 or 8 p. m., for l1^—3 fr.
The waiters expect a gratuity of 2—4 soldi. The diner who de¬
sires to confine his expenses within reasonable limits should re¬
frain from ordering dishes not comprised in the bill of fare.
The following list comprises most of the commoner Italian
Consume, broth or bouillon.
Sante, or minestra, soup with
green vegetables and bread.
Gnocchi, small puddings.
Biso con piselli, rice-soup with
Risotto, a species of rice pud¬
Maccaroni al burro, with butter ;
al pomidoro, with tomatas.
Manzo, boiled beef.
Fritti, fried meat.
Arrosti, roasted meat.
Arrosto di vitello, or di mongana,
Testa di ritello, cal 's head.
Fegato di vitello, calf's liver.
Bracciolettadi vitello, veal-cutlet.
Costoletta alia minuta, veal-cutlet
with calfs ears and truffles.
Sfiglia, a species of sole.
Principi alia tavola, hot relishes.
Funqhi, mushrooms (often too
Umidi, meat with sauce.
Cuvoli fiori, cauliflower.
Fagiuolini, French beans.
Mostarda, simple mustard.
Senape, hot mustard.
Ostriche, oysters (good in winter