RKSTAURANTS.
XXIII
quiet and independence than at a hotel. The charges 'are moreover
considerably more moderate. Attendance about 1/2 L Per diem.
Lodgings of various degrees of comfort and accommodation
may also be procured for a prolonged residence. Here, likewise,
a distinct agreement respecting the rent should be made before¬
hand. Where a whole suite of apartments is hired , a written
contract should be drawn up with the aid of some one acquainted
with the language and customs of the place (e. g. a banker).
For single travellers a verbal agreement with regard to attendance,
linen, stoves and carpets in winter, a receptacle for coal etc.,
will generally suffice.
A few hints may be here added for the. benefit of the less experienced:
If a prolonged stay 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 he obtained on
the previous evening, but not paid until the moment for starting hasr 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 discovey.
The mental 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 he implicitly relied upon. Enquiries should be addressed to the
landlords and even their statements received with considerable caution.
IX. Kestaurants 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 i!/2
—3 1. The waiters expect a gratuity of 2—4 soldi. The diner
who desires to confine his expenses within reasonable limits should
refrain from ordering dishes not comprised in the bill of fare.
The following list comprises most of the commoner Ita¬
lian dishes:
Zuppa, soup.
Consume, broth or bouillon.
Sante, or minestra, soup with
green vegetables and bread.
Gnocchi, small puddings.
Riso con piselli, rice-soup with
peas.
Risotto, a species of rice pud¬
ding (rich).
Maccaronialburro, with butter; al
pomidoro, with paradiseapples.
Manzo, boiled beef.
Fritti, fried meat.
Arrosti, roasted meat.
Bistecca, beefsteak.
Coscietto, loin.
Arrosto di vitello, roast-veal.
Testa di vitello, calf's head.
Fegato di vitello, calf's liver.
Bracciolelta di vitello, veal-cutlet.
Costoletta alia minuta, veal-cutlet
with calf's ears and truffles.
Patate, potatoes.
Quaglia, quail.
Torclo, field-fare.
Lodola, lark.
Sfoglia, a species of sole.
Principi alia tavola, hot relishes.
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