Though attendance is generally included in the weekly charge
for board and lodging, the servants expect a gratuity of l-7s. a
week, according to circumstances.
Money and valuables should be securely locked up in the visi¬
tor's own trunk, as the drawers and presses of hotels and board¬
ing-houses are frequently by no means inviolable receptacles. Large
sums of money and objects of great value, however, had better
be entrusted to the, keeping of the landlord of the house, if a person
of known respectability, or to a banker, in exchange for a receipt.
It is hardly necessary to point out that it would be unwise to make
such a deposit with the landlord of private apartments or board¬
ing-houses, which have not been specially recommended.
4. Restaurants. Dining Rooms. Oyster Shops.
English cookery, which is as inordinately praised by some epi¬
cures and bons virants as it is abused by others, has at least the
merit of simplicity, so that the quality of the food one is eating-
is not so apt to be disguised as it is on the Continent. Jleat and
fish of every kind are generally excellent in quality at all the better
restaurants, but the visitor accustomed to continental fare will
discern a falling off in the soups, vegetables, and sweet dishes.
At the first-class restaurants the cuisine is generally French ;
the charges are high,but everything is sure to be good of its kind.
At the smaller restaurants it is usual to find out from the waiter
what dishes arc to be had, and to order accordingly.
The dinner hour at the best restaurants is 4-8p.m., after which
some of them are closed. At less pretentious establishments dinner
'from the joint' is obtainable from 12 or 1 to 5 or 6 p.m. Boor,
on draught or in bottle, is supplied at almost all the restaurants,
and is the beverage most frequently drunk. At many of the follow¬
ing restaurants, particularly those in the City, there are luncheon-
bars, where from 11 to 3 a chop or small plate of hot meat with
bread and vegetables may be obtained for 6-8d. Customers usually
take, these 'snacks standing at the bar.
AY'inc in England is always expensive and often bad. Sherry
is most frequently drunk, but Port, Claret (Bordeaux), and Hock
(a corruption of Hochheimer, used as a generic term for Rhenish
wines) may also be obtained at most of the restaurants.
The traveller's thirst can at all times be conveniently quenched
at a Public, House, where a glass of bitter beer, ale, stout, or of any
two of these mixed ('half-and-half'), is to be had for iy._>-2d. ((id.
or 8d. per quart). AYine (not recommended) may also be obtained.
Many of the more important streets also contain Wine-stores or
'Bodegas', where a good glass of wine may be obtained for 2-0d..
a pint of Hock or Claret for 8d.-ls. 6d., and so on.