The hotels in Norway and Sweden have greatly improved of
late years. Many in Norway are entitled to rank as first-class,
though inferior to the newer houses in Sweden. Except in the
principal towns, the Norwegian hotels are built of wood, many of
them being good examples of the national timber architecture, but
they are apt to be noisy. The quietest rooms are on the upper floors.
In view of their inflammable materials they are well provided with
fire-escapes and exits. The usual charges at the first-class hotels
are: R. 2-3, B. IV2, D- 27r3 (generally including a cup of coffee),
S. lV2kr.; at the second-class houses: R. I-IV2 kr., B. l-l'/4>
D. 172) S. I-IV4 kr.; tea or coffee with bread and butter 50-70 0.
In the large towns the charges are a little higher, in the country
lower, and still cheaper are the rustic 'stations' (Skydsstationer).
At these the bedrooms, though plain, are clean, and the fare is
homely. Attendance is not usually charged; a fee of 40-50 0. from
each person [Brikkepenge] to the servant or Opvartningspige (ad¬
dressed as Freken) suffices. The manners of the innkeepers are
quiet and reserved, but there is no lack of real politeness.
In Sweden there are excellent first-class hotels in Stockholm,
Gotenburg, and at many of the smaller towns, where international
comfort is combined with national characteristics; but the older
houses often leave much to be desired. The charge for a room at
the first-class hotels is 2l/2-5 kr. or more, at the smaller from
li/2 kr. upwards. The usual gratuities (drickes-penningar) are 50 6.
per day to the servant or Staderskan (addressed as Frbken) and as
much to the B6rsiaren or boots. The country inn and posting-
station, corresponding to the Norwegian Skydsstation, is called a
gastgifvaregard (jgastis, for short).
In Denmark good hotels are rare outside the larger towns
and bathing-resorts The usual charges are: R. from 272> B- *i
Tables-d'hote are almost unknown in Sweden. The Smorgasbord
or Brannvinsbord, a side-table where various relishes, bread-and-
butter, and liqueurs are served as stimulants to the appetite, is
peculiar to Sweden, and should be patronized sparingly. The charge
for it varies from 40 to 75 ore. In the evening, from 7 to 10, small
portions of meat, etc., known as Sexor (six o'clock meal) are served
to those who wish a light supper (from 75 6.).
In Norway tables-d'h6te are the rule, and it is sometimes diffi¬
cult to get anything to eat between the fixed hours except tea and
bTead-and-butter or biscuits. The tinned meats ('Hermetiske Sager'),
salted anchovies, cheese, etc., which form the staple of breakfast
and supper, should be avoided as far as possible. Note also that
margarine sometimes does duty for butter.
The waiter (Norw. Opvarter; Swed. kypare, vaktmastare, garcon,
markbr} usually receives a fee of 10 0. or more for each meal. ■