e $22.50.

None of these fees are ever paid until you leave the hotel, though it
be a year--except one of these four servants should go away in the mean
time; in that case he will be sure to come and bid you good-by and
give you the opportunity to pay him what is fairly coming to him. It
is considered very bad policy to fee a servant while you are still to
remain longer in the hotel, because if you gave him too little he might
neglect you afterward, and if you gave him too much he might neglect
somebody else to attend to you. It is considered best to keep his
expectations "on a string" until your stay is concluded.

I do not know whether hotel servants in New York get any wages or not,
but I do know that in some of the hotels there the feeing system in
vogue is a heavy burden. The waiter expects a quarter at breakfast--and
gets it. You have a different waiter at luncheon, and so he gets a
quarter. Your waiter at dinner is another stranger--consequently he gets
a quarter. The boy who carries your satchel to your room and lights your
gas fumbles around and hangs around significantly, and you fee him to
get rid of him. Now you may ring for ice-water; and ten minutes later
for a lemonade; and ten minutes afterward, for a cigar; and by and by
for a newspaper--and what is the result? Why, a new boy has appeared
every time and fooled and fumbled around until you have paid him
something. Suppose you boldly put your foot down, and say it is the
hotel's business to pay its servants? You will have to ring your bell
ten or fifteen times before you get a servant there; and when he goes
off to fill your order you will grow old and infirm before you see him
again. You may struggle nobly for twenty-four hours, maybe, if you are
an adamantine sort of person, but in the mean time you will have been
so wretchedly served, and so insolently, that you will haul down your
colors, and go to impoverishing yourself with fees.

It seems to me that it would be a happy idea to import the European
feeing system into America. I believe it would result in getting even
the bells of the Philadelphia hotels answered, and cheerful service
rendered.

The greatest American hotels keep a number of clerks and a cashier, and
pay them salaries which mount up to a considerable total in the course
of a year. The great continental hotels keep a cashier on a trifling
salary, and a portier WHO PAYS THE HOTEL A SALARY. By the latter system
both the hotel and