ery, was born with man, and
will only die out with him.

* * * * *

[Sidenote: Giuseppe of the Cafe Doney, at Florence: his experience.]

Ah! Milor, what do I think of "teeping?" What would become of me without
it? In some forty or fifty years I shall be a rich man, and perhaps keep
a _cafe_ myself, thanks to the benevolence and generosity of the
American and English milors. At first I was a cabman, but in Italy no
one gives the cabman a _pourboire_; so my friends said, "Ah! Giuseppe,
you must make money somehow. Become a waiter, and you will grow rich."
So they took me to our padrone, and he made me a waiter, and I am
growing rich on "teeps." But it is not my own compatriots, Milor, who
make me rich. When I attend one of them, he will only give me ten
centimes (a penny), and if I attend two of them they will give me
fifteen centimes between them. But the English and Americans will
sometimes give me fifty or a hundred centimes at a time. But, alas! that
happens very seldom. When I am in luck I save two hundred centimes a day
(1s. 8d.), and shall, in a great many years, have a _cafe_ of my own.
Perhaps Milor will assist? _Grazie._

* * * * *

[Sidenote: The head waiter at the ---- sets forth his views.]

Instead of complaining against tipping, the public should oblige the
employers to pay their servants more liberally. In modern
restaurants--and I suppose the custom has come from Paris--waiters have
to pay the employers sums varying from one to four shillings a day
according to the number and position of tables they serve. Their work
averages from fourteen to sixteen hours a day. It begins at eight, and
sometimes long after midnight they are still at work. Out of their
earnings they have to pay all breakages and washing, and, for the thirty
to thirty-five shillings they earn a week, they have to put up, from a
class of customers, with patience and a perpetual smile, more abuse than
one in any other ten men would stand. It not unfrequently happens that a
waiter would do without it rather than accept a tip which assumes the
form of an insult. We look upon it as a remuneration due to us, and,
after trying to satisfy the client, we do not see why he should think it
an unbearable nuisance, and treat the recipient with contempt. In many
cases, after exacting the most constant attention, and heaping unmerited
abuse on the irresponsible waiter, the client who ha