e management that the
custom of drinking at meals must be encouraged. In Germany it is
usual at the larger restaurants to add half a mark to the cost
of a meal if the guest drinks plain water only.

TOO MANY SERVANTS

"European hotels generally take on more servants than are
necessary. It makes a showing of being prepared for big
business. Then the servants must redouble their artful moves to
extort tips. Porters not infrequently work without salary at
all. Chambermaids, who are paid by the month, receive absurdly
low pay. Financing a hotel or restaurant is based on the tips as
a margin yielding on the average a fixed amount. To make them
reach the required sum all the employees are obliged to maneuver
so as to put up a showing of earning the traveler's extra silver
pieces. Coppers rarely are expected as tips now. It has become
common for railway station porters to demand half a franc for
what once brought them a few sous or pfennigs.

"One outcome of running a hotel on the tipping system developed
to the point of bamboozling or worrying the guests out of petty
extras at every turn is that each year there is an emigration of
European waiters to America to get places in hotels taken by
European managers, who, depending upon their servants to work
the system at its worst for the guests, can make a business pay
both manager and landlord, where an American manager, paying
wages, would fail. While shop-keepers have in the course of time
been forced to adopt the one-price system, the drift in the
hotel business has been continuously away from the per diem
rate. Another point--the big tourist agencies for European
travel are certainly in some sort of partnership with the hotels
for which they sell coupon tickets. Those on the inside of the
hotel business in Europe know that these hotels are patronized
largely by Americans, spendthrifts on their trip staying a few
days at a time and usually speaking English only, and therefore
disinclined to hunt up stopping-places for themselves. Hence at
such hotels there is a harvest for everybody--a situation which
eventually leads to bad food, bad cooking, bad service, and a
hold-up at every turn of the guest."

A SORRY BUSINESS

In going over the possible method of a change for the better in
this sorry business, my waiter fr