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Show The Gravity of English Waltvrs. It is said that the best waiters in the i world ai'e Englishmen, but they do not 1 succeed in the middle class restaurants. ' 1 For one thing tho Swiss, Italian, or Ger-; Ger-; man proprietors prefer their own countrymen, coun-trymen, but in addition to that, I think they are not, aB a general rule, so fitted for the task as foreigners. English waiters wait-ers are usually kept in hotels, where they assume a grave air and are as solemn as butlers. They are quite as expensive, too. Once in Cambridge I staid at a hotel whose prices were as high as its reputation. The head waiter was an oppressively op-pressively solemn man, who so overawed my youthful spirit that even yet I have A kind of horror creep over me when I remember the last evening meal I ate under his superintendence. I felt as if 1 were eating my own funeral dinner. For that repast, and the waiter, I was charged nine and sixpence. 1 have always considered con-sidered they charged me 6even and sixpence six-pence for him whom I could so well have done without That may be partly the reason why I prefer the brighter Swiss as an occasional attendant. He is suited to a restaurant which has plate glass and gilding about it; the other should never I leave an oak paneled room with rusty j armor high in the solemn shadows above I the was caudle;. Murray's Magazine. |