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Show Food Y listed lu Hotels. Max O'Kell tnNorth American Hevlew. The thing which, perhaps, strikes mo most disagreeably in tho American hotel diuingroom is the sight of the tremendous waste of food that goes on at every meal. No European, I suppose, sup-pose, can fail to be struck with this; but to a Frenchman it would very naturally be most remarkable. remark-able. In France, where, I venture ven-ture to say. people live as well as anywhere any-where else, if not better, there is a perfect per-fect horror of anything like waste of food. It is to me, therefore, a repulsive repul-sive thing to see the wanton manner in which some Americans will waste at ona meal enough to feed several hungry hun-gry fellow creatures. In the large hotels, conducted on the American plan, there are rarely fewer than lifly dilferent dishe.s on the menu at dinner time. Everv dav and at every meal vou maj see people order three or four times as much of this food as they could under un-der any circumstances eat, aud, picking pick-ing at and spoiling ' ono dish after auother, send the bulk away uneaten. I am bound to say that this practice is not only observed in hotels where the charge is so much a day, but in those conducted on the European plan-that plan-that is to say, where you pay for everything you order. There I notice that people proceed in much the same wasteful fashion. It is evidently not a desire to have more than is paid for, but simply a bad and ugly habit. I hold that ahout 500 hungry could be fed out of tho waste that is going on at such large hotels as the Palmer house and the Grand Pacitic hotel of Chicago and I have no doubt such 500 hungry people could easily be found iu Chicago every day. |