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Show PEOPLE WITH NEW WEALTH AND OLD MANNERS SPOIL CHARM OF FAMOUS LONDON RESTAURANTS LONDON, March 5 Proprietors of fashionable West end hotels and res taurants are bewailing ihe slump in their receipts which they declare ha taken place. "We have the same number of people peo-ple dining each night." said the manager mana-ger of one of the best kuown lestau rants, "but our receipts are per cent below those of a year ago. Th) difference." he added. "Is clearly a matter of wines. During tho war. and before the war. it was customary for a small party here to have a magnum of champagne. Now they ate ..aMsfied with a bottle of ..ablls or come other wine which costs much less than chanipagae. " "Apart from tne greater expense." I said a famous bon vivant. "'it must be admitted that dining out is not as 'pleasant as It used to be. The restau-I restau-I rants where there used to bo retine-ment retine-ment and charm, not only tn the surroundings sur-roundings but in me people nem-I nem-I selves have been Invaded by a new j type of diner. 'The conversation and behavior of theBo new clients have rather vulgarised vulgar-ised some of the best restaurants and jthe old frequenters prefe-r to dine at I homo or at their clubs. Two nights ago 1 hw a man in what used to be ono of the most fashionable and re fined of Ixmdon restaurants dining with bis serviette tucked all around, i his collar That sort of thing rather spoils the charm of dining out for pa : Irons of the old school." "As far as the best brands of champagne cham-pagne are concerned the salo Is dead," said the head of a large firm of wine merchants In Pall Mall. "Wo are acll-' ling very' little champagne to our pri-ate pri-ate customers who are Instead drink lng port, bberry, Marsala and claret. Peopls cannot afford champagne. 1 They could when if could be had at 'from 8 to 9 shillings a bottle, but what with increased taxes and high prices generally, they naturally fight by of paying from lt to 20 --.billings for a bottle of champagne, which is now demanded of iluru |