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Chapter II | Chapter II | ||
During my first visit to New York I stayed at the Fifth Avenue Hotel, which I had been told was the largest and best [[unclear]] Hotels of the city. I arrived just in time for dinner. On being shown into the dinning salon I found between two and three hundred people at table. I had lately been staying at Paris at the Grand Hotel du Louvre, where it was [[unclear]] we were treated [[unclear]] liberally in having seven plates at dinner including two sweets, and one cream or water ice. The ice was served in infinite [[unclear]] morcels, and if you asked for a second morcel, it was [[unclear]] by an additional frank in your bill. With this experience of a great European Hotel fresh in my mind, a waiter in the dinning salon of the Fifth Avenue Hotel placed in my hand the bill of fare for the dinner the going on. Seeing almost an interminable [[unclear]] list of [[unclear]] [[unclear]] knowing how these things were managed in America, I supposed that this was the list of [[unclear]] the Hotel undertook to [[unclear]] that had I arrived [[unclear]] [[unclear]] earlier, and then made my [[unclear]] [[unclear]] that what I might have ordered, [[unclear]] have [[unclear]] been [[unclear]]. | During my first visit to New York I stayed at the Fifth Avenue Hotel, which I had been told was the largest and best [[unclear]] Hotels of the city. I arrived just in time for dinner. On being shown into the dinning salon I found between two and three hundred people at table. I had lately been staying at Paris at the Grand Hotel du Louvre, where it was [[unclear]] we were treated [[unclear]] liberally in having seven plates at dinner including two sweets, and one cream or water ice. The ice was served in infinite [[unclear]] morcels, and if you asked for a second morcel, it was [[unclear]] by an additional frank in your bill. With this experience of a great European Hotel fresh in my mind, a waiter in the dinning salon of the Fifth Avenue Hotel placed in my hand the bill of fare for the dinner the going on. Seeing almost an interminable [[unclear]] list of [[unclear]] [[unclear]] knowing how these things were managed in America, I supposed that this was the list of [[unclear]] the Hotel undertook to [[unclear]] that had I arrived [[unclear]] [[unclear]] earlier, and then made my [[unclear]] [[unclear]] that what I might have ordered, [[unclear]] have [[unclear]] been [[unclear]]. The menu contained turtle soup, venison, turtle steaks, [[unclear]] [[unclear]], | ||
Revision as of 00:20, 24 February 2019
Chapter II During my first visit to New York I stayed at the Fifth Avenue Hotel, which I had been told was the largest and best unclear Hotels of the city. I arrived just in time for dinner. On being shown into the dinning salon I found between two and three hundred people at table. I had lately been staying at Paris at the Grand Hotel du Louvre, where it was unclear we were treated unclear liberally in having seven plates at dinner including two sweets, and one cream or water ice. The ice was served in infinite unclear morcels, and if you asked for a second morcel, it was unclear by an additional frank in your bill. With this experience of a great European Hotel fresh in my mind, a waiter in the dinning salon of the Fifth Avenue Hotel placed in my hand the bill of fare for the dinner the going on. Seeing almost an interminable unclear list of unclear unclear knowing how these things were managed in America, I supposed that this was the list of unclear the Hotel undertook to unclear that had I arrived unclear unclear earlier, and then made my unclear unclear that what I might have ordered, unclear have unclear been unclear. The menu contained turtle soup, venison, turtle steaks, unclear unclear,