The amount of the tip is always a matter of indi-
vidual judgment, dependent upon the service rendered,
and the way it is rendered. The good traveler wants to
tip properly, neither too little nor too much, thereby
getting the l3est service, for in the last analysis the pleas-
ure of a trip depends upon the service received. Ameri-
can prodigality and asininity is responsible for much
of the abuse of tipping. Too many Americans when
they travel desire to appear important and the only way
they can accomplish this is by buying the subserviency
of menials who laugh at them behind their backs.
A tip should always depend upon the service ren-
dered. We make it a rule to withhold the tip from a
careless or inconsiderate waiter, and always add to the
tip a word of commendation when there has been extra
119
BOHEMIAN
good service. The amount of the tip depends, first on
the service, second on the amount of the bill, and third,
on the character of the place where
TIPS you are served. When we order a
AND specially prepared dinner, with our
TIPPING suggestions as to its composition and
service, we tip the head waiter, the
chef, the waiter and the bus boy. We have given din-
ners where the tips amounted to fully half as much as
the dinner itself, and w^e felt that this part of the ex-
pense brought us the greatest pleasure.
It is impossible to make a hard and fast rule regard-
ing how much to give a waiter. Each person must use
his or her own judgment. If you are in a foreign coun-
try you might do as we did on our first trip to Paris.
We wanted to do what was right but not what most
Americans think is right. We were at a hotel where
only French were usually guests, and in order to do the
right thing we took the proprietor into our confidence
and explained to him our dilemma. We asked him
whom to tip and how much to give, and he got us out
of our diiliculty and we found that the tips amounted to
about as much for one whole week as we had been held
up for in one day at the Waldorf-Astoria.
IW
SAN FRANCISCO
Notwithstanding the fact that Webster gives no rec-
ognition in his dictionary to the Land of Bohemia or the
occupants thereof, the land exists, per-
haps not in a material way, but cer- THE
tainly mentally. Some have not the MYTHICAL
perception to see it; some know not LAND
the language that admits entrance;
some pass it by every day without understanding it.
Yet it as truly exists as any of the lands told of in our
childhood fables and fairy stories.
The old definition of Bohemian was "a vagabond, a
wayfarer." Possibly that definition may, to a certain
extent, be true of the present-day Bohemian, for he is
a mental vagabond and a mental wayfarer.
In our judgment the word comes from the French
"Bon Homme," for surely the Bohemian is a "good
man."
Whatever may be the derivation the fact remains
that not to all is given the perception to understand, nor
the eyes to see, and therein lies one of the dangers of
writing such a book as this. If you read this and then
hurry off to a specified restaurant with the expectation
of finding the Bohemian atmosphere in evidence you
are apt to be disappointed, for frequently it is necessary
to create your own Bohemian atmosphere.
Page 64
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
The amount of the tip is always a matter of individual judgment, dependent upon the service rendered, and the way it is rendered. The good traveler wants to tip properly, neither too little nor too much, thereby getting the best service, for in the last analysis the pleasure of a trip depends upon the service received. American prodigality and asininity is responsible for much of the abuse of tipping. Too many Americans when they travel desire to appear important and the only way they can accomplish this is by buying the subserviency of menials who laugh at them behind their backs.
A tip should always depend upon the service rendered. We make it a rule to withhold the tip from a careless or inconsiderate waiter, and always add to the tip a word of commendation when there has been extra
good service. The amount of the tip depends, first on the service, second on the amount of the bill, and third, on the character of the place where you are served. When we order a specially prepared dinner, with our suggestions as to its composition and
service, we tip the head waiter, the chef, the waiter and the bus boy. We have given dinners where the tips amounted to fully half as much as the dinner itself, and w^e felt that this part of the expense brought us the greatest pleasure.
It is impossible to make a hard and fast rule regarding how much to give a waiter. Each person must use his or her own judgment. If you are in a foreign country you might do as we did on our first trip to Paris. We wanted to do what was right but not what most Americans think is right. We were at a hotel where only French were usually guests, and in order to do the right thing we took the proprietor into our confidence and explained to him our dilemma. We asked him whom to tip and how much to give, and he got us out of our difficulty and we found that the tips amounted to about as much for one whole week as we had been held up for in one day at the Waldorf-Astoria.
IW
Notwithstanding the fact that Webster gives no recognition in his dictionary to the Land of Bohemia or the occupants thereof, the land exists, perhaps not in a material way, but certainly mentally. Some have not the MYTHICAL perception to see it; some know not LAND the language that admits entrance; some pass it by every day without understanding it. Yet it as truly exists as any of the lands told of in our childhood fables and fairy stories.
The old definition of Bohemian was "a vagabond, a wayfarer." Possibly that definition may, to a certain extent, be true of the present-day Bohemian, for he is a mental vagabond and a mental wayfarer.
In our judgment the word comes from the French "Bon Homme," for surely the Bohemian is a "good man."e derivation the fact remains that not to all is given the perception to understand, nor the eyes to see, and therein lies one of the dangers of writing such a book as this. If you read this and then hurry off to a specified restaurant with the expectation of finding the Bohemian atmosphere in evidence you are apt to be disappointed, for frequently it is necessary to create your own Bohemian atmosphere.