BELGIUM. Hotels. xy
bottle) are frequently ordered at dinner in lieu of wine. The waiters
and ‘portiers’ are often Germans.

Thecharges at hotels of thesecond class are much lower, especially
in S. Belgium where travellers are fewer (bedroom 11/,-4, breakfast
4-41/,, dinner 2-31/y fr.), while the accommodation is sometimes
quite as good, though less pretentious. Gentlemen may sometimes
find comfortable quarters at the tavernes (see below); while for ladies
travelling alone the pensions are convenient.

It is always prudent, even at the best hotels, to enquire the
prices in advance and to stipulate that the charge for a bedroom
includes light and attendance.

The charge for the use of a Horet Omnreus is usually 3/4-11/2 fr. In
the smaller towns the hotels generally have no omnibuses; cab 1-11/2 fr.,
including luggag The demands of Commissionnatres, or porters, for the
transport of luggage are apt to be exorbitant, unless a previous agreement
has been made or the tariff asked for. a i

The following is a reasonably liberal scale of gratuities in the larger
hotels: iter 12 fr. per day for each person; femme-de-chambre,
3-5 day

 

 

  
    
  

5-30c. per day. A tip
may be given also to the portier if he have rendered any special services.
When attendance is char in the bill the gratuities should be propor-
tionally reduced.

 

 

V. Restaurants. Cafés. Confectioners.

The fashionable Restaurants at Brussels, Antwerp, Spa, and
Ostend resemble those of Paris. As a rule, in dining d la carte
one ‘portion’ will be found sufficient for two persons or two portions
for three persons; the waiter will advise. A solitary traveller is
recommended to dine & prix fixe (déj. from 3, D. from 5 fr.). Notless
than 60 c. is expected as a gratuity by the waiter. Wine(good claret
and burgundy) is the customary beverage at these restaurants.

The less pretentious TAVERNES, somewhat resembling the Italian
trattorie, are recommended, especially for gentlemen; and the
better houses of this class at Brussels will satisfy even exacting
travellers. Between 141a.m. and 2p.m., and between 6 and
Sp.m., the bill-of-fare usually contains a selection of plats du jour,
at prices ranging from 3/, to 13/4 fr. Soup usually costs 40-50 c.
and cheese the same. Many tavernes provide also meals d priz fire.
Beer is usually drunk at these establishments ; at some wine may be
ordered by the glass. The arithmetic of the waiters is sometimes
faulty. Gratuity 15-30c.

In addition to the tavernes, which close at a comparatively early hour
in the evening, most Belgian towns contain numerous Breer Houses, where
cold meat, etc., and German beer of various kinds may be obtained. A
large glass of beer (un demi) costs 35-40 c.; small glass (un quart) 20-80 c. —
The local Belgian beers are sold in the Estaminets, which are mainly
patronized by the humbler classes, though in the larger towns there are
a few of a more fashionable character. The characteristic varieties are,
at Brussels, Brune (42 c.), Faro (12 c.), a light-coloured beer with a slightly
bitter flavour, Lambic (20c.), which is somewhat heavier, and Gueuse Lambic,
a strong bottled beer (sometimes 10-15 years old); at Antwerp, Orge; at
Louvain, Peterman or Witbeer, a sweetish, insipid beverage; and at Ghent,

Uitzel, which is strong and somewhat bitter.