he prefcntly lias it. The cook pays the fame atten - 

 tion, to his commands as the waiter fhews to the 

 orders of the gueft. ,In this manner the bufinefs re- 

 gularly proceeds, maugre the vociferations of from 

 twelve to iixteen throats at once,* in fpite of the ton-* 

 fufed noife that muft naturally arife from the gabble 

 of eighty or a hundred people in a public houfe ; and 

 it is a very extraordinary accident if any difh is forgot, 

 or a wrong one brought. One perfon calls, Garcoa 

 here, another is calling Gar con there ; and frequently 

 feveral at the fame time, and yet the polite and fpruce 

 lads are ready with their anfwers to all 5 Oui, mon- 

 fieur ! — A finftant, monfieur ! and none of them 

 feem weary of being called and bandied abotit back- 

 wards and forwards for three or four hours together. 

 I am convinced that the french nation, in point of 

 waiting and ferving, has not its equal in all the world. 



But it is not enough, that fuch a lad has received 

 all your comrniffions and punctually fulfilled them; he 

 ftill knows how many changes, and what difhes yo& 

 have had. When you want to pay, you fay : Gar- 

 con, mon compte ! and he rims to the bar, dictates 

 your reckoning to his mi ft refs or his mafter, brings it 

 to you; and you may be very fure, that he has not 

 charged you with a plate either too much or too little. 

 You have only to compare it with the bill of fare, and 

 there, againft every thing you have had you fee the 

 Hated price annexed. 



And now what makes all this miracle feasible, my 

 good friend, is money. In fact a man muft pay pretty 

 dearly here for fatisfying his appetite. The loweft 

 article you can have here is a pear, and that coirs four 



fous. 



