There are many small offices for which one may call upon the porter if so inclined. One must, however, keep it in mind that he should be rewarded proportionately at the end of the journey after he has performed his last office of brushing one off. Twenty-five cents is the usual amount given to him for the services rendered in twenty-four hours. An occasional wary traveler bestows his tip for the first rather than the last service asked. If a porter appears sullen this method will be found to have advantages.
Before leaving one’s berth in the morning, one should, as far as possible, get into one’s undergarments over which one slips a bathrobe or kimono before going to the toilet-room. One should take with one to the toilet comb, brush, tooth-brush, clothes-brush, wash-cloth, a cake of soap (it is never wise to use the public cake) and the gown one intends wearing, with its accessories. All the toilet articles should be carried in a silk waterproof “companion,” or better still, in a crash apron with rubber-lined pockets for soap and towels, to be tied about the waist. Arrived there one should be as expeditious as possible in order not to keep others waiting. One woman’s selfishness in out-staying her time in the toilet-room may keep ten others in misery. It is not the time and place for a complete bath. Nowhere is the quality of true courtesy more needed than in the toilet-room of a Pullman. When one has finished one’s ablutions, combed one’s hair and fastened one’s gown, one should clean the basin and place the soiled towels out of the way. When one leaves the room it should be ready for the next comer.
IN THE DINING CAR
When the announcement is made that breakfast, dinner or luncheon, as the case may be, is served, the passenger makes his way to the diner. If this is crowded he must wait his time patiently and with courtesy to those about him. Sometimes the meal is served a la carte (literally, by the card), in which case a separate charge is made for each article on the bill of fare or menu. (Menu, by the way, is pronounced “may-noo,” not “meyn-you” as one often hears it.) Many dining-cars serve meals table d’hote (tah-bul-dote) and for these a fixed charge of one dollar is made. Some train dinners are very good indeed, others are execrable. If a dish is particularly bad and one complaint does not produce a better, the diner should not brow-beat his waiter—who is not to blame—but may if he choose speak to the steward in charge. Having been served he should fee the waiter. The usual fee is one-tenth the price of the meal, though men, more frequently than women, give more than this.
ARRIVING AT A HOTEL
Arrival in a strange city is bewildering to a person who has traveled little. There are always, however, in the city railway stations, bureaus of information where one may find out the necessary things. If one is desirous of a cab, one may discover there the most trustworthy line; or, if a car is wanted, what direction one must take to find the proper one. Usually the traveler, if intending to go to a hotel, will have made himself acquainted, before arrival in the city, with the relative value and expense of the different ones. A person is much better treated at such places if he writes or telegraphs ahead for accommodations. A woman should choose the side entrance, if there is one, as this is reserved for ladies. If a woman arrives in a strange city, unaccompanied, it is sometimes difficult for her to get the hotel accommodations she desires. At some hotels they will not admit unaccompanied women after nightfall. Under these circumstances the traveler would better go to the hostelries established by the Young Women’s Christian Association, where she may feel certain of the character of the place and entertainment. These places invariably require that one shall be introduced and one will do well, therefore, to take a letter from one’s clergyman. The length of one’s stay is usually limited but it is sufficient for the ordinary holiday or shopping visit.