A Frenchman in America: Recollections of Men and Things

Let me say that I have a lurking doubt in my mind whether those who have so much to say against interviewing in America have ever been asked to be interviewed at all, or have even ever run such a danger.

I object to interviewing as a sign of decadence in modern journalism; but I do not object to being interviewed, I like it; and, to prove it, I will go down at once, and be interviewed.

…

    Midnight.

The interview with the New York reporters passed off very well. I went through the operation like a man.

After lunch, I went to see Mr. Edmund Clarence Stedman, who had shown me a great deal of kindness during my first visit to America. I found in him a friend ready to welcome me.

The poet and literary critic is a man of about fifty, rather below middle height, with a beautifully chiseled head. In every one of the features you can detect the artist, the man of delicate, tender, and refined feelings. It was a great pleasure for me to see him again. He has finished his “Library of American Literature,” a gigantic work of erudite criticism and judicious compilation, which he undertook a few years ago in collaboration with Miss Ellen Mackay Hutchinson. These eleven volumes form a perfect national monument, a complete cyclopædia of American literature, giving extracts from the writings of every American who has published anything for the last three hundred years (1607-1890).

On leaving him, I went to call on Mrs. Anna Bowman Dodd, the author of “Cathedral Days,” “Glorinda,” “The Republic of the Future,” and other charming books, and one of the brightest conversationalists it has ever been my good fortune to meet. After an hour’s chat with her, I had forgotten all about the grippe, and all other more or less imaginary miseries.

I returned to the Everett House to dress, and went to the Union League Club to dine with General Horace Porter.

The general possesses a rare and most happy combination of brilliant flashing Parisian wit and dry, quiet, American humor. This charming causeur and conteur tells an anecdote as nobody I know can do; he never misses fire. He assured me at table that the copyright bill will soon be passed, for, he added, “we have now a pure and pious Administration. At the White House they open their oysters with prayer.” The conversation fell on American society, or, rather, on American Societies. The highest and lowest of these can be distinguished by the use of van. “The blue blood of America put it before their names, as Van Nicken; political society puts it after, as Sullivan.”

O Van-itas Van-itatum!

Time passed rapidly in such delightful company.

I finished the evening at the house of Colonel Robert G. Ingersoll. If there had been any cloud of gloom still left hanging about me, it would have vanished at the sight of his sunny face. There was a small gathering of some thirty people, among them Mr. Edgar Fawcett, whose acquaintance I was delighted to make. Conversation went on briskly with one and the other, and at half-past eleven I returned to the hotel completely cured.

To-morrow morning I leave for Boston at ten o’clock to begin the lecture tour in that city, or, to use an Americanism, to “open the show.”

…

There is a knock at the door.

It is the hall porter with a letter: an invitation to dine with the members of the Clover Club at Philadelphia on Thursday next, the 16th.

I look at my list of engagements and find I am in Pittsburg on that day.

I take a telegraph form and pen the following, which I will send to my friend, Major M. P. Handy, the president of this lively association:

Many thanks. Am engaged in Pittsburg on the 16th. Thank God, cannot attend your dinner.

I remember how those “boys” cheeked me two years ago, laughed at me, sat on me. That’s my telegram to you, dear Cloverites, with my love.

CHAPTER IV

Impressions of American Hotels

    Boston, January 6.

Arrived here this afternoon, and resumed acquaintance with American hotels.

American hotels are all alike.

Some are worse.

Describe one and you have described them all.

On the ground floor, a large entrance hall strewed with cuspidores for the men, and a side entrance provided with a triumphal arch for the ladies. On this floor the sexes are separated as at the public baths.

In the large hall, a counter behind which solemn clerks, whose business faces relax not a muscle, are ready with their book to enter your name and assign you a number. A small army of colored porters ready to take you in charge. Not a salute, not a word, not a smile of welcome. The negro takes your bag and makes a sign that your case is settled. You follow him. For the time being you lose your personality and become No. 375, as you would in jail. Don’t ask questions; theirs not to answer; don’t ring the bell to ask for a favor, if you set any value on your time. All the rules of the establishment are printed and posted in your bedroom; you have to submit to them. No question to ask – you know everything. Henceforth you will have to be hungry from 7 to 9 A.M.; from 1 to 3 P.M.; from 6 to 8 P.M. The slightest infringement of the routine would stop the wheel, so don’t ask if you could have a meal at four o’clock; you would be taken for a lunatic, or a crank (as they call it in America).

Between meals you will be supplied with ice-water ad libitum.

No privacy. No coffee-room, no smoking-room. No place where you can go and quietly sip a cup of coffee or drink a glass of beer with a cigar. You can have a drink at the bar, and then go and sit down in the hall among the crowd.

Life in an American hotel is an alternation of the cellular system during the night and of the gregarious system during the day, an alternation of the penitentiary systems carried out at Philadelphia and at Auburn.

It is not in the bedroom, either, that you must seek anything to cheer you. The bed is good, but only for the night. The room is perfectly nude. Not even “Napoleon’s Farewell to his Soldiers at Fontainebleau” as in France, or “Strafford walking to the Scaffold” as in England. Not that these pictures are particularly cheerful, still they break the monotony of the wall paper. Here the only oases in the brown or gray desert are cautions.

First of all, a notice that, in a cupboard near the window, you will find some twenty yards of coiled rope which, in case of fire, you are to fix to a hook outside the window. The rest is guessed. You fix the rope, and – you let yourself go. From a sixth, seventh, or eighth story, the prospect is lively. Another caution informs you of all that you must not do, such as your own washing in the bedroom. Another warns you that if, on retiring, you put your boots outside the door, you do so at your own risk and peril. Another is posted near the door, close to an electric bell. With a little care and practice, you will be able to carry out the instructions printed thereon. The only thing wonderful about the contrivance is that the servants never make mistakes.

In some hotels I have seen the list carried to number twelve.

Another notice tells you what the proprietor’s responsibilities are, and at what time the meals take place. Now this last notice is the most important of all. Woe to you if you forget it! For if you should present yourself one minute after the dining-room door is closed, no human consideration would get it open for you. Supplications, arguments would be of no avail. Not even money.

“What do you mean?” some old-fashioned European will exclaim. “When the table d’hôte is over, of course you cannot expect the menu to be served to you; but surely you can order a steak or a chop.”

No, you cannot, not even an omelette or a piece of cold meat. If you arrive at one minute past three (in small towns, at one minute past two) you find the dining-room closed, and you must wait till six o’clock to see its hospitable doors open again.

…

When you enter the dining-room, you must not believe that you can go and sit where you like. The chief waiter assigns you a seat, and you must take it. With a superb wave of the hand, he signs to you to follow him. He does not even turn round to see if you are behind him, following him in all the meanders he describes, amid the sixty, eighty, sometimes hundred tables that are in the room. He takes it for granted you are an obedient, submissive traveler who knows his duty. Altogether I traveled in the United States for about ten months, and I never came across an American so daring, so independent, as to actually take any other seat than the one assigned to him by that tremendous potentate, the head waiter. Occasionally, just to try him, I would sit down in a chair I took a fancy to. But he would come and fetch me, and tell me that I could not stay there. In Europe, the waiter asks you where you would like to sit. In America, you ask him where you may sit. He is a paid servant, therefore a master in America. He is in command, not of the other waiters, but of the guests. Several times, recognizing friends in the dining-room, I asked the man to take me to their tables (I should not have dared go by myself), and the permission was granted with a patronizing sign of the head. I have constantly seen Americans stop on the threshold of the dining-room door, and wait until the chief waiter had returned from placing a guest to come and fetch them in their turn. I never saw them venture alone, and take an empty seat, without the sanction of the waiter.

The guests feel struck with awe in that dining-room, and solemnly bolt their food as quickly as they can. You hear less noise in an American hotel dining-room containing five hundred people, than you do at a French table d’hôte accommodating fifty people, at a German one containing a dozen guests, or at a table where two Italians are dining tête-à-tête.

The head waiter, at large Northern and Western hotels, is a white man. In the Southern ones, he is a mulatto or a black; but white or black, he is always a magnificent specimen of his race. There is not a ghost of a savor of the serving man about him; no whiskers and shaven upper lips reminding you of the waiters of the Old World; but always a fine mustache, the twirling of which helps to give an air of nonchalant superiority to its wearer. The mulatto head-waiters in the South really look like dusky princes. Many of them are so handsome and carry themselves so superbly that you find them very impressive at first and would fain apologize to them. You feel as if you wanted to thank them for kindly condescending to concern themselves about anything so commonplace as your seat at table.

In smaller hotels, the waiters are all waitresses. The “waiting” is done by damsels entirely – or rather by the guests of the hotel.

If the Southern head waiter looks like a prince, what shall we say of the head-waitress in the East, the North, and the West? No term short of queenly will describe her stately bearing as she moves about among her bevy of reduced duchesses. She is evidently chosen for her appearance. She is “divinely tall,” as well as “most divinely fair,” and, as if to add to her importance, she is crowned with a gigantic mass of frizzled hair. All the waitresses have this coiffure. It is a livery, as caps are in the Old World; but instead of being a badge of servitude it looks, and is, alarmingly emancipated – so much so that, before making close acquaintance with my dishes, I always examine them with great care. A beautiful mass of hair looks lovely on the head of a woman, but one in your soup, even if it had strayed from the tresses of your beloved one, would make the corners of your mouth go down, and the tip of your nose go up.

A regally handsome woman always “goes well in the landscape,” as the French say, and I have seen specimens of these waitresses so handsome and so commanding-looking that, if they cared to come over to Europe and play the queens in London pantomimes, I feel sure they would command quite exceptional prices, and draw big salaries and crowded houses.

…

The thing which strikes me most disagreeably, in the American hotel dining-room, is the sight of the tremendous waste of food that goes on at every meal. No European, I suppose, can fail to be struck with this; but to a Frenchman it would naturally be most remarkable. In France, where, I venture to say, people live as well as anywhere else, if not better, there is a horror of anything like waste of good food. It is to me, therefore, a repulsive thing to see the wanton manner in which some Americans will waste at one meal enough to feed several hungry fellow-creatures.

In the large hotels, conducted on the American plan, there are rarely fewer than fifty different dishes on the menu at dinner-time. Every day, and at every meal, you may see people order three times as much of this food as they could under any circumstances eat, and, after picking it and spoiling one dish after another, send the bulk away uneaten. I am bound to say that this practice is not only to be observed in hotels where the charge is so much per day, but in those conducted on the European plan, that is, where you pay for every item you order. There I notice that people proceed in much the same wasteful fashion. It is evidently not a desire to have more than is paid for, but simply a bad and ugly habit. I hold that about five hundred hungry people could be fed out of the waste that is going on at such large hotels as the Palmer House or the Grand Pacific Hotel of Chicago – and I have no doubt that such five hundred hungry people could easily be found in Chicago every day.

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