THE HOLIDAY IN FRANCE

Sun (Auckland), Volume III, Issue 738, 10 August 1929, Page 32

THE HOLIDAY IN FRANCE

TIMELY AID FOR THE NOVICE Not long ago, 1 listened to a story of woe from a couple who. having engaged a room in a Paris hotel, were calmly oblivious to the fact that the terms had been made on the understanding that meals should be taken on the premises. They went each day to a different restaurant for lunch and dinner, and were horrified at the end of the week to find the cost of these meals included in their hotel account. It is very necessary to have a clear arrangement on this point when booking rooms abroad. Again, the novice unaccustomed to the intricacies of a Paris menu is apt to secure a rather poor return for a rather large outlay. It is generally worth while to investigate the two or three "plats du jour" specified in larger type on the list. As a rule these are "specialities" well cooked, and moderate in price. In many places they are large enough for portions for two. But make sure the practice is allowed before you order on these lines otherwise you may be charged double for the single helping. A good plan is to order one fish dish, one entree, and one dish of meat or poultry', and share the lot. For the majority of appetites, this will prove more than ample. Ascertain the casing hour of your hotel. Otherwise, if you decide to go to a casino or a cabaret, you may have to give a munificent tip to the porter or concierge, whom you have rung up to open the door. The pen sion will furnish a key for the guest who wishes to stay out late. Rough towels of any size are a rarity even at the best French hotels, so endeavour to find room for a couple at the bottom of your trunk. —L.M.