The Uncommercial Traveller - Charles Dickens (new books to read .TXT) 📗

impress on your waiter that you have ten minutes for dinner, and he proposes that you shall begin with a bit of fish which will be ready in twenty. That proposal declined, he suggests—as a neat originality—‘a weal or mutton cutlet.’ You close with either cutlet, any cutlet, anything. He goes, leisurely, behind a door and calls down some unseen shaft. A ventriloquial dialogue ensues, tending finally to the effect that weal only, is available on the spur of the moment.

You anxiously call out, ‘Veal, then!’ Your waiter having settled that point, returns to array your tablecloth, with a table napkin folded cocked-hat-wise (slowly, for something out of window engages his eye), a white wine-glass, a green wine-glass, a blue finger-glass, a tumbler, and a powerful field battery of fourteen casters with nothing in them; or at all events—which is enough for your purpose—with nothing in them that will come out. All this time, the other waiter looks at you—with an air of mental comparison and curiosity, now, as if it had occurred to him that you are rather like his brother. Half your time gone, and nothing come but the jug of ale and the bread, you implore your waiter to ‘see after that cutlet, waiter; pray do!’ He cannot go at once, for he is carrying in seventeen pounds of American cheese for you to finish with, and a small Landed Estate of celery and water-cresses. The other waiter changes his leg, and takes a new view of you, doubtfully, now, as if he had rejected the resemblance to his brother, and had begun to think you more like his aunt or his grandmother. Again you beseech your waiter with pathetic indignation, to ‘see after that cutlet!’ He steps out to see after it, and by-and-by, when you are going away without it, comes back with it. Even then, he will not take the sham silver cover off, without a pause for a flourish, and a look at the musty cutlet as if he were surprised to see it—which cannot possibly be the case, he must have seen it so often before. A sort of fur has been produced upon its surface by the cook’s art, and in a sham silver vessel staggering on two feet instead of three, is a cutaneous kind of sauce of brown pimples and pickled cucumber. You order the bill, but your waiter cannot bring your bill yet, because he is bringing, instead, three flinty-hearted potatoes and two grim head of broccoli, like the occasional ornaments on area railings, badly boiled. You know that you will never come to this pass, any more than to the cheese and celery, and you imperatively demand your bill; but, it takes time to get, even when gone for, because your waiter has to communicate with a lady who lives behind a sash-window in a corner, and who appears to have to refer to several Ledgers before she can make it out—as if you had been staying there a year. You become distracted to get away, and the other waiter, once more changing his leg, still looks at you—but suspiciously, now, as if you had begun to remind him of the party who took the great-coats last winter. Your bill at last brought and paid, at the rate of sixpence a mouthful, your waiter reproachfully reminds you that ‘attendance is not charged for a single meal,’ and you have to search in all your pockets for sixpence more. He has a worse opinion of you than ever, when you have given it to him, and lets you out into the street with the air of one saying to himself, as you cannot again doubt he is, ‘I hope we shall never see YOU here again!’

Or, take any other of the numerous travelling instances in which, with more time at your disposal, you are, have been, or may be, equally ill served. Take the old-established Bull’s Head with its old-established knife-boxes on its old-established sideboards, its old-established flue under its old-established four-post bedsteads in its old-established airless rooms, its old-established frouziness up-stairs and down-stairs, its old-established cookery, and its old-established principles of plunder. Count up your injuries, in its side-dishes of ailing sweetbreads in white poultices, of apothecaries’ powders in rice for curry, of pale stewed bits of calf ineffectually relying for an adventitious interest on forcemeat balls. You have had experience of the old-established Bull’s Head stringy fowls, with lower extremities like wooden legs, sticking up out of the dish; of its cannibalic boiled mutton, gushing horribly among its capers, when carved; of its little dishes of pastry—roofs of spermaceti ointment, erected over half an apple or four gooseberries. Well for you if you have yet forgotten the old-established Bull’s Head fruity port: whose reputation was gained solely by the old-established price the Bull’s Head put upon it, and by the old-established air with which the Bull’s Head set the glasses and D’Oyleys on, and held that Liquid Gout to the three-and-sixpenny wax-candle, as if its old-established colour hadn’t come from the dyer’s.

Or lastly, take to finish with, two cases that we all know, every day.

We all know the new hotel near the station, where it is always gusty, going up the lane which is always muddy, where we are sure to arrive at night, and where we make the gas start awfully when we open the front door. We all know the flooring of the passages and staircases that is too new, and the walls that are too new, and the house that is haunted by the ghost of mortar. We all know the doors that have cracked, and the cracked shutters through which we get a glimpse of the disconsolate moon. We all know the new people, who have come to keep the new hotel, and who wish they had never come, and who (inevitable result) wish WE had never come. We all know how much too scant and smooth and bright the new furniture is, and how it has never settled down, and cannot fit itself into right places, and will get into wrong places. We all know how the gas, being lighted, shows maps of Damp upon the walls. We all know how the ghost of mortar passes into our sandwich, stirs our negus, goes up to bed with us, ascends the pale bedroom chimney, and prevents the smoke from following. We all know how a leg of our chair comes off at breakfast in the morning, and how the dejected waiter attributes the accident to a general greenness pervading the establishment, and informs us, in reply to a local inquiry, that he is thankful to say he is an entire stranger in that part of the country and is going back to his own connexion on Saturday.

We all know, on the other hand, the great station hotel belonging to the company of proprietors, which has suddenly sprung up in the back outskirts of any place we like to name, and where we look out of our palatial windows at little back yards and gardens, old summer-houses, fowl-houses, pigeon-traps, and pigsties. We all know this hotel in which we can get anything we want, after its kind, for money; but where nobody is glad to see us, or sorry to see us, or minds (our bill paid) whether we come or go, or how, or when, or why, or cares about us. We all know this hotel, where we have no individuality, but put ourselves into the general post, as it were, and are sorted and disposed of according to our division.

We all know that we can get on very well indeed at such a place, but still not perfectly well; and this may be, because the place is largely wholesale, and there is a lingering personal retail interest within us that asks to be satisfied.

To sum up. My uncommercial travelling has not yet brought me to the conclusion that we are close to perfection in these matters.

And just as I do not believe that the end of the world will ever be near at hand, so long as any of the very tiresome and arrogant people who constantly predict that catastrophe are left in it, so, I shall have small faith in the Hotel Millennium, while any of the uncomfortable superstitions I have glanced at remain in existence.