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pint
bottle
of
wine
before
every
plate
at
table,
which
could
be
served
without
charge,
by
adding
a
trifle
to
the
cost
of
the
meal.
This
would
substitute
tea
and
cofîee,
and
the
wine,
when
prop-
erly
purchased
in
casks,
and
bottled
on
the
premises,
wonld
cost
no
more
than
the
tea
and
coffee.
Fonrth
—
When
patrons
ask,
as
they
frequently
do,
for
a
superior
quality
of
wine
in
bottles,
that
should
be
served
at
a
profit
of
not
over
fifty
per
cent,
above
the
actnal
cost,
as
many
people
will
not
order
wine
at
meals
because
they
are
asked
to
pay
more
for
a
bottle
of
wine
than
for
the
whole
meal.
Restau-
rant
and
hôtel
keepers
will
fincl
that
in
a
short
time
the
demand
for
wine
will
so
increase
that
the
profits
will
be
mnch
greater
than
when
only
a
small
quantity
of
wine
was
sold
at
higher
priées.
If
some
of
the
restaurant
and
hôtel
keepers
object
to
placing
wine
on
the
table
before
each
plate,
they
shonld
at
least
instrnct
their
waiters,
both
maie
and
female,
to
présent
the
wine
list
to
every
gnest
and
politely
ask,
"Which
wine
will
y
on
hâve?"
This
is
the
way
that
the
caterers
use
their
patrons
in
Europe,
and
it
is
a
well-known
fact
that
the
selling
of
wine
by
hôtels
and
restaurants
in
Europe,
although
at
a
small
profit,
is
their
principal
source
of
revenue.