It is just here that the "professional," if I may be allowed to use such an expression, comes to the front.He is always available.
It is indifferent to him if he starts on a tour around the world or for a winter spree to Montreal.He is always amusing, good-humored, and can be counted on at the last moment to fill any vacant place, without being the least offended at the tardy invitation, for he belongs to the class who have discovered "how to live well on nothing a year." Luxury is as the breath of his nostrils, but his means allow of little beyond necessities.The temptation must be great when everything that he appreciates most (and cannot afford) is urged upon him.We should not pose as too stern moralists, and throw stones at him; for there may enter more "best French plate" into the composition of our own houses than we imagine.
It is here our epoch shows its improvement over earlier and cruder days.At present no toad-eating is connected with the acceptance of hospitality, or, if occasionally a small "batrachian" is offered, it is so well disguised by an accomplished CHEF, and served on such exquisite old Dresden, that it slips down with very little effort.Even this rarely occurs, unless the guest has allowed himself to become the inmate of a residence or yacht.Then he takes his chance with other members of the household, and if the host or hostess happens to have a bad temper as a set-off to their good table, it is apt to fare ill with our friend.