Note 1 — INTRODUCTION. A SUPPER AT THE “ALBION,” AND ITS CONSEQUENCES.

He also approved of my observation, that I was well aware that people could not expect to find those dishes on the bill of fare every day, but only one or two nightly. To insure success, I would advise the proprietors of all extensive supper-houses to adopt the plan I so successfully introduced at the Reform Club many years since, which was to make a small bill of fare of eight or ten dishes which were ready, and cross out such as run short during the evening, recommending only those which remained. This saved time, words, and confusion; besides giving an opportunity of introducing one or two novelties daily, which would pay well if properly attended to. It would also gratify the consumer, who should not be kept waiting for his supper till fresh provisions were sent for and cooked, as at that hour many persons would content themselves with a less variety of dishes rather than wait.