enience of its guests. Without guests there could be no
Hotel Statler. These are simple Facts easily understood.

"The Statler is a successful hotel. The Reason is, that every
Waiter in this hotel, every Hall-Boy, the Chambermaid, the
Clerk, the Chef, the Manager, the Boss Himself, is working all
the time to make them FEEL 'at home.'

"Hotel service--that is, Hotel Statler service--means the limit
of Courteous, Efficient Attention from Each Particular Employee
to Each Particular Guest. This is the kind of service a Guest
pays for when he pays us his bill--whether it is for $2.00 or
$20.00 per day. It is the kind of Service he is entitled to,
and he NEED NOT and SHOULD NOT pay ANY MORE."

NOT HOSPITALITY

Compare the attitude of management toward guests as revealed in this
code with the bristling, belligerent attitude of employees in other
first-class places where tipping is undisciplined! In the average hotel
where the management encourages the tipping for economic reasons the
bell-boy will make a scene if you fail to tip him after he carries your
suit-case from the lobby to your room. Every other employee has the same
spirit--he has to have it if he is to be compensated at all, for the
employer puts it squarely up to him to work the guest for his wages.

Apparently this hotel reached the conviction that this was not
hospitality.

Then the conviction was reached that a guest "need not and should not
pay any more" for hotel service than the rate paid at the desk. From
this it was logical to bring the employees to a new conception of
service and to stop the piratical practice toward guests who do not
tip.

It is particularly significant to note the assertion that the proprietor
can run a tipless hotel if he wants to. That is an interesting
declaration. It proves that those managers who exploit the tipping
propensity deliberately do so for reasons of greed.

Then the reason for not running a tipless hotel is stated to be that "a
small but certain per cent. of its guests will tip in spite of all
rules." Here is evidence that the public has its measure of blame for
the custom as well as the avarice of managers. This hotel declares that
its conception of hospitality is to leave the guest free in his relation
toward employees. But note this! _It does not leave the employees free
in their attitude toward guests._

UP TO THE EMPLOYER

The foregoing distinction is the c