They had sat down at the raised table in the window, the pleasantest spot in the room, facing each other against the cream-coloured hangings, their faces lighted by the red-shaded table-lamp. Hans Castorp clasped his freshly washed hands and rubbed them together in agreeable anticipation⁠—a habit of his when he sat down to table, perhaps because his ancestors had said grace before meat. They were served by a friendly maid in black frock and white apron. She had a pleasant, throaty voice, and her broad face was indisputably healthy-coloured. To his great amusement, Hans Castorp learned that the waitresses here were called “dining-room girls.” They ordered a bottle of Gruaud Larose, and Hans Castorp sent it back to have it warmed. The food was excellent: asparagus soup, stuffed tomatoes, a roast with vegetables, an exceedingly well-prepared sweet, cheese, and fruit. Hans Castorp ate heartily, though his appetite did not turn out quite so stout as he had thought. But he always ate a good deal, out of pure self-respect, even when he was not hungry.