Hospitality in 1617

The Old English Inn
Fynes Moryson, in his Itinerary, thus speaks of the English inns of his time (1617):-

As soone as a passenger comes to an Inne, the servants run to him, and one takes his horse and walks him about till he is cool, then rubs him down and gives him meat; another servant gives the passenger his private chamber and kindles his fire; the third pulls off his bootes and makes them clean; then the host and hostess visit him, and if he will eat with the hoste, or at a common table with the others, his meals will cost him sixpence, or, in some places, four pence; but if he will eat in his own chamber, he commands what meat he will, according to his appetite; yea, the kitchen is open to him to order the meat to be dressed as he likes beste. After having eaten what he pleases, he may with credit set by a part for next day’s breakfast. His bills will then be written for him, and should he object to any charge, the host is ready to alter it.