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Hotels and inns outside the city center charge the lowest prices. Those in central Boston close to principal tourist attractions, namely Back Bay, Beacon Hill, Downtown, and the Financial District, charge higher prices. The Boston CVB offers a hotel booking service through its website but does not have a booking service for walk-ins. Otherwise contact the Boston and New England Reservation service and Citywide Reservations.

Travelers accustomed to large motel rooms may be surprised by the small dimensions of some rooms in older Boston hotels. European-style twin-bedded rooms are uncommon; most have two double beds or one queen or king-size bed.

Significant savings on breakfasts, snacks, and light meals can be realized in “efficiency” (self catering) rooms or apartments. Booking agencies, such as the B&B Agency of Boston, can arrange efficiencies in convenient locations.

Restaurant bills incur 5 percent sales tax. Hotel tax in the Boston area is 12.45 percent. Room rates are usually quoted without tax.

Restaurants start serving breakfast as early as 5:30am and usually continue until 10am. Lunch is usually available from 11:30am to 2pm. Tea falls between 4 and 6pm. Some restaurants begin serving dinner around 5:30pm and few restaurants serve meals after 10pm. Many restaurants, especially in the South End, have weekend brunch from late morning into early afternoon.

Reservations are usually recommended. For Boston’s Top 10 Restaurants (see Restaurants), try to book two weeks ahead. Alternatively, call at dinner time to see if there are no-shows or cancellations. Some very popular restaurants do not accept reservations, assuming diners will simply stand and wait.

Be punctual for reservations. Many restaurants, both fancy and casual, now ban cellphones so it’s best to switch yours off when dining.

The best Boston chefs borrow liberally from cuisines all over the world, creating a complex style often called “New American”. This new cuisine employs local produce and is lighter than traditional American cooking. The strongest influence on Boston cooking is Mediterranean fare of France and Italy, with a growing interest in Spanish, Portuguese, and North African traditions. Most fine-dining restaurants offer at least one vegetarian main dish.

Most Boston restaurants serve vast portions. One portion will often suffice for two people, and sharing can be a good way to save money. It is also acceptable to ask for a “doggie bag” to take home any leftovers.

Boston remains a major fishing port so fresh seafood is plentiful. Top choice is usually the sweet-tasting, large-clawed American lobster. In the Boston area, young haddock or cod is often called “scrod”. Bluefish is a strong-flavored, oily fish in the mackerel/tuna family. A quahog is a large clam, and local oysters are known as American bluepoints.