Back in the mid 80's there was a huge resurgence in suspenders. While some didn't get it and went with clip ons - - there were a lot of guys having buttons sewn into trouser waist bands. In the States, most suspenders came in a box and in one size. Short guys like me had the brass levers almost on their shoulders - - like a 2nd lieutenant - - while tall guys had the levers a few inches above their waist. It wasn't until I made my first business trip to London that I discovered what a huge faux pas it was for levers to be so high. Like socks - - Brits can get braces individually sized and the levers wind up situated where they rightly belong -- three inches or so above the waist.
In London, suspenders are what ladies wear to hold up their stockings. Men wear braces. Always a big laugh back in the 80's when a Yank misused the word. Like someone asking you to pass them a rubber (pencil eraser). Braces seem to have fallen out of favor recently. Which is just fine with me. I still wear them and find they're much more comfortable than belts. That is, when worn with trousers that are loose - - which these are not - - because of a pork obssesion.
In London, you almost always kept your suit jacket on. At least during the work day and through most of the evening. Not until you're out with the boys having a late night curry and coats are given up to the backs of chairs that someone will tell me my levers are too high. I don't think there's anything these people love to do more than correct Americans. Except maybe drinking champagne.
The Brits love champers. Late at night at the Roof Gardens or lunch at Ball Brothers. And while there is something extra special about a Deutz, Billecart Salmon or a Louise Rose...there is this economy. It'll be a while before I see Louise again - - if ever.
Chilled Piper in a Pierre Duex champagne bucket of heavy pewter and served in tall flutes at home makes for a fine, if not everyday champers, a bi-monthly champers (with Prosseco filling in for the every days). Every other Friday night the Gulf Foxtrot and I enjoy Piper Extra Dry served with pot stickers, or a new favorite, hot french fries shaken in a mixture of freshly grated parmesan reggiano and truffle oil - - the Brits call that a starter - - for more than dinner I reckon.