Hi Peterli -
In the early 1980's when I first traveled to Switzerland on business, we visited customers all over Europe, as well as in Switzerland. In those days, it was the custom to stay in fairly good hotels, when a visitor from the 'States came over.. We also had an arrangement for discounted rooms at the Hilton in Geneva, now the Kempinski.
I definitely recall a conversation with one of the business managers that went something like this -
"I noticed that there was no chocolate in the Müesli this morning."
"Yes, it's not always there, but you find it at the better hotels and inns. I tend to consider an indicator of the quality of the hotel."
He was a bit of a travel snob, and fussy, so he noticed those kinds of things.
I also recall having Müesli with small bits of dark chocolate in it at the then brand new Sheraton Atlantis near Triemli. That was my first trip to Switzerland.
I must admit that, apart from Geneva, we never stayed in Welschland. Perhaps it is just not done there. ;-)
Many things have disappeared from the Swiss table over the years.
It used to be almost universal to see those aluminum slabs on short legs which were warmed in the oven, and on which the second portion of your dinner was waiting for you, staying warm. Now, the second portion has almost disappeared.
3 or 4 years ago I walked past the restaurant near the station at Uitikon-Waldegg with a friend, and noticed a stack of the aluminum things stacked on a table near a window. We both noted how long it hand been since we had seen them.....many years, for sure.
Sometimes, though the second portion is still there at traditional restaurants...for example, the Kronenhalle in Zürich, they keep them off to the side somewhere and may even rewarm them over a flame at the tableside....happened to me last year with my Züri Geschnätlets... Geschnetzeltes in "high" German.