treating the family or attending a convention banquet the larger hotels may have any as two hundred cooks in six kitchen anticipating your arrival even though he measures the cook is concerned every serving taste as though it were a specially prepared for you soup than at any hour this is behind the scenes where soup making is a full time job through the ages the soup maker has perfected his art just so much of each ingredient calling cauldron for each kind of soup you may pick from the bell affair then clear sick with or without vegetables with or without meat it must satisfy the cook before it satisfies you and his sense of taste can never tired old fashioned beef stew cream of mushroom soup or consummate with a fancy name after it no money can buy the recipe yet the broth itself is available to any diner with a yen for that certain flavor the soup cook keeps his jealously guarded secret and passes it on only to his successor so that you may feel like a king in the dining room tremendous planning prodigious hard work must go on in the hotel kitchen to make the meal seem effortless to you is the stock in trade of the hotel worker you enter the world of the hotel to share your household chores in the dining room you are an actor or an actress but this is backstage there are any number of people working to enable you to put your best foot forward perhaps you take the hearts of already th tar salad and fresh string beans for granted but would you also like to try the asparagus with the mysterious us potatoes with the unpronounceable description the puree of broccoli the carrots are something how much roast lamb to get ready also who will ask for and loping buffalo steaks spare ribs or so is so in a single day the waldorf astoria in new york where you are six thousand pounds of prime beef and twenty four hundred cornish rock in every cut of meat is a special day with its own cook from the time the buyer makes his purchase until the time it reaches your table meat must be handled with but secular care seasoned and cooked just so perfected his art he knows that there will be as many different tastes are satisfied as there are people sitting down to din and he feeds multitudes at every meal yet he rolls the specs broyles and fries rare medium or well done as the catering to you alone each item of food has its specialist in a large hotel may prepares a just twenty five hundred pounds of fish a day a couple of hundred lobsters or a thousand pounds of turtles you will hardly recognize some of the is denizens of the deep when they appear before u case it takes more than cooks to make a banquet also behind the scenes fresh linen is drawn from the hotel's own laundry as activity in the kitchen reaches its climax the stage is being set for you by the wa waiters make up the largest group of hotel workers they are trained for personal service but they are no longer  olden times they would have power and scraped now they serve with dignity with pride at following an ancient and honorable occupation as an equal and respected members of society when you come to table they will do their best to keep you from noticing the work that goes into making your meal enjoyable the master plan is the main you checked by the method or tell them a director serving of as many as twelve thousand rolls ten thousand eggs and seven hundred gallons of coffee and one day work in the dining room and kitchen is coordinated as the banquet hall nears readiness for the guests to share brad's final touches to their peers their resistance the sauces of rare herbs and wines our company known only to the proud as we may be of prowess in our own kitchens we do not go to the hotel for home cooking and these cooks do not disappoint they tap their own efforts in the desert the part here in truth is created a world of delicious make believe shells for a hundred kinds of fillings tartlets cupcakes layer cake sperry pies ice cream and  ices french pastries out of a fairy tale this is delicate business but each course of the regular meal or special celebration must be more appetizing than the one before there is a plate and a piece of silver service for each tasty morsel to come from the kitchen never mind how many dishes will have to be washed you don't have to think of such things just now work in the kitchen proceeds until the last minute everything must be fresh although you may never see the share it's not long between the time the food leaves his hands and reaches you let them eat cake is this band mo and the apples from washington and arrange countless other combinations it was at the waldorf of the famous apple a not salad that bears its name originated in whole turkey at once something many of us are enough trouble with ordinarily then the fifths of the slices back together in the shape of the original bird replace an all important part in keeping things going it is in this department that people are apt to be most particular as many as two and a half million highballs fifty six thousand bottles of rye eleven thousand bottles of bonded bourbon forty two thousand bottles of wine and thirty one thousand magnums of champagne may pass over the bar of a big hotel every year  the climax comes with a dessert that represents the highest art of the chef he alone knows how it's made and exactly what's in it but we are not so much concerned with analyzing it as enjoying  much of the pleasure of going out to eat comes from not having to clean up after dinner but in the hotel someone has to do it while others will demand the same services that we just enjoyed the dishwasher is an indispensable member of the hotel group without him the work of all the cooks and chefs and waiters would go for nothing the sort of thing that makes hotel work the largest housekeeping operation in the world with the final cleaning up of the dining room the stage is made ready for a new actors all for your return this is another the housekeeping tasks we don't worry about when dining at the hotel organized hotel workers dishwashers cooks chef waiters waitresses bartenders bus boys and special attendants in a fifteen billion dollar business one of the largest in the country they work night and day in all cities and towns and on all routes of the nation to make life enjoyable for travelers in search of adventurous business or merely any change in the honduran routine of living four hundred thousand workers in the hotel business invite you to indulge your every desire no matter how ordinary now the seemingly far fetched nine unions work and live together so that you can go out in style these members of the hotel and restaurant employees and bartenders international union are another branch of the great a f of l c i o family