The Wheeling daily intelligencer. [volume] (Wheeling, W. Va.) 1865-1903, 1867-10-14
COOPERATIVE DINING /:


western Rallway company, As the
subject of cheap dinners for poor men
is jnst now one OF great scientific as
well as practical interest-since it is
the latest application of the co.opera-
tive principle-we give the substance
of his account:
In the winter of 1859 the clerks EN-
plOyed in the Station became thorough
ly dissatisfied with the costly and poor
food provided by the eating-houses.
Their first attempt for better way of
living was not successful. They bar
gained with neighboring hotel keepers
to send them cooked joints and other
provisions. The cost proved to be near
iy the same, and there was too much
mOnotony in their meals.
Lhey wisely consulted with their en-
ployers before renewing the expert
ment. They were kindly met; the di-
rectors, with wise liberality, under
took to provide rooms, to furnish them,
to fit up IA kitchen and supply all the
stock, as crockery, cutlery, &C., which
might be needed to commence business
with. The clerks dubbed together, APP
pointed committee of management,
engaged cook and other servants,
and very soon begnn to dine at their
own tables. They divided the dinners
into regulars and casnals. The reg
ular" was the man who engaged to dine
each day he was at work; the casual"
only undertook to dine when he might
or when he could.
MANAGEMENT AND PRICES.
This plan has worked to their entire
satisfaction. The correspondent of the
Times says:
1.-THE committee Of management APP
point caterer, and to him Is entrusted
the actual superintendence OF the din
ner arrangements. To aid him clerk
is told of in each of the four depart
ments of accountants, transfer, man
ayers and audit. This clerk has
supply of dinner tickets, of which he
makes n return to the caterer every
day. When from any cause a regular
following day, one of the casuals-
many of whom are always ready for
the purpose-takes his place. When
the caterer receives the return of The
numbers who intend TO dine the next
day, he makes out his order for the
butcher, the baker and the Sreengrocer,
who, finding the clerks good customers
they pay their bills every week-take
care to serve them we'll. There is al
ways variety of food. For instance,
Yesterday the bill of fare included
roast mutton, cold roast beef, stewed
rabbits, calves head and steak pie
The number OF dinners is limited TO
seventy-five, because the table will not
accommodate more. A separate joint
is placed on each table dishes of vege-
tables and bread also stand there, from
which each person can take without
tear of stint. One of the clerks takes
his place as carver, and helps his mess
mates as often and to as much meat as
may be required. Pudding is served
either two or three times week.
Beer AllsOpp's best bitter, obtained di-
rect from Burton,) is supplied at the
rate of three half-pence for each half
pint. Each clerk pays ten-pence half
penny for his dinner now, while before
the cattle plague he only paid nine
pence. That the caterer and his assist
ants satisfy their customers is shown
by the fact that there Is always list OF
'casuals' who are waiting TO enter the
class of regular diners. The only paid
servants are the COOK, her assistant,
and theSwaiIresses. The management,
account keeping. &c, are all done gra-
tuitously. In order to secure that there
shall be enough of meat each day, the
caterer calculates supply equal TO
three quarters OF u pound for each
diner.
A LUNCH CLUE.
The success of the dining room OF the
station clerks excited the envy OF the
clerks employed in the Railway Clear
ing House. There are some eight hun
dred of these clerks. A large proper
tion the whole number are mere lads
with ravenous appetites and micro
sCopic salaries. The chief clerks had
noticed that the writing power of this
class was sensibly less after luncheon
than in the morning. The luncheon
consisted of bread and cheese, with a
glass of stout or beer, the latter fre-
ouently OF u noxiouS quality; and on
returning to the desk their heads were
not SO clear as they ought to have been.
Mr,P. w. Dawson, the Secretary OF
the Clearing House Committee, set him
self the task OF discovering a remedy.
After a good deal of thinking he spoke
upon the subject to the chairman OF the
committee, Mr.. George Carr Glyn, Nj.
P, By the influence of this gentleman
Mr., Dawson obtained the necessary
means to carry his plans into effect.
The committee gave him a kltcnen,
dining-rooms, &c, and all the money
he needed to begin operations. he
promised that the club. when once
started, should be self-supporting, and
the result has proved that he was not
at fault in his calculations. a peculiar
feature OF the club is that it combines
Mr., Corbett's Glasgow plan of cheap
ness with another by which clerks with
rather Rristocratic notions, who cannot
condescend to dine or lunch oil a two
penny plate OF beef, are supplied more
abundantly and in better style.
It's present quarters have become too
small, but a new building is nearly
ready for its use.
The luncheon room is thus described
by the writer in the Times:
"The luncheon room is on the base
ment story. In one corner is huge
bar, exactly like the bar of an ordinary
public hause. 1t Is in the charge OF an
active waitress, who, knowing with
what rush her customers will come,
takes care that she shall be able toserve
them quickly. Inside her domain she
has plenty of shelving, on which she
places a large number of plates contain
ing ready-cut meat. On other shelves
she has bread, cheese, butter and tarts
in abundance. AT the bar, too, she has
the usual facilities for drawing bitter
ale and stout. In order that as many
clerks as possible may be served, lun-
cheon time is fixed at halfpast twelve
for one half and at half-past one for the
remainder. whenthe time comes they
rush down to the luncheon room, and
assaiI the waitress with demands for
beef. potatoes, bread and beer. Each
one comes provided with tickets for
what he wants. No money can be re-
ceiyed by the waitress. The value of
the tickets sold is, respectively, two
! pence, three hRlfpence, a penny and a
| halfpenny. With these tickets the clerk
can go to the bar and obtain plate of
beef, plate of potatoes-there being at
| least three times the quantity of Pota-
toes usually served in eating houses
bread, and halIpint of AllsoPP's bitter
ale for fivepence nalfpenny. For an
additional penny he can have either
cheese or butter. tits noticeable that
af. L., Il .,-NF ~