, 1881-06-19
"LUNCn-C n-CUTTERS.'
Artistic Carvers VINO Have Been .Tn
stalled in the Saloons and
Restaurants.
Their Slices Are Thin but ADnctiz;n.
and Customers and Proprietors
Alike Are Satisfied

In search Of information,, but not of hcer :.
TRIBUNE reporter yesterday dIvetl into u beer.
saloon on Madison street, and inquired of ,ba
| pronrictor:
| 'Whnt on Garth Is Il slunch-cutter'?'
The proprietor Iaushcd us he answered sen.
| tentiol,s1y, with the unsatisfactory detinltfon
"A l1,uch-cutter is man who cuts up lu inches :,
| 80 should suppose; but do you mean n
say that the free-llnCh has gotten to be such m
| Institution That special cArver5 have to hc en-
| ployed in its preparation:"
| "As q general rule, M: but In some casee-
in the places where special effort is made tn
set up !. iaryc l1nch,-decideily yes Now. IN
| thesmall beer saloons, where they only have :.
few plates OF saususc of course the carving j, a
| very simple matter. but. Of late, ,nany OF fhe
saloons Keep ronnds OF fresh and corned bell '
| huns. md other large Joints. from which their
| customers are supplied with :sr;ruitous SAND.
syches natle to order. 1t is necessary fur then,
to have carsers for their joints, who shall cut
| them to the lest advantage
What do you mean BY the best adyau-
tage?'" -:
! such why that the joint will 20 as far as possI.
bic and the customer ut the same time be well
satisfied. am practical c.lrvcr myself, and
meat SO as to gct nice thin siices. 9 sas s,Ics .es
as tempt the appetite Americans as rule, hsxs
decided objecttons, to thick slice ID ID
il, form is absolutely abhUrrcd. 4 keeper nf n
restaurant where WIS dining the other day. on
my asking him how be was eetting along. said,
with considerable pride, thut he was cutting un
FIVE IlolAsTs A DAY
for dinner. told him that / would undertake
to serve his daily run OF customers, and haTe
them alf well satisfied. upon only two roasfs
day. FIc secuted the idea. and, Just to provo
that was right, took his place the next day ar
noon. He had had three roasts cooked in order
to make sure. but when the dinner was over the
third one WIS untouched, and the same run n
customers who had demolished five rpasts tha
tls1y before had gone away happy Some OF them,
ee paEfs s abat th9 sftsd bf for for ths
friend, the restaurant Keeper, vas vas very @y
clumsy with the knife. and be lacked that keen
ing which Il cnryer ought always to possess. l
showed him that bis hunks, cut at I'LL sorts cf
distastefuI to his patrons. but Improbable to
himself Instead CT one Of them. cut for each
customer two thin slices. which, spread out
though it was IN reality less, than he had been
giving. With dull knivcs-n1nost all restaurant
liinFe kniyes are dull-the hunk cut up with such
eating tough meat. The same knife, however
went through the thin slice with ease the tender
tho separated morsel was rolled around the
fork and eaten with pleasure. And when
the meal was over, it was found that the guam
tity of refuse meat which had been gathered
into the waste amounted to next to nothing.
The customers had caten it all, and enjoyed it,"
now W., does thIs artistic carsing apply to the
Even the cutting-up Of cheese and sand
wiches can be done in such way as to be par
tculArly pleasing to the consumer, and profitable
to the proyidtr. Haven't you remarked how
evenly the squares of cheese are divided in
we-couducted beer-saoon' of the larger size;
how
WAFER-LH1E Is THE SLICE OF SAUSAGE;
and don't you feel that it Is greater pleasure to
cat them in that shape than II they were hacked
about ltlto all sorts or forms and dimensions, IS
you sometimes find them :"
The reporter acknowledged that he did, but at
the same time be did not see how 1t was neces-
sary to hire special mun for the purpose.
N}ou have no idea of the extent OF tha
patronage which one OF these larger lunch-
counters receives. In some of them, the lunch
cutter, ut certain hours Of the day, is kept as
stretched to him with twin slices of bread ia
DC il!cd with meat II would never pay to have
Il man there who did not understand his business
thoroughly 4 novice would have the round
cut up-very badly cut mp, roo-hefore half the
customers were satisfied
Then l St1ppOse rhe lunch-cutter Is O toter-
ably well-pnid individual?"
" No, l au afraid not lie does not, as q rule.
earn rs much money rs his ability would war
rant He is generally II carver who has proved,
for some reason or other, unreliable in steady
position, and tending tho lunch-counter Is his
money he gets, which never runs more than $40
week, as he il obliged to stand up to his work
rom morning to night, the middle hours, OF the
Jay giving him particularly trying scason.'
II will thus be seen that tho artist III all lines
u business, from the painter OF great pictures
iown to the expert in rendering appetiziug GER
lain slices of meat can be carried from his high
into sphere of usefulness utterly repungant
~ one OF his culture and artistic resOu rceS