The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1882-07-26
KEEPING A LARGE HOTEL.
A Landlords Tallk--Trieiss of Walters and
Of Bar Tenders.


The management of great hotelrequires
as mitch executive ability rs the commando ca
brigade IN the field The same attention
to details is necessary, and a strict system.
which approaches military discipline, is fol-
lowed. The profits of a hotel may be large
ly diminished on frtiered away entirely
through lack of judgement on the part of the
neads Of departments and through the vari-
Gus lealages that are apt to occur in every
large establishment. In speaking OF the
losses of hotels, hotel-man said recently
In well-managed hotel, however large,
the losses are not SO great rs is often snip.
posed. Take tho provisions. With careful
buying and adequate iee-houses and cooling.
rooms, there should be very little wasted.
Things that are not usedas originally intend.
ed can be utilized in some other way, as. 70.
example, fruit which isnot available for des-
sert can be turned into taris and pies. But
the greatest loss in food is cansed by the
guests themselves when meals are served
sd0te d'hote. OF eourse tirst-class house
presents bill of fare for every meal which
contains more than five men can eat. There
are some people, however, who are not ac-
,nstomed to the best fare, and are unable to
make selections, and they simply go in on
the principal Of getting their moneys worth
So they order everything, aud il at dinnergo
straight through from soup to coffee. calling
for every dish that the menu contains. OF
course, they can't eat one-quarter of the
amount, and so they leave a great deal to be
wasted. There is q chance also for the
walters to cause a loss by bringing guests
more things than they want, in the hope that
this undue attention will increase their fees.
But the head waiter and the controller who
stand at the doors of the kitchen always keep
sharp lookout for this, and when waiter
is found bringing a guest half dozen things
instead of two that are really wanted, he is
Immediately discharged When the meals
ere served a Ia carte great deal of money
is often lost to the guests by the double
check racket which is favorte game with
dishonest walters The guest writes his or
ders ON n check which the waiter takes TO
the cashiers desk, where the prices are put
on and the check stamped. But while the
guest is eating his meal the waiter secretly
makes out another check with the same or
IN ~, oon, Than !. - 49, -,
ehacl, 70 tle orost s,,. ,,a,nont t,,t - -
the cashier the first check with the proper
prices, aud pockets the difference II the
a,,oot ,,aye bis cha,1, n.;to,,t ~
tion rs ba i ,itolv 70 IA 70 10 hoe LII.
With him of eo,rs. h, = s,v;,aI,a al 40
GOVT ,,ro,o,,t !, ho,, ~ -,
tbot thev wonlan,t 90 70 mo Maah,t.aa
pr;e,hton or rono RAJ, koto,. -, ~
eonse ths prices Moro "a o,,t,.oo ao,,e a.,
tnou, ~ onco ,bat tha woi,ors ha5 ~
,heir obaol,s M anl,. ,.a,,,al. = -, a.
,,,,as, oo,,os,,l,, y, ,,,,,,,,,o,,, a., -.
chocl yith thaso ~, ,to ha - s,.a NJ.
close ,,,o;,o,.s ,.,,,, -.
rha,, awo ,,s,,al,,. F.oa,, -.
,ens,allv snoolr Two tIroe ~ ea, ,s,,a' 80
-, p,
waiter ever knew was something of lin
gnist, something of It Musician, and no mean
artist. Then he was an admirable waiter.
and bod tho lpock NJ sol;sfocto,.;,,, so,,,;,,,,.
'.e .'''e Wv 49,, "".'9's serving
So 80 49, ~ u s"'l,o .'n'' iiiS
o,e ~ COZ, .e' 20 80 .e.,i'e'' VI, u''',i
sn'''s VI no" '' goo Twill anu ooaro'
w oIoi ;" I'M ~" p''''ioA u n'"'' ""''e.
be refusad n He toId me oftor,vord tbo, bo
co,,d,t oeora a. Ioso r,o,,o,, H., to,,;o, tho
'o''''" anofo 10 lose money py taxing the
pN"oo 30 70" see "ii'' MS iees mus. nave
''nopn'eo To- AZ" gre". seaside notei III 'iit
i''s"+ Vi 'he se"son eooa WRITER WIN hlake
''oip 70 10 ~" oay III Tees IL Is not IN
',"uoiilinoh .nine ior " waiter 10 receive
'oiiar as u Single zee, ana IL no is serving
''ee P"''y nc sometimes gets no
'''' returning 70 .he losses IN notes,