Wichita daily eagle. [volume] (Wichita, Kan.) 1884-1886, 1886-08-07
aai19 - gayle
HOW TO FEE THE WATERS
Some Peculiarities of the White Apr0nod
Kufphts rNf Hash

Some Pecu!iartties of the White AprOnod
knights of Hash.
"The walters in the very cheap restau-
rants and those in the very expensive ones
are alike, because they are affable and pleas
ant with customers, whether they receive
tips or not" said a man in a fashionable
restaurant a few days ago. He was an old
ish man with a red and pleasant face, an
erect carriage, and the general appearance
of one who lives WELL
"The waiter problem" he said, settling
himself back in a chair and lighting cigar,
us one that bothers a good many people.
Ii the experience of one who has spent
nearly all his life in restaurants-as a guest,
of course-will be of any use l can give you
mine. A great many people, in fact the
majority, and particularly those who do not
dine often at public eating Places are at
heart a little afraid of the waiter OF
course you can trust the waiter to find this
out at once Once he has discovered
it all chance Of Independence or
self-respect for the guest is gone As
my experience includes every kind of res
taurants, from the lowest to the best, l
speak in this case from absolute knowledge
Take cheap coffee and cake saloon. No
one ever thinks of giving waiter tip in
the last thing that enters q walters mind
He is square-shouldered, bull necked and
happy young Irishman in all likelihood
quick on his feet, given to slamming about
dishes recklessly, and with the voice OF an
auctioneer. His one object is to serve you
as quickly as possible. A customer comes
in, sits down mildly, hangs his head and
waits to be served The chances are that
he IL have to wait a long while if his de-
meanor is modest and retiring
Eventually, however, a waiter stops in
his giddy rush down the aisle, and GROWS
scornfully: What yours! If the man tells
him quietly and respectfully, he is likely to
be asked again, and III a louder tone. When
the waiter bring the food he will be more
contemptuous than ever The more respect
tui the customer Is, the more arrogant be-
comes the waiter The subject recalls that
very old story of the quiet little man who
walked into just such restaurant,
and after waiting some time to chain
the walters attention. told him with great
deliberateness that he wanted two eggs,
one to be cooked one minute and the other
three minutes, and both to be plunged into
ice-cold water before they We're brought to
him. Then he said he would mix them to
suit himself. The waiter heard him all out
with a look of blended incredulity and re-
monstrance, and, then raising his head,
hawled at the top OF his voice to the
kitchen: IT eggsr Then he sped away
without further thought Of the matter
Another man comes in the same kind of
restaurant, raps sharply on the table, and
cries to the first waiter he sees: Gimme
some--corned- beef-and- cabbage a--bottle- of
chow-chow a-cup-of -coffee-a-piece- of-mince-
pie with a brown crust" Before he has
quite finished the pleased waiter gives him a
friendly grin, repeats the order at the top
of his voice, and speeds after it He is
pleased with the man because he knows
what he wants, and asks for it as though he
had a right to it. This little parable
teaches, first, that you must always treat
waiter with certain amount of careless.
ness, but never with great respect, nor, on
the other hand, with abuse. baltimore
Herald