The Daily times. [volume] (Richmond, Va.) 1886-1889, 1888-11-09
AN ANALYSIS cf WATERS.
varieties TO lie Iouni In the 'ity OF
brooklyn Wages ana Fps

BrooIsiyn- Wages and Fps.
With tho FIRST class waiter have little
10 do He il. rs a class, too well known.
IL is with his less protentiogs brother, the
loud mouthed gentleman who ofieiaies in
the popular restaurant. that ] have 20
deal The profession Of waiter cannot be
learned in day A bright man might,
II given the opportunity, BE- able to carry
tray Of dishes satisfactorily alter
week 5 practice, but the calling demands
that he shall serve an apprenticeship
This means six months service as helper
TO the dishwasher 1t is his duty TO pile
I'D and carry away the dishes diriied dur
inc the busiest hours u The dsy, when
the waiter proper has all lie can do to sup
ply his customers with food From this
lie graduates into utility man, when
his duties are more numerous and re-
sponsble. lie must then see that the
pitchers are kept filed with ice water,
that the salt cellars are never permitted
to become empty, aud that there IS a SUI
fciency Of butter on the tables. In ad-
dition he must see to II that each table
has enough glasses, and with all these
things to attend TO time does not hang
heavily on his hands From utility man,
having been In the business from six
months to a year. he is received into the
guild Of walters and permitted to earn bis
living at his chosen calling.
The second class waiter Of Brooklyn
furnishes more matter for study than his
aristocratic contemporary. He is more
approachable and does not carry himself
with the grandiose air affected by the man
of tins. He never receives tip, and is at
least more natural If less obliging than
.he man whose palm must.be crossed with
silver before good service can be secured
BROOKLYN restaurants and walters can be
divided into three classes, first, second
md third In the first one can secure
good service and an excellent dinner for
about 81 In this class tips are indispen.
sable For half the sum a good dinner 10
20 be obtained in the second class restau-
ant, and while tipping is not absolutely
accessory, IL goes a long way toward Sc
.uring the choice cuts The third class
includes the twenty-five and fifteen cent
restaurants, IN which the food may or may
not be clean and well cooked. Walters
in first class Brooklyn restaurants do not
affiliate with members Of the craft en-
ploved in the second and third class eat.
Ing houses. The line is very broadly
drawn whether from social caste or not,
| am unable to state.
TO return to my second class waiter.
He can be found all over Brooklyn, but in
larger numbers on Fulton street and
MYRTLE avenue. These are his stamping
grounds lie knows and is known TO
100 .t,I ~ on my ono If fheeQ
pleasant sunshiny mornings it pleases
him to walk abroad he is saluted on all
sides have in mind waiter employed
in restaurant recently established in
Willoughby street He is a typical mem
Der Of his class, with perhaps this excep-
ton, that he dresses better than the ma
jority Of his fellows. Just now he is
ablaze with diamonds. In his shirt front,
which is fully exposed by low cut vest,
are three stones Of two carats each, min
iature electric lights in their way. On
his left hand he wears two large rings,
Jus; how heavy donot know. His dEs-s
Is always correct and one would never
take him for waiter. II is in the win
ter that he shines out in all the glory Of
bright young manhood. His particular
fad at this season is a coat with fur col
lar and cuffs. His is a striking figure
and one would hesitate to ask him for
sirloin land have il rare" During bust
ness hours he wears his diamonds the
same as though on dress parade, and it Is
really luxury to be waited on by him.
ColOred walters do not seem TO be popu-
lar in Brooklyn. Very few restaurants
employ them French and Irish walters
appear to be more in demand, although it
is doubtful If they give Us much salts
faction as their colored brethren Of the
craft. Men get attached to waiter and
often will stop trading at restaurant
from which their favorite has been dis
charged A word as to wages. In the
first class establishments less money Is
paid than in the second class because the
means of making is easier. First class
diners tip. while second class seldom d.
Walters in~One or two restaurants might
mention make from 81 to SIS week.
and others, very popular, perhaps -
more. Second class walters average s.
week and three meals day without lodg-
ing. The pay is not such as 10 induce
men to enter the profession, although this
certainly is true, Once a waiter, always
waiter The life is not an excessively
hard enc and has its advantages. One IL
always sure of getting enough TO eat, such
as il is, and with some men this Is the
acme Of happiness Sesame IN Brook
Ign Eagle.