Press and daily Dakotaian. (Yankton, Dakota Territory [S.D.]) 1880-1889, 1888-11-08
AN ANALYSIS OF WATERS.

Varieties to BE Foune in the City OF
BROOKLYN Wages and Tips.
With the first class waiter have little
to do. He is, as q class, too well known.
1t is will his less p~retentious brother, the
loud mouthed gentleman who officiates in
the popular restaurant, that / have to
deal The profession of waiter cannot be
learned in a day. A bright man might,
II given the opportunity, be able to carry
q tray of dishes satisfactorily after a
weeks practice, but the calling demands
that he shall serve an apprenticeship.
This means six months service els helper
to the dishwasher. 1t is his duty to pile
up and carry away the dishes dirtied dur
ing the busiest hours of the day, when
the waiter proper has all he can do to sup
ply his customers with food. From this
he graduates into IL utility man, when
his duties are more numerous and re-
sponsfble, He must then see that the
pitchers are kept filed with ice water;
that the salt cellars are never permitted
to become empty, and that there is q suf-
fciency of butter on the tables. In adj
dition he must see to it 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 q year, he is received into the
guild OF walters and permitted to earn his
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 tips. He never receives a tip, and is at
least more natural If less obliging than
the 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
and third. In the first one can secure
good service and an excellent dinner for
about S1. In this class tips are indispen-
sable. For half the sum a good dinner is
to be obtained In the second class restau-
rant. and while tipping is not absolutely
necessary, it goes a long way toward se-
curing 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-
ployed In the second and third class eat
ing houses. The line is very broadly
drawn, whether from social caste or mot,
| am unable to state.
To return. to my second class waiter.
he can be found ali over Brooklyn, but In
larger numbers on Fulton street and
Myrtle avenue These are his stamping
grounds. He knows and is known to
everybody, and when on any one of these
pleasant sunshiny mornings it pleases
him to walk abroad he is saluted on all
sides. ! have In mind q waiter employed
In a restaurant recently established ia
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 lie is
ablaze with diamonds. In his shirt front.
which is fully exposed by a 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.
just how heavy | do not know. His dress
rs always correct and one would never
take him for a waiter. 1t is in the win.
ter that he shines out in all the glory of
bright young manhood. His particular
fad ut this season is a coat with fur col.
lar and cuffs. His is a striking figure
and one would hesitate to ask him for a
sirloin ssand have it rare" During bust.
ness our he wears his diamonds the
same as though OF dress parade. and it is
really a laxury 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 wal
appear to be mere IN eefaa.ll, r!1;o..
Is doubtful If they give us much satis-
faction as their colored brethren OF the
craft. Men get attached to a waiter and
often will stop trading at a restaurant
from which their favorite has been dis
charged. A word as to wages. In the
first class establishments less money is