Arizona weekly enterprise., 1889-01-05
AN ANALYSIS OF WATERS.
Varieties to Be Found in tho City of
 BroolKlyn-Wages and Tips

BrOoklyu- wages ana rps.
 With the first class waiter have little to do. He is, as class, too well known. It is with his less pretentious brother, the loud mouthed gentleman who oficiates in the popular restaurant that 1 have to deal. The profession of waiter cannot be learned in day. A bright man might, if given the opportunity, be able to carry @ tray of dishes satisfactorily after a weeks practice, but the calling demands that he shall serve an apprenticeship This means six months service as helper to the dishwasher. It 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 utility man, when his duties are more numerous and re- sponsible. He must then see that the pitchers are kept filled with ice water; that the salt cellars are never permitted to become empty, and that there Is suf- 6ciency of butter on the tables. In ad- 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 a year, he Is received into the guild of walters and permitted to earn his l living at his chosen calling
 l The second class waiter of Brooklyn | furnishes more matter for study than his aristocratic contemporary. He is more | approachable and does not carry himself l with the grandiose air affected by the man | of tips He never receives 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 $1. In this class tips are indispen- sable. For half the sum good dinner Is to be obtained in the second class restau
 rant, and while tipping is not absolutely necessary, 1t goes 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 not, 1 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. 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 waiter employed in a restaurant recently established in
 Willoughby street. He Is a typical mem-
 Der of his class, with perhaps this excep-
 tion, 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,
 just how heavy do not know. His dress
 Is always correct and one would never
 take him for waiter. It Is in the win
 ter that he shines out in all the glory oi
 bright young manhood. His particular
 fad at this season is & coat with fur col
 lar and cuffs. His is a striking figure and one would hesitate to ask Linn for sirloin land have it rare" During bust 1 ness hours he wears his diamonds tht , same as though on dress parade, and it Ii , 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 waiter.
 appear to be more in demand, although | is doubtful if they give us much satis 3 faction as their colored brethren of thu } craft. Men get attached to waiter ant l often will stop trading at a restauran l from which their favorite has been dis : charged A word as to wages In tn f first class establishments less money i q paid than in the second class because tn 8 means of making is easier. First clas @ diners tip, while second class seldom do V Walters in one or two restaurants migh v mention make from $12 to SIS a weeh s and others. very popular, perhaps 8 g mere. Second class walters average S8 f week and three meals day without lodg o ing. The pay is not such as to induc @ men to enter the profession. although thi e certainly is true, "Once waiter, alway r. waiter. The life is not an excessivel |, hard one and has its advantages. One s always sure of getting enough to eat, sue s- as it is, and with some men this is th y acme of happiness.-''S Sesame" in Brool
 lyn Eagle.