The Lebanon express. (Lebanon, Linn County, Or.) 1887-1898, 1889-03-01
mAlTrRa ANS mAIrlNo.

The DilIerense IN ilatci. Restaurant md
ea-pRrtS Work.
"What would he deemed excellent
service in ono class cf establishments,
said Mr. Hugo zlcmunn nc the Hotel
Riehelieu. "would be considered bad
waiting III another lndeod, mon who
give good satisfaction Ia one branch
would be wholly inadequate In another
branch OF tho sumo establishment
Hotel waiting "a ono thing; restaurant
waiting. quite another, aud that re-
quirca In catering. different still. 4
think hotel waiting Is the easiest; that
Required Ia tho American restaurant Ia
doubtless the hardest In hotel service
uvery thing ia what we may call
straight. There Is not the rush and
confusion that Is incident 20 restaurant
waiting. The waiter II not 30 hurried,
and hence his liability TO make mis-
takes or TO DO recltloss Is not so great
"ln many Of our popular restaurants
FROM noon 20 two =. IN there IL a per-
feet inin. The stores pour out their
employees. nnd they nll want their lunch
at the samn time; aud, be It said TO the
credit % tho winters, Il is n marvel
that thero are 80 few mistakes IN or
| ders and SO little hrculsnge OF crockery.
/ La hotels there Is more leisurcly elias,
Of patronage Fewer foiblcs are dis.
| played. thorc Il not ihe clnmor for
haste. and The walter has breathing
/ time, so to speak. In many big
restaurants. whore somebody Is wait
ing to seize upon every chair vacated.
Il L. AL M
every little while for rest This Is
never the case in hotels.
so far as special qualifications re-
/ quired OF walters are concerned. there
Is all the difference IA tho world be-
tween different establishments. In
places where French dishes are served
and French names are printed on the
bills of fare a knowledge Of French il
requisite. When n guest points 10 q
name on tho card aud asks what Il
means tho waitor cant go back 10 the
cook to tind out Without some knowl-
edge of Frcneh he would probably have
30 rum back and forth half a dozer
times before iinally getting his order.
There are dozens OF points peculiar q
Individual estabii shments that ths
average guest wants explained 10 him
and as a lule the better tho house tn,
. higher the qualifications OF the waiter
required, not only Ia point Of skill. bu
also Of education.
WHIST Is the hardest eluss OF wait
inePn
Undoubtedly popular tea parties
Z where the guests do not sit down q
eat but take standing lunch in
J room the doors OF which are throw
j open at given hour. The room 1
usually packed tin II Is almost lmpoa
sible to edge one's way through ia,
{ crowd Yet walters arc expected I
q carry yiands and coffee. without coliid
: ing with the guests no easy thing. "a
! you can imagine. A cup Of COTE
Z split oa silk dress would be eatn.
i trophe both 10 the waiter aud TO In
Z house doing the .ateriug. or eours
: the waiter is regarded ON such occa
sions as the next thing TO a nonentity
and legitimate assertion oi his right
would be taken as pomposity and /
summarily reproved. In such partiC
y slsill next to that OF AN acrobat.
Il necessary on the part OF the waiter
y mad guests are as rule, too slow I
recognize his difficulties. An accidet
= on tho part 81 a host in carving {
., serving viauds would be laughed o
Il on not observed nt all, while the san
slip would be little short OF unpardoi
q, able 10 a waiter. OH my dress:' loo
/. out, young man;' what are YOU tryin
!, 10 do?' are exclanations frequenti
n heard at tea parties; aud all the tin
I, tho crowd seeps surgiug IN. Yards
huify skirts arc east about the waiter
fees or u iewelod hand iostlcs his elbo
= ut the saulc time that the exclamati,
. is uttered. - Chicago News.