Pullman herald. [volume] (Pullman, W.T. [Wash.]) 1888-1989, 1891-07-17
AN ANALYSIS Or WATERS.
Varieties to he Tound in the City Of
brooklyn Wages and Tins.

brooklyn Wages and Tips.
With tho first class waiter have little
to do He is. as a class. too well known.
1t Is with his less prctcutious brother. the
loud mouthod gentleman who oficiates in
the popular restaurant, that | have to
deal The profession Of waiter cannot be
learned in a day a bright man might,
if given the opportunity, be able to carry
a 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
10 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 Die customers with food From this
be graduates into a utility man, when
bis duties are more numerous and re-
spgys,Die BE must then see that the
pitchers are seyt filed with ice water;
Dat nc salt cellars are never permitted
- Dsogule empty. and that there is a suf-
heelrs 81 butter Oh the tables In ad-
cl.1- he ulaet eee 20 it that each table
Ass enough glasses, and with all these
}Ltgs w a-lslG 20 time does not hanr
bes'i-s gE biz hands From utility man,
.&FINg BEEN iH the business from six
n-oat1s NJ year. be is received into the
2s,l - walters and permitted to earn his
AFHng al his chosen calling
The second class waiter of Brooklyn
far ,slgs more matter for study than his
afleioeratlc contemporary He is more
appr'acAaD.e and does not carry himself
with tae graEdi0se air affected by the man
Of tips lie never receives "a tin, and is at
least more natural II less obljging 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 81 In this class tips are indispen-
sable. For half the sum a good dinner is
to be obtained in tile second class restau-
rant, and while tipping is not absolutely
necessary, it goes long way toward Sc
curing the choice cuts. The third class
includes the twenty-five and fifteen cent
restaurants, III 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,
| 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 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 hree 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. 1t 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 Il striking figure.
and one would hesitate to ask him for a
sirlOin land have it 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 eolorod 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
paid than in the second class because the
means of making is easier First class
diners tip, while second class seldom d..
Walters i'll one or two restaurants might
mention make from $l2 to S1S a week.
and others, very popular, perhaps 81
more. Second class walters average SO a
week and three meals day without lodg-
ing. The pay is not such as to induce
men TO enter the profession, although this
certainly IS true, Once "A waiter, always
q waiter The life is not an excessively
hard one and has its advantages One is
always sure of getting enough to eat, such
as it is, and with some men this is tie
acme OF Lappiness.-''Se Sesame in Brook
Ign Eagle.