The sun., 1893-09-10

The French Manager Tells of His Training
and Nc eihods.


| Ina popular French restaurant. whose pro-
| pretor is credited with having made an enor-
nous fortune. there is a young man with
| blond hair and moustache who acts as manager
during certain hours. He is the son OF the
proprietor and. although only 81 years old. he
has been educated to his present work by a
very thorough experience in every branch OF
tho restaurant business. After finishing his
schoo! education his father sent him to Paris
with letters OF introduction to n prominent
restaurateur there. This man started the
youths training by making him q sculion in
his Kitchens. He cleaned the silver first and
then tho glassware. Ho was treated like
any other scullion. and had his ears
boxed moro than once by irate cooks He also
learned how to wash dishes. scrub floors.
clean ranges tthe mennest work in n large
kitchcn). build fires and be handy in assisting
the cooks. Later he was in structed in the art
OF cookery. and after graduating from the
kitchen became an assistant to the walters.
He learned how to set u table properly. to be
quick without be Ing awkward. and to keep
himsUl, in the background as much, as possi-
made e Walter Ills fatRers frend watcEsd ns
him sharply. and corrected his mistakes un-
manager. learned how to check dishonesty in
employees. to buy economically. to control
men. to keep the restaurant clean and attrac-
tive. to see that there were no leakages. and,
in short. TO keep a watchful eye on the hundred
and one details that are unavoidably attached
to tho management Of Il large restaurant
After, leaving the restaurant no travelled
through tho wine-growlng districts and saw
Ulso investigated the manufacture OF brandies
and li1peurs, informed himself as to the rela;
liquors. and laid tho foundations for an expert
knowledge OF them.
worked ten cen an1G fpd somsnes twen
seemed hard at the time. Not many Ameri-
can-horn boys are trained SO riGidly. but tell
you It has been worth great deal 10 me since;
Having done every part OF the work required
IN Q restaurant, myself. know now whether it
Kitchens know whether the dishes arc being
washed properIy, whether the scuilions are
BE- and o the & Cooks alo 1t w"Ss
,6ro9Fn C1loi. Il W0%a %d not :. be eon aDlG
them can fool me. ] can also tell Instantly
whether the walters are as polite aud atten, On
wine properly and keep the glasses ,hllel.
There are so many details c0nnsGted with
man would not notice tho lnck q q few, hut
my experienced eyo will detect any neglect.
however slight, instantly.
mable value know at once whether foods
are as they should be- know exactly what
and know how long they will remain IN good
condition. IN every department q the isi, busii,,
sropns crop isHl IN t. dark relying Cup upon sqmebody
pleasing TO me than in the department OF
wines and LIQUORS: II customer asks me
him i''S satsfSctoriiy and intsiisentiy. Only
half an hour ago q customer complained be-
cause the ,reHe ds mehthe served to him was
white instead OF green. The waiter knew
nothing, OF the subject. and. II, | had not
been called. the customer would have gone
away d lspeased and thinklnG that SPURIOUS
article had leen served to him. Whom ex-
planned to him that creme de 'ncnhe is always
colorless except when coloring matter Is
added. he was satisfied. explained to him tho
manufacture. at which he was greatly pleased.
and know he will come here again.
MY father was called an old fogy when he
made mo serve my apprenticeship. but tell
you It would 10 well for the sons OF business
m on II ali who inten led to enter their fathers
business could receive such initial training as
! did. There woHld bo fewer failures II such