The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1893-10-06
HOW TO CONDUCT A RES
TAURANT.
The French Manager Tells Of His
Training and Methods.

In popular French restaurant,
whose proprietor is credited with hav-
ing made an enormous 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 pres
ent work by very thorough experience
in every branch of the restaurant bust
ness. After finishing his school educa-
ton his father sent him to Paris with
letters of introduction to prominent
restauranteur there. This man started
the youths training by making him a
sculion in his kitcht MS. He cleaned
the silver first ard then the glassware.
He was treated like any other scullion,
and had his ears boxed more than once
by irate co, ks He also learned how
to wash dishes, scrub floors, clean
ranges Qhe meanest work in large
kitchen), build fires and be handy in
assisting the cooks. Later he WIS in,
structed in the art of cookery, and
after graduating from the kitchen be-
came an assistant to the walters He
learned how to set table properly, to
be quick without being awkward, and
to keep himself in the background as
much as possible. After lengthy
apprenticeship he was made waiter.
His fathers friend watched him sharply,
and corrected his mistakes unhesltat-
ingly. Finally he was made assistant
manager, learned how to check dis
honesty in employees, to buy econom-
ically, TO control men, to keep the
restaurant clean and attractive, to see
that there were no leakages, and IN
short, to keep watchful eye on the
hundred and one details that are un-
avoidably attached to the management
| OF large ISStauidil'
After leaving the restaurant he tray
eled through the wine growing districts
and saw how the grape juice was made
into wine He also investigated the
manufacture of brandles and liquors,
informed himself as 10 the relative
values of different kinds Of wines and
liquors, and laid the foundations for an
expert knowledge of them.
IL worked ten, fifteen and some
times twenty hours day." he said
recently, sand 1t seemed hard at the
time. Not many American boys are
trained SO rigidIy, but tell you 1t has
been worth great deal to me since.
Having done every part of the work
required in a restaurant myself, know
now whether it is done properly or not
When | 60 into the kitchens | know
whether the dishes are being washed
properly, whether the scullions are
alert, whether the floor is as clean as Il
should be, and whether the cooks arc
wasteful or economical. If | had no
been through it all | would not be abit
to criticise intelligently, but as It l.
none of them can fool me. | can alst
tell instantly whether the walters are al
polite and attentive as they should be
whether they pour the wine properly
and keep the glasses filed. There ar
so many details connected with prope
waiting that the average wel-lniormeo
man would not notice the lack of few
but my experienced eye will detect any
neglect, however slight, instantly.
ain purchasing my experience is o.
lnestimable value. l know at once
whether foods are as they should be;
know exactly what results can BE-
achieved from given quantity, and
know how long they will remain IL
good condition, In every department
of the business | feel at home, an'
never find myself cropping in the dark
relying upon somebody else for infor
nation. In none is this more pleasing
to me than in the department OF vine
and liquors. II customer asks me
question about A wine or liquor ca