The Cecil Whig. [volume] (Elkton, Md.) 1841-current, 1894-12-22
HOW HOTEL HELP LIVE.
They Get On Pretty We'll in New York
City.

made all possible arrangements for the
comfort and care of his guests he finds him
self confronted by the important problem
of providing for the army of help which he
must employ. For instance, the Waldorf,
which is no larger than half dozen other
hotels in this city, has IN its service four
hundred persons, who must be fed, and, in
some cases, sheltered for the night every
of the houses does not fall below this figure.
it will he seen that it requires great deal
of ingenuity and some clever managing to
provide for so many employees without
in any way with the comfort of
those who pay literally for their entertain
mcnt.
Arrangements are, therefore, made in
first class houses for two distinct and Srpar-
ate establishments. The city hotels do not
furnish sleeping accommodations for the
majority of the servants, who for the most
part, reside outside the hotel, Just as fac
tory hands or clerks in stores, and 90 and
come at regular hours. They must he fed
however and they are entitled to from
three to four meals day, according to the
dcpal tment in which they are employed
In all the large hotels special cooks arc
hired to prepare the food, the regular chiefs
having all they can do to look after the
meals Of the guests.
At the Waldorf, Holland, Savoy and
New Ncthcrland the entire service OF two
or three cooks and half dozen helpers are
required for this purpose. The rooms in
which the help eat are usually located in
the basement, and while they are severely
plain in their furnishings, they are always
extremely clean and well kept. The tables,
except those devoted to the lowest Grade of
help, are covered with white cotlS. which
are not allowed to become filthy before he
inc changed
There is an erroneous popular impression
that hotel employees are fed upon the lcav-
ngs of the guests. Food from the tables
goes directly into the swill barrel. without
exception. should more soup or meat OF
vegetables he cooked for the guests than i
needed 10 supply their wants such food i
given to the servants, and not otherwise
In no business establishment in this
country are the lines between the several
grades of employees so sharply drawn a.
they are in the hotels In houses of IL,
first class there are four GRADES. The first
includes the officers, who are divided into
two CLASSES, the one including the oiiic,
cashier, head clerks, room clerks and stew
ard, hooksccpcrS. head waiter and house
keeper, and III" other the assistant steward,
restaurant cashiers. stcuographcrs, tclc-
graph operator, chief electrician, chief rngj-
nccr and pantry girls.
The second grade takes in the mechanics,
and includes the carpenters, electricians
assistant engineers and receiving clerks
The third grade Includes the walters. cham.
bermads, portcI> and hall boys The
fourth grade is made up Of the tiremtn
laundrcsscs. yaldmcn. scruhhclN. dish
washers and scullious. The bakers eat at
a table -; for them in the Kitchen.
At the Waldorf the four grad Of EN-
ployes each have separate dinrg-roonl.
with the exception of the officers of the
first class, who eat in the cafe Breakfast
begins at seven o'clock, dinner at eleven.
tea at five, and supper at nine o'clock.
Employees of the fourth grade have steak
or chops, potatoes. coffee, bread and butter
for breakfast: roast OF boiled beef and cab
bage, a vegetable, bread, butter and coffee
for dinner; cold meats and potatoes for sup
per and hot stew for tea The third grade
employees have larger choice, with the
addition of a salad and a dessert
The second grade have a regular bill of
fare. consisting for dinner of soup. fish
roast. vegetables and dessert. The officers
have practically the run of the regular bill
OF fare of the house. Officers of the first
class are allowed a bottle OF claret for their
dinner.
That the employees of the Holland live
well may be seen from the following bills
of fare, which are taken at random from
the bills of the past month: For the help
Breakfast Oatmeal, liver and bacon. pota.
toes, tea or coffee Dinner-Chowder. fish
or roast lamb, macaroni potatoes. tea or
coffee. Supper-Cold meat, potato salad,
pudding, tea or coffee.
For the officers Breakfast-Fruit, hon.
my or oatmeal, lamb chops, eggs, potatoes,
tea or coffee. Luncheon--Crcam of beans,
chicken patties, cold meat, green peas,
potatoes, tea or coffee. Dinner onsomme
semouie, turkey spinach, roast lamb salad
and ice cream.
The Fifth Avenue Hotel has always
prded itself upon the care Of its employees.
81 know of no other hotel in which the
cooks are treated so literally" said Stew
ard Way, in discussing the subject. ''For
instance, it costs us $3.50 month for the
wines and whiskeys which we give them
There are twelve of them in our kitchen,
and they get three drinks apiece every
and bottle of wine with their