The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1897-10-08

:. VI Do Sto1Cu-0OW many OIuete
Men Handle Each Portion and Ho
They KepoFt--Mysteriss OF . Ores
Establishment Revealed 10 Newspaps
Headers
New York, Oct. 1T would be qui.
impossible for little thing like a NUT
ton shop to be stolen from the Hote
Waldorf. If by any possible chanc
such a thing should happen, the where
abouts Of the mutton shop would be dis
covered inside Of twenty-four hours
and the culprit would be known. Tn
system OF checking is as perfect as
piece Of the most intricate machinery.
What is the old proverb about swal
lowing camel and straining at gnat
A trusted employe Of the hotel. mar
| occupying the responsible position o.
house superintendent, was arrested tn,
other day charged with stealing thous
ands OF dollars worth OF the Waldor.
| property. He had a system too, anG
none OF the score of men under hin
could have stolen dollars worth Of
goods without being detected. He sim
ply was allowed more latitude than the
men through whose hands mutton
| chop passes on Ks way from the butch
, ers knife to the cafe.
Can you,, gentle reader, fancy your
self being turned into a mutton chop J?
Many mutton chop has been turned
into you, You know. II you are affiict-
ed with Anglomania, you might be an
English mutton chop-one of those thick
fat, juicy fellows which go so we'll with
| mealy baked potato and mug Of ale.
It's not such a bad outlook. If you can
imagine yourself transformed by a wick
ed fairy into a mutton chop, / can chop
you how you would be perfectly safe in
the Waldorf, can tell you the story OF
your lie. I can take you from the era
die OF the butchers block to the grave
OF a hungry gullet.
Suppose we try it. Presto! Now you
are mutton chop. You are lying in
Washington market, together with 9TH
er integral portions Of the original sheep
You are a particular choice chop, and
when the butcher tells his assistant to
send a hundred pounds Of mutton chops
up to the Waldorf you are among the
chosen. II is scarcely daylight when you
arrive at your destination.
You find yourself in the rear Of the big
hotel Down the elevator you go to the
receiving department. Here you are
counted in with the comon rest of the
contents Of the basket and checked of
on the bill by the receiving clerk, who
attaches his signature. The bill is
passed to bookkeepsr (there Is sepa-
rate counting room in the receiving de-
partment,) and he is responsible for the
correctness Of the extensions.
You will notice that the receiving de-
partment resembles an enormous provis-
ion store. 1t is distributing point for
all the various departments In the Gull
nary line. The head steward Of each de-
partment makes his acquisitions here
His order is submitted, each item is
checked off. and ne gives receipt for
his goods. He is charged with every
thing, just az though ne were buying
from a store. He gets his bill al the end
of the month, and it tallies with his or
ders. which have been filed when file.
The steward Of the meat department
comes with an order for mutton chops.
You are turned over to his tender mer
cies; he gives receipt for you, and you
are charged to mis- account. He places
you in big ice box. II is frightfully
cold, and you wonder why you don't
feel frozen. You have forgotten for the
moment, in the strengeness Of your sur
roundings. that you are mutton chop.
I on remain in the ice box for several
hours, and rather enjoy the sensation.
Up stairs there strolls into the break
fast room, abaut ten o'clock, portly
gentleman, fresh from stroll in the
bracing air. He has had his cold bath,
a brisk rub, a walk OF half mile, and
IS ready for his breakfast. He sits az
a table by window. 1t may be the
same table and the same window that !
you have yourself affected. But tina.
was before your soul left its temporal |
1f mutton chop.
"Garconr' calls the portly gentleman. |
He is hungry and consequently impa- |
.ient.
''Dui, m'sieur," responds Baptiste, |
bending over with his pencil and order |
blank.
"A mutton chop. baked potato. and |
,offee. Have the chop thick and under /
lone. And first bring me some fruit.
Baptiste writes the order on his blank /
md hurries away. Now you must know
hat in this vast machine Baptiste is
merely a little cog. He is known by |
lis number. which. We will say. is ~.
Upon his arrival in the morning he !
las repaired to desk in the pa sement,
Were three inspectors are constantly
n duty. This desk is situated az the |
My exit from the kitchen. Here ne re-
elves his order blank. or check bod.
ma signs for a certain number OF
hecks. Eacn check has a stub. and this
3aptiste keeps, as a means OF self-pro-
cotton. There nigh; De an error. for
which ne would be blamed. BY pro-
iucing his stubs ne could prove that it
vas no: his fault.
Bap;iste comes down stairs with his
rider. He is forces 10 come into the |
,itchen by one door and leave by an
'ther. He orders a mutton chop. and a
White capped chief goes 10 the ice box.
Iou. il your existence as mutton
hop. are lying within easy reach. You
re thick and juicy, and the chef lifts
on out and places YOU on a grill. You
ont mind the sizzling heat and more
han You dis the cold in the ice box.
IN the meantime Bapds:e has procur-
{ his dish OF fruit. In passing ouc ne
tops az the desk and exposes his order
. an inspector. who is standing az the
XII. He passes his other slip 70 one OF
he three men behind the desk. and calls
II. "One 0reir OF fruit
Tia clark Cianras a. his mann and