The times., 1898-01-30

the shuttle of elaborate course luncheohs
and diuners'''
Never" exclaimed the buyer. "sys-
tenn, system. system. is the eternal cry here.
and system, YOU know, means three thinss'
order, promptness aud success suppose
as you suggest, that man goes into the
restaurant and orders one portion OF oyster
{ pouiette. The walter writes the order down
I and takes il to the sauce Cook, for the
! principal OF oyster poulette is sauce. Inc
sauce cook orders Immediately from the
fish butcher one portion OF oysters for
pouIette. While the oysters are passing
from the fish butcher to the sauce cook q
( Kitchen checker records the order on his
book, stamping the exact time, 80 that no
order can be forgotten or delayed. When the
waiter gets hiseyster poulette there In only
one way for him to leave the Kitchen and
that entrance is guarded by u number of
controllers. IN passing with the poulette
the waiter hands his check to d controller,
who stamps the price of the poulette on the
check. and AlIis Is presented In the dining
room to the guest. The controllers are moth
Ing more than bill clerks. while the walters
are statesmen. An order for an ella borate din
ner receives no more attention than an or
der for one plain dish. The order for the
oysters goes to the fish butcher, for the soup
to the soup ceok for thefish - the fishco0k.
for the roast TO the roast COOK, or rather to
tue cEifI c0oS OI eACli Oh tileSe
and SO on through the menu.
You see Adrien, the chef has left "a.
ranges and is sitting at that high desk 1t
the right OF them. He has the toard n
front of him orders which have been giyen
days beforehandfor several Ella borate ime1-
cons. These luneheons are now beips
served upstairs in the restaurants and in
private rooms. He orders the different
courses put on the fire 50 that they
will it,of yr-S,n
proper uuie for serving them comes. An
experienced waiter takes this labor III
the chef for he can give lis orders so
that each course will he properly Gone
when the tiine OF service arrives
lone OF our greatest draw hacks is that
everybody wants to be served about .ie
same time. Most people dine about z
O'Clock, and all want 10 finish nowadsi VS.
about 8, SD that they can spend tn.
evening at .he theater or elsewhere
1T requires great deal Of tact and a
vast amount of pa tience on the part of
walters ana cooks not to get embarrassed
or cut OF temper when orders are crowdin5
in on them until they up to their
ears and eyes in them. Oscar sets them
good example upstairs and Adrien down
here. Observe AurIen tor yourself as he sits
there at the desk giving his orders. He
is as calm and coinpiaCent as a self
satisfied parSon who feels that he IS
one OF the elect He hears every ertiT
that is being given in this Kitchen. The
minute that an order is given for something
out of season; something that is not on the
market, he says, We haven't that i9
the house. 1t isn't on the market TlIe
chef is giving his orders and answering al
questions without becoming In the least
ruffled, and as YOU see him now he rs
always, day in and day out. That's why
he is such a successful chef
Does Oscar have to exercise such self
control, and what does he have to Go?"
asked the reporter.
Are you thinking about going into the
hotel business" re;oined the buyer with
a laugh. II you are I'm not going To
give away any more of our secrets. But
then nobody could ever get on to Oscars
arts amt wilas. Oscars business is to know
every prominent person who CONES in here
or is guest of the house. He not only
remembers their faces, but adtir esses them
Icy name II he hasn't seen. them for rEoiIths
or even years. Oscar hears ili complaints
OF the guests server with meals and takes
all orders given beforehand for elaborate /
meals or even simple ones. He has to be
and is able to read people as you would
read an \ b G priiner.
His object in life is not only to plea q
our guests, but To ingke them feel pleased