The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1898-01-29

daily. and I cant remember the time
when one single plate has been sent
back.
"But to set back 20 the kitchen pro-
rcr. This department that we've been
talking about does not include the baE-
ers. pastry cooks. and ice cream men.
owing to the very nature Of their
work, they form a separate depart
munt, which is also under the chef. SO
much for the kitchen.
STOREROOMS AND PANTRIES.
"The storerooms and pantries are
presided over by the steward, L. NJ.
| billiard. Mr. billiard has under him
| twenty-five silver cleaners. forty DISH
washers. twelve oyster rl"n, VINO are
| kept continually busy opening oysters,
| eighteen storeroom girls, who prepare
I the salads and fruits and make tea;
| siX coffee men, eight cleaners twenty
! eve checkers. who keen track or the
orders. a receiving clerk ana two as
sistants, ten yardmcn, who do the
heavy work: six storekeepers, who
| keer track of the canned goods; four
| timekcepcrs. who keep the time of the
employees four elevator men, and
three night watchmcn.
! Tho walters department, which Is
| upstairs, is divided according 10 the
! different dining rooms, the waldorf
restaurant. the Astoria restaurant, the
old and new gardens, the cafe. the
barroom, the ladies' and the gentle
mems lounging rooms. the floor wait
ers who serve meals in the guests
rooms. and the walters employed in the
club rooms. IN some of the parlors on
| t?,. fiftee nth floor, where refreshments
are served. and in the tea room. Oscar
is the the head waiter and he has un-
der him between five and sin hundred
men. Oscar is tactful and shrewd,
dcyterous. and artful In short, there
is probably no more diplomatic man"
ager in this big country Of diplomatic
managers. but that's another story
that I'll tell you later. Now, what 90
you want to see and know next?
! Are small orders never forgotten
asked the reporter. How in the world
can the cooks and walters help forget
ting them occasionally? Suppose a poor
person wanted Just to look at the place,
and went into the restaurant and order
ed one thing, say. an oyster poulette,
catching sight Of a portion of this dish
in the course Of preparation, "couldnt
that get lost in the shuttle Of elaborate
course lunchcons and dinners?
SYSTEM.
Never" exclaimed the buyer "Sys-
TEN. system. is the eternal cry here
and system you know, means three
things order, prOmptness, and success
Suppose. as YOU suggest, that man
goes into the restaurant and orders one
!, portion of oyster poulette. The waiter
writes the order down and takes it tc
the sauce cook, for the principal
part of oyster puuletto Is sauce,
The sauce cook orders imme-
diately from the fish butcher
one portior of oysters for pouette
While the oysters are passing from the
fish butcher to the sauce cook a kitch-
en- checker records the order on hi,
I book, stamping the exact time. so thai
no order can be forgotten or delayed
I ! When the waiter gets his oyster pou
| lette there is only one way for him tt
, | leave the kitchen, and that entranc,
/, | is guarded by a number of controllers
p In passing with the poulette the waitel
, hands his check to Il controller, wh'
: ! stamps the price of the poulette on thu
I check, and this is presented in the din
{ ing room to the guest. The controller
are nothing more nor less than bill
p clerks, while the waters are statesmen
An order for an elaborate dinner re
ceives no more attention than an orde
!, for one plain dish. The order for tn
n oysters goes to the fish butcher, for TIL
soup to the soun cook. for the fish L
II the fish cook for the roast to the rOas
~ cook. or rather 10 tho chief cook of eaci
- of these departments, and so ol
n through the menu.
n you see Adrien, the chef. has lef
n the ranges and is sitting at that hig
- desk at the right of them. He has o
e the board in front of him orders whic
n have been given days beforehand 70
- several elaborate luncheons. Thes
II, lunCheOns are now being served up
# stairs in the restaurants and in privat
K rooms. He orders the different course
h put on the fire so that they will b
- cooked just to turn when the prope
- time for serving them comes. An eX
perienced waiter takes this labor o.
the chef, for he can give his orders s
that each course will be properly don
= when the time of service arrives.
. zone of our greatest drawbacks
v that everybody wants to be serve
J. about the same time. Most people din
u about o'clock ana al want to finis
- nowadays about s, so that they ca
y spend the evening at the theatre
~ elsewhere.
SO IN A RUSH
l 1T requires a great deal of tact an
or vast amount of patience on the pa
a- Of walters and cooks not to get en-
is barrassed or out of temper when %
~ ders are crowding in on them until the
rs are up tO their ears and eyes in then
3" Oscar sets them a good example NJ
g. stairs and Adrien down here. Obser'
ed Adrien for yourself as he sits there
To the desk giving his orders. He is
To calm and complacent as a self-satisfit
IS parsun who feels that he is one OF Il
ce elect, He hears every order thai
Dix being given in this kitchen. The mi
p ute that an order is given for somethiI
is out of season, something that is not
OF the market he says, We haven't tn
lp | i'm the house. II isn't on the marke
rs, The chef is giving his orders and an
IL wering all questions without hecomil
'ly i'm the least rufiled and as you see hi
~ now he is always, day in and day OF
re- That's why he is such "A successf