Evening star. [volume] (Washington, D.C.) 1854-1972, 1902-12-27
HIS FAvOR|TE TRICKS
How a Good Waiter Saves a
Patrons Feelings.
CAN DO IT VERY EASILY
METHOD OF DOING AWAY WITH
OBJECTIONABLE CUSTOMERS.
A Diplomat in This Line Can Make or
Break the Ordinary
Cafe.
CAN DO IT VERY EASILY

Written for The Evening Star by John r. Haskell.
The man in the rough tweed suit searched
one pocket after another. A dull flush show
ed under his neatly cropped side-whiskers,
and he raised his eyes to meet those of
the eXpectant waiter.
I'm hanged if I've anything but 10 cents
and some L tickets. Not even my check
book, by George
The waiter bowed obsequiously and muir
INJURED:
That's all right, sir. Tomorrow-the
next time you come in SIR
Take my card to the head waiter or the
cashier
Not at all. sir Entirely unnecessary.
You are Mr.. Blank Of the National Securi-
ties Company. 1t is all right. sir"
The attendant held up his customers
overcoat and then, with polite bow, OPEN
ed the door for him. This ceremony over
he marched back to the table and carried
off the soiled dishes with the air of con-
quering hero.
From his point Of view the waiter had
scored triumph. He had performed
service which cost him nothing and which
meant much to a man whose tips had al
Ways been liberal. And he had tickled the
customers pride by showing him that while
they had never ey hanged a word of per-
sonal conversation, he had discovered the
customers name and his financial standing
1t is a brand of f1attery which the clever
downtown waiter keeps always on tap.
A Waiter That is Worth Money.
The head waiter, who had witnessed the
incident, had this to say:
"A waiter like that is worth money to
us. He knows his place and keeps it, yet
is observant and can give us points on all
his regular customers Now, had Mr..
sition to our cashier, he would have set
tied his account by sending the money by
messenger, but l hardly think he would
have patronized the restaurant again. The
memory Of today's contretemps would have
embarrassed him. The walters quick wit
saved him any annoyance and won US a
good regular customer.
"Why could the waiter do this without
consulting his superior? Simply because
he works on a percentage. So much of
each order charged up to him remains in
his pocket. 1t is his commission, in lieu of
a salary. Many of the best restaurants in
the financial district pay their walters
commission instead Of a salary. 1t is to
the employers interest to do SO. waiter
who works on commission, II he Is at
tentive and keen at making up menus, will
increase his commission at the expense of
his customers, to be sure, but he makes
business brisk.
For instance, a nervous, Overworked
man, whose digestion is out of order comes
in with no definite idea of what he wants.
Before he is fairly seated at the table he
has some papers spread before him. and
he regards the introduction of a menu as
a highly irritating interruption. Your OBJ
servant waiter knows this and discreetly
suggests something particularly delicate
and appetizing. selected from the entrees
or game list. The customer mods his head,
and the waiter continues to build up a
luncheon that sounds good, the customer
not even looking at the price list His
check may surprise him at the end of the
meal. but he does not complain because
the lunch has tasted good and he feels bet
ter than when he came in. The waiter is
an artist at menus and knows how to line
his own purse.
Little Tricks Of Favored Walters.
Business men who want the best service
usually patroniZe one cafe quite regularly
and have their favorite waiter. Their tips
may not be so large those of some
transient customers, but the waiter learns
to depend upon them as part of his steady
income. In consequence, the regular Gus
toner gets more than polite bow of rec
ognition and prompt attention. In fact he
secures small favorS which he does not
fully realize and which the uninitiate never
receive.
For instance when he orders oyster
cocktails. his attendant. appreciative of
past favors and hopeful for the future,
does not send this order to the kitchen
He orders raw oysters and carefully mixes
the cocktail sauce himself from condiments
selected from the dining room table, What
difference does this make? All the differ
ence in the world to the connoisseur in
shell fish. Oyster cocktails mixed in the
kitchen as a rule contain seconds instead
of 'firsts;' in other words, oysters that are
smaller than those served on the half-shell
The condiments in the kitchen are also
seconds while only the best sauces and
favorings are set forth in the dining ROOM
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