Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-02-11
CLERKS FREE LUNCH
TIME-SAVING PLAN OF BANKS
AND LARGE CORPORATIONS.
Furnish MONDAY Meal for Their EN-
ployes to Prevent Waste Of
Precious Minutes.
from the New York Mail and Express.

From the New York Mail and Express.
Strict economy Of time forms one OF the
! most important considerations in the op-
Grating Of any large industry or business.
particularly that of banks, trust and insur-
ance companies. Many plans have been
conceived by the arrangements of such cor
porations to accomplish this purpose, but
the one that appeals strongly to their
working forces IL the practice Of giving
daily dinners gratis, and underlying this is
an exempliflcation OF the kindness Of en-
ployers toward their assistants. For, even
with the object referred to above promi-
nently in view. there is another considera-
ton, the welfare Of the clerks and en-
ployes; and it may be said incidentally that
there are many generous acts and cour-
tesies extended on the part of the officials
OF banking institutions toward their SUBJ
ordinates that escape general publicity.
This providing for dinners has been the
custom-though not generally known-for
many years, and while the period OF its
inception is remote. 1t is believed to have
been inaugurated by the old Metropolitan
Bank, which suspended in 1884.
The clerks are given stated salary and
an allowance is made for the MONDAY
meals. What this is. remains a matter Of
conjecture, as officials Of the various In
stitutions are reticent regarding 1t, but 1t
is estimated to be between 40 and 90 cents
by the Mutual Life Insurance Company
with its staff Of 500 clerks can be calcu-
lated, though the numerous holidays and
the ftty-two Sundays in the year should
be taken into account.
Twenty to Thirty Minutes Allowed.
From twenty to thirty minutes is granted
to each man for his dinner. This gives him
ample time to eat, as the delays incidental
to the service Of restaurants are avoided.
The meals are served with dispatch, but
the clerks are in nowise hurried.
There is a bounteous supply of every
thing down on the bill OF fare, which va
rtes every day. The clerks are privileged
to make their own selections, and when
one displays a fondness for a particular
dish the cook frequently prepares 1t for
him. 1t is safe to say that the clerks
would have difficulty in obtaining SIM
liar meal elsewhere for double the cost
now. while the bank as an individual
gained by the saving of time greatly Off
sets it, for the dinners. as a rule. are
served in the building which the bank
occupies, and the clerks are within easy
access If needed.
A glance at the menus suggests that
the clerks fare well. They are surround
ed with many comforts. sociability among
themselves is promoted and the tedious
strain of a heavy and active day relieved.
Served In the Building.
There are several ways in which the
meals are provided. In the Bank of Com
merce the 100 clerks adjourn to the top
floor Of their building in squads Of thirty
and dine between II and 100 p. m. They
; are waited upon by chef and number
Of assistants. Following is sample
menu: Clam chowder, blue fish. roast loin
of veal, string beans and boiled potatoes,
| cold meats, ice cream and cake, pies, coffee,
| tea and milk. Special dinners are, given
each year on the day preceding Thanks
giving, Christmas and New Years. 1t may
be interesting to note that 1900 quarts of
milk are consumed by the clerks each
month
The caterer at the Merchants National
serves lunch for about fifty. Each man
| is assigned a particular position at the
| table, which ne occupies as long as he re-
mains with the institution. They are d.
vided into squads, with one Of the Older
men In charge This was the menu one day
recently: Entree, roast lamb with mint
sauce, pork tenderloin, corned beef hash
| and eggs, cold meats, potatoes stewed In
cream, boiled potatoes. potato salad, rad
| ishes. apple sauce, cabinet pudding, tarts
and cellars.
Some banks make arrangements with res
| taurant keepers, who set apart special Ia
| bles for the convenience of the clerks, while
others employ their janitors to prepare their
dinners.