The semi-weekly messenger. [volume] (Wilmington, N.C.) 1897-1908, 1903-02-24
CLERKS FREE LUNCH.

Strict economy of time forms ore of
the most important considerations in
the operating Of any large industry or
business, particularly that of banks.
trust and insurance companies. Many
plans have been conceived by the RAN
agement of such corporations to SC
cOmplish this purpose but the one that
appeals strongly to their orkIn
forces is the practice of giving daily
dinners gratis. and underlying this is
an 'exemplification of the kindness Of
employers toward their assistants.
For. ever with the object referred to
above prominently in view, there is
another consideration. the welfare of
the clerks and employees; and it may
he said incidentally that. there are
many generous acts and courtesies eX-
tended on the part of the officials of
banking institutions toward their sub
ordInates that eScape general pub
licity.
This providing for dinners has been
the custom-though not generally.
many years, and while the
period of its inception is remote, it is
believed to have been inaugurated by
lliV Olu bpOllldl OdIh, WHICH SuS-
pended in 1884.
The clerkSCare given a stated salary
and an allowance is made for the
noonday'meals. What this is, remains
a matter of conjecture, as officials of
the various Institutions are reticent re-
garding it. but it is estimated to be be-
tween 40 and 80 cents. On this basis
The heavy expenditure borne by the
Mutual Life Insurance Company, with
its staff of 500 clerks. can be calculat-
cd. though the numerous holidays and
the tifty-two SUNDAYS in the year
should be taken into account
From twenty 10 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 i'll nowise hurried.
There is a bOunteOus supply of ev-
erything down on the bill of fare,
which varies every day. The clerks
are privileged to make their own Sc
lections. and when one displays a
fOndlIess for a particular dish the cool
frequently prepares it for him. 1t is
safe to say that ne clerks would hav
difficulty in obtaining a similar meal
elsewhere for double the cost now,
while the bank as an individual spends
. large sum on meals. the profit gain
ed by the saving of time greatly Off
sets it, for the dinners. as g rule. are
served in the building which the bank
occupies. and the clerks are within easy
access If needed.
a glance at the LEI suggests that
the clerks fare we'll. They are sur
rounded with mar comforts. socia-
biIity 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
Commerce the 20 clerks adjourn to
the top floor of their building in squa""
OF thirty and dine between l. and Il"
y. III. They are waited upon by a chef
and a number Of assistants. Foll"".
Ing is a sample menu: Clam chowder,
blue fish, roast loin of veal. string
beans and boiled potatoes. cold meats,
ice Croam and cakes. pies. coffee, tea
and milk. Special dinners are given
each year on the day preceding
Thanksgiving. Christmas and New
Years. It may be interesting 70 note
that 1.300 quarts of milk are consumed
by the clerks each month.
The caterer at the Merchants Ma
tional serves a lunch for about fifty.
Each "a is assigned a particular po-
sition at the table. which he occupies
as long as he remains with the insti-
tuition. They are divided 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,
radishes, apple sauce. cabinet pudding,
tarts and cellars.
E Some banks make arrangements with
restaurant keepers. who set apart spe-
cial tables for the convenience of the
clerks, while others employ their jani-
tors to prepare their dinners.-New
York Nail and Express.