The pioneer express. [volume] (Pembina, Dakota [N.D.]) 1883-1928, 1906-11-16
THE ART OF WAITING
sERviToRs IN BIG HOTELS NEED
MANY QUALIFICATIONS.

They Must He Keen students Of HUI
1ian Nature and Able to Control
Both Their Temper and Sense Of
H1nor-Helping . Guest to Eat.
There are about 1900 first
class walters in the United States, ac-
cording to the president of the ad-
ministration of L'Union Genevoise, in
the United States. BY the phrase
FIRST class waiter" Is meant one who
Is thoroughly versed in all branches
Of the trade, besides being able to
speak several languages.
Eight thousand of these men are
members of L'Union Genevoise and
are mostly French, Germans, Italians
and Austrians. Many Of them have
passed through regular course Of
training, best exemplified by the "aca-
demie" at Friedewaldt, near Dresden.
Saxony, where everything is taught
which is necessary for the equipment
of a really good waiter. There the
student learns cooking in all its
branches and memories the endless
variety of strange and unusual names
given to simple dishes, in order that
he may be able to describe and explain
the contents to bewildered diners.
Wine lists are also perplexing puzzles
to many, and these must be carefully
studied before waiter can venture to
recommend any particular wine or
special vintage.
! II one ask the hotel waiter about his
work he will find that he looks on it
as a profession, one which has its
standards and traditions and which, in
keeping with many other present day
occupations, has worldwide Or
ganization. The average hotel guest
has probably never heard Of L'Union
Genevoise, or the International Hotel
Employee society, as it is also known.
The first Is the proper title, and, as it
implies, the society was formed in
Geneva, Switzerland. 1t does many
things for the quiet men in black who
serve the hungry in hotel dining rooms.
After having been thoroughly trained
and made competent to hold place in
any civilized country the waiter is
sure Of assistance wherever he may be,
from Bloemfontein, South Africa, to
Boston. On arriving in a strange city
he has only to present himself at the
Offices Of the association and exhibit
his membership book, which shows
whether he has paid his dues and
whether he was honorably discharged
from his last place.
j. In case of illness, after man has
been a member from six months to five
years, he receives IS cents day. If,
on the other hand, his membership has
Spread over five years. the amount he
gets is $l.25 day; if more than ten
and up to fifteen years, SLIGO, and for
anything above fifteen years, 81 for
each day In order to qualify as a
member of the club it is necessary that
candidate be of good character and
shall have been connected with the
hotel and restaurant trade for at least
two years. .Abnve all, he must be
thoroughly competent and experienced
waiter
"a first class waiter is born, not
made,' says former head waiter Of
the hunting room Of the Hotel Astor.
From the moment that man enters
on his duties as the most insignificant
'piccolo.' or omnibus we can tell
whether he is going to be an efficient
servant He must be attentive with
out being servile. must be noiseless,
deft handed and, above all, must be
careful not to break things
Even if he has natural aptitude
for the business the amount of care
full instruction required to form him is
very great. although his nationality
makes much difference in the matter.
Thebest men are generally French, Ger
man or Swiss, and these have often
had the advantages of attending acad-
emies or even kindergartens estab-
lished at foreign hotels in the off sea-
son, when they break plates, spoil sill
verware and generally sustain parts in
universal comedy Of errors, to the
great disgust Of the guests upon whom
they practice their trade. The walters
academy in Vienna is the foremost in
the world.
knowledge of several languages is
very necessary qualification, and
hardly any scrap Of general informa-
ton comes amiss but tact and discre-
ton are the walters chief virtues. His
attitude should be that of soldier, al
ways at attention, always ready for
the word Of command. He should an
swer politely when addressed, keep at
respectful distance from the table,
yet always be near enough to be easily
called when wanted. In fact, really
good waiter should need no calling, but
make point Of watching the guests
face, SO as instantly to observe what is
wanted almost before the guest him.
self has had time to form WISH"
In the hierarchy of waiterdom the
head waiter stands first. Next comes
the assistant head waiter, followed by
the captains" who supervise each his
own part Of the dining room. the serv
ing walters and the ''piccolo" and
omnibus" men, who keep the wate1
arafes filled, remove dishes which
ave been used and oenerallv s,,nnly