Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-03-11

without single regular guest knowing anything
about it.
As for front clerks the following list of qualif-
cations, supplied by of them, applies to all his
brothers in the country: Dress like Beau Brummel;
wear perennial SMILE possess a superhunan
knowledge of superficial things; have automatic
memory for faces names and room numbers; be
well balanced mentally as a chemist scale; be
Chesterfield and Job; be well informed on local
affairs a city editor, and thoroughly acquainted
with national topics as a cabinet minister. And
work for any from sixty dollars month in
small hotel to four hundred dollars IN big one,
with board"
Then there is the hotel cashier-reay the execu-
tive officer of bank. In large hotels he conducts
financial operations as extensive as those of town
bank, and he must give bonds. And yet the pay
envelOP OF this paymaster is habby compared to
that OF the comm1ssary- general OF the hotel the
steward
In his office in the subterranean region of great
cal aVansary, steward said that he supplied yearly
two million pounds OF meats, representing a herd
OF fifteen thousand beeves, calves, sheep lambs and
hogs, also two hundred and twenty-five thousand
whole chickens and ducks not to speak of six thou
sand eggs every day, SIX hundred thousand pounds
OF butter every year, and annual bill of eighty
thousand dollars for vegetables and fifty thousand
dollars for fruit. Then there flowers for the
tables and for decoration, thirty thousand dollars
And I'm responsible, he added, for seven hun
dred and fifty thousand dollars worth of cigars and
wines in stock, and for two hundred and fifty thou
sand dollars worth of silverware. excepting in
summer when go abroad to buy l believe | do my
marketing, as housewives say a larger scale
than any living, save the steward of the Turkish
Sultan's harem."
Most important of all hotel departments is that
embracing kitchen and restaurant. In the kitchen
is the man who receives higher salary than any
other employee, the head chef, with ten thousand
dollars year, and in some hotels even more. Like
the foreman in any department where skilled labor
is employed, the chef seldom works with his
hands. He thinks for his subchefs, directs their
hands. In the busy hours when hundreds even
thousands, of meals are being served, he takes his
place in the center of the kitchen shouts his orders
like the general of French army, and always wins
the battle Il have separate chefs in charge of
each OF the departments of soups, fish, entrees,
vegetables meats and desserts, said one of these
bigsalaried caterers to the human stomach And IS
each subchef has many ordinary cooks under him,
sometimes have as many as one hundred men
at the ranges "
The service in the restaurant is the index of the
character Of a hotel And the character of the
service is only what the head waiter makes it. The
walters under him testify to his excellence
betray his carelessness, in the way they do their
work
As is the individual waiter so is the entire
restaurant corps. Head walters who are dis
cipnarians are hard to find, said hotel manager.
Money will not buy them for we would willingly
double the wages for the sake of having true
monarch in this department" The head waiter of a
great New-York hotel lives in of the choicest