New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1906-03-11
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without single regular guest knowing anything
about II.
As for front clerks the following list OF qua1ii-
cations supplied by of them applies to all his
brothers In the country: Dress like Beau Brummel;
a perennial smile; possess a superhuman
knowledge of superficial things; have an automatic
memory for faces names and room numbers; be
well balanced mentallv a chemist 5 scale; be a
Chesterfield and Job; be as We'll informed on local
affairs city editor, and thoroughly acquainted
with national topics as a cabinet munster And
work Tor any sum from sixty dollars month IN a
small hotel 10 four hundred dollars in big one,
with board "
Then there is the hotel cashier-reallv the execu-
tive officer OF bank. In large hotels he conducts
financial operations as extensive those of a town
bank and he must give bonds. And vet the pay
enNclOp OF this paymaSter Is Habby compared TO
that OF the commIsSary- general OF the hotel the
steward.
In his office in the subterrarean region Of great
caravansary, a 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 tor vegetables and fifty Thousand
dollars Tor fruit. Then there were flowers for the
tables and Cor decoration, thirty thousand dollars
And IN responsible" he added. for seven hum
dred and fifty thousand dollars worth of cigars and
wines IN stock, and tor two hundred and ftV thou
sand dollars worth of silvcrware eNcepting in
summer when 60 abroad 10 buy | believe | do nv
marketing, as housewives say, larger scale
Sultan'S harem"
Most important of all hotel departments is that
embracing kitchen and restaurant. In the kitchen
Is the man who receives a 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 own
hands. lie thinks for his subchcfs Directs their
H|hdS. 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
IKE the general of French army. and ALWAYS wins
the battle have separate chefs in charge of
e3th OF the departments of soups, FISH entrees
vegetables, meats and desserts" said one OF these
blS-StIarled caterers TO the human stomach And as
e'ch suhchet has many ordinary cooks under him
we sometimes have as many as one hundred men
at the ranges ~
he service in the restaurant is the index of the
character OF a hotel And the character of tb,
service IS only what the head waiter makes II Tn
WATERS under HIM testify 10 his t.xccIIrD,,, r
work O- ''' '''C'I
As IS the individual waiter. SO is the entire
restaurant corps Head walters who ar, Dis
CI'lirlans are hard to find " said a hotel rI,ar,,ra
money VIII not buy them, for we would zyIin,r1,.
uouoie the wages for the sake of HAVING a ~,
monarch IN this department." The head yy>itr -
great NeW-Nork hotel lives in one of the rbo;,.+