The daily morning journal and courier., 1906-07-28
NEW YORK HOTEL KITCHENS.
Vast Underground Establishments

Vast Underground Establishments
 With Many Departments.
 In recently built hotels the kitchen is a space about 15O by 200 feet, foored with red tiles The walls, where exposed, are tiled in white. The ceiling is 14 feet high. At the entrance is the chefs office and near him the principal refrigerator for the storage of meat. Along one side are from 50 to 100 lineal feet of ranges adapted to coal gas and charcoal.
 In front of these are the cooks ta- bles, in the steel tops of which are sinks, bainsmarie and steam tables. Underneath are steam plate warmers. Above the cooks heads are racks, on which is hung a picturesque array of kettles, and above this again is the elaborate system of ventilating ducts which carry off the smoke and odor from every appliance where heat is generated.
 Near the main kitchen and about one-half its size, says Indoors and Out, is the soup and roasting depart ment, provided with a stock soup and grease boilers and an oven for roast ing fowl or large joints of meat. Such an oven in one of the new hotels has a capacity of 1000 pigeons or 300 chickens or 16 large ribs of beef. The boilers are huge copper affairs, dou- ble-jacketed, and some of the splits for roasting meats are turned by electricity. This department con- tains its own refrigerator in which is kept all uncooked food prepared here,
 Other departments are the vegetable room butcher shop, oyster-room, bakery, ice cream department, con- fectionery shop, china store and the great store room. Tn addition to these departments, where the chief classes of food are prepared, there are in- numerable booths and counters, where dishes of a lighter order are made ready for the hurrying walters.
 Sandwiches and salads, for exam pie, are prepared near the garde manager. Coffee urns and roll warm CTS, griddle and waffle ranges, toast CTS and egg boilers must be where their products can be most convent ently delivered to the room above.
 The kitchen should not be removed more than one floor from the dining room, grill-room or cafe to be served Dumbwaiter communication is im- practicable, as it cools the food. The human waiter must have free acess to the kitchen, and so already that he shall spend the greatest possible time in the dining-room within call of pa- irons.
 Having dropped his written order in a tube, he must go the proper place in the kitchen to obtain it when pregred. On his way to the ranges he should pass, the counter; near the kitchen entrance, where bread and relishes are supplied for he must be placing these before his customer while the fish or meat is being cooked.
 As he starts up the stairway he must pass the checker, who places the price upon whatever he is serving For salads he must be able to reach the salad department with equal ease. For wines and liquors he must go to the bar of the kitchen.
 Whatever number of stories a hotel displays above the street, the busi- ness of the enterprise goes on in those below the pavement, and so hard pressed is the city hotel for space +i,at o1-oryy foot tIA Iovv o1fnyue fha owner to reach under the sidewalk is eagerly seized. The bakery of the new Hotel Belmont, for example, is under the pavement at Park Avenue and Forty-second street, and one of the ovens is directly over the subway as it makes the cure there.-New York Sun.