The evening times. [volume] (Grand Forks, N.D.) 1906-1914, 1907-05-28
Some Ways of Wait, rs

class walters in the United States.
This statement is made on the au-
authority of Auguste Wehn, president
of the administration OF IUnion Gene
voise in the United States. and until
recently dining room captain in the
Hotel Aston, New York. who is quoted
by THE Boston Journal"
I 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 'Union Genevoise, and
are mostly French, Germans. Italians
and Austrians. Many of them have
passed through a regular course of
training, best exemplified by the
Academic" at Friedewaldt, near
Dresden. Saxony, where everything is
taught which is necessary for the
equipment OF really good waiter.
There the student learns cooking in
all its branches, and memories the
endless variety of strange and unus-
ual names given to very simple dish
es, in order that he may be able to
describe and explain the contents to
bewildered diners. Wine lists are al
so perplexing puzzles to many, and
these must be carefully studied be-
fore a waiter can venture to recon-
mend any particular wine or special
vintage.
IT you ask the hotel waiter about
his work you will find that he looks
upon 1t as profession-one which
has its standards and traditions, and
which. in keeping with many other
present day occupations. has world
wide organization. After having been
thoroughly trained and made compe-
tent to hold position in any civilized
country, the waiter is sure of assist
ance wherever he may be, from
Bloemfontein, South Africa to Boston.
On arriving in strange city. he has
but to present himself at the offices
of the association and exhibit his
membership book. which shows
whether he paid his dues and whether
he was honorably discharged from
his last situation.
In case of illness, after man has
been member from six months to
five years he receives IS cents a day.
II, on the other hand, this member
ship has spread over five years. the
amount he gets is $125 a day; over
ten and up to fifteen years, SLIGO, and
for anything above fifteen years, 81
for each day. Since its organization
$50 in sick benefits and payments for
burial fees. Loans and donations and
securing employment for members
bring the total up to $155, $50. In or
der to qualify as member of the
club it is necessary that each candi-
date be of good character and have
been connected with the hotel and
restaurant trade for at least two
years. Above all. he must be thor
oughly competent and experienced
waiter.
"A first-class waiter is born, not
made" says the head waiter of the
Hunting Room of the new Hotel As
tor. From the moment that a man
enters upon his duties as the most
insignificant 'picolo' or omnibus We
can tell whether he is going to be
an efficient servant. He must be at
tentive. without being servile. must
be noiseless, def handed and, above
all, must be careful not to break
things.
knowledge Of several languages is
a very necessary qualification, and
hardly any scrap of general informa-
ton comes amiss, but tact and dis
erection are the walters chief virtues.
1T is the duty OF the waiter to help
people to eat" says Auguste. How
can man who nearly always eats
at home learn to eat at hotel with
out some assistance? The menu is
to him almost Chinese puzzle. which
he studies laboriously and, with little
profit. In despair he orders three
steaks when one would do; then he
is angry at having to pay for so much
that is not eaten-and all that is bad,
both for the waiter and for the house,
because the dissatisfied guest will not
tip and will not come again. Such
a man does not know what he wants,
and therefore the waiter must know"
1t is surprising what an insight in
to human nature the waiter possesses.
He can instantly read a new guests
character and discover his social
standing; yet he prefers old CUSTOM
ers. knowing how to treat them. as
we'll as how he himself will be treat
ed-and tipped.
Regarding this question of treat
ments," says Auguste. I'VE walters,
like everybody else, have often to
meet many who are not gentlemen.
When man snaps his fingers at his
attendant and speaks as if he were
calling a dog, we naturally know
where to place him, and that person
does not get better service than the
others. to say the least. But the wait
er must exercise judgment. Some
times man has stayed up too late
the night before and may have taken
more than is good for him. His nerves
are on edge, he has two headaches,
one over each eye-and the world is
jet black to him. The good waiter
understands all this at a glance.
"Or perhaps the man has been a
good fellow ten times, but the elev-
enth time he is a brute. Well. we
comprehend. Something has gone
wrong-he has lost money or there
has been trouble of some kind. He
is handled with kid gloves by his
waiter. and is stroked. as it were,
with a hand of velvet, gently, sooth-
ingly, alphabetically. AS like as not
the guest becomes ashamed of his i'll
temper, and the waiter gets conscience
money in the shape of a dollar in
stead of quarter tip"