The star. (Reynoldsville, Pa.) 1892-1946, 1910-01-12
HERE'S THE PERFECT
WAITER.
Soup and Culture at Chicago University.
Observation-Disclosures;


There is now school for walters
at the University of Chicago. Forty
young men, who combine a deep
knowledge of psychology and ethics
with a gift for breaking dishes and
spilling soup on professors, are being
taught the gentle art of serving food
In an ultra-cultured manner at Hutch
inson Hall, the University Commons.
The laboratory method has been
chosen to start the new college. Act
ual experience three times a day will
fit the Midway youths for their new
activities and prepare them for any
exigency that may arise after the
completion of their education.
Thomas L. Barrell, manager of the
Commons, is dean of the latest uni
versity department.
The Commons manager attacked
his subject under six different heads,
including the last word" in italics,
in which the aspiring waiter is noti-
fled that good scholarship will not
make up for deficiency in efficient
and willing service" Mr.. Barrell's
aim is to obtain artistic service from
the kitchen to the customer and then
back again with the leavings.
The volunteers, who are trying
their best to memorize the new rules,
will receive three twenty-cent meals
day for their service, which will be
two and half hours in duration.
They will be given the extra atten-
tion of receiving bread, butter, and
a drink with each meal, but they
must not take rolls or gems in place
of bread"
Following are some of the rules for
the perfect waiter laid down by Mr..
Barrell:
Do not talk, scrGle, or drop your
trays.
Avoid, In all cases, eating your
meals in sections, part before and
part after you work; avoid keeping
ice cream or a la mode checks in
your pockets.
1t is not permitted that you have
any one else eat in your place.
Avoid in all cases handling bread
with your fingers in taking things
off your tray.
Most customers desire some part of
their order first.
Where fried eggs or poached are
served, care should be taken to keep
the yolk of the egg unbroken.
A waiter should never leave any
customer, after serving an order, till
he knows that he has the necessary
silverware to eat with and a. glass of
water.
If necessary, wipe the bottom of
dishes with napkin.
Be careful not to allow your tray
to drip on the floor and do not brush
crumbs off the table on the floor.
To be a good waiter it is essential
that you should be quick, but also
that you should not appear to hurry.
Avoid appearing to slam things
down on the table.
Butter should be served one tab on
plate, as this will aid in saving un-
used tabs.
Reading newspapers or studying
while on duty should be avoided.
Do not lean over a chair to talk to
a customer at your table, but do your
talking standing up.
The customers will not be expected
to live up to the walters. Some of
them do strange things, according to
the manager. One graduate student
came to breakfast every morning last
summer, always ordering simply a
cup of hot water. Manager Barrell
strained the Biblical example and
gave it to him free Of charge, until
he discovered that the learned young
man surreptiously dropped small
tablet of prepared chocolate into it
and partook of warm and savory
drink every time. This will no longer
be tolerated.-Chicago Record-Her-
o1d