The Brattleboro reformer. (Brattleboro, Vt.) 1907-1912, 1911-04-07
IN A SCHOOL FOR WALTERS.
Among Other Things They Learn Some
of the TIA Ways of Folding Napkin,

In London there are three schools Tor
walters which attempt to teach the rudi'
ments of what Is on the whole a difficult
and not unremunerative art. To one of
these academies writer in the Strand re-
Gently paid a visit.
In long room occupied by three square
tables, with a mirror at one end and a
pair OF baize-covered push doors at the
other, a group of ii young men are listen
ing to the exhortations of professor.
''The first thing you've got to do Is to
be Clean he said; 'the second thing is to
be quick, and the third thing Is to be
graceful. BY graceful don't mean you've
got to initiate the Apollo Belvedere or a
dancing master, but you mustn't be awk-
ward in your movements. And you've got
to have a good memory. There's nothing
annoys a customer so much as waiter
saying he forgot
And nov, gents, If you'll give me your
attention wen begin at the beginning
table laying
Forthwith cloth was produced and,
with the assistance Of pupil demon,
stration was given of how table should
be laid-plates. knives, forks and glasses,
bread, salt, napkins and the rest.
There are as many ways of folding nap
kins as there are of cooking eggs, namely
IA, but the leading ways recommended In
| the best houses are these. Here the pro
lessor slowly performed several simple
feats in napkin folding, after which he
proceeded:
Eve now. with our kind friends assist
ance. assume that diner has sat down.
Now of course | needn't tell you that
diners are of various kinds, each of which
has to have rather different treatment.
Wen begin this morning with the restau-
rant dinners The customer arrives.
'If he hasn't been previously to the
cloak room, which in this class is probable,
Won must bow-lke this-and take his
hat. coat and umbrella and placing them
on chair for a moment help HIM to be
seated and hand him the menu. While
he is studying the menu you dispose Of
his hat and coat and return, taking up
your position on his right-like this.
'1The exact pose you ought to assume in
various circumstances is not to be learned
in day. A years study will hardly do It.,
7 know one waiter who has made 1t the
special study of lifetime. The poses OF
one waiter at certain private hotel IN
the West End made diner forget when
the soup is cold or the ices hot. He is so
dignifed that he actually takes his tip
with his back to the customer-quite an
extinct fashion. =,
as the dinner table d'hote or la carte!
II IL Is taDIe u ilOlc, dltci ehN hN''
d'puyres YOU ask, Thick or clear soup,
sir?' Never try to be original. There, no
room for originality in our vocation. What
we do is the evolution of centuries con,
duct in it's relation to the inner man,
once knew a waiter who invariably asked
Clear or thick, sir?' but it put the Gus
toner off his feed at once.
Suppose the customer. asks you, what
Potage a la st. German is; you tell HIM,
because you have previously asked the the
The menu translated beforehand Is,
if you don't happen to know chefs
French naturally,
@Then there's the question of tipping
If YOU wish it to be seen that you ar dls ].
appointed with, your tip, you doh ,o 40 ~
a. customer know you are disappointed
sire r." to please on the next opportunity,
which he won't forget. New York Sun