Arizona republican., 1912-07-01
GOLDEN RULE
 CHOP HOUSE
Newest and Most Pretenti ous Lunch Room Phoenix Has to Boast of; Model of Sanitation, Cleanlin ess and Convenience

| chop house at 34-36 West Adams street, Phoenix has a lunch counter
 that can boast of as near perfection
 m arrangement as money and genius
 has thus far been able to produce
 ! The Golden Rule began business seV-
 eral days ago but at the request of
 the management nothing has been said
 about 1t before, for the reason that
 the public was lined up before the
 1 doors Were opened and the manage
 ment and serving force. tired from the
 moving in and preparation. had all it
 could attend to without urging new
 1 patrons just at that time. A rule of
 the house is to be good service and it
 1 desired to carry out it's idea from the
 very start. Better a reasonable num-
 Der Of satisfied customers than more
 of them and all dissatisfied. But the
 business is now running smoothly and
 i the management is prepared to do the
 best possible by everybody up to the
 capacity of the place
 Right there is a point worth speak
 ing about The building is 23X137
 feet in size but it's greatest capacity
 at one time is forty patrons That
 l is to say the pivotal stools for pa
 irons are all made fast so there can ! be no crOwding unless all rules are l suspended and the people stand up i to eat. There is ample room be-
 tween each stool and the entire place
 | the size named. is given over to the equipment deemed necessary to serve 1 forty patrons. while under the old
 time methods at least 100 people would be crowded into restaurant | of that size. The front of the Golden 1 Rule first attracts the paSsersby, there being a big refrigerator show | case in which are displayed all the | delicacies of the day or the season 1 that may appeal to the discerning in ! taste. Then comes the fly question. 1 Instead of sWatting the insects the l Golden Rule simply does not permit | them to enter the place. The patron l in entering passes through two sets of screen doors. But if a fly should chance to come in on somebody's coat collar he will starve to death after he gets there unless he can coax something to eat from the man who brought him in. for the man agement offers no inducements to flies or any other insects. The butch CT shop department is in closely by itself. away from the dining room and kitchen. as also is the bakery and all other departments The pastry, ususalIv exposed on shelving, in the Golden Rule is kept under glass case built especially for that pur-
 pose. The lunch counter is about hund- red feet long and one of the best economies in the whole institution IS an electrical dish carrier. designed bv Charlie Class and made to his or der It is flat tramway with continuous chain. The dishes the piled in a metal receptacle until 1t IS 1 full then it is laid on the carrier and taken to the dshWashing department mechanically. The effectiveness Of
 this is in the fact that the same num- Der of walters can do more than twice the work or give twice the amount ot time to watching the need of patrons, for in the old way the dishes would have to be carried at least 100 feet after the departure of each diner while now it is only necessary to lay them on the carrier. The walters business is not to spend his life in carrying dirty dishes but give more of | it to attending to the wants of pat
 rOns. A short order range stands in the | middle of the dining room and along | side of it a refrigerator where the
 meats are all kept in a frigid state Then there is a big refrigerator for the berries and other fruits: in fact there are refrigeratOrs all over the place 1 including a big one back in the meat i shop. And feature of them is that
 they are neither ice boxes nor ordin- | arv single coil devices but all have double coils giving really a freezing temperature all the time. The steam table in front of the short order range is also a model of perfection, duplicated in all respects l and large enough to accommodate any demands that may be made upon 1t. Among it's model features is that of cleanliness. All dishes are of alum mum. the best procurable, replacing the old granite dishes that chip and fall into the food. The dishWashing department is pat termed on the same lines of perfection. The table dishes are first washed in big sink, then scalded in another one and mechanically lifted from the boil ing water to a rinsng sink so they are thoroughly renovated and cleaned before being returned to the dining
 room. Opposite this department is the main range where the chief cook holds forth and prepares the heavy Vands He too. is fenced off by him. | self and has his own sinks and para phernaIia for washing his own uten- sis. or having them washed. And 1 finally, clear back near the rear door, which, of course, is also double screened, is the place where the vege tables are washed and cleaned. This is
 done in large open sinks where there ! is a world of water and no excuse for any dirt escaping, in contrast with the old method of washing spuds in a pail, and emptying the water only when it gets so dirty it has to be done. No 1 flies, perfect sanitation, cleanliness, l a world of pure water for all pur-
 poses and perfect refrigeration are the features of the new lunch room, | which is open from a. m. to D. m. The propretors of the place are J.
 B Henke and his son-in-law, Charles