Evening star., 1915-02-07
have quietly let it be known that any
hungry man
Supply Hungry With applying to
Bread and Soup. wou,d @ he

Bread and Soup. Weu,a yne tl''nee se
given a bowl of soup gratuitously
Since there is always quantity OF
| cut bread left over. this was also sup
piled to all who desired it. One hotel
claims to have supplied bread and soup
to as many as fifty men a day. but nc
publicity could be given to such a char
ity or it would soon become burden
and have to be discontinued.
young social settlement worker in
the same city has made herself respon-
sible for feeding ten families, most OF
whom were destitute because a strike
had thrown the fathers out of work
She appealed to the head steward of a
large hotel for help. With his cooper
alton certain food remnants are being
reserved for her each day. She goes
personally to the hotel and separates
the food into allotments for each OF the
families in a manner that gives no
trouble to the hotel management. The
children from the families call with
baskets or buskets and take it to their
homes.
A much greater amount Of such char
ity is being carried on by the hote!s
than can be realized, because 1t is all
done so secretly. A charitable institu-
ton which openly fed it's beneficiaries
with food from hotel leftovers might
be condemned. Yet such food is OF
higher nutritive value than the cheaper
grades purchased from the scanty al
lowances such institutions have Tor
food.
Hotel leftovers are of two classes:
Food which has been taken from the
plate upon which a guest has eaten
would never be utilized for any pur-
pose, but this constitutes the smallest
part of the hotel waste. The greater
amount of food is placed before the
guest in separate dishes. He is helped
from that dish and the portion remain
ing. often the greater part. is absolute,
ly untouched. 1t could not be objected
to by the most scrupulous person II
the true conditions were realized.
In some hotels stewards have de-
rived considerable revenue from SELL
ing such food to
Inspection Cause of the cheap lunch
Increased Prices. is % served at low
prices in other forms. The vigilant
system of inspection to which all
Iunchrooms are now subject, however,
is discouraging this method. The in
spection is partly responsible for the
increase in price noted in many cheap
restaurants, which entails added hard
ships upon the men in moderate CIR.
cumstances, who constitute their chief
patrons.
The Increasing popularity Of the a Ia
carte over the table d'hote plan in hotel
service is responsible for large increase
in the waste of high-grade food. The
table d'hote menu gives greater variety
OF viands for a small price than IS
possible with the la carte service. but
the orders are small, and the waste pro-
portionately SO.
1t Is claimed that under the la carte
service a patron orders only what he
wants, while many of the things on the
table d'hote menu do not appeal to him,
and are therefore passed over. But If he
desires a full course dinner he invari-
ably orders a great deal more than he
can eat, because of the larger quantity
served in each order
The utilization of hotel waste has been
discussed in several cities this winter by
associated charity conferences. 1t is
hard for those who are brought in daily
contact with women and children suffer-
ing from hunger to know that within a
few blocks quantities of needed food are
being thrown into the waste boxes. Some
agency should be authorized in every city
to collect and distribute this food.