Evening journal., 1916-09-06

After being active for many years
as manager of his cafe and restau-
rant at Nos. S02-SO4 Market street. ad.
vancing years and an inclination to
surrender the burdensome work
brought about the decision OF Colonel
Ainscow to secure the services of a
competent man to succeed him in the
management Of his business. After
looking over the records of some OF
the best hotel and restaurant men in
the country, G. G. Carroll was select
ed and persuaded to come here and
take up the task Of keeping up the
high standard OF efficient manage.
ment that has made Ainscow's the
most popular eating place in Della
ware. and to improve wherever the
opportunity presented itself on meth
DDS. foods, surroundings and service.
From his first day Mr.. Carroll dem
Onstrated that he was the man for
the place. His wide experience gave
him advantages possessed by few
other men in the business and the
result was that when he started max
ing changes here and there. Colonel
Ainscow was more than ever elated
over the fact that he made the choice.
Mr.. Carroll, in the short time he
has been here, has done wonders for
this popular old cafe that's come TO
be regarded by many as a Whining
ton institution, and he picked out the
right place to start when he began
at the kitchen and equipped Il with
the most modern and sanitary fixtures
that money could buy and his long
experience could conceive. The Ain
scow kitchen, under Mr.. Carroll's su
pervision has come TO be one of the
cleanest and most sanitary in the
country. His next step was to re
model the ladies' and gentlemens
diningrooms on the second floor and
10 install an orchestra for the enter,
tainment of evening guests. This has
been a big drawing card and coupled
with the excellent foods that Mr.. Car.
roll INSISTS on being served without
discrimination. is largely responsible
for the phenomenal evening patron
age. Mr.. CAROLS next step was to
improve the service. He realized that
good foods and good surroundings
without the best service obtainable
would do the cafe more harm than
good. The service is now the best
that can be secured.
Making good as a hotel and res.
taurant manager seems to be a hobby
with Mr.. Carroll. and, in speaking OF
his numerous successes that he mod
estly declines TO discuss to any
length. Mr.. Carroll says: Il acquired
an early knowledge Of this business
in the leading hotels of England, Ire
land, Scotland and Wales. When ]
came to America I began my career
here as a waiter at the Lambton
Country Club. Toronto, Canada, and af
ter serving in this capacity for four
months was made manager of the
club. I left this position to become
manager of the Masonic Club in
Rochester, ~ Y. and after two years
of service there failing health com
PEELED me to resign my position and
upon my Doctors advice retire to the
north woods and recuperate. Rough.
ing IT," had its desired effect and in
a short time l was sufficiently recov
cred to take charge of the Putnam
and Thurston Cafe In Worcester
Mass. From there I took a position
as stewart on the Clyde e. Mallory S.
S. Line and later became a dining
car conductor on the Canadian Pa.
cifc r. r. next went to Cromwell
Hall Sanitarium in Hartford, Conn.
to become chief commissary Of the
kitchen department. which position
resigned TO become manager Of Ain
scow's. and II is without reflection or
the other places l have been located
for me to say that the surroundings
here and the acquaintances have
made would make me reluctant Il
leave Wilmington, and the people
have met here" Mr.. CarroPs sole in
tent seems to be 70 please his guests
and It goes without saying that his
friends here are numerous even
though he has been here but a few
months.