The evening leader., 1918-10-31
RULINGS ON
PUBLIC EAT
ING PLACES

Some explanations of the recent rul-
lngs, relative to public eating places,
nave been issued by Hotel Represen-
tative Harry L. Beeman, in order that
questions, which naturally arise, may
be easily answered.
he has summed these explanations
up IN brlei manner, taking the va
r-ous rTAes ii numerical order.
General Order No. One.-There is
no limit on the number of sandwiches
that may be served. This is intended
to assist particularly lunch counters.
The rye bread mentioned in this rule,
as to the fifty per cent or more of
pure rye flour, refers to certain kinds
of bread served in Jewish restaurants.
General Order Two eliminates the
service of bread or toast as a garni-
ture or under meat. This does not
forbid tie serving of poached eggs or
Clipped beef on toast, which are aud
ed merely to make dish look at
tractive. General Order Three is a
safeguard against serving more bread
than the patron requires.
General Order Four means that liv-
er and bacon, mixed grills, mixed cold
meats, chicken with ham, club sand
w:ches, OF any dishes containing two
OF more kinds of meet, cannot be scrv-
ed. The Yu,c does not forbid serving
/ ham and GgG CT bacon and eggs.
General O~don Five prevents the
use Of bacon as a dressing, or as an
aceo"tnaniIlcpt of any kind of meat
OF poultry.
General Order Six is to be construed
literally, as in General Order Seven.
Under the latter, Welsh rarebits can
not be served.
General Order Eight is compulsory
end eliminates the use of sugar bowls
on tables.
General Order Nine emphasizes the
sugar alIOCmGnI rule.
Genera O2dcr Ten was made to pre-
vent waste Of garbage, where restau-
rants or hotels have difficulty in dis
posing of garbage in useful way.
they should notify the federal food
administration at Orlando, Florida.
! Genera, Order Eleven prevents dis
playing Of food in windows, merely to
prevent waste of such food.
ia General Order Twelve covers the
necessity for conserving fats.
, In the general plan are number of
requests which are not duplicated in
lfhe general orders. With regard to
the service Of cereals, for instance, il
has been deemed wise not to issue pos
. tive instructions. The request SIS
made, however, that they be served
sparingly and conserved as much as
possible.
1t is necessary to call particular at
tention to the paragraph on meats.
The latter part of it you will notice
reads that eff pork chops should be
served to an order, and reduced por-
tions of ham and bacon should be
served, prices should be adjusted ac-
cordingly."
This does not mean that a portion
shall consist of only one mutton chop.
one lamb chop. etc. 1t does mean that
if you are serving more than one NUT
ton chop. one lamb chop, etc, the pa
tron may call for only one. If your
portions of ham and bacon are large,
the patron may call for reduced por-
tion. Many complaints have reached
the food administration which have
criticised the service of too generous
portions; particularly of these two
kinds of m0ats. Of course, it should
be understood that when one mutton
chop, one lamb chop, ETC., or a reduced
portion of ham or bacon is served. the
prices should be adjusted accordingly.
Yours very truly,
UNITED STATES FOOD ADMINS
TRATION, FLORIDA.
BY Harry L. Beeman.