The Farmington times. (Farmington, St. Francois County, Mo.) 1905-1926, 1919-07-11
SERVICE VS.. PRoFITEERING


Every man and woman one degree
removed from the feeble-minded ward
knows that most hotels and restau-
rants and caterers and retailers have
been engaged in the widest flights of
profteering. The vice is growing by
what it feeds on and the simple %
cent oyster milk stew has gone to 81.
| In hotels there is charge for
sneezing, and in order to get self
respecting business man to attend a
community lunch, it is necessary to
announce s'no tips. That is the war
lexpansion disease known as financial
tits elcphantitis and all are playing
the game from the bell hop to the pro-
prietor. From President Wilson at
Versailles to the gooey-eyed girl at the
hatrack, it's tip, tip, tip. Service is
so completely lost sight OF that the
tipping disease grows in violence IN
proportion as values are inflated. But
listen to this, grabster and profiteer,
high and low, money made that way
is like money made by gambling or
any other sharp practice skin game.
1t does the least good to those who
exact it. Real service and an honest
charge for it beats all your profiteer-
ing games. Profiteering is the ma
tional vice and the national weakness.
1t is teaching millions to lose faith in
fairness and business methods of their
fellowman. We need to preach the
gospel of service and practice it.
That service makes more legitimate
profit than. illigitimate profiteering is
Illustrated by the record of the most
famous restaurant in the Rocky Noun
tain region, if not in the entire West
THE Manhattan of Denver. Richard
Pinhorn is the proprietor. His loca-
ton is no longer in the big business
district. He is on old Larimer street,
between 10th and 18th street. But
YOU do not have to name the street.
The Manhattan locates itself. 1t is
not a Childs or Thompsons or cafet-
eria, but a legitimate all-day and all
night restaurant with an elaborate
bill of fare containing all the food the
markets afford. Denver is the only
CITY in the West where Childs or a
Thompsons cannot exist and there are
no cafeterias in the same part of the
town with the Manhattan. 1t feeds
5000 people daily.
1t is the only eating place in the
, United States that | know of where
men, women and children stand in line
, for an hour, waiting to get chance
to become patrons. Why? Because
Richard Pinhorn tries hard and sue
ceeds in giving them as much for
/ their money as he can, instead of as
little as possible, and of the best quail
ity he can lay hands on. If he can
serve dish for FIVE cents he does not
charge ten cents. If he can serve 1t
for ten cents he does not charge tif-
teen or twenty. So on, all the way
n through the list. Coffee and tea with
' cream, that is cream, and sugar, or
bowl of soup, that is soup, for five
e cents. There are twenty-one items
y on the bill at five cents, including pas
3 try, American fried potatoes and corn
d starch pudding. There are slxty-si;'
l. items at ten cents, including rice pud
ding, waffles, boiled onions in cream
). Italian spaggeti, French fried o.
u mashed brown potatoes, almost an.
y kind of vegetables or the finest pas
u tries. Great stacks of bread, thre
kinds, and butter are free. In the z
y, cent list are New England boiled din
T. ner, praised beef with vegetables an
n other ready-to-serve combinations
and enough is served to make work
n ing man a square meal. For be /
n known, sturdy son of Old Englan
that he is, Richard Pinhorn caters t.
l. the democracy. He runs restau
rant where the Four Hundred fin
r things good enough to their taste bu
re prices and service are for the worke
and business man, and not for tn
n money-wasters.
Most celebrated of all his cooker
If are his steaks. He buys them of tn
largest packers, like Cudahy, Swii
el and Armour, and serves them tender
TX They are kept in cold storage unit
"a they are tender. No tough steal
land his prices range from 40 to q
n and rs cents for tenderloin), is eN
ey err served. They are boiled over cha!
coal and almost any steak is bi
n enough for two His dollar Thor
e. with potatoes and bread and butte
nd free make a square meal for two pc
sons who work for living.
It is idle to say Mr.. Pinhorn h;
TE made fame and fortune. OF cours
ne has. He puts conscience and hol
MS or into his business. He gives perso
al attention to details. He asks W
RS. to pay at the cashiers desk. There
lily no tipping expected and very, lit
is done. The success of the Manhattt
Ter gives the lie to profteering: II
nd profiteers in the end only rob ea'
IN other. Mr.. Pinhorn robs. no on
ng These prices were not raised durir
the war only where actually compell'
nd to. This gives the lie to the high co
RS. of living. An honest man nails MAJ
ell different lies without ever calling an
rm one a liar. Richard Pinhorn is a ge
cir Manufactured and Industri
ar News Bureau.
he --------