The sun. [volume] (New York [N.Y.]) 1916-1920, 1919-02-02

pect Of them. how the system OF thi
hotel works, and the thousand and on
little things which must be in opera
ton from the very first minute OF tn
first open day."
a Village Within -Four Walls.
The organization chart Of the Com
modore goes still further to show wha
a self-sustaining place q big hotel is
how naturally II can be compared to {
village with'a life of its own, even in
city like New York. At the head Il
the corporation. that modern substi
tute for mine host OF the ancien
days, and under him the general man
sger, who SO far as he can plays tn,
part of host to his constantly shiftinl
and enormous houseful of guests.
The village bank Is supplied by The
department of accounts and finance
the station master by the head porter
the real estate interests by the depart.
ment Of concessions and rentals, the
the. steward and his department OF
food. the street cleaning and genera
forces OF operation OF the town by the
superintendent OF service.
Then there is n chief Of the police
force. the electric light plant. the
laundry. the locksmith, the telephone
exchange and the carpentry force
each under It's own executive. And
even the village barrooms are pre-
sided over by a wine steward, who soon
will be dispensing ice cream sodas.
The ideal back Of all this rs the
perfection Of service. and as Mr.. Hub
bell led the way through q part OF
his building no pointed out come OF
the mechanical devices by. which that
end Is also sought. At the entrance to
the Kitchen there Is a long, fiat tele
phone desk at which four persons al.
ways sit. two on a side. Between them
CLEAN rows OF little lights. and when
| one OF them pops out II means that
some person on the fifteenth or TWEEN
tieth floor wants breakfast and wants
IL in hurry. The order Is taken and
given 10 one of dozen or more
walters who are waiting for this very
order on n long bench in an alcove
near by. The waiter starts for the
kitchen on the run and that order IS
hustled up stairs in record time. II ia
q new idea in room service and the
Commodore IS proud Of It.
Irish stcws OF Oysters. Dcdad!
The special! zation which makes for
good service is shown in every part
of the great kitchens, or rather kitchen
units, for each department does some
one thing, roasting. soup making.
vegetable cooking. pastry making or
sauce making. And just at this point
Mr.. Hubbell began 10 smile. He
pointed to n unit separated from the
rest of the kitchen by wire grill
work and said that was the Irish
kitchen What did he mean, Irish
kitchen?
Well, our kitchen is a French
kitchen. our chef. Leoney Derouet. l..
q French chef Rnt being a good chef
Leoney picks the cooks most skilled
in n given line 10 do that work lie
has discovered that Irishmen make
the oest oyster stews and the best
Welsh rarebits in the world, and so
In this little kitchen here all our
oyster cooking and rarebit making
Will DO done"
Yes, yes; but why the wire barn-
cade?"
Well" he said. with another grin,
you can interpret that any way YOU
like"
So IL the Commodore rocks to its
foundation some day about dinner time
and loud cries If turmoil come from
the kitchens. you can take IT for
granted that somebody has wrecked
oystermen are making new dish
"a Ia Donnybrook Fair.
The same arrangement OF kitchens
into units Is found IN the Pennsyl-
vania. where T.. NJ StatlCr was dis
covered eating bacon and eggs in
pantry, while ho superintendent the
final work OF resolving chaos to order
This is Mr.. Statler's first hotel venture
In New York, although he Is known
az the owner Of n string o: success
full hotels in cities further west.
How 10 rreat Our Guests.
lie has just two great interests in
life hotels and children. OF childrea
he has four. OF hotels. Ave. and he
finds bringing mp a child just as fas-
cinatinE as managing n hotel. In fact,
he thinks that he has learned many
lessons Of tact. and patience and gem
eral human fOrhcaranCe in dealing
with children. which he has success
fully applied in his hotels.
For that matter Mr.. Statlcr he
lieves tho whole secret of his success
in hotels is because of the way he
insists guests shall be treated. He has
written an interesting booklet for his
employees, with lot of concrete sug-
gestions as TO the attitude to be OBJ
served toward guests at all times, Ho
reminds the clerk that II is the guest
who pays his salary.
"A man may wear a red nccktie. n
green vest and tan shoes, ard still be
a gentleman" Mr.. Statler writes. THE
Cnpretentious Man with the soft voice
may possess the Wealth of Croesus.
CThe capitals are his OWN The
stranger In cownide boots. broadbrim
and rusty black, may be President Of