Oxford eagle. (Oxford, Lafayette Co., Miss.) 1876-current, 1921-10-06
FEED $4,000 HUNGRY
GIRLS A DAY


How would you like, gentle Lady
of the Bingham Apron, to supply the
luncheon needs of $4,000 people 8
day?
How would you like to undertake to
do this at an average of cost of some
thing like twenty cents a day, and
vary the menu so that it would afford
a choice of a substantial meat order
or dainty salad, and a half dozen
selections of desserts including a
couple of kinds of ice cream?
Don't worry, you probably will not
be called upon to perform this Her.
culean culinary task. No single in
dividual has yet been asked co un~
dertake it. But every day, including
Sundays and holidays, the job is be-
ing done, done efficiently, done econo-
mically, and done to the entire salts
faction of the $4,000 critical young
women who patronize this tremendous
lunchroom system.
This is one of the big problems
which the American Telephone and
Telegraph Company is called upon to
solve in order to maintain its ideal of
an efficient and economical service.
To play her part in maintaining that
ideal, every one of the 100000 or
more operators employed by the Bell
System must be physically fit. An
undernourished or improperly nour-
ished body cannot stand the strain of
the exacting duties these girls. are
called upon to perform, try as their
employers will to minimize this strain
by givin gthem attractive rest rooms
and ample opportunity to enjoy them.
And many telephone exchange Of
fees are so situated that it is next
to impossible for the operators to go
home for their luncheons or to find
attractive restaurants In the neigh
borhood that are within their means.
So it has been that there has been
built up--the process has been one
of slow growth, almost of evolution
system of operators lunchrooms that
now covers every important city of
the country and supplies the luncheon
needs of veritable army of opera
klOoy VIII I'D ICW LEX IfiICtILS I'll ClCiJ-
|cai workers thrown in.
There are some 600 Of these lunch
rooms, varying IN size from the kitch-
|en-dining room in smaller exchange
offices, in which the girls supplement
the lunche sthey bring from home by
preparing hot soups, coffee, tea or Co
Goa, to the great dining rooms of some
of the exchanges in New York, Boston,
or Philadelphia, where the daily sales
run into figures that equal those of
many commercial chain restaurants.
While no attempt at standaridiza-
ton has been made, the menu selec-
tons offered by these restaurants
have been brought to remarkable
degree of uniformity, SO that the
operator in San Francisco now gets
lust about the same wholesome, sub
stantial and attractiyely served lunch
con that is served to her sistre on the
other side Of the continent, and gets
Ilt at practically the same price.
Trained dieticians are employed to
almost all Of the associated companies
4 IN preparing the menus, experienced
restaurant men attend to the buying.
cooks and matrons who are experts
in their lines prepare and serve the
food. Through department Of the
parent company in New York Il sort
|of clearing house for suggestions and
ideas is maintained, SO that the process
Of improving the service Isl constant
ly going on.
Here is 3 typical menu. selected at
IA indian from f91nen cn1srfd ", fla Al 4f,y