Evening star., 1943-03-04
Hotels Restrict
Banquet Guest
Lists 10 50
Restaurant Leader
Says Rotions Won't
Close Eating Places

Shortages of food and manpower
nave caused most of the hotels in
Washington to refuse dinners and
banquets for more than so guests, it
was learned today.
AS for the restaurants, the time
may come when they will offer only
single meal. according to Robert
j. Wilson, secretary of the local res
taurant association, No matter how
difficult conditions become. good
restaurant operators are not going
to let rationing close them" he
added.
Among the hotels, the Mayfower
appeared to be an exception. The
hotel will have 1,400 guests at two
ST. Patrick's Day dinners on March
II, the Friendly Sons of st. Patrick
and the Ancient Order of Hiber-
mans.
The hotels have been sharply cut
on preserved vegetables and fruits
While they are able to obtain fresh
vegetables and fruits, their prepa-
ration calls for numbers of workers
IN the kitchens which have been
hard TO maintain.
May Restrict Dining Room Service.
There are no legal limitations on
the amounts of meat hotel stew
ard can obtain from the WASH
1ngton and New York markets, but
motel men have been discussing DOS
slple restrictions Of their dining
room services after meat rationing.
which is expected April l. Some
have suggested that it may be nee
essary to limit the dining rooms
to house guests.
Hotels will welcome the advent of
Lent as relief from being offered
banquet business they have to turn
down. Banquet business at hotels
normally falls off about two-thirds
in the lenten season.
Robert, maitre d. of the Shore
ham, and Thomas of the Carlton
both said they had been turning
down business and would rather not
be asked to cater to more than so
guests. Fred of the Mayflower,
however, said he was still able to
handle large dinners if given enough
notice and if the guests would be
satisfied with poultry instead of a
roast. The knights of Columbus.
$50 strong, gave a testimonial din
ner to the Rev. Arthur A. OLeary,
S. j., former president of George
town University, last night and they
had steak, but Fred doesn't know
whether he will be able to serve
beef at dinner of that size again.
Officials OF both the Willard and
the Washington report they have
been turning down business. joseph
c. Veith, banquet manager of the
Washington, said he would be able
to take care of dinners of SO persons.
w. & j. Sloane, the furniture house
OF New York and Washington, cele-
brated its Tooth anniversary at the
Washington last night with a dinner
for 100. Mr.. Veith said he will still
oe able to handle parties of that
size If given plenty of time.
so Limit at Wardman.
George Johnson, manager of the
Wardman Park, was another man.
ager who said that so was the limit.
The Raleigh has rented it's ballroom
floor to the War Production Board
as Office space and has been unable
to handle private parties larger than
so for some time.
Many restaurants, Mr.. Wilson
pointed out, are already closing their
doors during certain hours. He en-
phasized, however, that this meas
ure was taken more as result Of
the manpower shortage than of food
rationing. These places usually close
during the middle Of the afternoon.
between the luncheon and dinner
rushes. One large seafood restau-
rant Mr.. Wilson said, recently de-
cided to close all day Mondays.
Mr.. Wilson did not anticipate any
large-scale closing of eating places
on Sundays. In Baltimore, it was
noted recently, large number of
restaurants were closing on Sundays
because of manpower and food
shortages and the pressure on those
places which remain open was
thereby increased. Steps were sug-
gested to work out staggered sys-
tenn of Sunday closings to spread the
load more evenly on all restaurants.
Clement Maggia, who caters to the
carriage trade from Clements Pastry
Shop in Thirteenth street, said he
was not worried about his catering
business as long as poultry is not
rationed. THE favorite dishes are
chicken patties and chicken salad,
anyway" he said.