1900 Harry Johnsons Bartenders Manual (Mixellany)

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and another for night-time—about two porters, one lunch-man; the wages of which, with the other ex- penses, such as rent, gas, ice, etc., in comparison, would run up to $60 a day. In showing these figures of ex- pense, it is very easy for any one to ascertain, or reckon, what the profits will be. If a man is compelled to at- tach a restaurant to his cafe, he will find that the ex- penses are, proportionately, much greater. Suppose he takes in, on a daily average, $300, which is a fair restaurant trade, he would then require about one employe to every $10 or $12 of receipts. There would be necessary one chef , an assistant chef , a broiler cook, a vegetable cook, a night chef (when there are long hours), a butcher, possibly another assistant (entree) cook, a coffee cook, two firemen, two engineers (one for day-time and another for night-time), four pot and dish washers, one silverware washer, all about the kitchen; a steward, a head-waiter, two captains (as- sistant head-waiters), ten waiters, two cashiers (one for day-time and another for night-time), two oyster- men, and four omnibuses (men to help generally, carry- ing dishes, washing and cleaning windows and floors, brasswork and silverwork, which work should not be done by waiters). From this, which shows about how much help is required in a restaurant, the total expense of wages, including all running expenses, will be found to be, on an average, $115 a day. It is not specified that this is an exact sum in every place, as the rent and the wages paid to employees will necessarily vary in different establishments. It requires a very good steward to be able to pur- chase food stuff at one-half , or 50 per cent., of the money that the receipts will bring in, that is, $150 in the business of $300 receipts. The sum expended by him will naturally vary, according to the season of the year. These combined sums, $115 + $150, equal to $265, leaving a profit of 35, or about ten per cent.,