1900 Harry Johnsons Bartenders Manual (Mixellany)

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daily. But take into consideration the breakage, un- avoidable accidents; the interest on the sum invested, etc., and there is but little profit remaining. I know of hundreds of places whose profit does not average two per cent., and some even that are conducted at an actual loss, for the reason that some people in the restaurant business will not watch it carefully enough, do not work as hard as they ought, and have not the proper cheque system, in order to protect themselves from loss or leakages. From all this may be determined that it is not particularly easy to succeed in the res- taurant business. These statements have been made by me, not to deter people from opening restaurants, because eating places are necessary; but in order to have every one consider what his capabilities and prospects are for success. There are localities where a person could not succeed in having a bar-room alone, when the community demands a restaurant, and if the proprietor has confidence in himself , he should start the business. It is true, that in some first-class estab- lishments the profits appear large, because the prices are large; but, at the same time, the running expenses, and especially the "service," are also great, and the margin between the two is small. All this explains why I advise any one not to go into the restaurant business, if he can possibly help it. If you are doing sufficient business in the bar-room, and are making a fairly-sized good income, leave the restaurant alone. But there are points in its favor. If you must enter the business, provided you have the proper ability and knowledge, and are in a good neighborhood, you will secure a more respectable, reliable, higher-paying trade and a better reputation, and secure patronage sooner than with a bar-room alone, for the general reason that people everywhere are always making inquiry for the place where a good table is set. Therefore, it is ad- visable for a man to secure one of the best chefs as well