1900 Harry Johnsons Bartenders Manual (Mixellany)

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dishes in better view. The flooring of the place, espe- cially near the range, should property be of bricks or asphalt. With a wooden floor, it is liable to get greasy, full of stains, becomes slippery, and, necessarily, looks badly. The bricks can be easily scrubbed and rubbed clean. In fixing up the kitchen have it very convenient for the cooks to place the castrols near the range, to do away with unnecessary walking, making it more agree- able for the cooks. The pot-washer should also have a shelf, upon which to place his soap, cans, brushes, etc. The edge of the water-boxes should be lined with metal (soft lead, for instance), in order to avoid the wearing out of the boxes, and to keep the pots from being dented. There should be kept ready for use pot-brushes, soap, sapolio, rags, etc., for cleaning cop- per-ware as well as the sinks. A table should also be placed in the kitchen—when there isn^t room in the restaurant—for the convenience of fixing and dressing the necessary salads (lobster, potato, chicken, etc.), for the silverware, butter plates, bread plates, cut bottles, tub with cracked ice, pitchers for dressing, etc. It is a very practical point to have your stationary boxes, such as water-boxes for washing dishes, connected in such a way, as to have hot water in one box, cold water in the one adjoining, and a third box, if possible, in which to place the crockery, that has been washed, out of hand. Wherever the boxes for the dish-washer may be placed, it is absolutely necessary to have a suf- ficient amount of shelving, upon which to place tools, but not too many shelves, for they are liable to ac- cumulate dirt, -filth, roaches, and other insects; and, wherever the water-boxes and steam-table are located, the floor should be kept in a very dry and clean condi- tion. The fact is, that the floor of the entire kitchen should be kept in such a perfect condition, without slops or grease, that it could be subjected to inspection