1900 Harry Johnsons Bartenders Manual (Mixellany)

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ing both money and check to the cashier. Otherwise, where there is no cashier, the cash registers are the best—one for each bartender. In a restaurant attached to the cafe or bar-room, I found the most practical system to be as follows: Each waiter should have two check books, one for the restaurant and one for the kitchen, each bearing the number (name or letter) by which he is known, 1, 2, 3 or 4, etc., for instance, one of the books (preferably the restaurant one) being made of white paper and the other of a different color, such as yellow or brown. Both check books should each have at the head of each page the printed name and address of the pro- prietor, with the name of the kind of check, the waiter's number in one corner and the check number in the other (the latter running from 1 to 100, for instance), all inscribed on a stub, below which is a perforated line, and under that, again, the printed number of the waiter and of the check. The printed numbers of the check orders will run in rotation, No. 1 on page 1, No. 2 on page 2, etc., always corresponding with the number on the stub above, the printed mat- ter, otherwise being the same on each and every page of the books. The filled page of the order, filled out by the waiter, below the stub is to be torn off as used. Upon the page of the yellow paper book, the waiter pencils the entire order as given by the customer or party being served. Then, going to the kitchen, he sings out the order, or, if there is a checker (or stamper) there, then the latter calls out the order and stamps the check—separated from the stub of the book— which is then placed by the waiter or checker in a pigeon-hole, in a properly arranged shelf , which the chef or checker has under his charge, each pigeon-hole being numbered 1, 2, 3, etc., to correspond with the number of the waiter. These pigeon-holes should be built in a row as are ordinarily fixed in a counting