1900 Harry Johnsons Bartenders Manual (Mixellany)

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room, but each with a slant backwards, so that the waiter will not have the opportunity to take 6ut again the check for the purpose of correction or any other reason; while, at the same time, the checks can easily be taken out by the chef or checker on the other side. If there is any dispute between the waiter and cooks regarding the order, the chef or checker has possession of that order, which shows exactly what was asked for and stops argument at once. The prices are placed on the order (or kitchen) check' and must agree, in sum and totals, with the same amount written by the same waiter or his white paper check, which is handed to the customer at the proper time. The cashier in a restaurant should have, properly, a set of files, consecutively numbered, upon which to place the correspondingly numbered waiter's cash cheeks, which are handed him by either waiter or cus- tomer. At the end of the day's business the cashier makes up the sum totals of each waiter's checks, and the complete sums of all the checks must agree with all the sums of the yellow paper checks, individually and combined, in the possession of the chef or checker in the kitchen. If there is a difference, it must be ex- plained, usually by deducting the sum in dispute from the waiter's wages. There is no way of making a mis- take or danger of loss to the management if this sys- tem is used, and though it may be troublesome to both waiters and chef or checker, it is absolutely necessary to secure an accurate report of each day's business, the sum of the various checks agreeing with the sum against each waiter's account (as made out by him- self in both the white paper and the yellow paper checks) and the amount of money in the cash drawer. If it should happen, as is liable, that a mistake has occurred by the waiter making out a cash check of a larger amount than his kitchen check, which would naturally entail a loss upon him and thereby benefit