1912 Hoffman House Bartender's Guide by Charley Mahoney

SERVING FREE LUNCH There are places where there is no demand for free lunch, and the owner of such a place is indeed a fortunate man, for a free lunch is considerable of a nuisance, to say nothing of the expense, which in some instances, is considerable. When you find that it is absolutely necessary to provide a free lunch for your patrons, make the best of a bad bargain, and provide quality and not quantity, assuming, of course, that your trade doesn't demand it wholesale. Cheese and crackers, by the way, are not considered as free lunch, at least, so w far as this chapter is concerned. When your lunch begins to assume considerable proportions, it may be advisable for you to have a man to look after and superintend it, especially if it is at all elaborate, such as good high class trade would be apt to demand. It is not advisable to have a large quantity cut up at once, but to cut it as it is needed, not only from an economical standpoint, but because the viands are 91