1934 Harry Johnson's new and improved Bartenders' Manual

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and another for night-time—about two porters, one lunch-man; the wages of which, with the other ex penses, such as rent, gas, ice, etc., in comparison, would run up to $60 a day. In showing these figures of ex pense, it is very easy for anyone to ascertain, or reckon, what the profits will be. If a man is compelled to at tach a restaurant to his cafe, he will find that the ex penses are, proportionately, much greater. Suppose he takes in, on a daily average, $300, \yhich is a fair restaurant trade, he would then require about one employe to every $10 or $12 of receipts. There would be necessary onechef, an assistant chef, a broiler cook, a vegetable cook, a night chef (when there are long hours), a butcher, possibly another assistant (entree) cook, a coffee cook, two firemen, two engineers (one for day-time and another for night-time), four pot and dish washers, one silverware washer, all about the kitchen; a steward, a head-waiter, two captains (as sistant head-^Vaite^s), ten waiters, two cashiers (one for day-time and another for night-time), two oyster- men, and four omnibuses (men to help generally, carry ing dishes, washing and cleaning windows and floors, brasswork and silverwork, which work should not be done by waiters). From this, which shows about how much help is required in a restaurant, the total expense of wages, including all running expenses, will be fo^md to be, on an average, $115 a day. It is not specified that this is an exact sum in every place, as the rent and the wages paid to employees will necessarily vary in different establishments. It requires a very good steward to be able to pur chase food stuff at one-half, or 50 per cent., of the money that the receipts will bring in, that is, $150 in the business of $300 receipts. The sum expended by him will naturally vary, according to the season of the year. These combined sums, $115 + $150, equal to $265, leaving a profit of 35, or about ten per cent..