1934 Harry Johnson's new and improved Bartenders' Manual

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as assistant cooks, while all the kitchen employees mus be thoroughly capable and of benefit to him, by pre venting wastefulness and injury. There should re a thoroughly reliable steward (if the services of one are required), and the head-waiter and all Uie assistants should be, especially) capable men. The proprietor should be thoroughly convinced that he is dealing onlv with the best butchers, vegetable men grocers, bakers, etc., when starting his restaurant; make a care ful selection of the proper help, and then, as the grea , important point, have the kitchen convenience, perfect handiness, and in the latest sty e. with all the most-approved appliances, as money should not be spared in fitting up a dining-room or kitchen. The latter, if possible, must be well and convemently located, properly lighted and ventilated, of sufficien size, of good height to the ceiling, located on the main floor, if possible, over a basement that is also thor oughly ventilated. First of all, have a proper place for the ice-box; meat-box; fish-box; oyster-box; ^^^tter, egg, and milk box; vegetable box, and all otMrs that are necessary. It is wise to have a good, substantial range of sufficiently large size, broilers (hard and char coal), a practical steam-table, a place ipT water, coffee and tea urns or kettles, a comfortable dish- warmer or heater, an extra little ice-box (convenient for the fancy dishes of the chef), the proper protection or some form of hut over the range, and a convenient rack for placing pans, etc. (one, hoi^ver, that will not obstruct the view of the kitchen). Then, there should be water tanks of proper size for washing your pots (castrols) and dishes (one for hot, and the other for cold water), and enough shelving to place your utensils upon. It is also important to have an elevated table orstand fitted up, which, to be conveniently arranged, should be placed near, or in the vicinity of, the steam- table for the special purpose of having the different