Popular Science Monthly 



515 



There are from seventy-five to one hundred 

 cooks in the average restaurant. All are men. 

 But girls prepare the salads and vegetables 



sure that he has 

 enough of every- 

 thing to fill al 

 probable orders, 

 and yet not so 

 much that it wil 

 be wasted. 



He doesn ' t 



have to guess at 



how many people 



will order this or 



that dish so 



much as might 



be imagined. He 



has a book in which 



are pasted menus 



of many other 



days. On these 



he has marked 



the number of 



people that ordered a certain dish when 



it was offered before. Consequently he is 



able to judge very closely how much should 



be prepared the next time. If by any 



chance there is a larger call for the dish 



than on the last occasion, the steward, who 



watches everything going on in the 



kitchens, notes this, so that by the time the 



supply begins to run out, he is having 



extra orders of the dish prepared. That 



is why a restaurant of the better class 



is seldom "out of" anything. 



And it is to pay the salary cf all these 

 that your five-dollar bill goes, as well as to 

 meet the cost of provisions. 



