SELF-SERVING IN RETAILING FOOD PRODUCTS. 



19 



or two employee plan, is the most satisfactory under the conditions 

 named. It would take two checkers and three wrappers to keep up 

 with one cashier, and by this method the store would have an esti- 

 mated capacity for doing a business of between $100 and $150 per 

 hour. The aisle in front of the checkers and wrappers should be 

 wide enough to allow two persons to pass comfortably, but that in 

 front of the cashier only wide enough to permit one person to pass 

 at a time. Under this arrangement the checker gives the adding- 

 machine slip to the customer, who in turn presents it to the cashier 

 for payment. After paying the cashier the customer passes on to the 

 separate wrapping counter. 



Figures 5, 6, 7, and 8 show arrangements for use when it is possible 

 to provide two or more exits. The plan under which each exit is 



/Ma 



© 



X 





k 





CASHIER 

 CHECKER 









r- 



B 



< 



EROHANDISB EiSPLAY 



Fig. 5. — Diagram showing the arrangement of two exits. A, cash register ; B, adding 



machine ; C, scales. 



operated is not different from that described under the one-exit plan. 

 One or more employees may be used at each exit, depending upon the 

 volume of trade and existing conditions. During the dull period of 

 the day, one or two of the exits may be closed, thus liberating the 

 operators for other duties, and increasing the efficiency of the store. 



FIXTURES. 



The fixtures used in the average self -serve store are simple and in- 

 expensive. The elaborate use of show cases, scales, and other equip- 

 ment is not necessary in the self-serve store. In fact, they could not 

 be used to advantage, even if it were so desired. In their place are 

 substituted tables and shelves for the di-splay of merchandise. This 

 probably means a reduction of from one-third to one-half in the 

 investment required. _ 



