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 
A 
CASHIER 
CHECKER 
^ 
k 
0, 
B 
a 
■z. 
MERCHANDISE DiSPLAY 
wwv 
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. 
FIXTUKES. 
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 display of merchandise. This 
probably means a reduction of from one-third to one-half in the 
investment required. 
