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.
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