91 / 258
SERVING FREE LUNCH
There are places where there is no cleinaiul for
free lunch, and the owner of such a place is indeed
a fortunate man, for a free lunch is considerable
of a nuisance, to say nothing of the expense, which
in some instances, is considerable.
When you find that it is absolutely necessary to
provide a free lunch for your patrons, make the
best of a bad bargain, and provide quality and not
quantit}', assuming, of course, that your trade doesn't
demand it wholesale. Cheese and crackers, by the
way, are not considered as free lunch, at least, so
far as this chapter is concerned.
When your lunch begins to assume considerable
proportions, it may be advisable for j'ou to have a
man to look after and superintend it, especially if
it is at all elaborate, such as good high class trade
would be apt to demand.
It is not advisable to have a large quantity cut up
at once, but to cut it as it is needed, not onlj' from
an economical standpoint, but because the viands are
91