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always understood to be in separate bowls on the
counter, as some people can not drink without a
mouthful to eat, and this trifling food expenditure
is enjoyed by those who would never care to be sup
plied with a free lunch.
Too much lunch should not be cut up, at once, but
a little added from time to time, as soon as part of it
has been consumed. Sandwiches should be covered
with a glass bowl, or napkin, which keeps them fresh
and makes them look inviting. When the proprietor
is really compelled bybusiness demands to give a large
amount of free lunch, he should have an extra man
employed for this purpose, who is generally called a
regular lunchman. A man of that kind has more
experience in cutting andcarving, canutilize every bit
of the different foods without leaving a remnant to
be thrown away. Furthermore, he can overlook the
entire lunch-counter, keep it in proper condition, and
also have an eye on some customers who are not as
particular as they ought to be, and see that the pa
trons use a fork and not their fingers in digging out
or helping themselves to the eatables. If necesssry,
the lunchman should caution the customer against
forgetting the use of the fork, but, of course, he must
do it in a gentlemanlymanner, or, otherwise, he would
offend those who have simply forgotten. There are
frequently "roughs" both before and behind the bar.
When there is a lunchman stationed behind the
counter, it is of great importance for him to be clean
and tidy, as well as to handle the lunch with his
fingers as little as possible. He should see that all
plates and crockery ware are clean, and the crumbs
brushed off.
Small, clean napkins are preferable to towels hang
ing down from the eounter. The towel has gone out
of use, because common decency does not admit of
a variety of men using the same cloth, in wiping their