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with, a bar-room (cafe) and a restaurant combined.
For making money with little trouble the bar-room
is to be preferred, for the reason that expenses are
much less than those of a restaurant; the profits are
larger; the public is much easier satisfied; the invest
ment is smaller; the wear and tear as well as the gen
eral loss are less, and even the responsibility resting
upon the proprietor is considerably less. A bar-room
alone I consider play to manage, but every one is not
fortunate enough in having the type of a successful,
typical bar-room that was common in former years,
for we are losing the charm of the old-time resort, and
adopting, more and more, the methods and style of the
Europeans.
For certain reasons, as previously mentioned, I ad
vise people in our line of business, in case of necessity,
to adapt themselves to the new demands and routine,
no matter how hard it may be to take up the change
of business, as it is better to bite into a sour apple at
once, and accommodate themselves to the require
ments of the present day.
If a man is compelled to make a ehange, or switch
off from his original line, he must eonsider carefully,
whether he is capable of managing the new venture,
whether the locality is proper, and whether the neigh
borhood requires or demands it, as there is much more
expense attached to the management of a restaurant
than the ordinary person imagines.
In a bar-room only, an 'man can easily, if doing a
large business, take in from $2-50 to $300 a day, and
can run the plaee at a daily expense of about $60, the
necessary chief help being from six to seven bar
tenders. As we figure in our line of business, the
average receipts for every bartender, in a 10-cent house,
is between $40 and $50. In a 15-eent establishment,
the average would be between $60 and $70. In such
a place there should be two cashiers—one for day-time