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and another for night-time—about two porters, one
lunch-man; the wages of which, with the other ex
penses, such as rent, gas, ice, etc., in comparison, would
run up to $60 a day. In showing these figures of ex
pense, it is very easy for anyone to ascertain, or reckon,
what the profits will be. If a man is compelled to at
tach a restaurant to his cafe, he will find that the ex
penses are, proportionately, much greater. Suppose
he takes in, on a daily average, $300, \yhich is a fair
restaurant trade, he would then require about one
employe to every $10 or $12 of receipts. There would
be necessary onechef, an assistant chef, a broiler cook,
a vegetable cook, a night chef (when there are long
hours), a butcher, possibly another assistant (entree)
cook, a coffee cook, two firemen, two engineers (one
for day-time and another for night-time), four pot and
dish washers, one silverware washer, all about the
kitchen; a steward, a head-waiter, two captains (as
sistant head-^Vaite^s), ten waiters, two cashiers (one
for day-time and another for night-time), two oyster-
men, and four omnibuses (men to help generally, carry
ing dishes, washing and cleaning windows and floors,
brasswork and silverwork, which work should not be
done by waiters). From this, which shows about how
much help is required in a restaurant, the total expense
of wages, including all running expenses, will be fo^md
to be, on an average, $115 a day. It is not specified
that this is an exact sum in every place, as the rent and
the wages paid to employees will necessarily vary in
different establishments.
It requires a very good steward to be able to pur
chase food stuff at one-half, or 50 per cent., of the
money that the receipts will bring in, that is, $150
in the business of $300 receipts. The sum expended
by him will naturally vary, according to the season of
the year. These combined sums, $115 + $150, equal
to $265, leaving a profit of 35, or about ten per cent..