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— 87 —

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..