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daily. But take into consideration the breakage, un
avoidable accidents, the interest-on the sum invested,
etc., and there is but little profit remaining. I know
of hundreds of places whose profit does not average
two per cent., and some even that are conducted at
an actual loss, for the reason that some people in the
restaurant business will not watch it carefully enough,
do not work as hard as they ought, and have not the
proper cheque system, in order to protect themselves
from loss or leakages. Fromall this maybe determined
that it is not particularly easy to succeed in the res
taurant business. These statements have been made
by me, not to deter people from opening restaurants,
because eating places are necessary; but in order to
have every one consider what his capabilities and
prospects are for success. There are localities where
a person could not succeed in having a bar-room alone,
when the community demands a restaurant, and if the
proprietor has confidence in himself, he should start
the business. It is true, that in some first-class estab
lishments the profits appear large, because the prices
are large; but, at the same time, the running expenses,
and especially the "service," are also great, and the
margin between the two is small. All this explains
why I advise any one not to go into the restaurant
business, if he can possibly help it. If you are doing
sufficient business in the bar-room, and are making a
fairly-sized good income, leave the restaurant alone.
But there are points in its favor. If you must enter
the business, provided you have the proper ability and
knowledge, and are in a good neighborhood, you will
secure a more respectable, reliable, higher-paying trade
and a better reputation, and secure patronage sooner
than with a bar-room alone, for the general reason that
people everywhere are always making inquiry for the
place where a good table is set. Therefore, it is ad
visable for a man to secure one of the best chefs as well