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as assistant cooks, while all the kitchen employees mus
be thoroughly capable and of benefit to him, by pre
venting wastefulness and injury. There should re a
thoroughly reliable steward (if the services of one are
required), and the head-waiter and all Uie assistants
should be, especially) capable men. The proprietor
should be thoroughly convinced that he is dealing
onlv with the best butchers, vegetable men grocers,
bakers, etc., when starting his restaurant; make a care
ful selection of the proper help, and then, as the grea ,
important point, have the kitchen
convenience, perfect handiness, and in the latest sty e.
with all the most-approved appliances, as money should
not be spared in fitting up a dining-room or kitchen.
The latter, if possible, must be well and convemently
located, properly lighted and ventilated, of sufficien
size, of good height to the ceiling, located on the main
floor, if possible, over a basement that is also thor
oughly ventilated. First of all, have a proper place
for the ice-box; meat-box; fish-box; oyster-box; ^^^tter,
egg, and milk box; vegetable box, and all otMrs that
are necessary. It is wise to have a good, substantial
range of sufficiently large size, broilers (hard and char
coal), a practical steam-table, a place ipT water,
coffee and tea urns or kettles, a comfortable dish-
warmer or heater, an extra little ice-box (convenient
for the fancy dishes of the chef), the proper protection
or some form of hut over the range, and a convenient
rack for placing pans, etc. (one, hoi^ver, that will not
obstruct the view of the kitchen). Then, there should
be water tanks of proper size for washing your pots
(castrols) and dishes (one for hot, and the other for
cold water), and enough shelving to place your utensils
upon. It is also important to have an elevated table
orstand fitted up, which, to be conveniently arranged,
should be placed near, or in the vicinity of, the steam-
table for the special purpose of having the different