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at any time. It shonld be the leading
in the hotel and restaurant—the pride of hot! ,
nronrictor and the employees there.
i i. j •
^ AlHhe necessary ice-boxes should be construeted in
snch a M-ay (the door not too large or inconvenient),
that not too much cold air can escape or warm air en
ter. The most practical ice or order-box is one made
with drawers having acertain number each for steaks,
chops (mutton or lamb), etc., for, by
structed very particularly and close, t y c
y
pecLl advantages. With the drawers there is no neees-
Ty ior openinlthe door, allowing the temperature to
be lowered, the melting of ice, etc.
j.
n ,
There should be two chopping
Tt
lobsters, turtles, etc.; and another for meats only. It
is iise to have, if poskble, the restaurant room separat
ed from the cafe by a
if nothing more,
a communicating door, convenient for o '
as waiters. The restaurant
, f
charmingly and cheerfully, and, vet, be tho o „h y
practical and adapted to the needs of business; good
light and ventilation being absolutely necessary. Lately
it has been customary to have an elegant carpet on the
floor, the tables and chairs more or less handsome, ac
cord ng to the proprietor's taste, and no matter how
rich in texture the furnishings arc, they should not
be gaudy, as it is diflieiilt to keep them clean. Knives
forks, spoons, carving knives should be of the best
material, the silverware substantial and tasteful, and
the crockery-ware, plates and cups of the finest qual
ity. There should be good cabinet work fnr the decora-
tiL of the room, mirrors and looking-glasses, if desii--
able, as they generally are, hat and coat stands and
racks, electric fans in the summer time, handsome pot
plants and flowers, and some handsome paintings all
of which add to the beauty of the apartment. Good
linen-ware, table-cloths, napkins, etc., are also neces-