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sary. The keeping of everything clean and dusted is
perfectly apparent. Fresh, clean bills of fare should
not be forgotten. Everything of the finest quality is
needed for a first-class place.
Asa rule, the management, the service, and keeping
the place in order is the head-waiter's duty, who also
sees that every patron gets the proper atttention. One
particular point is, that the man in charge of the din
ing room should know that every customer receives
the same kind of service, whether he tips the waiter
or not. It is a great mistake to allow any neglect of
regular patrons. Asfar as I am concerned, I claim that
the people who do not give tips should be treated just
as well as those who do. It is nothing to the proprietor
^^'^^ocial way, but only an evidence of good will
f
desire to acknowledge their appreciation
of the waiter's efforts. Many restaurant and hotel
proprietors have lost patrons, because the latter were
slight^ by the waiters, but did not care to complain
and simply withdrew their custom. It is the pro
prietor s duty to see that such an incident does not
occur mhis place. No one opens a place for the pur-
°
waiters receive tips, but for selling
goods offered. I do not object to waiters receiving
ips, and the man, who gives one, is mostly benefited,
because the waiter will give him more attention and
pleasant service. The fact is, that writers of almost
all the nations in the world have argued and written
many articles on the subject, denouncing the custom
ot giving and receiving tips, but there will never be
any change, for the rea-son, principally, that there is
not enough clear money—profit—in the restaurant
business to allow paying the waiters and other em
ployees good living wages. The expenses are so enor
mous that the proprietor is obliged to hire men for the
lowest possible wages, at which he can get them. If
heAvere to pay his men fair wage.s—from $12 to $15 a