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My simple purpose has been to present a clear view
of the leading principles in connection with the res
taurant principally, and not to enter into a thousand
details, many of which will be readily learned by ex
perience in business.
26. IN CONNECTION WITH THE
CHECK SYSTEM.
At present, in every well-regulated bar-room, res
taurant, and hotel, there should be a perfectly devised
check system. In a cafe, there is needed a cash register,
and where there is a number of bartenders working,
each oneshould have his own register, in order to have
an account of his individual sales every day. In a large
establishment, where there is much business done, I
have found it .most convenient, during my years of
experience, to have a cashier, in addition to the cash
registers. The reason why I approve of a check sys
tem is, because it is then much easier for the bartender
to attend to his duty without interference. For ex
ample, where there is a cash register and no cashier,
and the bartender is obliged to ring up his check as
well as make change, hand the balance to the customer,
etc., it interferes with his work, especially in a "rush,"
is very annoying, and is likely to cause the bartender
to make a mistake. No one knows better than myself
the difficulties of a multiplicity of duties when there
is a large crowd hurrying the bartender to wait upon
them, take their orders and hand back the change.
Tiiemost practical system is the one bywhich you turn
out the amount, whatever it maybe, on a printed check,
and after it comes out from this Krause machine,
it is the bartender's duty to put the check in front of
the customer from whom he receives the money, hand-