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ing both money and check to the cashier. Otherwise,
where there is no cashier, the cash registers are the
•best—one for eachbartender. In a restaurant attached
to the cafe or bar-room, I found the most practical
system to be as follows: Each waiter should have two
check books, one for the restaurant and one for the
kitchen, each bearing the number (name or letter) by
which he is known, 1, 2, 3 or 4, etc., for instance, one
of the books (preferably the restaurant one) being
made ofwhite paper and the other of a different color,
such as yellow or brown.
Both check books should each have at the head of
each page the printed name and address of the pro
prietor, with the name of the kind of check, the
waiter's number in one corner and the check number
in the other (the latter running from 1 to 100, for
instance), all inscribed on a stub, below which is a
perforated line, and under that, again, the printed
number of the waiter and of the check. The printed
numbers of the check orders will run in rotation. No. 1
onpage 1, No. 2 on page 2, etc., always corresponding
with the number on the stub above, the printed mat
ter, otherwise being the same on each and .every page
of the books. The filled page of the order, filled out
by the waiter, below the stub is to be torn off as used.
Upon the page of the yellow paper book, the waiter
pencils the entire order as given by the customer or
party being served. Then, going to the kitchen, he
singsout the order, or, if there is a checker (or stamper)
there, then the latter calls out the order and stamps
the check—separated from the stub of the book—
which is then placed by the waiter or checker in a
pigeon-hole, in a properly arranged shelf, which the
chef or checker has under his charge, each pigeon-hole
being numbered 1, 2, 3, etc., to correspond with the
number of the waiter. These pigeon-holes should be
built in a row. as are ordinarily fixed in a counting