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 CLIFFORD M. LEWIS 
 
THE CLIFFORD M. LEWIS 
 
 y) 
 
 American Plan Check 
 
 System 
 
 ADAPTED FOR THE USE OF AMERICAN 
 PLAN HOTELS IN GENERAL; FOR THE 
 SERVICE OF TABLE D' HOTE MEALS IN 
 RESTAURANTS, AND FOR BANQUETS. 
 
 A Method of Control Between 
 Front Office and Dining Room 
 and Kitchen and Dining Room. 
 
 Copyright 1912 by Clifford M. Lewis 
 
 Published by 
 THE HOTEL MONTHLY 
 
 CHICAGO 
 

 • • « e ♦ • 
 
 « • • » « c 
 
 •'' ^•.••' 
 
 
INTRODUCTION 
 
 The aim and purpose of the system of 
 American Plan Checking which is set 
 forth in the following chapters of this 
 book is to show proprietors of American 
 plan hotels how, by introducing the system 
 in their houses, they will be able, at a 
 nominal initial cost, not only to save for 
 themselves a considerable amount of 
 money, by reducing their produce bills to 
 a great extent, but at the same time be 
 able to give their patrons a greatly im- 
 proved service. 
 
 The writer, whose experience in the 
 hotel business dates from his early youth, 
 is personally in favor of the European 
 plan of conducting hotels, on account of 
 the advantages it offers to the hotel pro- 
 prietors. It is an established fact that the 
 European plan affords the guest a better 
 cuisine and a greater variety of dishes. 
 To the proprietor it is beneficial because 
 he gets compensation for everything which 
 is ordered, and hardly anything- ordered 
 by a guest on the European plan goes to 
 the scrap table. It is surprising how the 
 American plan guest's appetite diminishes 
 when ordering from a la carte menu. 
 
 Circumstances in this country are, how- 
 ever, such that a great number of the 
 hotels practically are compelled to cling to 
 the American plan, and it has therefore 
 been the aim of the writer to invent a 
 system whereby the proprietor of an 
 American plan hotel, as well as his pa- 
 trons, will derive as many of the advan- 
 tages of the European plan as possible, at 
 the same time that he continues the Amer- 
 ican plan. 
 
 Hotels conducted on the American plan 
 at $4 and $5 per day and upwards can, 
 
 968414 
 
 by using the American plan checking, give 
 their patrons European service complete, 
 as most high-priced American plan houses 
 have a very extensive bill of fare. 
 
 A guest becoming familiar with the 
 American plan check will naturally accus- 
 tom himself to ordering just what is want- 
 ed and nothing more, knowing that the 
 portions will be large. In this way the 
 hotel can serve large portions, knowing 
 also that the guest only orders what he 
 desires, and does not leave it to the waiter 
 to bring in anything that might suit his 
 (the waiter's) fancy, only to be picked 
 over by the guest: who, having finally 
 tasted of the several dishes, and finding 
 one that pleases, requests the waiter to 
 bring some more of this or that, while the 
 other portions find their way to the scrap 
 table. 
 
 Hotels conducted at $2, $2.50 and $3.00 
 per day should of necessity use a small bill 
 of fare, serving liberal portions, instead of 
 the stereotyped small American plan por- 
 tions. The guest will soon become ac- 
 quainted with the American plan check 
 and its improved service. 
 
 The writer has evolved this system, 
 which he now offers to the proprietors of 
 American plan hotels, at his own hotels; 
 and he knows from his own experience 
 v;hat the difference is in dollars and cents 
 between running the dining room of a 
 hotel in the old-fashioned way and under 
 the systematized way as hereinafter set 
 forth. It has taken several years of con- 
 stant improvement and watching for de- 
 tails to perfect this system ; but now that 
 it has reached such a state of perfection, 
 the writer feels justified in publishing the 
 
results of his labors, allowing others to 
 partake of its advantages. 
 
 It is not necessary here to point out to 
 the proprietors of American plan hotels 
 how, while during the last years prices of 
 all commodities have sprung up sometimes 
 to almost double the prices of what they 
 were ten years ago, they still must continue 
 to charge the same prices as they did at 
 said time ; but the writer asks them to take 
 notice that, by using his system, they will 
 be able to save at least twenty-five per 
 cent, of their produce bills ; in addition to 
 
 which advantage it will greatly improve 
 the service in their dining rooms ; mistakes 
 will be avoided and the patrons will be 
 pleased. 
 
 After the system has once been installed 
 in a hotel, the proprietor thereof will won- 
 der how he has been able to get along with- 
 out it without losing money, and the little 
 time and personal supervision that it will 
 take the proprietor or the manager to see 
 that it is properly w^orking will be a thou- 
 sandfold repaid. 
 
THE CLIFFORD M. LEWIS AMERICAN PLAN CHECK SYSTEM 
 
 Adapted for the Use of American Plan Hotels in General and: fo^.^h^ Sfervicf/^f 
 Table d'Hote Meals in Restaurants. ^ ">' • '* 
 
 Copyright 1912 by 
 
 CHAPTER I 
 
 WHAT IT IS 
 
 The American Plan Check system is a 
 system by which the guest at an American 
 plan hotel writes his order on a specially 
 prepared check at the time he sits down to 
 the table, or prior to that time. The 
 headwaiter will suggest, when a guest gives 
 a dinner party, or has an extra diner, or 
 wants an early breakfast, or any meal 
 served at a stated time, that the guest can 
 secure a check and bill of fare prior to 
 the meal hour, writing the order in full, 
 thereby being relieved of any further 
 thought of the meal until it is ready to be 
 served. 
 
 The waiter or headwaiter places before 
 the guest an American plan check, a pencil 
 and the menu card. The guest then writes 
 on the check the entire order for himself, 
 and his party, if not alone. 
 
 At the head of the check is the name 
 of the hotel etc. etc., under which follows 
 (in exclusively conducted American plan 
 houses) : 
 
 ^'Prevent mistakes hy writing your or- 
 der:' 
 
 And where hotel is conducted on both 
 plans : 
 
 "American plan: do not pay this check/' 
 
 The latter is put on because of the fact 
 that it might be used by a dishonest waiter, 
 where the hotel is conducted on both 
 American and European plans. 
 
 In the heading there are spaces pro- 
 vided to write in the "number of persons,'' 
 "room number," "waiter's number," "ta- 
 
 Clifford M. Lewis / . .. ^ ^ , o ^ ' . > . ^ , • . 
 
 ble number" and "check number" or 
 "date." 
 
 The American Plan Check system is a 
 system intended to do away with over- 
 ordering and the over-serving with which 
 every American plan hotel proprietor is 
 confronted under the present method of 
 serving meals. By the installation of this 
 system every hotel proprietor will be able 
 to protect himself against both. 
 
 It is a system by the operation of which 
 the patron will be greatly pleased. There 
 may be some lone guest who at first can 
 see no reason for writing down his order; 
 but after he once has seen that by so 
 doing he has served to himself exactly 
 what he ordered, he will never again be 
 satisfied to give an oral order. 
 
 In case a guest should not wish to take 
 the trouble of writing his order, the head- 
 waiter or captain will do so. From the 
 experience of the writer, however, it is 
 found that while a guest now and then 
 may inquire the reason for having him 
 write his order, a few words of explana- 
 tion from the headwaiter have always been 
 sufficient to satisfy the curiosity of such 
 guest. 
 
 It is a system by which the hotel pro- 
 prietor will be able to save a considerable 
 amount of money. His produce bills, his 
 milk bills and his fruit bills will be re- 
 duced on the average twenty-five per cent. 
 The service in his dining room, in his 
 kitchen and in his pantry will be so sys- 
 tematized that his waiters will be able to 
 serve a considerably larger number of 
 
guests at one time, thereby enabling him 
 in some instances to employ a smaller 
 number of waiters. 
 
 It is a system by which the proprietor 
 
 of a hotel will be able to greatly improve 
 
 his table, at the same time that he reduces 
 
 , , ,th,e cost, of proyidipg for it. This is be- 
 
 ' Jcku^e tljC' .scrap' fa\)}e is virtually done away 
 
 , c .wit|i an{J. there ,are hdrjily any things to be 
 
 'c I c1i^^<l°bTer algiaint <' -'. % •' 
 
 Take, for instance, the bill of fare which 
 contains the following: "Blue points on 
 the half shell, Eadishes, Olives, Celery," — 
 what is the natural tendency of the Ameri- 
 can Plan waiter or waitress? To do just 
 what every headwaiter, steward, superin- 
 tendent of service, proprietor or manager 
 is constantly figuring against, or should 
 be: — tliat is, the serving of these articles 
 on the table before the guest comes to the 
 dining room. 
 
 When you call the waiter's attention he 
 usually replies that the guest requests it; 
 ' — which is seldom true. 
 
 With the American Plan Check this will 
 not occur. Think then of the big saving 
 right here in olives, celery, radishes alone. 
 Take again the "fruit, nuts and raisins,'' 
 in fact, any item on the bill of fare. 
 
 It is a system which is very acceptable 
 to the waiters, i. e. to the honest waiters; 
 while it probably will meet with some op- 
 position from the dishonest or careless 
 waiters. It will save a waiter from taxing 
 his brains with carrying a long order from 
 the dining room to the kitchen, often- 
 times forgetting part of it and then sub- 
 stituting courses of his own fancy, some- 
 times to the great annoyance of the guest. 
 
 It is a system which, when once intro- 
 duced in a hotel, will always remain there. 
 When once installed the cost to the pro- 
 prietor to maintain the system is so small 
 that it is hardly worth mentioning. But 
 the advantages of the system stay with the 
 proprietor as long as he keeps it. 
 
 CHAPTER II 
 
 REQUIREMENTS, OPERATION AND DESCRIP- 
 TION 
 
 1 . American Plan Check 
 
 It is much cheaper to have an electro- 
 type made with hotel name, etc. at top and 
 the lines below. (See illustration No. 3; 
 also see illustration No. 4, for American 
 plan check adapted for use in hotels con- 
 ducted on both plans.) 
 
 Use a cheap flat writing paper 17 by 22 
 size, cut 8^2 by 4% inches, or ask your 
 wholesale stationer for his waste cuts or 
 trimmings. If you provide your own elec- 
 trotype the cost of printing will be re- 
 duced. 
 
 These checks can be numbered by the 
 use of an automatic numbering machine, 
 and issued to waiters in quantities of six 
 to ten before each meal, the waiter placing 
 them in holder ready for use. 
 
 These checks may also be used without 
 numbers, using the check space for date. 
 
 2. Aluminum Holder for Checks 
 
 Is made of thin aluminum, size 9% by 6 
 inches. This holder will carry from 1 to 
 25 checks at one time. (See illustration 
 No. 5.) 
 
 3. Lead Pencil with Adver- 
 
 tisement 
 
 Good quality soft lead pencil for writing 
 the orders. It is found to be a good plan 
 to furnish the pencils for writing the 
 checks. These may be ordered with the 
 hotel advertisement printed on, and when 
 presented to the guest to write order, or 
 for his personal use, constitute a good 
 form of advertising. A waiter should be 
 appointed to keep the pencils sharpened 
 uniformly by use of a regulation sharp- 
 ener. 
 
 4. Checker's Table 
 
 In small hotels, having fifteen waiters, 
 or less, the proprietor or manager should 
 attend to his own marketing, in which 
 case the steward may be advantageously 
 
substituted for checker. In hotels em- 
 ploying a larger number of waiters, sec- 
 ond or assistant steward should be used. 
 Where hotel has both plans, it is well to 
 employ competent checker. A well 
 trained service pantry girl would have no 
 trouble in filling this position, and at a 
 reasonable price. 
 
 5. Colored Pencil for Checker 
 
 As the waiter passes the checker's table, 
 he hands his check to checker, who 
 checks only the dishes the waiter has 
 upon his tray, returning check to waiter, 
 who EETAINS it until entire order is 
 filled and checked, when he leaves it with 
 checker, who files it on hook number cor- 
 responding to waiter's number. 
 
 6. Check Racks? Checker's Table 
 
 A rack for checks in kitchen may be 
 made in several ways. It may stand on 
 floor. In rare cases some kitchens are so 
 arranged that without a heavy expense in 
 structural repairs a checker's desk or 
 table cannot be placed at the entrance 
 to the dining room; in which event a 
 small table may be placed near for wait- 
 ers to set tray while being checked, and 
 checker can use a small hand board on 
 which to hold check as he checks each 
 item; in such case this rack may be made 
 to stand upright; or it may be attached 
 to the end of a large table at which 
 checker sits, or may be arranged as shown 
 in Illustration 'No. 1. 
 
 For rack use 3 by ll^ inch dressed lum- 
 ber, making uprights the necessary height. 
 Join uprights at top with horizontal strip 
 1 by 2 inches and place cup hooks at in- 
 tervals of 6 inches apart. 
 
 If uprights are placed thirty inches 
 apart this will allow space for five waiters' 
 checks. Additional horizontal strips may 
 be placed every twelve inches below or in 
 any convenient way, thus allowing for as 
 many waiters as the hotel requires. Fast- 
 en waiters' numbers above each hook; use 
 a small aluminum number. 
 
 7. Filing Frames for Record of 
 
 Audited Checks on Bills 
 of Fare; Also W^aiters' 
 Records 
 
 Two filing frames for record of audited 
 checks on bills of fare and waiters' rec- 
 ords; one for private office and one for 
 steward. (See illustration Xo. 2.) 
 
 Use finished board size 12 by 28 inches 
 and 1/^ inch thick. Fasten the arch files 
 along top (four in number) about two 
 inches apart, one for each bill of fare and 
 a waiter's record. Place the perforator 
 on center of board at bottom. (See illus- 
 tration No. 2.) 
 
 The files and perforator can be obtained 
 at any stationery store. Order eight arch 
 files without the board and two perfora- 
 tors. Board can be purchased or made 
 by carpenter. 
 
 8. Waiters' Record Sheet 
 
 Have an electrotype made for waiter's 
 record sheet. (See illustration No. 6.) 
 
 To reduce the cost of printing send a 
 quantity of your old bills of fare to your 
 printer with the electrotype. 
 
 CHAPTER III 
 
 OPERATION 
 
 When the guest is seated at the table 
 the head waiter or waiter places before 
 him the menu card, a pencil and a neat 
 holder in which are the American Plan 
 Checks, the latter specially prepared so 
 that at the top there are left blank spaces 
 to write in number of persons, number 
 of room, number of waiter, number of 
 table and number of check. The latter 
 can be used or not at the option of the 
 user. 
 
 The guest now proceeds to write down 
 on the check the entire meal that he de- 
 sires served, noting the number of por- 
 
6 
 
 tions and the dishes required. While the 
 guest is thus occupied the waiter may be 
 busy serving at another table (which 
 would be impossible if obliged to take 
 guest order verbally). THE WAITER 
 RETAINS THE CHECK UNTIL 
 SERVICE IS COMPLETED. 
 
 When the guest has completed his or- 
 der, the check is taken by the waiter to 
 the kitchen, where the order is filled in 
 the usual way; but when the waiter car- 
 ries the tray out of the kitchen, with the 
 first course, he passes in front of the 
 checker, who sees that the tray contains 
 only what is ordered on the check; and 
 who, on finding it correct, checks with 
 BLUE pencil, opposite the courses served 
 (see illustrations Nos. 7, 10 and 13, in 
 which the Y's indicates blue check). For 
 each subsequent course the procedure is 
 the same until the final course is served 
 and the order is completed. Then the 
 checker retains the check and files it on 
 the rack on a hook number corresponding 
 with the waiters number (see illustrations 
 Nos. 1 and 2). 
 
 ALL SECOND OR ADDITIONAL 
 ORDERS SHOULD BE WRITTEN 
 AND 0. KM BY HEAD WAITER OR 
 CAPTAIN, AT FOOT OF CHECK, OR 
 USE NEW CHECK, AS IT IS NOT 
 ADVISABLE TO INTERRUPT 
 GUEST DURING THE COURSE OF 
 THE MEAL. 
 
 When the meal is ended there is on file 
 in the kitchen a complete set of checks for 
 all the waiters. These checks are then 
 gathered up by the steward and placed 
 between two bills of fare of that particu- 
 lar meal, with a rubber band placed 
 around them. They are then sent to the 
 office to be audited by the clerk, or held 
 for the night clerk to do. 
 
 Now the clerk or auditor checks up on 
 the Menu Card, opposite each dish, the 
 number of orders of each respective dish 
 which have been served ; and at the top of 
 
 the Menu Card he makes a record of the 
 number of guests served at the meal ac- 
 cording to the checks. (See illustrations 
 Nos. 8, 9, 11, 12, 14 and 15.) 
 
 He then takes the Waiters' Record 
 Sheet and tallies after each waiter's num- 
 ber and name and under the correspond- 
 ing meal the number of guests each waiter 
 has served. (See illustration No. 16.) 
 
 When the clerk has finished this work 
 he puts the result before the proprietor 
 or manager, who then, at a glance can see 
 not only how many guests have been 
 served, but which dishes are popular and 
 which are not; and with "comparison of 
 issues from store room" he can keep in 
 close touch with amount of supplies used 
 — eggs, bacon, steaks, chops, etc., etc., 
 and, last, but not least, the work of each 
 individual waiter. The audited Menu 
 Card and Waiters' Record Sheet are then 
 filed as indicated in illustration No. 2, 
 one set for manager and one for steward. 
 
 CHAPTER IV 
 
 ADVANTAGES 
 
 By the use of this simple but ingenious 
 American Plan Check are avoided the fre- 
 quent mistakes which occur through ver- 
 bal orders, which are misunderstood and 
 confused by the waiter, causing annoy- 
 ance to the guest and loss to the pro- 
 prietor. 
 
 It prevents double ordering ly the 
 waiter. 
 
 We all know from experience the pro- 
 cedure in an American plan dining room ; 
 how the guests are constantly annoyed 
 by the multitude of mistakes caused by 
 the verbal ordering, mistakes which in 
 many instances cannot be avoided, as it 
 would be impossible for the average wait- 
 er to carrv in his mind the order for 
 
three or four persons without forgetting 
 some things. This could hardly be done 
 with the most experienced and efficient 
 corps of waiters, and we know only too 
 well how impossible it is to gather any 
 appreciable number of such waiters, es- 
 pecially in an American plan dining room. 
 The discipline of memory which it is 
 necessary to have to produce such waiters 
 is a process which takes a long time to 
 produce. 
 
 It is necessary under the old system. 
 
 Under the new system the waiter needs 
 no memory at all; he can give his whole 
 attention to the proper serving of the 
 courses; the check supplants his memory. 
 
 Sometimes it happens that a guest tells 
 the waiter to bring in anything he pleases. 
 To please the guest the waiter brings in 
 almost everything which is on the bill of 
 fare. Under the American Plan Check 
 system this would not happen, as either 
 the guest, or head waiter, or captain must 
 write the order: If the guest does it he 
 will write only what he desires; if tlie 
 
 head waiter or captain does so, he will not 
 write down more dishes than the guest is 
 likely to consume. The checker can see 
 at a glance if the check calls for more 
 than a person would require, and with 
 regular patrons the checker would also see 
 at a glance if the waiter had padded tlie 
 order. 
 
 An incident which happened not so very 
 long ago at one of the leading hotels at 
 Atlantic City will more than suffice to 
 show what is sure to happen under the 
 old system of verbal ordering where sum- 
 less errors are prevalent. Each guest tells 
 the waiter what he wants, and the latter, 
 unable to remember all the orders, brings 
 to the table and serves dishes which were 
 not ordered, to the loss of the proprietor; 
 and fails to bring the dishes which were 
 ordered, to the annoyance of the guests. 
 
 This is what a party of three ordered, 
 and in a parallel column (and in this 
 case it certainly is the so-called deadly 
 parallel), is shown what the waiter 
 brought from the kitchen: 
 
 THE ORDER : 
 
 WHAT THE WAITER BROUGHT : 
 
 2 Little Necks 
 
 3 Celery 
 
 1 Clam Cocktail 
 
 3 Olives 
 
 2 Puree of Tomato 
 1 Consomme 
 
 1 Little Neck 
 
 2 Clam Cocktails 
 
 3 Puree of Tomato 
 
 1 Cucumber 
 
 2 Radishes 
 
 
 3 Cucumbers 
 
 1 Croustade Lobster 
 
 3 Eadishes 
 
 3 Croustade Lobster 
 
 2 Chicken 
 
 3 Chicken 
 
 2 Beef 
 
 3 Beef 
 
 3 New Potatoes in Cream 
 
 3 Mashed Potatoes 
 
 2 Boiled Onions 
 
 3 Boiled Onions 
 
 3 Beets 
 
 3 Beets 
 
 3 Broiled Plover on Toast 
 
 2 Broiled Plover on Toast 
 
 3 String Beans 
 
 
 2 Lettuce and Tomato 
 1 Waldorf Salad 
 
 2 Lettuce and Tomato 
 
 1 Waldorf Salad 
 3 Roquefort Cheese 
 
 3 Eoquefort Cheese 
 
 3 Ice Cream with Strawberries 
 3 Assorted Cakes 
 
 2 Ice Cream with Strawberries 
 
 3 Creme de Cocoa Jelly 
 
 2 Assorted Cakes 
 
 3 Coffee 
 
 
 3 Nuts and Eaisins 
 
 
 2 Coffee 
 
 Compote of Fruit 
 
One minute spent in writing the order 
 on the American Plan Check used in the 
 new system would have prevented not only 
 the loss of the waiter's time in going to 
 the kitchen to correct part of the order, 
 but also considerable loss of temper on 
 the part of the guests caused by dissatis- 
 faction over the abominable service. 
 
 The placing of tomato soup and boiled 
 onions before one member of the party 
 who did not order these dishes, was par- 
 ticularly disagreeable, in view of this par- 
 ticular guest's decided dislike for toma- 
 toes and boiled onions. 
 
 But far more important to the proprie- 
 tor was the loss he must bear through 
 this glaring instance of over-ordering on 
 the part of his waiter. And it is not very 
 difficult to discover the reasons for the 
 acts of the waiter. It was either caused 
 by the craving for large tips, causing the 
 waiter to bring everything on the menu 
 which he assumes might please the guest, 
 regardless of what the guest has ordered 
 and in ignorance of what his likes and dis- 
 likes are ; or the over-ordering might have 
 been for the waiter himself to make away 
 with as best he could, or to hand over to 
 some other employe. 
 
 But if the proprietor or manager could 
 have had a glance at the scrap table and 
 seen the result of this one service of three 
 persons, such a look would have revealed 
 a state of things which would have been, 
 one might almost say, maddening. 
 
 Out of the order quoted above the scrap 
 table or waiter received 
 3 Celery 
 3 Olives 
 
 1 Puree of Tomato 
 
 2 Cucumbers 
 
 1 Radishes 
 
 2 Croustade Lobster 
 
 1 Chicken 
 
 2 Beef 
 
 1 Boiled Onions 
 
 3 String Beans 
 
 1 Broiled Plover on Toast 
 
 1 Ice Cream icith Strawberries 
 
 1 Assorted Cake 
 
 3 Creyme de Cocoa Jelly 
 
 1 Coffee 
 
 3 Nuts and Raisins 
 At a very low estimate this waste had 
 cost the proprietor seventy-five cents. In 
 a house where from one hundred to five 
 hundred guests are served at every meal^ 
 it can readily be seen what a great and 
 wholly unnecessary loss and waste must 
 occur by the use of a system that will per- 
 mit such service. 
 
 It is assumed, of course, that no reputa- 
 ble house would on any pretense allow un- 
 used dishes from an order to be heated 
 over again and once more served in the 
 dining room. This temptation so to re- 
 heat and re-serve food (and which is ever 
 present before the kitchen force from the 
 steward down), is, as we all know, a con- 
 stant source of annoyance to the proprie- 
 tor and manager. 
 
 This American Plan Check System does 
 away with this temptation, for the reason 
 that it reduces to a minimum the amount 
 of food coming back to the scrap table. 
 It does this by preventing over-ordering 
 by guests, as irell as by the ivaiters, and 
 therefore insures the leaving of an ample 
 supply of fresh food under the control of 
 the chef and steward to serve to the guests 
 during the meal. The food is not wasted 
 through double ordering, being carried to 
 the dining room, brought back to the dish 
 table and then, during the latter part of 
 the meal, heated again and served (be- 
 cause of such over-ordering having caused 
 a shortage in certain dishes on the menu, 
 or being taken to the scrap table, whence 
 to be made up into other dishes). This 
 is one of the principal advantages of this 
 checking system; the scrap table food is 
 reduced to a minimum, and for every meal 
 only fresh cooked food is served. No left- 
 overs to be made into entrees, etc. 
 
In this connection it might be interest- 
 ing to know to what different schemes 
 waiters will resort to make away with 
 extra orders. 
 
 The author once knew of a waiter who 
 had provided himself with a rubber lining 
 to his pocket and coat into which he, when 
 he supposed himself unobserved, quickly 
 slipped orders of chops, steaks, eggs, or 
 anything whatsoever which suited his 
 fancy. In this manner he carried from 
 the house, until detected, quantities of 
 food enough to supply his family. 
 
 We have now seen how the American 
 Plan Check will avoid these mistakes, an- 
 noying to the guests, and eliminate the 
 over-ordering so ruinous to the proprie- 
 tor. Let us now turn to another advan- 
 tage of the system : It furnishes the man- 
 ager ivith a icritten record showing the 
 total number of each dish served at each 
 meal and to whom served, the number of 
 guests served at each meal, and the name 
 of the waiter serving each guest, arid the 
 number of persons each waiter serves. 
 
 The great benefits derived from this 
 knowledge are really too apparent to re- 
 quire any further elucidation : but we will 
 here mention some of them. 
 
 The proprietor, manager or steward can 
 ascertain without any trouble whatsoever 
 which are the popular dishes on his menu. 
 
 The proprietor can also tell from this 
 written record, without consulting his 
 head waiter, the actual number of guests 
 served at each meal, and how many and 
 which guests each waiter served. From 
 this record the proprietor every day gets 
 a written account of the work of every 
 waiter, and by it he can readily determine 
 whether the head waiter has too large or 
 
 too small a corps of waiters. He can also 
 see if favoritism is shown certain waiters, 
 either by being allowed leave of absence, 
 or by being allowed to serve a greater num- 
 ber of persons than the others. 
 
 This system gives the proprietor an 
 easy method to check the store room issues 
 of fruit, eggs, steaks, bacon, etc. By 
 knowing exactly how many dishes were 
 served of each course on the menu, he 
 can, by an easy calculation, find out if the 
 food saved corresponds with the produce 
 and supplies issued. In short this system 
 will give a complete and perfect check. 
 
 In all large houses it is a comparatively 
 easy matter for a stranger to enter the 
 dining room, obtain a meal and walk out 
 again without settling for his bill. Under 
 this system the guest writes the number 
 of his room on the check before he is 
 served; if he is a stranger the head waiter 
 at once verifies room number at the office. 
 A person intending to cheat himself to a 
 meal would probably disappear immedi- 
 ately after having given the order, if be- 
 ing required to write down the number of 
 a room which he did not occupy. 
 
 But even on legitimate guests the sys- 
 tem is a good control. When a patron 
 brings a guest to the table he has to state 
 at the top of the check how many people 
 are to be served. Thereby are avoided 
 disputes which often occur in American 
 plan houses where permanent guests at 
 the end of the week or month have forgot- 
 ten about having had certain guests served 
 at their tables. 
 
 Having given the principal advantages 
 of the American Plan Check System we 
 will now sum up its principal advantages 
 and bring out its results. 
 
10 
 
 CHAPTER V 
 
 RESULTS 
 
 Where the steward or assistant does the 
 
 checking they can regulate the proper size 
 
 portions, garnishing of dishes, etc., and in 
 
 this way improve the service. 
 
 A It will please the guest. 
 
 B It will eliminate double ordering by 
 the waiter. 
 
 C It will show the number of guests 
 served by each waiter at each meal. 
 
 D It will regulate the number of waiters. 
 
 E It will greatly facilitate the serving of 
 each meal. 
 
 F It will furnish an actual account of 
 every dish served at each meal. 
 
 G It will show the popular dishes at a 
 glance. 
 
 H It will file every bill of fare for ready 
 reference both with the steward 
 and in the office, and will make 
 variety in bill of fare construction 
 easy. 
 
 I It is a splendid check on service to 
 rooms; also on extra meals of per- 
 manent guests. 
 
 J It will do away with the constant 
 watching of the scrap table, be- 
 cause there will be practically no 
 scraps to watch. 
 
 K IT WILL SAVE AT LEAST 25 
 PEE CENT OF THE PEODUCE 
 BILLS. 
 
 L It will give the proprietor or manager 
 a complete record each day of the 
 business, without, if he so desires, 
 entering the kitchen or the stew- 
 ard's department, by comparing 
 and checking the store room issue 
 book with the order checks, records 
 and files. 
 
 M It will enable guests to write their or- 
 ders in their room or elsewhere be- 
 fore entering the dining room, and 
 then at the appointed time find the 
 meal ready for service. 
 
 N It will make the guest order just what 
 he wishes and nothing more, as he 
 will deliberate more when writing 
 than when ordering verbally. 
 
 If necessary to discharge a waiter dur- 
 ing the course of a meal the order 
 check will enable the guest to be 
 served without the annoyance of re- 
 ordering. 
 
 CHAPTER VI 
 
 CHECK BETWEEN FRONT OFFICE AND DIN- 
 ING ROOM, EXTRA MEALS, CASH 
 MEALS, COMPLIMENTARY MEALS 
 AND SERVICE. 
 
 A complete and careful check is very 
 necessary in American Plan hotels for Ex- 
 tra meals, Cash meals, Complimentaiy 
 meals, and Service, and in the following 
 pages will be found a suitable way of 
 handling them, at the same time affording 
 an absolute check. 
 
 The old system in use for many years 
 by American plan headwaiters consisted of 
 keeping a small memorandum book in 
 which was written, usually in an illegible 
 scrawl, charges for Extra meals, Service 
 to Eooms, etc., etc. This book was handed 
 into the front office after the dining room 
 was closed for the day, when the clerk 
 would post the charges to the guests' ac- 
 counts. 
 
 Frequently when the bill was rendered 
 the guests would dispute this or that 
 charge, and the cashier, rather than have 
 the guest dissatisfied, would many times 
 deduct these amounts. With the checking 
 as here outlined there can be no dispute 
 of charges, for when a guest claims he is 
 charged in error for extra meal or service, 
 the clerk is enabled by this system to im- 
 mediately produce the voucher which has 
 
11 
 
 been signed by guest at the time of service. 
 
 There are quite a number of items 
 which should be charged to guest thru 
 the American plan dining room other than 
 extra meals, and these charges are taken 
 care of under the heading of Service. 
 Some of these items are: 
 
 "Meals served to room," 
 
 "Afternoon tea service," 
 
 "Banquets," 
 
 "Food sent for luncheons, picnics, etc.," 
 
 "Fruits taken from table," 
 
 "Dishes served not on bill of fare, etc., 
 etc." 
 
 Hoiv It Is Operated 
 
 CASH, EXTRA AND COMPLIMENTARY MEALS 
 AND SERVICE 
 
 Provide four books, each having differ- 
 ent colored checks and numbered consecu- 
 tively. 
 
 The Front Office is provided with three 
 books, each with different colored checks. 
 On€ is for Cash meals, one is for Extra 
 meals, and one is for Complimentary 
 meals.* (See illustrations ISTos. 17, 18 
 and 19.) 
 
 Previous to entering the dining room a 
 guest obtains from the front office one of 
 these checks for a Cash, Extra or Compli- 
 mentary meal as the case may be. These 
 checks are taken up by the headwaiter, 
 and after each meal, or at the close of the 
 day's business, are turned into the front 
 office. 
 
 As the checks are issued, the clerk doing 
 so should initial the stub and stamp the 
 meal check with time stamp, which would 
 show date and exact meal hour. 
 
 Extra meal tickets should be secured by 
 the guest from the front office; or the 
 headwaiter can send one of his men to the 
 office for it, thereby saving the guest any 
 annoyance incident thereto. This check 
 for extra meals should be signed by guest 
 
 ♦Books of this kind are incorporated in the 
 Hotel Monthly Blank Book rulings. Samples 
 can be had by addressing John Willy, 443 So. 
 Dearborn St.. Chicago. 
 
 at the finish of the meal, or at his conve- 
 nience, after which the check is turned 
 into the front office by the headwaiter. 
 
 The fourth book is for Service Checks 
 (see illustration No. 20). They represent 
 service charges. This book is handled by 
 the headwaiter and is turned in by him 
 after each meal, or at the close of the day's 
 business, as the case may be. 
 
 The headwaiter issues a check for serv- 
 ice to rooms, afternoon tea service, ban- 
 quets, etc., etc., and the price is put on by 
 checker and approved by steward before 
 order leaves the kitchen. When the service 
 has been completed the guest is requested 
 to sign the check. 
 
 Sometimes a guest will not care to be 
 annoyed with the signing of these checks. 
 In such case the check should be signed by 
 headwaiter before being turned into Front 
 Office. 
 
 After the dining room has been closed 
 for the day a recapitulation sheet (see 
 illustration No. 21) shows how the results 
 of the day's business for extra meals are 
 handled. 
 
 CHAPTER VII 
 Table d'Hote Service 
 
 THE TABLE d'hOTE SERVICE CHECK FOR 
 LUNCHEON^ DINNER OR SUPPER — FOR 
 USE IN RESTAURANTS CONDUCTED 
 EXCLUSIVELY ON THE EURO- 
 PEAN PLAN. 
 
 For the proper checking of Table d'Hote 
 meals the arrangement explained in this 
 chapter, with illustrations, provides a com- 
 plete and satisfactory system, and one 
 that should appeal to every person inter- 
 ested in this service. 
 
 The check (illustration No. 22) should 
 be printed on good quality bristol, should 
 be numbered consecutively and a certain 
 
12 
 
 quantity issued and charged to each waiter 
 prior to the meal hour. 
 
 When the patron desires the Table 
 d'Hote service, he is requested by the 
 waiter to write his entire order, also the 
 number of portions desired. ^^ 
 
 If for any reason the patron is unable to 
 write his order the captain should do so. 
 
 After the patron has written his entire 
 order, the waiter takes it to the captain, 
 who fills in the headings, i. e., the number 
 of persons to be served — the waiter's num- 
 ber and table number; after which he 
 signs his initials. (The date should be 
 stamped on when issued.) 
 
 The waiter is now ready for service. 
 Each article should be checked as he passes 
 checker's stand, the waiter retaining the 
 check until the service is completed. When 
 the last course has been served either the 
 waiter or captain may fill in the price. 
 
 Should the service of wine, cigars, etc., 
 or a la carte be made in addition, the regu- 
 lar a la carte Eestaurant Check should be 
 used, as it is recommended that nothing 
 appear on the Table d'Hote service check 
 but the regular Table d'Hote charge. 
 
 For recapitulation of these checks use 
 any one of the stock forms of Waiter's 
 Check List (or preferably, as in illustra- 
 tion No. 23). This list with paid Table 
 d'Hote service checks and cashier's re- 
 ceipts for same, when audited, should bal- 
 ance to a penny. 
 
 I will cite here an instance of what oc- 
 curred in a famous restaurant in New 
 York where the Table d'Hote service is in 
 use : A party of three ordered the regular 
 $1.50 Table d'Hote dinner, which was ex- 
 cellently served, and the portions extreme- 
 ly liberal. As a matter of course there 
 were several dishes served that were not 
 ordered, despite the fact that the waiter 
 was particularly asked to only bring what 
 was ordered. One of the courses consisted 
 of "Broiled chicken" and only one of the 
 party ordered it. The waiter, however. 
 
 brought three portions. Two of them were 
 not touched. In addition to this one or 
 two desserts and a portion of cheese, be- 
 sides a large compote of fruit, were 
 brought. 
 
 When the check was presented by the 
 waiter, it was for two dinners only, the 
 waiter saying, as he gave the check, that 
 he had made a mistake, but requested the 
 patron to pay for the three dinners. The 
 patron at once sized up the situation and 
 insisted that the proper check be brought, 
 which the waiter did reluctantly, after 
 having made two attempts to collect for 
 three dinners on a check marked two din- 
 ners. 
 
 The use of the Table d'Hote service 
 check would have prevented this manipu- 
 lation of the check, since it insures the 
 proper checking of each order as it is 
 served, and would have prevented the 
 waste of food, which was brought to the 
 table without having been ordered by the 
 patron. 
 
 CHAPTER VIII 
 
 ADAPTABILITY 
 
 The adaptability of the American plan 
 checking is its strongest feature. 
 
 The writer, as before stated, favors any 
 check or system of checks that will enable 
 the proprietor or manager, obliged by force 
 of conditions or circumstances to continue 
 to operate on the American plan, to put 
 a stop to the universally recognized short- 
 comings and leaks of the old-time Ameri- 
 can plan dining room. 
 
 To enable the proprietor to simplify his 
 menu, to enlarge the portions to give bet- 
 ter service and a better balanced bill of 
 fare, at the same or less expense, these are 
 some of the results which the writer has 
 
13 
 
 achieved by the use of the American plan 
 checking system, and which, he claims, 
 will be the experience of all who will in- 
 stall it. 
 
 Many hotel men are working to produce 
 these results. One famous hotel in the 
 Thousand Islands with rates at $4 and $5 
 a day has adopted the small bill of fare, 
 serving large portions, and has cut the 
 menu to such an extent that the relishes, 
 fruits, breads, etc., are not printed at all. 
 The service of these articles is left to the 
 discretion of the waiter. 
 
 This is an extreme effort to condense the 
 bill of fare which cannot fail to be costly 
 to the house, making possible for waiters 
 to accomplish their ever present desire to 
 carry everything possible to the dining 
 room. The solving of the fruit question 
 alone would make the system valuable. 
 The writer is convinced that the American 
 plan checking system introduced in a house 
 of this character would make possible an 
 almost complete a la carte service and 
 show fully the 25 per cent, saving the 
 writer claims for it. From the employes 
 standpoint the American plan checking 
 system is especially attractive. 
 
 The Steward 
 
 The steward will endorse it, as it en- 
 ables him to check and show positive re- 
 sults and saving by the almost total 
 elimination of the scrap table, the saving 
 of waste and the low cost per capita. 
 
 The Chef 
 
 The chef will endorse it because the 
 small bill of fare enables him to give bet- 
 ter attention to the preparation and serv- 
 ing of dishes, and by almost total elimina- 
 tion of scraps and left overs he is able to 
 plan the luncheon and dinner each day as 
 a table d'hote meal, a banquet, or a special 
 dinner service. This assures an agreeable 
 surprise daily to the American plan hotel 
 guee-.t, each day bringing a complete change 
 of menu. The same roast, entrees, etc., 
 will not then fall on the same days of 
 
 each week, and a chicken entree will not 
 necessarily suggest the scraps of the roast 
 chicken of the day before. 
 
 The Headw^aiter 
 
 The headwaiter will endorse it because 
 it compels uniform service on the part of 
 his men and prohibits the showing of fa- 
 vor to any individual waiter by captains 
 or assistants. 
 
 The Audited Waiters' Eecord shows him 
 the actual work done daily by each man. 
 
 The Waiter 
 
 The waiter, when he realizes that he has 
 no opportunity to ingratiate himself into 
 the good will of the guest by bringing up 
 everything on the bill, quickly learns that 
 his only hope to make a favorable impres- 
 sion on the guest is by the excellence of his 
 service. He is so occupied by his desire 
 to make such an impression that the im- 
 provement of the service is assured. 
 
 The necessity for the small bill of fare 
 in any priced American plan hotel is one 
 of the writer's firmest convictions. The 
 proprietor or manager of a hotel with rates 
 at $2.00 and $2.50 American plan should 
 not strive to out-do his competitor by an 
 extensive bill of fare, but should direct 
 his energy to see how well balanced, well 
 cooked and well served his menus can be 
 
 maintained. 
 
 * * * 
 
 The Bill of Fare should be small. 
 The plan of giving "choice of" the prin- 
 cipal dishes on the card should be adopted 
 in houses at above prices. The following 
 menu card, as a sample, shows how an ex- 
 cellent meal may be selected from a small 
 bill, and the saving of one dish per guest 
 in a house conducted at $2.00 or $2.50 per 
 day American plan is an item not to be 
 disregarded. 
 
 Consomme alphabet 
 
 Olives Radishes 
 
 Choice of soft shell crabs, fried, Tartar 
 
 sauce. 
 
 Boiled striped bass. Egg sauce* 
 
14 
 
 Choice of broiled lamb chops, with hashed 
 
 browned potatoes. 
 
 Eoast young turkey, Cranberry sauce. 
 
 Mashed potatoes. Buttered beets. 
 
 Spinach. 
 
 Grape fruit salad. 
 
 American cheese. Neufchatel cheese. 
 
 Toasted crackers. 
 
 Peach ice cream. 
 
 Mince pie. Jelly layer cake. 
 
 Queen pudding, Wine sauce. 
 
 Coffee. Milk. Tea. Buttermilk. Cocoa. 
 
 When prices and market conditions per- 
 mit, it is well to serve daily or on alter- 
 nate days, Oysters, Crab flakes, Grape 
 fruit, or Lobster cocktail. 
 
 Serve a consomme one day and a thick 
 soup the next. 
 
 Vary the relishes each day. 
 
 Serve a substantial entree in preference 
 to a sweet one. 
 
 Hotels at $3.00 upward should carry 
 
 bill of fare about as follows: 
 
 Canape caviar. 
 
 Salted almonds. Pecans. 
 
 Grape fruit cocktail. 
 
 Consomme clear. Cream of new asparagus. 
 
 Celery. Olives. Kadishes. 
 
 Broiled bluefish maitre d'hotel. 
 
 Sliced cucumbers. Potatoes julienne. 
 
 Lobster Newburg in cases. 
 
 Saute fillet of beef. Baked potatoes. 
 
 Eoast saddle of Canada mutton, currant 
 
 jelly. 
 
 Roast young chicken with dressing. 
 
 Mashed potatoes. New peas. 
 
 Fried egg plant. Carrots in cream. 
 Punch, Benedictine. 
 Lettuce, niayonaise. 
 
 Romaine, roquefort dressing. 
 
 Club cheese. Edam cheese. 
 
 Toasted crackers. 
 
 Oranges. Wine Jelly. Fancy cakes. 
 
 Fresh strawberry ice cream. 
 
 Pumpkin or Lemon meringue pie. 
 
 Grape nut pudding with cream. 
 
 Layer raisins. 
 
 Coffee. Tea. Milk. Buttermilk. Cocoa. 
 
 The portions should be of liberal size 
 and when rates of $4 — $5 and upward are 
 asked the service should be practically in 
 a la carte portions. Use the "Choice of 
 on principal dishes — if you can do so. 
 
 The American plan checking system is 
 as adaptable to a 50- to 7o-room country 
 hotel as it is to a city or resort hotel of 
 from one hundred to 500 rooms. It is as 
 adaptable to the service of a fifty-cent 
 table d'hote meal as it is to the service 
 of the highest priced table d'hote meal. 
 For it is a practical system thoroughly 
 tried out by the writer, a practical hotel 
 man in three hotels under varying con- 
 ditions; in a small city hotel; in a city 
 hotel operated on dual plan, and in a 
 mountain resort hotel. He has used it 
 when he employed white waitresses, when 
 he employed college students and when he 
 employed colored waiters. As these are 
 practically the only kind of help found in 
 American plan dining rooms the writer 
 feels safe in asserting that the American 
 plan checking system is adaptable to any 
 American plan hotel. 
 
 CHAPTER IX 
 Banquet Service 
 
 The American Plan Checking system 
 offers many advantages in the service of 
 banquets and special dinners, where a flat 
 rate per person is given. 
 
 Under the old system the waiter is fur- 
 nished with a copy of the menu and his 
 instructions are printed on a bulletin 
 board; in some cases he has a rehearsal, 
 and in others he has none, but is permit- 
 ted to read the instructions and carry 
 them out. 
 
 With the use of this system each waiter 
 
15 
 
 is given a slip, which is a duplicate of 
 the menu, and can be run off by the 
 piinter at the same time. 
 
 Upon this slip will be written the spe- 
 cial instructions for the several courses, 
 together with the number of the waiter^s 
 station and the seats in same. 
 
 Every waiter brings on a full service 
 for the first course, and thus far we are 
 no different from the service usually fol- 
 lowed; but at this point the American 
 plan check will come into use, for, in case 
 of absent, guests, the head waiter or cap- 
 tain, having noted the vacant seat will 
 indicate same on the slip of the waiter in 
 whose section he finds the vacancy, as fol- 
 lows : 
 
 Waiter ]N"o. 11. Station G. 
 
 Seats 17-18-19-20-21-22. 
 
 X 
 Captain^s (L. L.) Initials 
 
 The checker at once sees an absent 
 guest, and that waiter^s service is for one 
 less during the entire balance of the ban- 
 quet. In other days that service would 
 have continued in full, to be wasted or to 
 be laid aside by the waiter for his own use. 
 
 In the case of an extra guest (which 
 is not infrequent), such guest is usually 
 a person of importance who has been in- 
 duced to drop in, and who should, there- 
 fore, be given every attention to prevent 
 the feeling on his part that he is an extra 
 guest. This system gives an immediate 
 and written authority to the waiter to 
 make extra service, and it provides the 
 checker and auditor with a written record 
 of additional service. In such case the 
 slip is marked as follows : 
 
 Waiter No. 11. Station G. 
 
 Seats 17-18-19-20-21-22. 
 
 " additional 17-G 
 
 Captain's (L.L.) Initials 
 
 It may be argued that in the service 
 of banquets and special dinners the num- 
 ber is usually guaranteed, and for this 
 reason the saving indicated is not neces- 
 
 sary. But it is a well known fact that, in 
 the present day, when everything is being 
 checked in the newest and most progres- 
 sive hotels from the cubes of ice to the 
 bank book, a check of any kind is a thing 
 most desirable. 
 
 Most banquets are served on a narrow 
 margin of profit, it being the desire of 
 every hotel man to serve such meals in a 
 manner that will reflect credit on the 
 house ; and in our day of high prices this 
 is no small problem. 
 
 We have, then, a system that shows 
 four distinct advantages over and above 
 the very important advantage of assuring 
 a quiet and dignified service of the meal, 
 whether by a regular employee or by an 
 extra or emergency waiter called in for 
 that dinner only. 
 
 First, we show a banquet slip with in- 
 structions giving the checker the full num- 
 ber to be served by each waiter. 
 
 Second, the saving of an extra service 
 and the consequent loss of same after the 
 first course, in , the event of an absent 
 guest. 
 
 Third, the assurance of proper service 
 and the authority to serve an extra and 
 unexpected guest. 
 
 Last, but by no means least, we have a 
 written record of an extra service for use 
 in settlement and for checking up after 
 the banquet. 
 
 Any single one of the above advantages 
 would make the Am^erican Plan Checking 
 System worth while. All of them together 
 make it a system which hotel men will 
 not only find useful, but almost indis- 
 pensable. 
 
 So, throughout the entire exposition of 
 the system, there will be found evidences 
 of careful study, practical knowledge and 
 a desire to provide what has been totally 
 lacking in the management of American 
 plan hotels; that is, a check on the sup- 
 plies which represent a large portion of 
 the expense, and which heretofore has 
 
16 
 
 been conspicuous by its absence after the 
 first checking of such supplies into the 
 house by a steward or receiving clerk. 
 
 With the American Plan Checking Sys- 
 tem we have the supplies checked from 
 the time they come into the house until 
 they are turned into money for the man- 
 agement, or, in other words, served to the 
 guest. That this system is sorely needed 
 in the American plan houses of this coun- 
 try cannot be questioned. It is by no 
 means a matter of "Can I use it in my 
 house T^ but it is a question of how quick- 
 ly can I install a system that will afford 
 me a check on my supplies, on my help : 
 and will assure my guests an improved 
 
 and dignified service as compared with 
 the old system of verbal ordering? 
 
 The writer feels that such a system as 
 herein explained is indispensable in this 
 progressive day in any house where it is 
 found necessary to continue the American 
 plan; and he presents it for careful per- 
 usal, asks a fair trial, and promises that 
 his assertion at the opening of this little 
 volume: that the. use of the system will 
 save 25 per cent of the market bills, will 
 be justified, and that the user will find 
 every advantage that has been enumerated, 
 and will wonder how his kitchen was ever 
 run without it. 
 
17 
 
 ILLUSTRATION NO. 1 : STEWARD J. L. MARCH AT CHECKER'S STAND IN HOTEL RICH- 
 MOND, WASHINGTON, D. C, AMERICAN PLAN. 
 
18 
 
 ILLUSTRATION NO. 2 I FILING FRAME FOR BILLS OF FARE AND WAITERS^ RECORDS. 
 
19 
 
 HOTEL RICHMOND 
 
 CLIFFORD M. LEWIS 
 Proprietor 
 
 \A/ASHINGTON. D. C 
 PREVENT MISTAKES BY WRITING YOUR ORDER 
 
 QUESTS WILL PLEASE 
 
 WRITE ENTIRE ORDER PLAINLY OESIGNATINO 
 OF PORTIONS DESIRED 
 
 THE NUMBER 
 
 PERSONS 
 
 
 ROOM 
 
 
 WAITER NO 
 
 
 TABLE NO 
 
 CHECK 
 
 
 
 
 
 
 PORTIONS 
 
 ORDER 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 ILLUSTRATION NO. 3 : AMERICAN PLAN CHECK. 
 (designed for HOTELS CONDUCTED ON THE AMERICAN PLAN ONLY.) 
 
20 
 
 HOTEL RICHMOND 
 
 CLIFFORD M. LEWIS 
 Proprietor 
 
 casaKs^ Washington, d c 
 
 AMERICAN PLAN DO NOT PAY THIS CHECK 
 
 GUESTS WiLI. PLEASE WRITE ENTIRE ORDER PLAINL.Y DESIGNATINO THE NUMBER 
 OF PORTIONS DESIRED 
 
 ~ CHECK 
 
 PERSONS 
 
 ROOM 
 
 WAITER NO 
 
 TABLE NO 
 
 ILLUSTRATION NO. 4 : AMERICAN PLAN CHECK. 
 (adapted for use IN HOTELS CONDUCTED ON BOTH AMERICAN AND EUROPEAN 
 
 PLANS.) 
 

 
 21 
 
 HOTEL RICHMOND 
 
 CLIFFORD M. LEWIS 
 Proprietor 
 
 WASHINGTON. D C. 
 PREVENT MISTAKES BY WRITING YOUfl ORDER. 
 
 GUESTS WLU PLEASE WHITE ENTIRE ORDER PLAINLY DESIONATINO THE NUMBBH 
 OF PORTIONS DESIRED 
 
 CHECK 
 
 PERSONS 
 
 PORTIONS 
 
 ROOM 
 
 WAITER NO 
 
 TABLE NO 
 
 yJt>^l^^'^>»^^^^^s^^\.^K^i^0^J^^^sJ^J^J^^/'K^'^^is.^^ 
 
 ILLUSTRATION NO. 5 : ALUMINUM HOLDER FOR CHECKS (ILLUSTRATION SHOWS 
 HOLDER WITH CHECK READY FOR USE). 
 
22 
 
 waiter's daily record sheet 
 
 SHOW/NG NUMBER OF PERSONS SERVED BY 
 EAOH WAITER AT EAOH M.EAL 
 
 191 
 
 
 1 
 
 S-SICK L- UArD OFF D~ DISCHARGED N. S.- NONE SERVED 
 
 
 NAME 
 
 Z 
 
 i 
 
 o 
 m 
 
 9 
 
 rn 
 
 I 
 
 r 
 c 
 z 
 
 
 
 z 
 n 
 
 i 
 
 s 
 i 
 
 n 
 
 3 
 
 NAME 
 
 Z 
 
 c 
 
 5 
 
 o 
 
 a 
 PI 
 
 11 
 > 
 
 (A 
 
 -• 
 
 r 
 c 
 z 
 
 
 I 
 
 m 
 
 i 
 
 g 
 
 
 1 
 
 
 
 
 
 21 
 
 
 
 
 
 2 
 
 
 
 
 
 22 
 
 
 
 
 
 3 
 
 
 
 
 
 23 
 
 
 
 
 
 4 
 
 
 
 
 
 24 
 
 
 
 
 
 5 
 
 
 
 
 
 25 
 
 
 
 
 6 
 
 
 
 
 
 26 
 
 
 
 
 
 7 
 
 
 
 
 
 27 
 
 
 
 
 
 8 
 
 
 
 
 
 28 
 
 
 
 
 
 9 
 
 
 
 
 
 29 
 
 
 
 
 
 10 
 
 
 
 
 
 30 
 
 
 
 
 
 11 
 
 
 
 
 
 31 
 
 
 
 
 12 
 
 
 
 
 
 32 
 
 
 
 
 
 13 
 
 
 
 
 
 33 
 
 
 
 
 
 14 
 
 
 
 
 
 34 
 35 
 
 
 
 
 
 15 
 
 
 
 
 
 16 
 
 
 
 
 
 36 
 
 
 
 17 
 
 
 
 — 
 
 
 37 
 38 
 
 
 
 
 
 18 
 
 
 
 
 
 19 
 
 
 
 
 - 
 
 39 
 
 
 
 
 
 20 
 
 
 
 
 
 40 
 
 
 
 
 ILLUSTRATION NO. 6 I WAITEBS' IJECORD SHEET. 
 
23 
 
 HOTEL RICHMOND 
 
 eUFFORD M. LEWIS 
 Proprietor 
 
 WASHINGTON. D. C. 
 
 PREVENT MISTAKES BY WRITING YOUR ORDER 
 
 GUESTS WILL PUEASe WRtTC ENTIRE ORDER PLAINUT DEStCNATINO THE NUMaER 
 OF PORTIONS DESIRED 
 
 PERSONS 
 
 ROOM 
 
 
 WAITER NO 
 
 TABLE NO 
 
 3 
 
 30/f 
 
 /• 
 
 /y 
 
 /^ 
 
 ^ 
 
 PORTIONS 
 
 ^3^ 
 
 z 
 
 /^ 
 
 / 
 
 J ^■' (/h^r^eLc 
 
 Sli^- ^^AJ^-^t^ ^fc^^-^^ 
 
 /Z" -^-^l<:.>uIp c^l4^ 
 
 / 1^" ^Cc 
 
 / «==' 
 
 t^tfd. 
 
 ^Ac^ 
 
 ^ b^ G^'U^j^lyi^^ 
 
 fjPqyCi^^uL/iA 
 
 t^'-d^^^^^^ 
 
 / "' ^ 
 
 ^s^ 
 
 i^«£^ 
 
 4%^ 
 
 ILLUSTRATION NO. 7 : ILLUSTRATING AMERICAN PLAN CHECK, WITH DATE INSTEAD 
 
 OF CHECK NUMBER. 
 A BREAKFAST ORDER. SEE MENU ILLUSTRATIONS NOS. 8 AND 9. 
 
24 
 
 HOTEL RICHMOND 
 
 CLIFFORD M. LEWIS 
 Proprietor 
 
 WASHINGTON, D. C, 
 
 Breakfast 
 
 /U'Mi^M^/0^ 
 
 Grape Fruit -^/ 
 
 Oran^eMarmalade 
 
 /r/¥ ri¥/ /N4 
 Baked Apples and Cream 
 
 Oat Meal ;><// Foi 
 
 /// 
 Toasted Corn Flakes 
 
 ^^ Oranges ^^. 
 
 orce 
 
 Shred<fcd Wheat Biscuits 
 
 Bananas 
 Stewed Prunes 
 Honey 
 
 /!¥/ rf/^ nw / 
 
 Hominy Grits 
 //// 
 Puffed Rice 
 
 /r/ 
 
 Broiled Smoked Roe Herring 
 
 Codfish Cake with Poached Eggs 
 
 Ham and Eggs 
 Broiled Lamb Chop 
 
 Saute Pork Chop 
 Breakfast Bacon 
 Tenderloin Steak. Plain or with Onions 
 
 Corned Beef Hash 
 /n^ rf^ fi¥4 /r*4 f^ / 
 Country Sausage 
 
 m ^m //// 
 
 Eggs— Boiled, Fried. 
 /// 
 Omelets, Plain, 
 
 Scrambled, 
 
 Shirred 
 
 /^ ^ //// 
 or Poached 
 
 Parsley, Ham or Cheese or Spanish 
 
 Baked Saute 
 
 French RoUs^^^/ 
 
 or French Fried Potatoes 
 
 Butter or Milk Toast 
 
 Parker House Rous 
 
 Gran 
 
 -c%am Muffins 
 
 //W // ^ r/^ tHf rm rfi^A ^i¥/ m^ ^/ 
 
 Corn Bread Griddle Cakes. Maple Syrup 
 
 Tea 
 
 Cocoa 
 
 Milk 
 
 Coffee f^ -r^r^ 
 
 MEAL HOURS 
 
 Breakfsst 7 30 to 10 00 Sundays 8:00 to 10:30 
 
 Uncheon 1 to Z Dinner 6 tc 8 
 
 Aa extra chafgd for Dishes Ordered not on Bill of Fare 
 
 Thursday. December 8. 1910 
 
 ILLUSTRATION NO. 
 
 SHOWING METHOD OF TALLY (FROM CHECKS) OF EACH DISH 
 SERVED. 
 
25 
 
 HOTEL RICHMOND 
 
 CLBTORD M. LEWIS ^ , 
 
 ftoprietor %.Je4^H^ /J?/ 
 
 WASHINGTON. D. C, 
 
 Breakfast 
 
 Bananas 
 
 Grape Fruit i/ Oranges J^c^ 
 
 Orange Marmalade S^ ^ Stewed Prunes /* 
 
 Baked Apples and Cream /^^ Honey 3 
 
 Oat Meal ^/ porce^ Hominy Grits /^ 
 
 Toasted Corn Flakes 3 Shredded Wheat Biscuits 3 Puffed Rice/^ 
 
 Broiled Smoked Roe Herring J p^^a^k /> i ..i. « ^ „ a 
 
 ^ ^ Codfish Cake with Poached Eggs ir 
 
 Ham and Eggs/ Saute Pork Chop Corned Beef Hash ^ 
 
 Broiled Umb Chop J^ Breakfastjacon / S^ Country Sausage ^^ 
 
 Tenderloin Steak, Plain or with Onions 
 
 Eggs-^Boiled. Fried. Scrambled. Shirred or Poached 
 Omelets. Plain. Parsley. Ham or Cheese or Spanish 
 
 Baked/ Saute ^ or French Fried Potatoes /cf^ 
 
 RenchRoUs it Dr^ Butt^ or Milk Toast Parker House Rolls/ 
 
 Graham Muffins /6^ Com Bread/^ Griddle Cakes. Maple Syrup J/ 
 
 Tea/2 Cocoa Milk -^^ Coffee /"^ 
 
 MEAL HOURS 
 
 Breakfast 730 to 1000 Sundays 8:00 Xo 10:Sft 
 
 'Tf*^**^^ Dinner e to « 
 
 An extra charge for Diahes Ordered rot on Bill of Fare. 
 
 Thursday. December 8. 19J0 
 
 ILLUSTRATION NO. 9 I SHOWING TOTAL COUNT OF EACH DISH SERVED. 
 
CX)UPON MEAL TICKET AND SERVICE 
 BOOKS are carried in stock ready made by John 
 Willy, 443 South Dearborn Street, Chicago. They 
 are put up in books of 1,000 coupons each. 
 
 For CASH meals (on white paper). 
 
 For COMPLIMENTARY meals (on red paper). 
 
 For EXTRA meals (on blue paper) 
 
 For SERVICE (on bright yellow paper). 
 
 The books with coupons numbered 1 to 1,000, 
 each $3. 
 
 Books wtth coupons not numbered, each $2. 
 
 A discount of ten per cent is allowed when 
 books are ordered in lots of six of a kind. 
 
27 
 
 HOTEL RICHMOND 
 
 CLIFFORP M. LEWIS 
 V Proprietor 
 
 \A/ASHlNGTON. D. C 
 PREVENT MISTAKES BY WRITING YOUR ORDER 
 
 GUESTS WILL PLEASE WRITE ENTIRE ORDER PLAINLY OESIGNATINO THE NUMBER 
 OP PORTIONS DESIRED 
 
 CHECK 
 
 PERSONS 
 
 
 ROOM 
 
 
 WAITER NO 
 
 
 TABLE NO 
 
 / 
 
 /03 
 
 /if- 
 
 /o 
 
 325 
 
 PORTIONS 
 
 z 
 
 / ^_^^ 
 
 / «^' (jlA.^<^Ji^ 
 
 / li>^ 
 
 / ^ 
 
 / 
 
 / ^ 
 
 / 1^ 
 
 / C>>^ 
 
 o!i^£HC4^^t^ Cff-cy^y^u^ 
 
 ■^d-^^n-'X^^'C^^^Cd 
 
 
 (/Z<yC-'y^~cy^ 
 
 ---t^l^l-^ifi*-^ 
 
 / H (^ 
 
 (/C^^<^X>ce^^^ 
 
 ^^UL 
 
 ILLUSTRATION NO. 10 I AMERICAN PLAN ''NUMBERED^' CHECK. 
 
 (the V^-S indicate BLUE PENCIL MARK MADE BY CHECKER.) 
 
 A DINNER ORDER. SEE MENU ILLUSTRATION NOS. 11 AND 12. 
 
cm: 
 
 HOTEL RICHMOND 
 
 CUFFORD M. LEWIS 
 Proprietor 
 
 WASHINGTON, D. C. 
 
 Dinner 
 
 Fresh Lobster Cocktail 
 
 // 
 
 /^ /n^ /m m'Mm>m iWc m mm / 
 
 ^^ Mulligatawny a la Delmonico 
 Vegetable Chow Chow 'oiives Gherkins 
 
 />^ /^ m J 7 W A^ m^u / 
 
 Fried Pickerel, Butter Saucfe'^ ^ 
 Potatoes Hashed Brown 
 
 yf^ rm m^ / y ^ r tHi r 
 
 ^. Creamed Sweetbreads in Cases 
 
 ^ m^rm fhu m Mf 
 
 Saute Fiilet of Beef with Fresh Mushrooms 
 
 Rice aa Gratm Brussels Sprouts Stewed Egg Plant 
 
 Roast Young GoosTwith Dressing. AppS Sauce '^ ^^^^ 
 Masned Potatoes Boiled Potatoes 
 
 Punch au Kirscn 
 
 Lettuce and Tomato Salad 
 
 American Cheese Cream Cheese Roquefort Cheese 
 
 Toasted Crackers 
 
 /f rm tw r^ w /ff^ m //^j^=7: mrf^^ff*^tf^^^f 
 
 Vanilla Ice Cream "^ '^ '"^ . Assorted Cakes 
 
 ^ r^rmm^^^^^^^ ShlS^y^nfSelfy 
 
 ^,^/^//// .^.../Twafers 
 
 ., Coffee Milk Buttermilk Tea 
 
 MEAL HOURS 
 
 Breakfast 7:30 to 10:00 Sundays 8:00 to 10:30 
 
 Lui:cheon 1 to 2 Dinner 6 to 6 
 
 An extra charge for Dishes Ordered r.ot on Bill of Fare. 
 
 Thursday. December 8. 1910 
 
 ILLUSTRATIOX NO. 11: .SHOWING METHOD OF TALLY (FROM CHECKS) OF EACH DISH 
 
 SERVED. 
 
29 
 
 ^Wv//^ 
 
 HOTEL RICHMOND 
 
 CLIFFORD M. LEWIS 
 Proprietor 
 
 WASHINGTON, D. C. 
 
 Dinner 
 
 Fresh Lobster Cocktail sy<y 
 
 Mulligatawny a la Delmonico j (p 
 Vegetable Chow Chow (p Olives /(^ Gherkins 
 
 Fried Pickerel, Butter Sauce ^(o 
 Potatoes Hashed Brown 
 
 Creamed Sweetbreads in Cases 'C.CP 
 Saute Fillet of Beef with Fresh Mushrooms >C ^ 
 
 Rice au Gratin J^^ Brussels Sprouts /y<^ Stewed Egg Plam 3^ 
 
 Roast Young Goose with Dressing, Apple Sauce ^O 
 Mashed Potatoes J^- ^ Boiled Potatoes 2 ^ 
 
 Punch au Kirsch ^Q 
 
 Lettuce and Tomato Salad (p ^ 
 American Cheese /^i Cream Cheese / O Roquefort Cheese (p 
 Toasted Crackers g^ 
 
 Vanilla Ice Cream /^ ^ Assorted Cakes 3Z- 
 
 Apple Pie ^l^ Sherry Wine Jelly /C> 
 
 Graham Wafers ^ 
 
 J <^ Mitk p Buttermilk (jP Tea ^ 
 
 Coffee 
 
 MEAL HOURS 
 
 Breakfast 7:30 to 10:00 Sundays 8:00 to 10:30 
 
 Luiicheoa 1 to 2 Dinner 6 to 8 
 
 An extra charge for Dishes Ordered not on Eill cf Fare. 
 
 Thursday. December 8. 1910 
 
 ILLUSTRATION NO. 12 : SHOWING TOTAL COUNT OF EACH DISH SEBVED. 
 
30 
 
 COUPON MEAL TICKET AND SERVICE 
 BOOKS are carried in stock ready made by John 
 Willy, 443 South Dearborn Street, Chicago. They 
 are put up in books of 1,000 coupons each. 
 
 For CASH meals (on white paper). 
 
 For COMPLIMENTARY meals (on red paper). 
 
 For EXTRA meals (on blue paper). 
 
 For SERVICE (on bright yellow paper). 
 
 The books with coupons numbered 1 to 1,000, 
 each $3. 
 
 Books with coupons not numbered, each $2. 
 
 A discount of ten per cent is allowed wh en 
 books are ordered in lots of six of a kind. 
 
31 
 
 HOTEL RICHMOND 
 
 eUFFORD M. LEWIS 
 Proprietor 
 
 \A/ASHlNGTON. D. C. 
 PREVENT MISTAKES BY WRITING YOUR ORDER 
 
 GUESTS WILL PLCASC WfUTE ENTIRE ORDER PLAINLY DESIGNATING THE NUMBER 
 OF PORTIONS DESIRED 
 
 ^ 
 
 S'/O 
 
 WAITER NO 
 
 2^ 
 
 TABLE NO 
 
 /^ 
 
 CHECK 
 
 136 
 
 ^ Ik- i/^ A^ 
 
 / ^* 
 
 eo n C^riy<-c-^£.^i^ 'A^z.-a^ 
 
 ^ ^- ^a.*^^ 
 
 oC ^ -^-pi'-c^n^ux.ey^ 
 
 / ^ 
 
 s. ^ 
 
 / U^ 
 
 / 
 
 X^ 
 
 9n^.^u^ j^'CcA^^ 
 
 AyCeJ^ 
 
 -^^x-Xjcd.'V't.e-^ 
 
 J^a£a^ 
 
 o^"^ (3^Ue.e.<u ..d^tt.4/:EX e^uz-jyiieA^ 
 
 Ji u^- (E^i^iU. 
 
 (/iSi 
 
 :c-£. 
 
 -<f-^y^J^ 
 
 (L^ 
 
 ILLUSTRATION NO. 13 : ILLUSTRATING AMERICAN PLAN CHECK WITH CHECK NUMBER. 
 A LUNCHEON ORDER. SEE MENU ILLUSTRATIONS NOS. 14 AND 15. 
 
32 
 
 HOTEL RICHMOND 
 
 CLHTORD M. LEWIS 
 Proprietor 
 
 WASHINGTON, D. C. 
 
 Luncheon 
 
 ZfjA/i^^ /W 
 
 Veal Broth in Cups 
 
 // 
 
 Home Made Tomato Pickles 
 
 Pickled Onions 
 
 Sweet Mixed Pickles 
 
 Chicken Hash with Green Peppers on Toast 
 /Tf^ r//^ /T;^ W^ 7^ ;^^ />9K / 
 Breaded Pork Chops with Fried Sweet Potatoes 
 
 Boiled Rice 
 
 Spinadi 
 
 Boiled Potatoes 
 
 Corned Beef 
 
 Roast Beef 
 
 Green Bean Salad 
 
 American Cheese 
 
 COLD 
 Baked Beans 
 
 Ham 
 
 Ox 
 
 •Tongue 
 
 Sardines 
 
 Orange Layer Cake ^ / 
 D^nson Preserves 
 
 Graham Bread 
 
 //// 
 Milk 
 
 ^^S^ 
 
 ^^^m 
 
 LEMON SHERBET 
 
 Pie 
 
 Uneeda Biscuit 
 
 Coffee 
 
 Spiced Beets 
 
 Toasted Crackers 
 
 Cincinnati RoUs 
 
 Apple Sauce 
 
 Graham Wafers 
 /i^ / 
 Buttermilk 
 
 Co 
 
 ;ocoa 
 
 MEAL HOURS 
 
 Breakfast 7:30 to 1000 Sundays 8:00 to 10:30 
 
 LttiiebeoQ 1 to 2 Dioner 6 tc 8 
 
 Aq extra charge for Dishes Oide>ed rot on Bill of Fare. 
 
 Thursday. December 8. 1910 
 
 ILLUSTRATION NO. 14: SHOWING METHOD OF TALLY (FROM CHECKS) OF EACH DISH 
 
 SERVED. 
 
33 
 
 HOTEL RICHMOND 
 
 CLIFFORD M. LEWIS 
 
 WASHINGTON, D. C. ^"^^"^ /^ 
 
 Luncheon 
 
 Veal Broth in Cups l/i Z, 
 
 Home Made Tomato Pickles -2 Pickled Onions Sweet Mixed Pickles^ 
 
 Chicken Hash with Green Peppers on Toast 3/^ 
 Breaded Pork Chops with Fried Sweet Potatoes J(^ 
 
 Boiled Rice /^ Spinach. J i' Bqiled Potatoes l^ 
 
 Corned Beef ^ 
 
 Roast Beef /Z 
 
 Green Bean Salad ^^ 
 
 American Cheese ^ 
 
 COLD 
 Baked Beans ^ 
 Ox-Tongue 3 
 
 Ham/" 
 
 Sardines Ji 
 
 Spiced Beets ^ 
 
 Toasted Crackers ^ 
 
 Orange Layer Cake >^/ 
 
 Damson Preserves ^ 
 Graham Bread «^ 
 
 Mak^ 
 Tca^^ 
 
 LEMON SHERBET ^>^ 
 Rhubarb Pie/^ 
 
 Uneeda Biscuit ^ 
 
 CottetXO 
 
 Cincinnati Rolls ^^ 
 Apple Sauce ^^ 
 Graham Wafers v? 
 
 Buttermilk ^ 
 
 Cocoa /^ 
 
 MEAL HOURS 
 
 Breakfast 7:30 to 10:00 Sundays 8:00 to 10:30 
 
 Luncheon 1 to 2 ^^^^ g ^^ 8 
 
 An exua charge for Dishes Ordered not on Bill of Fare. 
 
 Thursday. December 8. 1910 
 
 ILLUSTRATION NO. 15 : SHOWING TOTAL COUNT OF EACH DISH SERVED. 
 
34 
 
 \a^aiter's daily record sheet 
 
 SHOWING NUMBER OF PERSONS SERVED BY 
 EACH WAITER AT EACH MEAL 
 
 
 1 
 
 S-SICK L- I-AIO OFF O- DISCHARGED N. S.- NONE SERVED i 
 
 
 NAME 
 
 I 
 
 \ 
 
 n 
 
 I 
 
 H 
 
 s 
 
 X 
 7 
 
 r 
 
 i 
 
 n 
 
 I 
 3 
 
 
 
 z 
 
 s 
 
 NAME 
 
 z 
 
 i 
 
 s 
 
 a 
 
 21 
 22 
 23 
 
 \ 
 
 r 
 
 I 
 S 
 
 i 
 / 
 
 6 
 
 
 
 i 
 
 n 
 
 a 
 
 Too 
 $- 
 
 /Lc^Uu 
 
 1 
 
 _2 
 6 
 
 /Qyi^<jtA^ 
 
 Af^^UnjLO^Xyuu 
 
 2 
 
 
 /1/m^A^un^ 
 
 3 
 
 S 
 
 4^ 
 
 i^uAeA-^ 
 
 
 4 
 
 V 
 
 r 
 
 ^Hu-^z 
 
 24 
 25 
 
 L 
 
 L 
 
 
 1_ 
 
 ^ajfU, 
 
 5 
 
 f 
 
 -3 
 
 ^ 
 
 AttH/^in^ 
 
 J^ilcAd^n^ 
 
 6 
 
 6 
 
 7 
 
 & 
 
 
 26 
 
 
 
 'k.CA.^ 
 
 7 
 
 r 
 
 T 
 
 7 
 
 
 27 
 
 
 
 
 /\^alrUsed 
 
 8 
 
 
 
 
 
 28 
 29 
 
 
 
 
 ^a*n^ni^ 
 
 9 
 
 3 
 
 3 
 
 u 
 
 
 fnUe^ 
 
 10 
 
 I 
 
 ^S 
 
 3 
 
 
 30 
 
 
 
 
 iht^MAX^ 
 
 11 
 
 s 
 
 S 
 
 s 
 
 
 31 
 
 
 
 
 '(>faArt^jI<l 
 
 12 
 
 z 
 
 3 
 
 A' 
 
 
 32 
 
 
 
 Jntu 
 
 13 
 14 
 
 7 
 
 6> 
 
 5- 
 
 
 33 
 34 
 35 
 36 
 
 %.«W^ 
 
 
 ^Oj/Z:^ 
 
 15 
 
 ^ 
 
 ^ 
 
 & 
 
 
 ryi^itv^u^T^ 
 
 16 
 
 y 
 
 r 
 
 2. 
 
 r 
 
 2- 
 
 V 
 
 
 
 17 
 18 
 
 7 
 
 
 37 
 38 
 
 
 
 
 
 \j1^ 
 
 19 
 
 r 
 
 3 
 
 ? 
 
 
 39 
 
 
 
 
 ^S^^'U^ 
 
 20 
 
 C 
 
 2- 
 
 ^ 
 
 
 40 
 
 
 
 
 iT^' — 
 
 fo 
 
 ^3 
 
 /(?(? 
 
 
 m 
 
 \t 
 
 1/2 
 
 ILLUSTRATION NO. 16 I WAITERS DAILY RECORD SHEET. 
 (SHOWING NUMBER OF MEALS SERVED BY EACH WAITER AND THE TOTAL NUMBER 
 
 OF MEALS SERVED.) 
 
35 
 
 No. 84 
 
 No. 84 
 
 
 
 Extra Meal Ticket 
 
 ONE PERSON 
 
 Good for this meal and date 
 only. 
 
 Space for time 
 stamp. 
 
 No. 85 
 
 No. 85 
 
 
 
 Extra Meal Ticket 
 
 ONE PERSON 
 
 Space for time 
 stamp. 
 
 
 Good for this meal and date 
 only. 
 
 
 
 
 
 ILLUSTRATION NO. 17 : THIS BOOK OF COUPON TICKETS PRINTED ON BLUE PAPER. 
 
No. 965 
 
 ; No. 965 
 
 
 • 
 
 Cash Meal Ticket 
 
 ONE PERSON 
 
 Good for this meal and date 
 
 only. 
 
 Space for time 
 stamp. 
 
 No. 966 
 
 No. 966 
 
 
 
 Cash Meal Ticket 
 
 ONE PERSON 
 
 Space for time 
 stamp. 
 
 
 Good for this meal and date 
 only. 
 
 
 
 
 
 ILLUSTRATION NO. 18 : THIS BOOK OF COUPON TICKETS PRINTED ON WHITE PAPER. 
 
37 
 
 No. 40 
 
 No. 40 
 
 
 
 Complimentary Meal Ticket 
 
 Space for time 
 
 
 ONE PERSON 
 
 stamp. 
 
 
 Good for this meal and date 
 
 
 
 only. 
 
 • 
 
 No. 41 
 
 No. 41 
 
 
 
 Complimentary Meal Ticket 
 
 Space for time 
 
 
 ONE PERSON 
 
 stamp. 
 
 
 Good for this meal and date 
 
 
 
 only. 
 
 
 
 
 
 ILLUSTRATION NO. 19 : THIS BOOK OF COUPON TICKETS PRINTED ON RED PAPER. 
 
38 
 
 No. 34-3 
 
 Date 
 
 Time 
 
 Charge is for , 
 
 Name .... 
 Room. No. 
 
 No. 344 
 
 Date 
 
 Tim,e 
 
 Charge is for . 
 
 Name . . . 
 Room, No, 
 
 No. 34-3 
 
 Service 
 
 PERSONS 
 
 : Good for this meal and date 
 only. 
 
 No. 344 
 
 Service 
 
 PERSONS 
 
 Good for this meal and date 
 
 only. 
 
 Date 
 
 Time 
 
 Charge is for . 
 
 Name 
 
 Room No. 
 
 Date 
 
 Tim,e 
 
 Charge is for . 
 
 Name .... 
 Room N^o. 
 
 ILLUSTRATIOX XO. 20 : THIS BOOK OF COUPON TICKETS PRIXTED OX BRIGHT YELLOW 
 
 PAPER. 
 
39 
 
 
 
 
 RECORD OF MEAL TICJ 
 
 UETS 
 
 
 
 
 
 
 EXTRA BCEALS 
 
 CASH MEALS 
 
 COUPLDIENTAtlT 
 
 MEALS 
 
 SERVICE 
 
 
 Check Nou 
 
 Amminf 
 
 Check Na 
 
 Amount 
 
 Check No. 
 
 Amount 
 
 ChK^Nok 
 
 Aflwunt 
 
 Check Ito 
 
 Amount 
 
 y/^ 
 
 
 $v 
 
 f^ 
 
 
 &v 
 
 Uo 
 
 
 
 !i^i 
 
 
 Af 
 
 
 
 
 ?r 
 
 
 50 
 
 ^(^ 
 
 
 ■fa 
 
 w 
 
 
 
 .^^^ 
 
 / 
 
 /o 
 
 
 
 
 ^6 
 
 
 5D 
 
 9(^7 
 
 
 ;,r 
 
 /f1 
 
 
 
 ^^r 
 
 
 10 
 
 
 
 
 ^T 
 
 
 ys 
 
 %f 
 
 
 ^r 
 
 
 
 
 5/;^(^' 
 
 
 (nO 
 
 
 
 
 9^ 
 
 
 75 
 
 %f 
 
 
 7S- 
 
 
 
 
 3^?^ 
 
 
 ZS 
 
 
 
 
 ^9 
 
 
 rs- 
 
 
 
 
 
 
 
 ^^F 
 
 
 ^ 
 
 
 
 
 fo 
 
 
 7S 
 
 
 
 
 
 
 
 J-^-? 
 
 ^ 
 
 ^^ 
 
 
 
 
 <?/ 
 
 
 rf 
 
 
 
 
 
 
 
 5Sv 
 
 
 % 
 
 
 
 
 <?l 
 
 
 1^ 
 
 . 
 
 
 
 
 
 
 3r/ 
 
 / 
 
 f 
 
 25- 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 1 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 ^ 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Total* 
 
 5- 
 
 11 
 
 h 
 
 2^ 
 
 
 
 
 
 d 
 
 /o 
 
 
 
 
 ILLUSTRATION NO. 21 : RECAPITULATION SHEET FOR EXTRA MEALS AND SERVICE 
 
 CHECKS. 
 
40 
 
 HOTEL RICHMOND 
 
 eUFPORD M. LEWIS 
 Proprietor 
 
 Washington, d. c. 
 
 TABLE D'HOTE SERVICE 
 
 Patrons will please write entire order plainly desismating: the number of portions. 
 
 desired. 
 
 Persons 
 
 3i0ned 
 
 Waiter No 
 
 table No 
 
 bate 
 
 Check - 
 
 
 
 
 
 
 894 
 
 Portions 
 
 Order 
 
 AIMOUNT. 
 
 ILLUSTRATION NO. 22 I NUMBERED CHECK FOR TABLE D'hOTE MEALS. 
 
41 
 
 M£AL. 
 
 TABLE DHOTE 
 WAITER CHECK LIST 
 
 DATE 
 
 WAITER 1 
 
 WAITER 
 
 WAITER 
 
 WAITER 
 
 ■ 
 
 WAITER 
 
 CtL^ 
 
 Am't 
 
 Ch'k 
 
 Aiii!C« 
 
 Ch!k 
 
 Am*t. 
 
 Ch'k 
 
 Am't. 1 
 
 Ch'k 
 
 Am't. 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 ! 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 1 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 1 
 
 
 
 
 
 
 
 
 1 
 
 
 
 
 
 
 ILLUSTRATION NO. 23 : WAITEES' CHECK LIST FOR TABLE d'hOTE SERVICE. 
 
The Hotel Monthly Handbook Series 
 
 Also Other Technical Books, Forming a Selected Library of the 
 Standard Works of Reference for the Hotel and Catering Trades 
 
 A Selection of Dishes and the Chef's Reminder. By 
 Cbas. Fellows. Is the most popular of Hotel Monthly 
 handbook series. Contents includes: 450 entrees of 
 meats, fowl and game. 200 entrees suitable for Fridays 
 and vegetarians. 89 sweet entrees. 78 hors d'oeuvres — 
 hot and cold. 85 salads. 131 soups, broths and bouillons. 
 67 consommes. 40 kinds of fish and 400 ways of cook- 
 ing them. 182 sauces, showing their ingredients. 125 
 garnishes, showing their composition. 7 fancy butters. 
 10 flavoring vinegars. 8 fritter batters. 50 fancy potato 
 dishes for garnishing. 24 miscellaneous recipes. 46 valu- 
 able hints to cooks and stewards. BREAKFAST, includ- 
 ing fruits in season, cereals, fish (37); fried meats (15); 
 entrees and miscellaneous (59) ; omelets (28) ; eggs (35) ; 
 cold meats; potatoes (19); hot breads and cakes; 
 drinks; specimen breakfast menus. LUNCHEONS, in- 
 cluding soups (37); relishes; fish; luncheon entrees 
 (157); luncheon menus. SUPPER, including vegetable 
 salads and their dressings (47) ; chafing dish service and 
 cookery (30) ; wine service. A pronouncing glossary of 
 culinary terms giving 734 translations. The book is vest 
 pocket size, printed on bond paper, bound in leather. 
 Price, postpaid, $1. 
 
 The Culinary Handbook. By Charles Fellows. The most 
 complete reference book for all things culinary that 
 has ever been produced in single volume of 200 pages. 
 Recipes and explanations for upwards of 4,000 different 
 articles and dishes. The book is of especial value be- 
 cause entirely in English, and the contents are so grouped 
 as to be easily found; also there is to the book a care- 
 fully compiled index so that reference to any particular 
 item can be had on the instant. This index also is of 
 particular value as a reminder. The book is handsomely 
 bound in leather and printed on bond paper. Price, post- 
 paid. $2. 
 
 Tellows' Menu Maker with Appendix Menus and Bills of 
 Fare. Contains suggestions for selecting and arranging 
 menus for hotels and restaurants, with object of changing 
 from day to day to give continuous variety of foods in 
 season. A reminder for the breakfast, luncheon, dinner 
 and supper cards, together with brief notations of inter- 
 est to the proprietor, steward, headwaiter and chef. An 
 exposition of catering ideas calculated to popularize pub- 
 lic dining halls. A chapter devoted to the most popular 
 soups, fish, boiled meats, roasts, and entrees; also a de- 
 partment for banquet bills of fare and suggestions for 
 dinner party menus. An appendix of 100 pages of sample 
 menus and bills of fare. Price, postpaid, $2. 
 
 Paul Richards' Pastry Book includes practical recipes 
 for breads, rolls and buns of all kinds; puddings, hot 
 and cold, of all kinds; pudding sauces, cakes of all kinds, 
 icings, cake ornamenting, pies of all kinds, with the 
 different pastes and fillings, tarts of all kinds, creams of 
 all kinds, ice creams and ices, cups, sherbets, frappes, 
 frozen punches, glaces, timbales, charlottes, sweet 
 omelets, fritters, compotes, jellies, jams, syrups, ex- 
 tracts, sugar boiling, colors the popular candy and con- 
 fectionery goods, egg preserving; German. English, 
 French, Scotch, and other specialties; together with 
 many useful hints, supplemented with about three thou- 
 sand indexed reference lines. It is without doubt the 
 most complete and best pastry book ever written. One 
 hundred and eighty pages. Leaf measures 6%x9% inches. 
 Printed on buff linen ledger paper, hand sewed, and 
 bound in leather. Price, postpaid, $2. 
 
 keepers; in particular those that have been on the 
 American plan and are changing over to European plan; 
 or others, established European plan, that are following 
 the now very general custom of putting in a lunch room 
 in addition to the restaurant. Contains plans, book- 
 keeping forms and specimen bills of fare. Price, post- 
 paid, $2. 
 
 Vest Pocket Pastry Book. By John E. Meister. The 
 most useful book for pastry cooks and bread bakers 
 ever published. The author has produced in condensed 
 form a series of receipts for breads, cakes, pies, pud- 
 dings, creams, ices, jellies, etc., especially adapted to 
 the requirements of the average American hotel, restau- 
 rant, bakery, club and institution. The book contains 
 five hundred receipts, including hot puddings, pudding 
 sauces, etc. (57 receipts) ; cold puddings, side dishes, 
 jellies, etc. (77 receipts) ; ice creams, water ices, 
 punches, etc. (90 receipts) ; pasties, patties, pies, tarts, 
 etc. (68 receipts) ; cakes (77 receipts) ; icings, colorings, 
 sugars, etc. (17 receipts); bread, rolls, yeast raised 
 cakes, griddle cakes, etc. (60 receipts) ; miscellaneous 
 receipts (55 receipts). This book is printed on linen 
 paper and bound in leather. Price, postpaid, $1. 
 
 Vest Pocket Vegetable Book. By Chas. G. Moore. Is 
 the first and only book of the kind championing a 
 reformation in vegetable cookery as necessary to the 
 great improvement of the average hotel and restaurant 
 cuisine. Is in many respects the most important culinary 
 book for hotel requirements ever written. One hundred 
 and twenty-six pages; an index of over a thousand refer- 
 ences; gives the history and the English, French and 
 German names of the different vegetables; receipts for 
 the vegetable salads, sauces and garnishes. The book is 
 not, as its title might infer, an advocate of the vege- 
 tarian theory, but, rather, is an earnest plea for a more 
 general recognition of the vegetable kingdom, in com 
 bination with the animal kingdom, as a prolific source 
 of supply of appetizing, wholesome and nutritious foods 
 for mankind. The book is printed on bond paper; bound 
 in leatlier. Price, postpaid, $1. 
 
 The Fish and Oyster Book, by Leon Kientz. Contains 
 400 recipes, including fish of all kinds; shell fish of 
 all kinds; frog's legs, turtle, terrapin, snails, scallops, 
 shrimps, mussels; the stocks, essences, roux and sauces; 
 the butters; the garnishings; the forcemeats, batters, 
 borders, etc. The book also contains thirty choice menus, 
 for luncheons, dinners and banquets. Tlie book is so thor- 
 oughly indexed that any recipe can be located on lue 
 instant. The author has been chef of Rector's famous 
 Oyster House in Chicago for many years, and is a man 
 of international reputation. The book is vest pocket size, 
 printed on linen paper, and bound in leather. Price, 
 postpaid, .$1. 
 
 The Lunch Room, by Paul Richards, supplies a long- 
 felt want, not alone for the proprietors of lunch 
 rooms as a guide to making and marketing their foods 
 and beverages, but also is of great value to hotel- 
 
 Vachon's Economical Soups and Entrees. Contains re- 
 ceipts for one hundred soups, and two hundred entrees. 
 Is a serviceable book for those catering for hearty eaters, 
 where cost of meal is first consideration from the cater- 
 er's standpoint. All the receipts are for wholesome, 
 palatable dishes, and many of them for dishes that can 
 be served to advantage in high class catering establish- 
 ments. Book is vest pocket size, printed on bond paper 
 and bound in leather. Price, postpaid. $1. 
 The Practical Hotel Steward. By John Tollman. Forms 
 tlie most complete exposition of the steward's duties 
 that has appeared in print. Contains articles on the 
 management of help, bill of fare making, banquets, party 
 catering, buying, carving; storeroom and wineroom book- 
 keeping (illustrated); kitchen, bakeshop and storeroom 
 
equipment (with lists of utensils); organization for 
 small, medium and large hotels; plan of working depart- 
 ment, specimen bills of fare, menus, requisition blanks, 
 market lists, etc.; also an exhaustive article on the 
 wines and liqueurs of the world. Price, $1^ 
 
 Pocket Prices Reference Book. By John Tellman. For 
 use of proprietors, managers and stewards. A classified 
 arrangement of about 1,500 different articles of a cater- 
 er's market list, including provisions, wines and cigars, 
 china, glass, silverware, bar, billiards, painters', laundry, 
 •ngineers' and miscellaneous supplies, kitchen utensils, 
 Jnens, carpets, stationery, drugs and general expense, 
 with space for entry of brand, minimum, and maximum 
 price, size of package and quantity purchased. Several 
 pages of wax engraved rulings for table compilation of 
 quantity, price, averages, etc., by day, month and year 
 for comparison with preceding year. These tables are 
 ready reference for quantity and cost of coal, charcoal, 
 sawdust, milk, cream, salt, ice; stock used by bar; 
 amount of commissary purchased; transportation charges; 
 bouse count; cost per capita; total cost of all supplies 
 and service each month; issues of commissary to the 
 Tarious departments; cafe operating and cafe receipts; 
 table of freight rates, etc. An exhaustive index listing 
 a thousand different articles, is a valuable compilation 
 for "reminder" purposes. Book is printed on bond paper 
 and bound in leather. Price, postpaid, $1. 
 
 Clifford M. Lewis' American Plan Checking System has 
 demonstrated its effectiveness in hotels conducted by 
 Mr. Lewis during the last six years. Its introduction 
 has effected a great saving both in storeroom issues 
 and dining-room service. The system is elaborated to 
 provide for the meals check system between the front 
 oflice and the dining-room, and between kitchen and 
 dining-room; also the system is adapted for hotels 
 conducted on both the American and European plans. 
 Price, postpaid, $1. 
 
 Applegreen's Bar Book, or How to Mix Drinks. By 
 •John Applegreen. formerly of Kinsley's, Chicago, and 
 Holland House, New York. Third edition, revised. This 
 little book is intended to serve a useful purpose as a vest 
 pocket ready reference where high class bar or catering 
 service is demanded. By a careful compounding of the 
 different receipts as directed, and the use of only first- 
 class ingredients, success is assured. The departments 
 include: Cocktails, Collins. Coolers, Daisies, Fizzes, 
 Frappes, High Balls, Hot Drinks, Mint Juleps, Miscel- 
 laneous Drinks, Party Drinks, Punches, Rickeys, Smashes, 
 Sours, Temperance Drinks and Toddies; also menu and 
 wine list suggestions. The book is printed on linen 
 paper, bound in leather. Price, postpaid, i?l. 
 
 The American Waiter. By John B. Coins. Instructs in 
 the different branches of a waiter's work from bussman 
 to head waiter. Over forty illustrations. The only book 
 that shows by means of diagrams table setting, tray 
 setting, table building; how to serve different foods and 
 wines; and specimen menus, with Instruction on service 
 for American plan dining-room, restaurant, cafe, buffet, 
 and private party. There is a valuable chapter on 
 restaurant work. The book Is carefully indexed. Vest 
 pocket size. Printed on bond paper, bound in leather. 
 Price, postpaid, $1. 
 
 The Frank E, Miller Pocket Wages Book for 28-, 30-, and 
 31-day months. A series of wax engraved tables on 
 bond paper, bound in leather. Invaluable for ready refer- 
 ence. Used by railroad systems and large employers of 
 labor. Price, 50 cents; or on cloth sheets, 75 cents. 
 
 Preston's Hotel Calculator for computing board bills, 
 wagfs of help, room rent, etc., by the day, week and 
 month. 120 pages. Price, postpaid, fifty cents. 
 
 The Rankin Calculating Tables. Price, 10 cents. 
 
 Clarenbach System of Hotel Accounting (Second Edition). 
 
 Describes a complete system of bookkeeping for the 
 
 average hotel of the American plan; and with slight 
 
 changes can be adapted for all kinds of hotels. It util- 
 izes the Hotel Monthly patented room rack ledger system 
 for the front oflice, and provides simple and effective 
 methods of keeping track of the different departments, 
 as store room, wine room, cigar room; also explains 
 method of keeping the private office books, including 
 journal, ledger, and private office cash book. The only 
 complete system of hotel bookkeeping in print; profusely 
 Illustrated. Printed, on linen ledger paper; bound in 
 leather. Price, $3. 
 
 The Pattison Loose Leaf and Card System for Hotel 
 Front Office Bookkeeping. By W. C. Pattison: Util- 
 izes the Hotel Monthly Patented Room Rack Ledger 
 System for its base, and elaborates with cash sheets, 
 auditor's sheets, methods of handling mail and express, 
 keeping track of bills due, etc., etc. The only book of 
 its kind in print. Profusely illustrated. Printed on 
 linen ledger paper, bound in leather. Price, $3. 
 
 Hospitality. By John McGovern. A tribute to mine host 
 from the time of Babylon to the age of the aeroplane. 
 Price, postpaid, $1. 
 
 The American Pastry Cook. By Jessup Whitehead. A 
 most complete work on breads, pastries, ices, etc. 
 The recipes have been tested for the last 25 years and 
 found to be reliable. The contents include: Part 1 — 
 The Hotel Book of Fine Pastries. Pies, Patties, Cakes, 
 Creams, Custards, Charlottes, Jellies and Sweet Entre- 
 ments in varietv. Part 2 — The Hotel Book of Puddings, 
 Souffles and Meringues. Part 3— The Hotel Book of 
 Breads and Cakes; French, Vienna, Parker House and 
 other rolls, muffins, waffles, tea cakes; stock yeast and 
 ferment; yeast raised cakes, etc., as made in the best 
 hotels. Part 4 — The Hotel Book of Salads and Cold 
 Dishes, Salad dressing, with and without oil. Salads 
 of all kinds, how to make and how to serve them; 
 boned fowls, galantines, aspics, etc. Price, postpaid, $2. 
 
 Hotel Meat Cooking. By Jessup Whitehead. A book in 
 which the instructions for cooking and garnishing are 
 so fully and clearly given that a novice can work from 
 them successfully. It is considered the best book for the 
 average country hotel. The contents include: Part 1 — 
 The Hotel Fish and Oyster Book; showing all the best 
 methods of cooking oysters and fish, for restaurant and 
 hotel service, together with the appropriate sauces and 
 vegetables. Part 2— How to Cut Meats and Roast, Boil 
 and Broil. The entire trade of the hotel meat cutter, 
 roaster and broiler, including "short orders," omelets, 
 etc. Part 3— The Hotel Book of Soups and Entrees, com- 
 prising specimens of French, English and American 
 menus, with translations and comments. Showing how 
 to make up hotel bills of fare, with all the different 
 varieties of soups and consommes in proper rotation, and 
 a new set of entrees or "made dishes" for every day. 
 Part 4 — Creole Cookery and Winter Resort Specialties. 
 Part 5 — Cook's Scrap Book — a collection of stray recipes, 
 etc., etc. Index and translation of all the French terms 
 used in the book. Price, postpaid, $2, 
 
 The Steward's Handbook and Guide to Party Catering. 
 By Jessup Whitehead. Contains a large amount of 
 practical and reliable information, and has benefitted 
 thousands of stewards in the last twenty-five years. Con- 
 tents include: Part 1 — Hotel stewarding and composi- 
 tion of bills of fare. Part 2 — Restaurant stewarding and 
 public party catering. Part 3— Catering for private 
 parties, and headwaiters and their troops. Part 4 — A 
 Dictionary of Dishes and culinary terms and specialties. 
 Part 5 — How to fold napkins. Price, postpaid, $3. 
 
 Cooking for Profit and Eight Weeks at a Summer Resort. 
 By Jessup Whitehead. This is an all-around book for 
 country hotels, restaurants, lunch rooms and the like, 
 where it is essential to consider the cost, make the best 
 of everything, and adapt one's self to circumstances. It 
 is a remarkable volume which shows how money is made 
 by boarding people and what It costs to live well. The 
 contents include: Part 1 — Some articles for the show 
 case. The lunch counter. Restaurant breakfasts, 
 lunches and dinners. Hotel breakfasts, dinners and sup- 
 pers. Oyster and fish house dishes. The ice cream 
 saloon. Fine bakery lunch. Quaker dairy lunch. Con- 
 fectionery goods. Home-made beers, etc. Part 2 — Eight 
 Weeks at a Summer Resort. Presents a vast fund of 
 information regarding the preparing of breakfasts, din- 
 ners and suppers, ordinary and extraordinary, stating 
 quantities and estimated cost of provisions required. 
 Kitchen equipment. Cold storage. One hundred differ- 
 ent bills of fare. Eleven hundred recipes. A dictionary 
 of cookery. Artistic cookery illustrated. Price, $3. 
 
 The Family Cook Book (Whitehead's). Price, $1.50. 
 
 The Epicurean. By Charles Ranhofer. A Franco- 
 American culinary encyclopedia. Illustrated with over 
 
 SCO engravings This extensive work (nearly 1.200 
 
 pages) is the result of a lifetime's experience. The 
 author, for thirty years the chef of Delmonico's, has 
 included in this massive volume the recipes for the 
 
 dishes, etc., which have made that house famous The 
 
 best and most effectual manner of providing healthy, 
 enjoyable, and nutritious food, economically, without 
 
waste, is a leading feature of the volume.... It Is so 
 writteu and arranged as to be clearly and fully appre- 
 ciated, even by the simplest reader of the English lan- 
 guage The worli is, in all detail, up to date; all 
 
 recipes have been fully and satisfactorily tested No 
 
 otlier worli of the liind in existence is nearly as thorough 
 and extensive as is tliis one, which may be considered to 
 have practically exhausted the subject. .. .There are over 
 3,700 recipes, in .ill, in the book.... An exhaustive index 
 occupying 44 pages: also an index for marketing every- 
 thing in season.... A valuable chapter on ice creams.... 
 The titles of dishes, etc., are given both in French and 
 English. Price, cloth binding, $8; in half morocco, $10; 
 full morocco, $12. 
 
 The Franco-American Cookery Book. By Felix Deliee. 
 This is one of the l)est, most complete and most satis- 
 factory cook books ever published. In compiling this 
 book, the author, a chef of international reputation, 
 divided it into 365 parts, each part containing a bill of 
 fare complete, with recipe for every dish contained 
 therein. These are designed to afford a separate menu 
 for every day in the year, and with due regard for the 
 season and the supplies afforded by the American mar- 
 kets. Each recipe is calculated for eight persons, but 
 can he varied by simply increasing or decreasing the 
 quantities given. Price, postpaid, $,'5.50. 
 
 The International Cook Book. By Filippini, presents 
 i)reakfast, luncheon and dinner menus for eacli day of 
 tlie year. One tliousand pages; three thousand recipes; 
 dishes of all countries. Price, postpaid, $1.00 
 
 Guide to Modern Cookery. By M. EscoflSer of the Carl- 
 ton and Ilitz hotels, London. 800 pages. The newest 
 of the large cook books. Price, postpaid, $4. 
 
 The Creole Cook Book. Price, postpaid, $1.25. 
 
 The Waldorf Cook Book. By Oscar. Postpaid, $2.50. 
 
 Eggs and How to Use Them. By Adolph Meyer. More 
 than 500 recipes. Price, $1. 
 
 Dainty Dishes, l)y Adolphe Moyer, includes hors d'oeuvres 
 and savories (hot and cold); fish and shellfish, cold 
 entrees, miscellaneous entrees; vegetables; egg dishes; 
 cheese dislies. Price, postpaid, $1. 
 
 The American Salad Book. By Max De Loup. The most 
 complete work of its kind. The contents include: 
 America the land of salads; the mixing of salads: 
 decorating and garnishing salads; salad accompani- 
 ments; condiments; serving salads; salad dressings 
 and sauces; fish salads: shell fish salads; tame and 
 wild fowl salads; various egg salads; meat salads; 
 vegetable salads: fruit salads; fancy salads: miscel 
 laneous salads. Over 200 recipes. Price, postpaid, $1. 
 
 Salads, Sandwiches and Chafing Dish Dainties. By Janet 
 McKenzie Hill. Has thirty-two illustrations, all made 
 from photographs of the original dishes and showing a 
 tasteful way of serving them. The book is in three 
 parts. Part one tells how to make aromatic vinegars, 
 to keep vegetables and to prepare garnishes: salad 
 dressings, vegetable salads with French dressings, other 
 vegetable salads, and fish, various compound, and fruit 
 and nut salads; how to prepare and use aspic jelly; 
 cheese dishes served with salads. Part two tells of 
 savory sandwiches, sweet sandwiches, bread and chou 
 paste and beverages. Part three, of oyster dishes, lob- 
 ster and other sea fish, cheese, confections, eggs, vege- 
 tarian dishes, etc. Price, postpaid, $1.50. 
 
 101 Sandwiches. By Southworth. Price, $1. 
 
 Salads and Sauces. By Thomas .7. Murrey. A little 
 handbook of the gourmet's nicest art. Price, post- 
 paid, 50 cents. 
 
 Bakers Bread, by Paul Richards, is the best bread 
 book published. Price, $1. . 
 
 Ice Cream and Cakes. By an American. A standard 
 and very useful work. Price, $1.50. 
 
 Hueg's Art of Baking, condensed . Price, 50 cents. 
 
 Gill's Complete Practical Pastry Cook. $3. 
 Gi 1 s Complete Bread and Cracker Baker. $3. 
 Gill s Complete Practical Confectioner. $4. 
 
 Foods and Their Adulterations. By Dr Wiley. $4. 
 
 Carving and Serving (by Mrs. Lincoln). Price, 75 cents. 
 
 The American Candy Maker. By Charles C. Hnling. 
 Acknowledged to be tl.e best book of its kind. Price, 
 postpaid, $5. 
 
 Hueg's Ornamental Confectionery and Art of Baking 
 (English and German). Price, $2.50. 
 
 The Book, of Entrees. By J. McKenzie Hill, author of 
 
 Salads. Sandwiches and Chifing Dish Dainties, is the 
 
 newfst and most up-to-date book featuring made dishes. 
 
 and is also the most complete book of it«< kind. Price $1.60. 
 
 Preserving and Pickling (Lemke). Price, 75 cents. 
 
 Universal Dictionary of Menus with French, English and 
 German translations. Price, fifty cents. 
 
 Menu Terms. By Joseph Cancel. A compilation of 5.000 
 Mil of fare names with explanation in condensed form. 
 Price, postpaid, $1. 
 
 Remco's Manual of Apartment House Service. Instruc- 
 tions for the most part applicable to hotel service also; 
 particularly in the maintenance. 300 pages, illustrated, 
 carefully indexed. Price, $1. 
 
 Refrigeration Memoranda. Price, 75 cents. 
 
 The Up-to-Date Waitress. By Jane McKenzie Hill. An 
 exceedingly useful book on table service, which, while 
 primarily intended for the private family, tlie informa- 
 tion serves also for hotel work. Price, $1.50. 
 
 Quotations for Occasions (handy for menus). $1.50. 
 
 The Banquet Book. A new book of quotations and ap- 
 propriate toasts for menus. Price, $1.75. 
 
 Modern American Drinks. By Geo. J. Kappeler. Con- 
 tains recipes for the proper mixing of all kinds of 
 drinks, such as absinthes, cocktails, cups, crustas, cob- 
 blers, coolers, egg-nogs, fixes, fizzes, flips, juleps, lemon- 
 ades, punches, pousse cafe, frozen beveraees. etc. 
 Price, $1. 
 
 Dubelle's Soda Fountain. 490 recipes for summer drinks 
 comprising natural and artificial fruit syrups; fruit 
 essences; concentrated fruit phospliates; malt phos- 
 phates; wine phosphates; soluble flavoring extracts or 
 essences; modern punches; milk punches: fruit punches; 
 fruit meads; fruit champagnes; fruit juice shakes; egg 
 phosphate shakes; fancy egg phosphates; soluble wine 
 bitters extracts; Italian lemonade; ice cream sodas: non- 
 poisonous colors; foam preparations; latest novelties in 
 soda fountain formulas; miscellaneous formulas, etc. 
 Price, $1. 
 
 The Menu Book: Practical Gastronomy. By C. Herman 
 Senn. A reminder book of especial value to managers, 
 stewards, chefs and all who have to compile menus. 
 (Jives the English and French names of foods and made 
 dishes, the pronunciation of the principal words used 
 in French menus, and much other useful information. 
 Price, postpaid, .$2. 
 
 Senn's Twentieth Century Cook Cook contains over 1,000 
 pages, covering ail branches of cookery. It is the 
 standard cook book of England. Profusely Illustrated. 
 Price. $8. 
 
 Senn's Art cf the Table. Price. $1. 
 
 Senn's Dictionary of Foods. Price, 75 cents. 
 
 Senn's Recherche Entrees. Price, $1.25. 
 
 Senn's Hors D'Oeuvres and Sandwiches. 50 cents. 
 
 Senn's Potato Cookery. Price, 50 cents. 
 
 Book of Salads (Suzanne-Senn). Price, 50 cents. 
 
 Senn's Ices and How to Make Them. Price, 75 cents. 
 
 Senn's Cooking in Stoneware. Price, 50 cents. . 
 
 Rottenhofer's Cook Book. Printed in the German, 
 Profusely illustrated. Imported. Price, postpaid, $5. 
 
 German National Cookery for American Kitchens. By 
 Davadis. Printed in English. Price, $1.25. (Same 
 book printed in German), $1.25. 
 
 German Cooking and Baking, by Meier, In German and 
 English. Price, $2.50. 
 
 Food Products of the World (Green's). Price, $1.50. 
 
 Laskowski's Art of Baking. Price, postpaid, $1. 
 
 The Blue Grass Cook Book. Is made up principally of 
 the savory dislies peculiar to Kentucky, and cooked 
 by nesro women of the "Aunt Dinah" type. Many of 
 the recipes are contributed by Kentucky housewives. 
 Price, postpaid, $1.50. 
 
 The Hotel Red Book. Lists 15,000 hotels. Price, $3. 
 
 A Year's Subscription for Hotel Monthly. $1. Bound 
 volumes of the Hotel Monthly for 1909, 1910, $1.50; 
 for previous years, $1 each. 
 
 All the Above Books for Sale by John 'Willy, 443 South Dearborn Street, Chicago 
 Books sent by mail or express, charges prepaid, upon receipt of price. 
 
i 
 

 
 
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