American Waiter

Whilst the greatest effort has been made to ensure the quality of this text, due to the historical nature of this content, in some rare cases there may be minor issues with legibility. The title of this little handbook for waiters describes its object. It is in no sense a textbook, but is a synopsis of a series of lessons given by me to my class. My endeavor has been to make my pupils familiar with every branch of dining room service, a knowledge of which would otherwise require years of experience to gain.<br><br>The menus given in these lessons were practically illustrated with every article required for the service, and I believe I have given every detail with sufficient clearness to enable any student or waiter of average intelligence to follow them, whether he has had the advantage of the practical drill or not.<br><br>In dining room service, as in every other field of labor, there is no royal road to success, and high positions are reached only by those who have worked to win them and have been quick to seize every means of advancement within their reach, These lessons, which are the result of my own experience in every department of the work, have proved so satisfactory to my pupils that I have been induced to print them, in the hope that they may be a help to those who are desirous of qualifying themselves for positions of trust and responsibility in the profession.