With a high regard for honor and rectitude, handicapped by poverty, they find employment, at a very earlyage, in hotels, and perform menial duties in a manner that is greatly to their credit.The Irish-American girls are not shiftless, remaining in one place for years until they either marry or leave tofill better positions, which is the privilege of every one living under the "Stars and Stripes."Some improve their spare time in study, thereby fitting themselves to become stenographers and bookkeepers.Some adopt the stage as a profession, one instance being that of Clara Morris, who takes delight in telling of the days when she washed silver in a hotel.
An ex-Governor Peeled Potatoes.
Ex-Governor Hoard, of Wisconsin, boasts of the time when he peeled potatoes in a hotel.The success of hotel-keeping depends largely on the manager. He should possess patience, forbearance, andamiability. He should know that the best results are obtained from his help by kindness, and that good foodand good beds mean better service.The manager should realize that the working force of a hotel is like the mechanism of a clock: it has to bewound occasionally and set going. No novice can operate this wonderful piece of mechanism; it requires askilled mechanic.The proprietor of a hotel should be a good loser; for there are periods of the year when the employesoutnumber the guests, and the balance-sheet shows a heavy loss.One of the most successful hotel men of the writer's acquaintance is Mr. Louis Reibold, formerly of the BatesHouse (now the Claypool), Indianapolis, Ind. Mr. Reibold's fame rests in his liberal, kindly treatment of hishelp. He never called them "help," but always referred to them as "employes." Reception, reading, andwriting-rooms were furnished for their use, and he himself saw that good food was provided and that thetables were spread with clean, white table-cloths once a day.He remembered his employes at Christmas, each one receiving a gold coin, some as much as $20.When a girl in his employ lost her arm in a mangle, he presented her with a house and lot, provided her withample means to furnish the house and to keep her the remainder of her lifetime.Mr. Reibold is a multi-millionaire, and he has the admiration and love of every woman and man that everworked for him.FEEDING AND ROOMING THE HELP.Employes, such as housekeepers, clerks, cashiers, stenographers, stewards--though few stewards use theprivilege--and bartenders, are permitted to take their meals in the main dining-room.Other office-employes take their meals in the officers' dining-room, from the same bill of fare used in themain dining-room.Chambermaids, bell-boys, and other "help," are served in the "helps' hall," from a separate bill of fare. Theirfood is good, as a rule; when it is not, the fault usually lies with the chef in the kitchen. All proprietors wanttheir help to have good food.
Guide to Hotel Housekeeping, by Mary E. Palmer3