RESTAURANT FACILITIES SHIPYARD WORKERS Bv FREDERICK S. CRUM PUBLISHED BY THE INDUSTRIAL SERVICE SECTION EMERGENCY FLEET CORPORATION WASHINGTON, D. C. 1918 WASHINGTON GOVERNMENT PRINTING OFFICE 1918 RESTAURANT FACILITIES FOR SHIPYARD WORKERS "The provision of proper meals for the workers is, indeed, an indis- pensable condition for the maintenance of output on which our fighting forces depend, not only for victor}-, but for their very hves." (The Times, London, September 25, 1916.) "Not only is the health of the employees better as a result of these provisions, but engagement by the firm becomes more attractive and the range of a selection amongst applicants for employment is greatly extended, and the filling of vacancies when vacancies occur, or at times when the staff is being increased, present fewer difficulties. Enlightened self-interest and consideration in these and other details for the advantage of the employees is the keystone of successful management." (Sir William Lever, September 26, 1916.) PREPARED BY FREDERICK S. CRUM PUBLISHED BY THE INDUSTRIAL SERVICE SECTION EMERGENCY FLEET CORPORATION, WASHINGTON, D. C. 1918 $ WASHINGTON GOVERNMENT PRINTING OFFICE 1918 D," of B. NOV 9 )t18 FOREWORD, Cooperation has been sought from various sources in the preparation of this pamphlet and in every instance it has been given willingly and proniptly. Special acknowledgment is made of the loan of plans of cafeterias, the originals of which must in most cases have been made at considerable expense. The names of these generous contributors are given on the copies of the plans and drawings presented herein. These copies and adaptations, with most of the annotations accompanying them, have been made by Mr. Walter De Mordaunt, architect, attached to the Statistical Section of the Emergency Fleet Corporation. The section on health and sanitation has been prepared under the direction of Lieut. Col. P. S. Doane, M. C.„ N. A., director of the Health and Sanitation Section, Industrial Relations Group, Emergency Fleet Corporation. The section on lunch-room accounting has been prepared by Mr. Gordon Wilson, general auditor of the Emergency Fleet Corporation. It is hoped that this pamplilet may be found useful in the promotion of better restaurant facilities in American sliipyards. If this object is attained, we are confident that the vast shipbuilding program wiU be materially hastened, and the reasons for this opinion are set forth in considerable detail in the following pages. A wide and varied industrial experience is justification for the hope and belief that shipyard restraurants, cafeterias, and lunch rooms properly constructed, equipped," and managed will add health and strength to the shipbuilders and bind employers and employees more closely together in an invincible unit for the single purpose — to speed the huilding of ships. Meyer Bloomfield. CONTENTS. The advantages of adequate restaurant facilities in or near American shipyards 5 American experience 5 British experience 6 Need for better restaurant facilities in American shipyards 7 Shown by extracts from questionnaires 7 And from sanitary surveys ._ 8 Successful cafeterias and restaurants in American shipyards 9 Construction of Iiuildings for shipyard restaurants and mess halls 11 Plans, details, and notes from American experience 11 British experience 24 A new method of cheap construction 26 Summary 29 Restaurant equipment 30 Cooking apparatus 30 Catering equipment - 31 List of representative American makers of and dealers in restaurant equipment 35 Sanitation and hygiene 36 Site, lighting, and ventilation of buildings 36 Refrigerators 36 Quality of food 36 Personal health and hygiene of restaurant employees 37 Lavatories and wash rooms 37 Care and disposal of kitchen garbage and refuse 38 Screening ao:ainst flies and mosquitoes 38 Restaurant inspection with aid of score card 38 Menus 40 Food essentials 40 Need of good quality and variety in dietaries 41 Conformity to Food Administration requirements 42 Menus — From Cornell University Military School of Aeronautics, Ithaca, N. Y 43 From Submarine Boat Corporation, Newark, N.J 45 Prom Hog Island, Philadelphia, Pa 45 From Westinghouse Lamp Works, Watsessing, N.J 45 From Hvatt Roller Bearing Co., llarrison, N.J 46 From Ainerican Sheet & Tin Plate Co., Pittsburgh, Pa 46 From Bureau of Engraving and Printing, Washington , D. C 47 Administration and management 48, 50 Cafeteria versus other plans 48 Management 48 Staff 49 Undesirability of serving lunches in workrooms 51 Importance of attractive dining and mess halls 52 Cost of food to worker 52 Methods of payment 52 Summary of essential factors in a successful cafeteria 53 Limcli room accounting 54 Bibliography 63 ILLUSTRATIONS. Opposite page— (1) A dining room, Submarine Boat Corporation, Newark, N. J., May, 1918 4 (2) Cafeteria counter. Merchant Shipbuilding Corporation. Bristol, Pa., June, 1918 9 h) Kitchen and equipment. Submarine Boat Corporation, Newark, N. J., Mav, 1918 30 (4^ Lunch counter. American Sheet & Tin Plate Co., Pittsburgh. Pa., June, 1918 52 4 THE ADVANTAGES OF ADEQUATE RESTAURANT FACILITIES IN OR NEAR AMERICAN SHIPYARDS. Extensive and careful surveys and inquiries prove indisputably that in the majority of the shipbuilding plants operating in the United States there is urgent need for more adequate restaurant and lunch room facilities. This pamplJet has been prepared primarily for the purpose of presenting helpful suggestions to such managers of shipbuilding plants as have already realized the importance and urgency of this need. The broader purpose of the pamplilet is to so stress the good results obtainable from proper and adequate eating places in or near the shipyards that many other managers wiU undertake the task of making such provision. VALUE OF COMPANY CAFETERIAS AND RESTAURANTS. The value of the company restaurant had been demonstrated again and again botli in this country and abroad long before the beginning of the present world-wide conflict. The great war has not only given further proof of this value, but it has emphasized the urgent necessity for a wide extension of this particular form of industrial welfare activity. The English experience bears eloquent tribute to the truth of these statements, and the reports of the Health of Munition Workers Com- mittee on Industrial Canteens should be read by all who may have any doubts on the subject. In this country many successful company restaurants and cafeterias were in operation long before the outbreak of the war, and their success had been attested not merely by the fact that they were financially self-sustaining but, and this is of even greater importance, because they had contributed directlj^ to the improvment of the health and the industrial efficiency of the workers. Many employers had found that it pays ■' in actual dollars and cents to supply a wholesome, nourishing meal to an underfed employee." They had discovered that "an anasmic industrial army is predestined to retreat and defeat" for the efficiency of such an army is just as dependent upon the quality and quantity of its food supply as is a military army. No commander by word or act has yet successfully denied the tnith of Napoleon's declaration that a military army moves forward on its stomach. AMERICAN TESTIMONIALS IN FAVOR OF COMPANY RESTAURANTS. The Metropolitan Life Insurance Co. has operated a company lunch room for its employees for several years and reports that " the clerks, printers, and mechanics were immediately benefited by this addition to their midday meal. Their health was improved; the quality of their work was bettered; and the success of the experiment was so great that an extension of the service was unhesitatingly undertaken." The president of the National Cash Register Co., Mr. John H. Patterson, has stated that the fu'st small experiment of that company in attempting to solve the food problem gave such noticeable and immediate results that the extension of the experiment was at once provided for and was carried on to its present notable proportions. 6 6 RESTAURANT FACILITIES FOR SHIPYARD WORKERS. Tho National Biscuit Co. of New York considers that its restaurant has proved an excellent investment because of "general improvement in the health of its workers." The American Sheet & Tin Plate Co. of Pittsburgh now operates ten res- taurants in their various works. These restaurants are of the cafeteria tj-pe, are open 24 hours per day, are patronized by from 60 to 75 per cent of the employees and, after considerable experience, this company believes "that by having restau- rants where wholesome hot meals, prepared under sanitary conditions, can be obtained at reasonable prices, the workmen are kept more healthy and contented." The Illinois Steel Company believes that the restaurant facilities provided for its men have had a marked and favorable effect upon the accident record. The con- ditions previous to the installation of such faciUties are described as follows: The men rushed from the plant to the saloon and hurriedly swallowed the had lunohes and the worse drinks and then rushed liack to their- work. Some men did thLs from choice and others, particularly the new employees who had not as yet found boarding places, did it from necessity. Regardles^s of whether it was done from necessity or choice, the result of the Ijad lunches and drinks was reflected in production and in the accident record. Investigation of a large lumiber of accidents proved beyond any question of doubt that the cause was directly tracealile to these lunches and drinks. At Joliet we are thoroughly convinced that the lunch room has been of material benefit in our acci- dent-prevention campaign, has increased efficiency and has minimized time lost through sickness. It is so well thought of by the Illinois Steel Co. and the United States Steel Corporation that, in addition to the one at Joliet works, we have three plant lunch rooms in operation at our Soutli Chicago works and one is under construction at our Gary works. (Extracts from Illinois Steel Co.'s letter of Apr. 2, 1918.) Tlie following quotation confirms the experience of the Illinois Steel Company: Lunch rooms, like emergency hospitals, belong probalily among the more essenlial features of indus- trial betterment, for while the provision of recreational facilities of different kinds tends to promote good fellowship and interest in the place of employment, these facilities do not have as direct a bearing on the health of the workers as the opportunity to secure a warm and wholesome meal at a cost which puts it within the reach of all. ("Lunch Rooms for Employees," by .\nice L. ^^^litney, Monthly Review of the LI. S. Bureau of Labor Statistics, Decemljer, 1917, p. 207.) THE EXPERIENCE OF ENGLAND WITH INDUSTRIAL CANTEENS HAS BEEN EXCEPTIONAXLY SATISFACTORY. The industrial canteen has played an important part in England's war activities. ''I am delighted to see these canteens springing up throughout our workshops," said Mr. Lloyd George, in February, 1916. They make an enormous difference. That men should get their meals, not in the old, squalid, uncomfortable conditions, but in conditions which are in themselves attractive and healthful — is better for the workingman and for those who are in charge." The following testimony by a committee specially charged by the minister of munitions to report upon industrial canteens was presented in 1915, and it has subsequently been reiterated many times, for this welfare institution has proved itself of inestimable value as the need for industrial efficiency has become more and more urgent in that country. The committee have been imjjressed with the concensus of opinion which they have recei\ed as to the siibstantial advantages both to employers and workers following the establishment of an effective and well-managed canteen. These benefits have been direct and indirect, .\mong the former has lieen a marked improvement in the health and physical condition of the workers, a reduction in sickness, less aljsence and liroken time, less tendency to alcoholism, and an increased efficiency and output; among the latter has been a saving of the time of the workman, a salutary though brief change from the workshop, greater contentment, and a better midday ventilation of the worksho]!. The committee are satisfied that the evidence of these results is substantial, indisputable, and widespread. In the isolated cases where the canteen has failed it has been evident thai its failure has been due to exceptional BESTAURANT FACILITIES FOB SHIPYAED WORKERS. 7 circumstances, misuse by the workers or mismanagement. In almost all large works the committee find that there is a body of men or women (averaging at least 25 ])er cent) who in the interest of physical health and vigor need canteen provision at the factory. They are convinced that this group of ill-fed workers accounts in a large degree for such inefficiency as exists, and that its energy and output is reduced in the absence of suitable feeding arrangements. The committee have been impressed not only with the improved nutrition manifested by the users of the canteen, but by a lessened tendency to excessive consumption of alcohol, liy the prevalence of the spirit of harmony and contentment engendered, and by an increase in efficiency." ("Health of Munition Workers Committee Report on Industrial Canteens, pp. 6-7, London, 1915.) This same committee summed up the benefits resulting from the estabUshment of industrial canteens as follows: DIRECT BENEFIT.S. INDIKECT BKNEPITS. 1. Marked improvement in health of worker. 1. Saving time of worker. 2. Less sickness. 2. Salutai^y change from workshop. 3. Less absence and Ijroken time. :?. Greater contentment of worker. 4. Less tendency to alcoholism. 1. Better midday ventilation of workshop. 0. Increased efficiency and outj)ut. 5. Increase of recreation and games in spare time. (Handljook. Ilealth of the Munition Worker, p. 70, London, 1917.) A large amount of additional evidence is readily available which could be drawn upon to further clinch the argument in favor of industrial canteens, but probably enough has been ^iven to convince any reasonable person that good food, well prepared, served under sanitary conditions, in an attractive way and at reasonable cost is almost certain to prove of great value both in speeding production and in keeping the workers in good health. NEED FOR BETTER RESTAURANT FACILITIES IN AMERICAN SHIPYARDS. The urgent need for better restaurant and lunch room facilities in the ship- yards can, perhaps, be best illustrated by extracts from several of the replies to a cmestionnaire recently sent out by the Division of Passenger Transportation aud Housmg of the Emergency Fleet Corporation. The following excerpts are only a few of the many similar statements made in these replies: The town po.ssesses no restaurants or cafeterias, but several small lunch rooms have recently been established. Complaints from our various employees bring out the fact that the lunch rooms and the manner of obtaining food are very unsatisfactory and inadequate. Boarding houses and restaurants are scarce, very inadequate, aud poor. One private restaurant is available to accommodate 1,000 men. This is not satisfactory, the food is not well served, and the company (shipyard) has had numerous complaints about tlie quality of the food. There are only a limited number of satisfactory boarding houses available. There are no restau- rants or lunch rooms. At present there are no reataurant facilities available near the yard. There are many private boarding houses accessible to the shipyard, but they are inadequate and unsatisfactory. The majority are second-class jilaces. The food and sanitary conditions are very questionable. Restaurants are few, inadequate, and unsatisfactory. Most are operated by Greeks. The food is not well selected, cooked, or served. The available restaurants are privately managed. They are inadequate, unsatisfactory, and un- clean. The food is poorly cooked and poorly served. There are no restaurants in the village. The company (shipyard) is at present operating four boarding houses. 8 RESTAURANT PAC1F.ITIES FOR SHIET;'ARD WORKERS. The available restaurauts are unsatisfartorv and the prices are too high. The colored laborers get food from "food peddlers." One-half the white laborers bring their lunclies and the remainder go home at noon for lunch. There are no available restaurants, but se\eral bakeries, two lunch wagons, and a few boarding houses. There are no restaurants or cafeterias near yard. The only near-by restaiu-ants are two undesirable saloon boarding bouses. Boarding houses and restaurants are poor and 20 minutes distant. Badly in need of bettor arrange- ments. The local restaurants are mainly run by Greeks and are uninviting. The>- are none too clean and the food is poorly cooked. The majority of the workers carry lunches. The restaurants are privately managed and too small. They are fairly clean, but the food is ]>oorh' cooked. There are several private boarding houses and one cafeteria near the yard. These are unsatisfac- tory inasmuch as the board is too expensive. If any further proof is wanted that many of the shipyards are in urgent need of better restaurant and hmch room facihties'than are now available, such proof is furnished in the following brief extracts from many detailed reports of the sani- tary inspectors of the Health and Sanitation Section of the Emergency Fleet Corporation : Restaurants are in connection \vith saloons, as a rule. Most of the men bring their lunches and eat in the shoi)s as indicated by debris and papers. Tliiw condition should be corrected. No provision has been made in or near the shops for eatiug, so the men bring their lunches and eat in the shops or patronize near-by saloons and restaurants. There is one lunch room with accommodations for about fO men in the yard. There are numerous saloons and restaurants fairly close at hand. Restaurants and kitchens in a very dirty condition. Food of poor grade and poorly prepared. Tableware and linen dirty; in fact, general lack of care or e\'en slightest attention to the use of soap and water. Because of lack of proper supervision and evident disagreement between the se\eral peo]iU' who are interested in the restaurant, the premises are in a filthy condition. Restaurants and other eating places are entirely lacking. The only eating place near the >'ard was a small lunch room for the watchmen. There is no pro\-ision for eating and little open space. 'I'he men eat in the shops, which re.sults in untidy and unsanitary condition of the floors. A WITNESS FROM THE PACIFIC COAST. The following excerpts from a recent letter written by the master of a Coast Artillery boat operating on the Pacific coast give a vivid portrayal of a specific instance where there is urgent need for restaurant or canteen facilities for the shipbuilders. While my vessel was laid up for repairs a short time ago at a local shipyard some conditions came to my attention which I believe greatly impedes the speeding up of shipbuilding, so essential for us to win the war. My crew were feeling and working well all the morning. At noon they knocked off for lunch and not much was accomplished during the remainder of the day. I investigated, and found that they had gone outside the yard gate and bought some food fr'ill be given the prominence and careful attention which its importance warrants. The Submarine Boat Corporation at Newark, N. J., also has already completed quite extensive restaurant facilities which are being rapidly expanded in accordance with plans that have been drawn for buildings and equipment to accommodate some 15,000 or more employees. The following extracts from a recent letter by the general manager of the corporation are worth quoting as an indication of the importance that this shipbuilding company attaches to an industrial canteen: (Extracts from letter written by the general manager, Submarine Boat Corporation, Mar. 28, 1918.] The feeding svBtem is run strictly along company lines, the food being sold at cost of material and labor, but excluding rent, heat, and lisht. At the outset it was decided not to put the commissary on any contract basis, as it was believed that the best results for the employees could be obtained by operating on a noncommercial basis with a man of experience in charge. The results obtained have confirmed the wisdom of this course. The head of the commissary is a man of broad experience in this line, having had 25 years' experi- ence in the hotel and restaurant business, private catering, and the feeding of State troops. He assumed charge on December 1, 1917, and plana were immediately formulated to take care of 15,000 employees. AKRANGEMENT OF MESS HALLS. The yard is divided into two parts, running east and west, the administration building being located in the center, on the dividing line. The ways are located on the eastern half of the yard, bordering on the bay. To feed the workers on the ways, provision has been made for seven mesa halls, each designed to feed the workers of four ways. These mess halls are located near the work, thus saving the time of the men in going to and from the mess halls. There are two template shops in the yard, one located north and the other south of the administration building. A mess hall of the same dimensions as those on the ways has been located adjacent to each of these shops to feed the men working there. At the southwest end of the yard ia located the light fitting shop, with a working capacity of 3, COO men. One of the larger mess halls has been built adjoining this shop to take care of feeding this force. At the west side of the plant, near the entrance, is located the heavy fitting shop, with a capacity of 3,000 men. Adjoining thLs shoj) is the other large mess hall. CENTRAL KITCHEN. To supply the food for the 11 mess halls, there is being constructed a ceniral kitchen where the food will be cooked and from which it will be distributed to the various units. The kitchen will have an area of 2,400 square feet, and will be able to prepare the food for 15,000 to IG.OOO persons at the noon meal. This central kitchen is located at the south end of the plant, and the food will be transported to the mess halls in prime condition by auto trucks. Wien the food reaches the mess halls it will be placed upon steam tables so that it may be served hot to the men. \t the present time there are tliree units in actual operation, an a\'erage of about 900 people being fed in two of the mess halls in one and one-half hours. The food for these units, outside of the main restaurant and hotel, is sup))lied from the same kitchen. The same grade of food that is served in the restaurant to the office help is supplied to the laborers and mechanics, and this policy will be continued throughout, the central kitchen feeding all the units with the same grade of provisions. SANITATION. The head of the commissary closely cooperates with the other department heads and representatives concerned with the health, sanitation, and safety of the workers. He is a member of the central safety, sanitation, and service committee, and participates with the plant's representatives in formulating the policies which will care for the health, comfort, and safety of the workers. He also cooperates with the chief physician in safeguarding the sanitation of the commissary. A system for a daily score-card inspection of the sanitary conditions in the restaurants, mess halls, and kitchens, under the supervision of the plant physician, has been planned, and is being put into operation. .SALES. At the present rate of sales for each check the commissary sales will amount to about $1 ,000,000 annually. 'The laborers are being served with a very substantial meal for from 20 to 35 cents, though the average check among the laborers per meal is between 17 and 18 cents. On March 15, 2,500 people were served, and the sales amounted to $042.53. In the two mess halls at the present time used by the laborers about 2,000 persons are being fed. EESTAUEANT FACILITIES FOR SHIPYARD WORKERS. 11 CONSTRUCTION OF BUILDINGS FOR SfflPYARD OR OTHER INDUSTRIAL LUNCH ROOMS, CAFETERIAS, AND RESTAURANTS. The cafeteria or self-service plan would appear to be best adapted to the special requirements of most shipj'ards. The plans here submitted showing general lay- outs and details have, therefore, been copied or adapted from cafeterias in successful operation in a variety of American industries and institutions. The drawings with the accompanj'ing notations are merely intended as helpful suggestions. Obviously, the size, type of construction, material and cost wiU be largely dependent upon the location of the plant, the most readily available buUding material and the number of persons to be accommodated. Plan No. 1 is sketched from the cafeteria lunch room of the United States Bureau of Engraving and Printing, Washington, D. C. As sketched this plan is a four-way cafeteria, two ways — one on either side — are for persons electing to take the combination dinner; and two ways — also one on either side — are for persons who prefer to select their entire lunch or supplement a brought lunch. The central location of the kitchen and the wide passageways are among the many excellent features incorporated in this plan. CANTEEN CONSTRUCTION AND EQUIPMENT. The canteen or dining hall, being the principal aparlinent, should be arranged with the most con- venient methods of egress and ingress for the workers and with direct approach to the serving counter, so that traversing the whole or any great portion of the dining hall to obtain food is avoided. Barriers in front of the counters are advisable to allow of each diner obtaining his or her food in the order of arrival, so that there may be no possibility of crowding or pushing, which is sometimes frequent where large numbers are concerned. Adequate gangways or passageways for each diner to proceed to the dining tables without interruption to other diners are essential. The kitchen should be situated as centrally as possible with regard to the dining room, which it should adjoin. The wash-up or scuUerj' should open out of the kitchen and should abut immediately upon the main dining hall. A counter or shelf with communicating hatch should be provided to admit of dirty crockeiy being handed direct to the hot-water sinks. In addition to the sinks in the scullery, such accommodation is also required in the kitchen for the use of the cook in the preparation of food. The sinks should be supplied with hot water from an independent boiler, which should be placed as near as practicable to the sinks. The sanitaiy accommodation for the canteen should preferably be situated in an isolated block of buildings adjacent to the canteen, but the requirements in this respect dejieud upon the sanitary accommodation already existing in adjoining buildings, and each case will have to be considered on its merits. (Health of Munition Workers Committee, Report on Industrial Canteens — Construction and Equii)ment, London, lOie.) Plan No. 2 is an adaptation from Plan No. 1 showing how the separate counters for regular dinners and selective lunches can readily be extended. Belt conveyors for carrying the trays as they are being filled with the articles making up the table d'hote dinner are illustrated on this and the succeeding plan. No. 3. The belt conveyor is an unique and practical mechanical aid which will doubtless meet with great success and approval, if properly installed and correctly manipulated. It consists of a slowly moving belt upon which the diner places his tray as ho enters the aisle for his table d'hote dinner. (It is assumed that he is wilhng to take the dishes prepared for the regular combination dinner, when he enters that aisle; the menu and price being given on the bulletin at the entrance.) He then follows his tray as it moves along and is filled with the various dishes by the attendants on the other side of the belt. The moving belt arrangement is not well adapted for a selective lunch service as the patrons requu'e more time to select the dishes wanted than would be possible with the endless oelt contrivance. 12 RESTAURANT FACILITIES FOR SHIPYARD WORKERS. KESTAUEAKT FACILITIES FOR SHIPYAKD WORKERS. 13 14 RESTAURANT FACILITIES FOR SHIPYARD WORKERS. The belt conveyors, running along the outside, rear walls of the dining rooms, will facilitate the work of getting soiled dishes, etc., back to the scullery and thence to the serving sections. The tables where the dishes are deposited from the belt should be of the sanitary-scrap type. Details of the belt conveyors, rollers, etc., will be furnished, if wanted, upon request. All the belts should be installed in such manner that they will not be unsightly or unsanitary. Conveyors, in restau- rants of long dimensions, have been in use in some cities for a number of years, and have proven to be highly practical and satisfactory in every case where they have been installed properly. PLAN NO. 3. A LARGE INDUSTRIAL CAFETERIA. The total floor area of the building which this di-awing would represent, if adopted, would be about 24,000 square feet. The length over all would be 402 feet, and the greatest width 72 feet. The two main dining rooms would each measure about 50 by 160 feet. The total seating capacity would be approximately 1,480 and, with the service belt conveyor facilities, 5,000 or more men could be accommo- dated in not longer than 1^ hours. This would allow a little more than 25 minutes for each man. Strictly speaking a cafeteria is a caf6 where patrons wait upon themselves, but in actual practice it is found that the efficiency is increased and more satisfactory results are obtained where waiters are employed who assist in dishing out the food asked for and who also help the patron in making his selection by pointing out and calling his attention to the various articles. In our "large industrial cafeteria" food is served quickly, quietly, with freedom of motion, and in a clean, appetizing manner by the cooperation of the workmen, attendants, and the mechanical appli- ances. The belt conveyor system for the aisles in which tabic d'hote dinners are obtained is well illustrated in this plan. For those who do not care for the regular dinner and who, for some reason, would rather make their own selections, another service is provided where articles of food, such as bread, meats, salads, sandwiches, pastry, deserts, coffee, and soft drinks can be obtained over a counter. The private dining rooms are supplied from these sections, special waiters being used for the purpose. The private dining rooms will be used by officials, clerical staff, visitors, etc. The candy and tobacco show cases could be in charge of the cashiers. This is a better system than to have cashiers stationed at the ends of the service aisles because men paying their bills at that point would tend to jam up the line behind them. The plan used most m busy cafeterias is for checkers, who are at the end of the counters, to give each patron a small check indicating the amount to be paid the cashier on leaving the establishment. Checkers become so familiar with the prices of various dishes that they are able to hand out the proper checks without delaying the movement of the line in the least. The manager of the lunch room would no doubt find a place for his desk in the space inclosed by the candy counters. Meal tickets or books of tickets of different denominations might be sold to the workmen. The fact that some workmen do not make a jiractice of carrying money in their working clothes would make this ticket plan worth considering. The building should, if possible, face south or southwest, which would place the storage and kitchen on the north or shade side, and the dining rooms in a cheer- ful position with respect to the sunlight. Detail No. 1 suggests a type of table well adapted for large cafeterias. The present cost of such a table would probably be from $40 to $50. This style of table is used at the Illinois Steel Company's works and this drawing has been included because it is felt that many jdants will desire good, strong, sanitary, serviceable tables s-roia.A.GE: ■ 1 — 1 -| n H n n d r-| -1 o A -| O O o r^ o J -| -1 o o q O -1 O o O f-f n o u u O O i- 1° ° P ° L 1° ° L° ° L 1° ° L o o o u P H u r " U" ° 1- u u L- u u U U u u '-' [ ? o To d 3 O o - O q < ~ d \ It DINIWG o no 30 00 00 _|o q _ 3 11 I I 11 11 11 BAKERY- t^ K iTcHtN ■ jS | ooo| . ^o/f Cc/T i^e'y£yr ■ ■^ISLE.F'OTa-R.E.CSt. ^ ■jg y'^a^^ Ta^Jt/s I QOO I ISUg-'yOia. SELE-CTIVE.- Ij - i° b 3 - y EA T 5- 7 20 ■ if H - 3 C »'/7'/f -^0 opTo 00 iJ ~ ? 1 :^Ap,^^ 73-^/c. ^IsUE-KOia- ^f^^>^ Tir/f/ff. 5 - s i - s s - 11 \\ -A d c i \ - •r-r>^iM • DIHITSG--R.OOt-^ d -1 3 b D L n L b 3 L 3 C 3 D □ d 3 C ° - 3 J Tert'/es fi^//-A ^/s^p^etr^//ry ^stf:^^. • SEl^^s."r5 • 7-2.0 • A-LA-R.<3e-lNDUS-riit>kI- • CArETE:T3.1--»-^ -IS. (To (see page 1- FUO OE. - PLAN - ■ ^^rAl.TEE Dt l-t0E-0>i>.tjrJ-r. DEL. - Er»nSRGENr,V-K-I,EfS'r-COBPOR_A.TroW RESTAURANT FACILITIES FOR SHIPYARD WORKERS. 15 o o j w « (0 • O D (T) > d 16 RESTAURANT FACILITIES FOR SHIPYARD WORKERS. of this type. The tabic top and stools are of clear maple; inch and tive-eighths stuff being used for the top and inch and three-eighths for the stools. The balance of the table consists of 1-inch standard pipe and fittings and some special connections. The stools revolve around a 1-inch pipe which extends from one end of the table to the other on each side. When not m use they are swung up under the table, resting on a 1 by 8 inch wood rail. It will be noted that the stools on one side are staggered 2 inches off center with those on the other side. A working detail of this table, with biU of material, will be furnished to shipbuilding plants free of charge upon request. Plan No. 4. ■ :pL.AH- of-kitche:h-$-equipment- JSctrls I II I 111! Tim ^ — n C ^eef- . F"j:iO>T.>aw.tvIoDE:U>J- HO SPITA.I- • A few parts of this plan would require alteration and rearrangement to meet the problems which will be found to exist in shipyards, and which are not common to hospitals. The main entrance to the dining room should be located at a point near the self-service counter. An exit, or exits, should bo provided at the end of the diumg room opposite the kitchen. The dining room could be built any size up to the capacity of the kitchen. An admirable feature of this plan is the arrangement of the refrigerators. This system of separate compartments makes it possible to store milk, butter, and RESTAURANT FACILITIES FOR SHIPYARD WORKERS. 17 60661—18- 18 RESTAURANT FACILITIES FOR SHIPYARD WORKERS. eggs; moats; fruits and vegetables all separate and apart from each other. If not prohibitive on account of cost, the flooring in these refrigerators and in the storeroom should ])e of vitreous tile. A perfectly sanitary condition ought to prevail in all storerooms and refrigerators. Tlie base should be a 6-inch sanitary tile cove base, and the walls should have a Keene's cement wainscoting up to a height of at least 6 feet. This wainscoting to be marked off neatly into blocks 3 by 6 inches and finished at the top with a simple dado niold of Keene's cement. All exterior and interior corners should be rounded or cove corners. The room and refrigerators to be thoroughly ventilated by openings in the outside wall covered with No. 8 wire mesh. Tlie openings to be within 6 inches of the iloor and the same distance down from the ccihng. These openings should also be covered with a fine mesh screen (fourteen strands to the inch) as a protection against flies and mosquitoes. Tlie dumb-waitere will, of course, be eliminated. The steam table should be placed in the space behind the self-service counter instead of in the kitchen, as indicated on the plan. A wicket ought to be built in the wall over the sanitary scrap table for the passage of soiled dishes from the dining room into the kitchen. The entrance to the kitchen should be on the north if possible. This woidd place the storage section on the north, which is the logical location. PLAN NO. 5. This plan, like the preceding, would be best adapted to comparatively small cafeterias. Tlie kitchen could, of couree, be used to serve two tlining rooms, one on either side. The tliapasitionof dilfe.'ent parts of the cooking appiratus varies with the type of apparatus used, but, generally speaking, it has been found most convenient to have the stoves and roasters in the center of the kitchen, with the steamers or boilers behind, and the carving table and hot closets adjacent to the serving counters. (Feeding the Munition Worker, p. 12, London, 1916.) PLAN NO. 6. MESS HALL, MILITARY SCHOOL OF AERONAUTICS, ITHACA, N. T. This drawing represents a l)uilding designed for the use of students at the military school of aeronautics, at Ithaca, N. Y., and therefore some problems involving different conditions prevalent at shipyards wLU have to be considered and solved in order to render the plan, which is merely suggestive, practicable for use at these plants. Tlie central position of the kitchen with respect to the dining rooms is a good feature of this plan. The elastic or expansive possibilities which this type affords is another feature in favor of its adoption. Some rearrangement of entrances and exits may be necessary to make the plan adaptable to whatever system of paying for meals is decided upon. Also, it may be necessary to rearrange smaller details of the serving counters to take care of checkers, cashiers, etc. ; and raOings inclosing aisles along the counters would tend to mamtain lines in good order while food is being served to workers. The coal and ash rooms should be next to the kitchen instead of at the places where shown. Tlie light courts, if not obstructed by these ash rooms, will be wide enougli to admit coal and delivery trucks. Tlie refrigerators ought to be as close and accessible to the kitchen as possible. Tliey should be so divided by air-tight partitions that milk, butter, and eggs; meats; fruits and vegetables can bo stored apart from each other. Another room should be plamied in conjunction with the kitchen to be used as a bakery. This bakery to contain the following equipment: A bake oven (electric, if possible); a proof oven; a pastry stove; a kettle; a sink; a dough trough; work tables; a metal table; and the necessary racks for pies, pastries, etc., togetlier with bins and other storage cases, and, if possible, a portable refrigerator. RESTAURANT FACILITIES FOR SHIPYARD WORKERS. 19 . J X. • it z «z < (D J • \x.-01iK.S - - POCHESTETE.N.Y. It is suggested that about 8i square feet per person seated should be allowed in fhc ^UE.A.UT - • AMEjalCAN ■ TIN- PLATE -CO • A NEW METHOD OF CONSTRUCTION. A splendid system of cheap but durable construction has been devised and per- fected by a New York firm of architects and engineers, and is described in the April 3, 1918, issue of the American Architect, by Mr. WilUam E. Groben. Drawings illustrating the method are also given. Mr. Groben says in part, that — In order to meet the scarcity of building materials, principally brick and lumber, Mr. E. G. Perrot, of the firm of Balliuger & Perrot, architects, of New York and Pliiladelphia, his devised and perfected a system of construction wliich makes the erection of large numbers of permanent and durable houses in record-breaking time a possibility This typ cof construction is styled the concrete stud and cement stucco construction. BESTAUKANT FACILITIKS FOR SHIPYARD WORKERS. 27 He then goes on to describe and explain the construction, and to point out its advantages from a time-saving as well as from an economical and serviceable point of A'iew, because — In this type of construction, reinforced concrete is substituted for masoni-y walls; not, however, of the poured monolithic system customarily used heretofore, nor the precast concrete method, but by applj'ing the concrete either by hand or by means of the cement gun. Concrete is particularly adaptable to tliis form of construction because it is permanent, fire-resisting, sanitary and waterproof; and when used in the large scale operations contemplated at the present time, it makes for maximum economy by employing labor-sa\-ing machinery' and re-using equipment. Furthermore, concrete is generally a BASEIMEINT- PLAN ■ FUOM-^^-KESXAURANT • .^MERICAW ■ TIN • PI_-A,.TE.- CO ■ more nearly local building material than any other, ajid its use not only materially assists in reUeving the already overtaxed transportation facilities of our country but also eKminates the delays in con- .struction due to embargoes and irregular sliipments. It is confidently felt that the concrete stud and cement stucco construction is without exception the cheapest and best method to be employed for the quick erection of industrial houses at any time, and particularly during the preseat shortage of labor ajid material. It requires the fewest laborers, the shortest time for erection, less concrete per house, and, ha^^ng hollow walls, produces a drier house than obtained by any other form of masonry construction. It is Ukewise adaptable to base hospitals, barracks, one-story factories, etc. In factory buildings, where no interior finish is required, the interior wall surfaces may be metal-lathed and concreted in the same manner as described for the exterior. 28 KESTAUKANT FACILITIES FOK SHIPYARD WOEKEBS. After the cellar has been excavated a stone or concrete foundation wall is built. In the latter case the concrete is poured from a traveling mixer, with loader, into wood forms made in panels so as to be easily removable. The first-floor wood joists are then set in place on the foundation wall. On these a wood frame, consisting of studs, joists and rafters, is erected in the usual manner of building the skeleton of a frame house. Every fourlh stud is doubled, allowing the 3 by 4 inch space between, which is filled with concrete, to form a concrete stud. At the second floor and roof levels, a ledger board, with bottom attached, is placed over the studs and so arranged that, when filled with concrete, they form beams which, with the vertical concrete studs, make a homogeneous concrete frame. The concrete studs when completed are continuous from foundation to roof. On top of the lower ledger board the second-floor joists are set, then the second-story studs, and so on. When this frame is completed, including the party wall, and the roof is on, hea\'y waterproof paper is nailed to the outside of the exterior wall studs, leaving the space between the doubled studs open to receive the concrete. Over the waterproof paper the metal lath, or concrete reinforcement, is stretched. The concrete studs are reinforced with steel rods fastened to the metal lath. The ledger boards have a bottom wood piece or form, so that when filled with concrete they act as beams to carry the floor joists and roof rafters. The wood studs act in the dual capacity of supporting the cement stucco wliile it is being applied and as furring strips in the finished building. Everything is now ready to apply a IJ to 2 inches thick concrete coating to the exterior by means of the cement gun, filling the space between the doubled studs to form the continuous vertical concrete stud. If, for any reason, the cement gun is not available, the continuous vertical studs and ledger boards can be poured with concrete and the exterior metal lath coated with 1:2 cement mortar by hand. The concrete is 33 per cent denser than ordinaiy poured concrete and about twice as strong. Color effects may be obtained by adding mortar stain to the concrete v/hile it is being mixed. No further treatment of the exterior wall surface is needed. The rapidity with which this type of house may be erected is dependent only upon the number of cement guns put into simultaneous operation, or, if the work is done by hand the number of workmen employed at any one time. Particular attention is called to several of the chief points in favor of this construction, which are: First, after the framework of any number of houses is once erected, the cement can be applied without any interruption, in contradistinction to the usual procedure of stuccoing a part of the work, then shifting the laborers and their materials to another portion while the first is being completed, and then having to shift them back again. Second, the numerous cracks so common to all other forms of concrete construction are entirely eliminated in this process, because the vertical concrete studs cai'ry all the load so that there is no shrinkage or settlement to con- tend with in this monolithic structure. Party walls merely have a skim coat of white plaster applied to the cement for a finish, which makes a saving on this wall alone of at least 8 cents per square foot over the usual plastered surface. Either of these two latter methods of construction compete very favorably with frame, especially now when wood is expensive and diflicult to obtain. The fundamental idea involved is to produce a cheap, semi-fireproof house, i. e., one wliich may be built with the same rapidity and cost as an all-wood structure. If it is desired to incre^'se the fire- resisting qualities of the building, metal lath, instead of wood lath, may be used on interior surfaces which are to be plastered. Proper attention and consideration should bo given to lighting, heating, and ventilating. Interiors should be finished in light shades in order to better distribute natural illumination. Sucii shades as light buff for side walls and cream for ceilings are giving good results in many plant restaurants. The total glass area should be amply sufficient for admission of the proper amount of light. In no case should the total glass area of the windows be less than one-tenth of the floor area of the various rooms in which they occur. On the other hand, this area should not be exceedingly large, especially in cold climates, for economical reasons. Windows are a source of enormous heat losses and therefore should not be placed in a wall indiscriminately or indifferently. A large room is usually best lighted when the windows are built close up to the ceding. Furthermore, the reflected light coming down from the light celling above is not hurtful to the eyes. KESTAUEANT FACILITIES FOB SHIPYAKD WORKERS. 29 Steam or hot-water heating is generally to be preferred to any other system. The initial cost, however, is perhaps so great as to make its use prohibitive because of the fact that no artificial lieat is required for four or five months of the year. Independent stoves will no doubt be resorted to in the more temporary structures. Adequate provision for the prevention and extinction of fires should therefore be made. Cross ventilation through windows of the hinged type rather than the double- hung t3^pe is probably the most effectiA^e way of clearing the dining rooms and other rooms of foul air, body odors, etc. Mechanical ventilation by use of the force-draft or plenum-room system is the last word in ventilation, but again the element of cost prohibits its installation in aU but the more permanent or com- paratively permanent buildings. Kefrigerators and storage rooms should receive minute attention in the matter of ventilation, no matter what the class of building. In all the kitchens a hood of galvanized iron should be buUt over the ranges and connected to a separate flue for the purpose of carrying off steam, gases, odors, etc. SUMMARY. In summing up this section on construction a few of the more important matters may properly bo reemphasized. LOCATION. The buildings shoiild be convenient to the workers, not too far distant from the work places. The kitchen should occupy a central position, and when mess halls are detached they can readily be served with food from a central kitchen. The location of aU buUdings should be such as to secure good natural lighting and ventilation. KALLINGS AND COUNTERS. It is very important that railings or barriers be placed in front of self-service counters so that the men can be kept in an orderly line. The service counters should be of sufficient length and width to avoid crowding of food placed thereon. The counters should be so constructed as to furnish the maximum protection to the food while making it accessible to the workmen. Pastries, particularly, should be so guarded as to prevent their being handled indiscriminately by the workmen before final acceptance. It is not an uncommon practice for the men to lift pie crusts to inspect the filling before acceptance. Such practices for sanitary, if for no other reasons, should be prevented. The self-service counters should carry a front rail on which the trays can be slid along as they are being filled. An alternative where combination dmners are served is a movable belt or conveyor. For promptness of service, ample space is required in the entrance and exit passages, in the kitchen and in the dining or mess halls. The proper dining-room space is about 10 square feet per head. This is recommended both by the British Health of Munitions Workers Committee and by the New Jersey Department of Labor Statistics. TABLES AND SEATS. Tables and seats should be as attractive as possible, without being fancy. The tops of the tables should be of material easily cleaned. Hard maple, or soft wood covered with linoleum or other durable material make serviceable tops. Composition glass or white tile table tops are also giving satisfaction. Seats may 30 RESTAUKANT FACILITIES FOR SHIPYARD WORKERS. be of the stool, chair, or bench type. When space permits, the chair is preferable. The stool attached to the table as described on pages 16 and 17 is giving satisfaction in tlio %vorks restaurant of the Illinois Steel (V). Windows should be so placed as to give the maximum of light with the minimum of heat loss. In narrow mess halls roof lighting is sometimes c[uite satisfactory. The window should serve as a ventilator also wherever possible. The swinging type of window gives better ventilation possibilities than the vertical opening M'here one-half the window space is necessarily occupied with the sash and glass. These should be fuU length and 14 mesh. The swinging windows, if swung inside, will not interfere with the fuU-lengtli window screen. RESTAURANT EQUIPMENT. The proper equipping of kitchen, dining and mess rooms is next in importance to the selection of site and construction of the necessary buildings. COOKING APPARATUS. English and American experience have demonstrated that ''the efficiency of the cooking in a canteen dej^euds to a large extent on the wise choice of the cooking apparatus." The kind of fuel to be used will depend to some extent upon geo- graphical location and to some extent, also, \ipon the size of the canteen. Elec- ti'icity is cleanest, but usually too expensiv(\ Gas, in most cases, wiU probably pro\'e the niost efficient cooking medium. In plants where steam is readih^ avail- able it will 1ie found excellent for cooking purposes and it is also the most desirable and economical medium for the warming of cold fooc's and keeping warm such foods as are served hot. Hotel and restaurant e((uif)ment manufacturers and distributors will usually be able to submit the l)est plan and method of installation if they are furnishef value: The lollowiug iJaiticulars relating to ciMiking apparatus may be u.seful: For 100 persous: One double-oven range for roasting and baking, with hot plate for boiling, frying, etc. One hot closet and warming cupboard, about 4S inches long by 30 inches high by 24 inches deep. One 15-gallon boiler for vegetables, etc. One 15-gallon boiler for lea water, washing up, etc. For 250 persons: One 3-oven range for roasting and baking, with hot plate lor boilin,^, frying, etc. One hot closet and warming cupboard, about 72 inches long by 1^0 inches high by :H0 inches deep. One potato and pudding steamer. One 20-gallon boiler for vegetables. One 25-gallon boiler for tea water. One 10-gallon boiler for soup. Boiler for supplying hot water through the sink taps. For 500 persons: One large roasting o\en. One 3-oven range. Hot closets and warming cupboards to form part of each serving counter. Carving table with hot closet under for warming plates. One potato steamer. One pudding steamer. EESTAUBAKT FACILITIES FOR SHIPYARD WORKERS. $1 One 25-ganon boiler for vegetables. Two 25-gallon boilers for tea water. One 20-gaIlon boiler for soup. Boiler for supplying hot water through the sink taps. Teak sinks (3 feet long, 2 feet wide, 1 foot deep') are generally more suitable for washing up crockery, etc., than the ordinary sinks of glazed fire clay. The latter or sinks of galvanized iron can be used for vegetable preparation, etc. There will be a percentage of the users of the canteen, at the commence- ment at any rate, who will requii'e "warming up" facilities. These can be provided for by warming closets or hot plates. It is always advisable to undertake to warm up meals. Before some workers will use the canteen they must come and see things for themselves. It is often found that after a while they compare the meal which they themselves bring with that purchased in the canteen, generally to the disadvantage of the carried meal. CATERING EQUIPMENT. Experience has demonstrated that it is good economy, owing to the high cost of hibor, to install apparatus and machinery sutlicient to do the maximum of kitchen worlv consistent with the local conditions.' Among other labor-saving devices mention may be made of the potato peeler, potato masher, bread mixer, bread sheer, bread crumber, butter cutter, meat slicer, meat chopper, vegetable chopper, egg whip, flour sifter, lemon squeezer, silver cleaner and polisher, and dish-washing machines. As dish washing is one of the big problems in all catering the following quotation may prove useful to some prospective buyers of dish-washing machines: HAND vs. POWER DISH-WASHING MACHINES. Theprincipleon which any dishwashing machine, hand or power, must work is the passing over the surface of the dirty dishes of hot water and soapsuds not over 190 degrees of heat, and the subse- quent rinsing and sterilizing of these dishes in clean water at 212 degrees of heat. ^^^len a great number of dishes are to be washed, the weight of the dishes to be moved to and fro through the water and the quantity of water to be pumped over the dishes necessitates power, but, where a small quantity of dishes are to be washed, one basketful after another can be agitated in the water by hand by the attendant, who otherwise stands idle while power does the agitating. For a quantity of dishes not exceeding 1,500 per hour, hand power produces the same results as mechanical power, and eliminates the cost of the motor, the pump, and the current to run it. For 2,000 dishes and upward per hour, power is advisaljle, and additional attendants are required to handle the work as the number of dLshes increases. The claims made that power is advisable for all di.sh-washing machines should, therefore, be quali- fied l)y stating for all dish washing calling for over 2,000 dishes per hour. (The Modern Hospital, p. 71, Vol. IV, 1915.) Table ware, to be economical, should be of a quality not easily breakable. It is important, however, that the dishes be attractive, and a good buyer can select ware that is both durable and attractive. Experience teaches that it is good economy to purchase high-grade equipment even though the first cost may appear excessive. To illustrate, in one of the ship- yard canteens the enamel ware used in the mess halls proved of such poor quality that the coating came off in flakes. Unless such ware is high-grade the rough usage from mechanical washing and stacking is certain soon to make it quite use- less. The Ai-my and Navy specifications call for heavy vitrified china for canteen purposes. > Many cstabli^^hmcnts, in addilbn to the attractive restaurants, have exceptionally wcll^equipped kitchens with all the iip- to-rtato clecirlc machines fur saving work. An electric dish-w ashine machine tnrough which 2J,00n pieces could pass in an hour with practically no brealaso and an electric potato peeler holdinc a barrel of potatoes at a lime are features of one establishment. In almost all of the restaurants which serve large num bers, part or all of the many electric labor-.saving devices have been installed. " Lunch Kooms tor Employees," by Anlce L. Whitney, Monthly Ee™w, U. S. Bureau oJ Labor Statistics, December. 1917. p. 211.) ' ■ 32 RESTAURANT FACILITtES FOR SHIPYARD WORKERS. The following classified list of equipment, with notations, is from the admirable report of the British Health of Munition Workers Committee: I. Catering oifice equipment; Account books, etc. Chairs. Desk. Safe tor money. TI. MesB room: American cloth or linoleum for tables and counter.' Chairs or benches.'' Cash till. Curtains for window (dark). Scraper mat at door. Tables (2 feet 3 inches or '2 feet 6 inches wide).' Waste-paper Ijaskets.' III. Table equipment cutlery: Carving knives and forks. Dessert spoons (7 inches in length). Forks (7f inches in length).* Knives (9i inches in length).' Mustard spoons. Steels. Salt spoons. Tablespoons (8^ inches in length). Teaspoons (5i inches in length). IV. Glass crockery: Cups (liquid capacity 10 ounces) and sau- cers. Egg cups. Jugs tor water (li(inid capacity 2 pints). Mustards. Milk jugs (liquid capacity IJ pints). Meat dishes (assorted sizes). Peppers. Plates for meats and pudduigs (\0\ inches, one size onlv) .' Salts.' Small plates (74 inches). Sugar basins. Soup bowls (preferable to plates). Teapots.* Tumblers (li(iuid capacity 13 ounces). Vinegars. V. Cooling and servirg apparatus:" Boilers or steamers for vegetables and puddings. Boilers for heating water for making tea, etc. Carving table. Hot-water apparatus for washing up, etc. Oven range. V. Cooking and serving apparatus — Continued. Roasting oven. Hot closet for storing cut-up plates or meat, etc. Stock pot. Grilling table. VI. Linen: Dusters. Glass cloths. Kitchen rubbers. Muslin strainers. Swabs. Small hand towels. VII. Kitchen, scullery, and larder requisites, etc.: Baking tins. Bass broom. Box of mixed tools and accessories. Bread knife. Bread-cutting machine. Cooks' knives. Colanders. f 'hopping board. Covered sanitary bins. Corkscrews. Dust pan and brushes. Enameled washing-up bowls. Enameled cans. Enameled pie dishes. Frying pans. Flour dredger. Flour biu. Fish kettle. Gravy strainer and ladle. Graters. .Japanned trays. Knife machine. Knife boxes. Kitchen chairs. Kettles. Laige black oval pots with tin covers. Large iron spoons. Lemon squeezers. Meat safe. Meat chopper. Mincing macHne. Potato-peeling macliine. Plate rack. Pudding basins. Pastry board and rolling pin. Rigid table. ' In some of the best mauaged canteens the use of tablecloths has been found quite satisfactory. 2 Chairs are generally found to be more comfortable and satisfactory than forms, particnlorly where the ivorlhia, Pa. Vonnegut Hardware Co., Indianapolis, Ind. Bernard Gloekler Co., Pittsbuigh, Pa. Chicago Range Co., Chii ago, HI. Demmler & Schem k Co., Pittsburgh, Pa. Crown Wells Co., Chicago. 111. Hutchinson Brcs., Baltimore, Md. William F. Traub, Chicago, HI. Maag-Ostendorf Co., Baltimore, Md. Albert Pick & Co., Chicago, 111. S. B. Sexton Stove & Manufactiuing Co., Bal- Detroit City Gas Co., Detroit, Mich, timtre, Md. H. C. Weber & Co., Detroit, Mich. E. B. Adams Co., Washington, D. C. Keifer-Haessler Hardware Co., Milwaukee, Wis. Dulin & Martin Co., Washington, D. C. E. W. Morgenthaler & Son, Milwaukee, Wis. C. Elmo Billups, Norfolk, Va. Marshall-Wells Hardware Co., Duluth and Gilreath Diuham Co., Greenville, S. C. Winnipeg. Hotel Eqiiipment Co., Atlanta, Cra. Joesting & Schilling Co., St. Paul, Minn. Tampa Hardware Co., Tampa, I* la. Chase & West, Des Moines, Iowa. Empire Scale & Fixtiu-es Co, JacksouAdlle, Fla. The Orcutt Co., Sioux City, Iowa. A. Baldwin & Co., New Orleans, La. Zahner Manufacturing Co., Kansas City, Mo. 36 KESTAXJEANT FACILITIES FOR SHIPYARD WORKERS. Wrought Iron Range Co., St. Loiiis, Boston, Dohrmann Commercial Co., San Francisco, Cal. Denver. The Ingle Manufacturing Co., San Diego, Cal. Lincoln Fixture & Supply Co., Lincoln, Nohr. Anglo Range & Refrigerator Co.. Los Angele8,Cal. Omaha Hotel Supply Co., Omaha, Nebr. Ilonevman Hardware Co., Portland, Oreg. Salt Lake Hardware Co., Salt Lake City, Utah. B. B. Buell & Co., Seattle, Wash. Cass-Smurr-Damerel Co., Los Angeles, Cal. Gurney Foundry Co., Vanrouver, B. C. Clias. Brown & Sons, San Francisco, Cal. MacLennen, MacFeeley (Ltd.), Vancouver,B.C. SANITATION AND HYGIENE. LOCATION, LIGHTING, AND VENTILATION OF CANTEENS. The buildings should be located conveniently in or near the shipyards, and there should be an abundance of natural light in the dining rooms and 1-dtchen from wmdows or slvylights. Well-lighted and ventilated buildings adequately equipped with necessary facilities and strict cleanliness of operations are of great importance in maintaining sanitary conditions in restaurants and eating houses. The kitchen should be given a central location, if possible, so that food may be served readily to wings on either side or to adjacent mess haUs. Nonabsorbent floors of concrete or composition are most easily kept clean. NECESSITY FOR ADEQUATE REFRIGERATORS. Adequate provision for refrigerating meats, milk, butter, and other foods is essential. For this purpose, ice boxes provided with a sanitary lining, preferably of enameled metal or porcelain, and so located that the ice may be inserted without being carried through the kitchen are desirable. These ice toxes should be thor- oughly cleaned daily and a frequent inspection made to ascertain the condition of the food in them. It is quite necessary and desirable that meats, dairy products, and vegetables be kept in separate compartments, both to prevent the tainting of milk and butter and as an aid to orderlmess, cleanliness, and sanitation generally. IMPORTANCE OF SANITARY STOREROOMS. Theroomsin which the groceries and other provisions are stored should be dry, tightly screened, well ventilated, and protected from vermin. There should be a siuficient number of shelves so that all of the stock can be stored in an orderly man- ner. All food should be securely protected from dust and dirt and no one should be permitted to live or sleep in a kitchen or dining room or other room of an eating place where food is i)repared, served, or stored. QUALITY OF FOOD. Great care must be taken to serve only wholesome food, as many cases ol dysentery and other intestinal disturbances have been traced to spoiled food. If there is any doubt about the condition of meats or other foods, they should not be served. Inspected .meats should be j)urchas«d if they can be obtained. The Government annually spends several millions of dollars to inspect m.eats, but un- fortunately all meat sold is not so inspected. Meat from local slaughterers who do business entirely within the State is not subject to Federal inspection. MILK PASTEURIZATION AS PROTECTION AGAINST TUBERCULOSIS. Proper protection from tubercular infection demands that the milk supply should be pasteurized or be obtained from cows which have been tuberculin tested within a year by a reliable vetei-marian. Tuberculosis has been shown to be trans- missible to man through milk infected with bovine tuberculosis and septic soro EESTATJKANT FACILITIES FOB SHIPYAED WOKKEES. 37 throat and diphtheria have also been traced to infected milk supplies. Thorough pasteurization protects the consumer from such infection. Butter in many in- stances has been found to contain living tubercle germs and for this reason the milk and cream used in its manufacture should also be pasteurized. PURITY OF WATER SUPPLY OF FIRST IMPORTANCE. The water supply should be obtained from a source which is known to be safe. Many of the city supplies are now properly safeguarded, but inquiry should be made as to whether the supply has been approved by the State board of health. Water taken from streams and rivers is generally dangerous if untreated and much typhoid has been traced to such supplies. Shallow wells with inadequate protection at the surface to exclude pollution also favor the spread of water-borne diseases. A sanitary inspection of the surroundings as well as a chemical and bacteriological examination of the water from such wells should be made before it is used. In certain instances difficulty has been experienced in making good coffee. This is often due to lack of cleanliness in utensils and to iron in the water. The coffee container should be cleaned and scoured daily. Iron in the water sometimes produces a muddy and uninviting liquid due to the formation of tannate of iron. This trouble can often be obviated by using water from another source or by aerat- ing and filtering the water. Disn WASHING AND GENERAL CLEANLINESS. Cleanliness demands that there should bo abundance of running hot and cold water for dish washing and general cleaning purposes.' Mechanical dish-washing machines have the advantage of reducing labor cost and permit a more sanitary handhng of dishes, but if sucli equipment is not installed, hand washing of dishes may be satisfactorily accomplished if proper facilities are provided. These should include sinks having proper provision for rinsing and drying the dishes. PERSONAL HEALTH AND HYGIENE OF RESTAURANT EMPLOYEES. Probably the greatest factor in the spread of disease from restaurants and eat- ing houses is the employee who is suffering from a communicable disease or who is a carrier of infection. For this reason the industrial pliysician should make an in- spection of each emplo^'ce Ijefore he commences work and all employees affected with any venereal disease, smallpox, diphtheria, scarlet fever, yellow fever, tuber- culosis, trachoma, typhoid fever, dysentery, measles, mumps, whooping cough, chicken po>c, or any other infectious or contagious disease should be excluded from the eating places, nor should they be allowed to handle any food. LAVATORIES AND WASH ROOMS. Lavatories supplied with soap and individual towels should be provided in connection with all restaurants and maintained in a sanitary condition and all employees and others who handle or prepare food should be required to wash their hands and arms thorouglily before commencing work and after visiting the toilet. Cuspidors for use of eni]iloyees and other persons should be placed wherever necessary and thoroughly emptied and washed daily with a disiniocting solution. Convenient and adequate toilet rooms should also be provided. These rooms ' The maintenance of cleanliness is one of tlic most imrortant points in the whole scheme of a canteen, and it is one that the workers are quick to appreciate. In the mess room all floors, tiihles, seats, and nindows shoiMd be thoronehly 'Icanscd every Jav, and in the liilchon all coo';inj; apparatiis should be well scoured and ke|t scnipulously clean. The table erui| ment should always be well washed and polished. The immediate surroundings of the canteen should be kept tree from rubbish and refuse as by this means trouble from Uies is greatly reduced. (Feeding the Uimition Worker, p. 12, London, 1916.) B8 KESTAUKANT FACILITIES FOR SHIPYAED WORKERS. should be separate and apart from rooms where food is prepared or served. The floors should be of nonabsorbent material and should be kept clean and in a sanitary condition. Toilets and sinks should be properly connected to sewer througli trapped and ventilated plumbing fixtures. The sewage should be disposed of in a sanitary manner and not be permitted to discharge upon the surface of the ground or into adjoining open ditches. The Department of Health and Sanitation of the Emergency Fleet Corporation will furnish advice and assistance regarding suitable methods for the disposal of sewage. CAKE AND DISPOSAL OF KITCHEN GARBAGE AND REFUSE. Garbage, refuse, and waste products subject to decomposition and fermenta- tion should bo kept in covered metal receptacles. Arrangements should be made with a reliable person or company to remove the garbage daily. The present liigh price of pork products has created a large demand for kitchen garbage to feed to swine if it is properly separated from other refuse, and such g^arbage can often be sold advantageously if a considerable quantity is available. In one instance that has come to our attention kitchen garbage minus the refuse fats is sold at 10 cents per barrel and the fats are sold to a local rendering company. That wliich normally would be wasted is thus made to yield a fair return as an offset to the restaurant costs and at the same time the kitchen garbage is used to help meet the urgent needs for more pork and commercial fats. PROTECTION AGAINST THE FLY NUISANCE. All food should be carefully protected from flies. Doors, windows, and other openings should be screened during the fly season with wire of not less than 14 meshes to the inch. Screen doors should be self-closing and all screening should be maintained in good condition. Flytraps properly baited should be placed where flies congregate. Full information regarding the construction of such traps and the best baits to use in them are contained in Bulletin 734 of the Department of Agriculture which will be furnished free upon request to that department. RESTAURANT INSPECTION M'lTH AID OF SCORE CARD. Sanitai'y and hygienic excellence should be insisted upon in all commissary buildings, equipment, foods, and food handlers. This can not be too strongly em- phasized. To attain this result, daily, thorough-going inspections by a well-quali- fied and responsible inspector are essential. The restaurant score card is an excel- lent method for checking and recording the sanitary and hygienic conditions of the commissary. The following card in use by the Department of Health of Newark, N. J., is also used, with slight modifications, by the commissary department of one of the large shipbuilding companies: EESTAUEANT FACILITIES FOR SHJPYAED WOKKEES. 39 INSPECTION OF RESTAURANTS AND LUNCH ROOMS WHERE FOODS ARE PREPARED OR SOLD. o wneroriessefl Addre.is Trade name Looation Date of inspection Inspector. Equipment and construction. Score. Cleanliness and methods. Score. Perfect. Allowed. Perfect. Allowed. 7 9 4 9 6 Employees: Apparently hea'thv 2 Certificate of recent medical ex- amination 7 Clean iness. garments. 1: where outer washable garments are used. 2 3 Clean iness of hands. 2: when rubber c'oves are used in hand- ling food 4 Dlnmg room: 16 4 9 14 10 12 Floors smooth, tight, c'eanab'e.. 0.5 Ai'ow only i point for wood floor. Walls smooth, tlRlit.cIeanah'e.. .6 fei in^s smooth, tiKtit.c'canab:e. .5 Li^ht— Natural, j; artiScia!, i-.. 1 Venti'atiort— Windows, J: local vftntifation with fan, 1; fluo system, U 1.5 Sanitary water coo er 1 Wallso'ean and painted 5 Cpi ings c ean and painted 5 Allow onlv i point for wood floors. Linen, c'ean, J: fond cases, J: water glasses, J; cooler, J 2 Kitchen: Floors c'ean 1 M'alts c'ean and painted 1 Cei ings clean and painted 1.6 Cei ings smooth. tii;ht.c'eanab:e. 1 Light— Natural. 3: artificial,!... 1 Venti ation— Windo«'S, j: local s.'stera, Ij 1.5 Tab'e', 1; shelves, 1; drain Shohes. I: tables. 1: racks. J.... 2.5 Sinks, 1 : drain boards. 1 2 Hetrigerator— Clean. 2: if foods are in order, separate compart- ments for meats and foods 3 Garbage recef tac es (top covered .\bsence of crevices or ledges 5 Screens 1 Apparatus and utensils: Refriqerator— Sue. 15; arrange- ment. 1; Kood repair, 1 3. 5 Proper drainage 5 Washing facilities: Ruivning hot and co'd water — 2 Freedomfromfliesand insects... 5 Cellar clean, 4: xardccan. J 1 Towels (dish and hand) 2 Toilet compartment 2 Eating and cooking utensils: Thoroughly wasV.ed 2 Scalded with hoi ing water or sterili7ed after washing 6 Protected from contamination. . 2 Food: Condition 5 Protected from contamination.. 3 Proper handling 2 hardwood, one piece, good re- pair. « . 1.5 Drain boards covered with metal, Wash basin, soap, towel (kitch- en) 1.5 Dish-wasliing equipment. 2: if washed by hand and steri.izod, 3 . . 3 Storage food 1 Total Location for patrons, 1; for em- ployees, 1 2 G ood repair 1 Wash basin, snap and towel 2 Screens and se;t-closing doors — 1 35 65 Equipment and construction Cleanliness and methods Total score . Note.— It any e-xceptioually filthy condition is found, the total score will te zero. 40 KESXAURANT FACILITIES FOR SHIPYARD WORKERS. MENUS: THEIR IMPORTANCE AND SOME TYPICAL EXAMPLES FROM SUC- CESSFUL RESTAURANTS AND CAFETERIAS IN AMERICAN INDUSTRIAL PLANTS. FOOD ESSENTIALS. The following quotation states with precision and brevity some of the more essential factors to be considered in the preparation of menus for men, such as shipyard employees, engaged in hard, physical labor: The amount of physical force expended in daily work and the environment of the work have a great effect on the requirements of the body for food. Hard labor and exposure to open air together call for increased food supply; sedentary work in an artificially heated and confined atmosphere, on the other hand, reduces the output of energy and less food is required. An ordinary laborer may lose one-sixth or more of his total energy output as work, and the remainder as body heat. A sedentary worker may lose little energy as work, and almost all as body. The loss due to this latter cause, as activity increases, grows out of proportion to the actual energy expended as work. Natural foods yield the essentials required to replace the energj' expended and for the repair and growth of the body. They contain these essentials in the form of protein, fat, and carbohydrates, and also supply salts and certain substances of unknown natiu-e, called vitamines, which exist in minute quantities in fresh foods and are necessary for the growth and health of the body. Protein is the chief solid constituent of lean meat; it is also present in milk, cheese, and eggs; and occurs in all vegetables, particularly in flour (bread), peas, and beans; it is not only a soui-ce of energy, but it is also a body builder, and no dietary can be complete without it. Fat is chiefly derived from animals; nuts also are rich in fat (from which margarine is made), but other vegetables only contain fat in a much smaller degree. Carbohydrates are mainly derived from vegetables in the form of flour, potatoes, or sugar. Fat and carbohydi-ates can replace one another in a diet, but the body digests and deals best with a certain proportion of each. Fat, however, yields weight for weight more than twice as much energy as carbohydrate, and so in cold climates and cold weather more fat is naturally eaten. Experience shows that the diet should include raw food, fruit, or salads. The consumption of fresh fruit, such as apples, oranges, or bananas, is highly to be commended, and should be actively encouraged by the provision of good fruit at the lowest possible prices. Fortunately, the cheaper foods (bread, margarine, porridge, milk, herrings, cheese, beans, onions, cabbages, oranges, and the cheapest cuts of meat) provide all the requisite nourishments, and probably better health, than is derived from more highly flavored and expensive foods which only artificially stimulate the appetite. (A Second Appendix to Memorandum No. 3 (Industrial Canteens) Health of Munition Workera Committee pp. 3-4. By Leonard E. Hill, M. B., F. R. S., a member of the committee. London, 1916.) ENERGY-PRODUCING QUALITIES OF FOOD. Careful consideration should be given to tlie energy-producing qualities of foods entering into menus. On this point the following statement may be quoted: Investigations made by a number of authorities indicate that about 15 per cent of the energj' expended is derived from protein, and about 80 per cent from fats and carbohydrates combined; that is to say, that normally protein supplies only one-fifth of the total energy expended. Numerous investigations have shown that the energy required by a man engaged in fairly light munition work is about 3,500 calories of food as purchased. Where calculations are based (as they are in this report) on food as eaten, the minimum canteen diet may be taken to be about 3,000 calories when balanced among the tliree classes of foodstuffs in the following proportions of dried weights: Protein, 100 grams; fat, 100 grams; carbohydrate, 400 grams. This diet will often be supplemented with fruit or other small addition, according to the individual taste. Men engaged in hard physical work, especially in the open air, require a good deal more energ>'-producing food, and may consume as much as 4,500 calories with advantage. (A Second Appendix to Memorandum No. 3 (Industrial Canteens) Health of Muni- tion Workers Committee, p. 4. By Leonard E. Hill, M. B., F. R. S., a member of the committee. Lon- don, 1916.) RESTAURANT FACILITIES FOR SHIPYARD WORKERS. 41 FOOD SHOULD BE FRESH AND APPETIZING. The constituent parts of a dietary are important if the highest value is to be obtained, but, speaking generally, fresh digestible and appetizing food is more important than chemical composition or pro- portion. It will be understood that digestibility is dependent partly upon the food itself being of a nature which is easily digestible and partly upon the organs of digestion being healthy and in good work- ing order. Further, it should be noted that a variety of factors affect the relative value of food to the individual consuming it. For instance, there is the nature of the employment, whether sedentary or active, and the amount of energj' called for. With increase of work there must be proportionate increase in quantity and in nutritive value of the food eaten. Ill-paid laborers and others whose food amounts only to a bare minimum can not either put forth the same energy or work at the same speed as a well- nourished man. The man who has to work hard, long, or rapidly needs a proportionately ample food supply, composetl of highly nutritive ingredients to withstand the strain. (Health of Munition Workers Committee Report on Industrial Canteens, London, 1915, p. 3.) NEED OF GOOD QUALITY AND VARIETY IN DIETARIES. In England early in the war it was recognized that the industrial canteen would prove a valuable aid in bringing about better balanced rations for workers in munition jilants. The following statement was made in a special report on the subject in 1915: Though there is little doubt that workers are getting a better type of food than formerly, it must be admitted that large numbers of workers of both sexes are not getting such a dietary day by da\'. Much evidence is forthcoming that tliis is being increasingly recognized both by employers and workers. The difficulties in the way of adequate feeding arise mainly where the worker must have his meals away from home. In past years and even now in normal times the worker lived fairly close to his work and was frequently able to return home for his meal. .\t present the difficulties of securing adequate food are increased, owing to the prevalence of night labor and the large number of men and women who have to travel a considerable distance to their work. In such cases the simplest alternative is for the worker to bring or receive from his home or lodgings food ready prepared for eating. The objection to this arrangement is the limitation in the kinds of food suitable and that it is necessarily cold and liable to be stale. There is a special danger of its being con- fined to what can be most quickly prepared the night before without much regard to its nourishing character. When the weather is warm or the food is kept for any length of time in a hot workshop it readily undergoes degeneration.. Health of Munition Workers Committee Report on Industrial Can- teens, p. 4, London, 1915.) If is liighly important that rations be properly balanced and varied not only from meal tn meal but from day to day and from week to week.' If possible, the dietary should. be varied so that the particular meals of a given day of the week shall not bB practically identical from week to week. The psychology of too much repetition waits badly upon digestion and is as unnecessary as it is imdeshable. Man}- companies have become so thoroughly convinced that properly balanced rations arc essential to the good health of tlieir emploj'ees that special emphasis is placed upon this feature of theii' restaurant facihties. The General Electric Co. of Cleveland, Ohio, has prepared an excellent booklet containing tested recipes for various soups and other articles of food entering into a well-balanced luncheon.' 1 We believe that the chief reasons for the success of the lunch room arc that we aim to see that properly 1 alanced rations are served promptly and cleanly. This appeals to the men, and the low-price schedule Insures their attendance" wit h the resulting benefits. (Extract from Illinois Steel Go's, letter of April 2, 1918.) 2 The Preparation of Food for Factor.v Employees. The General Electric Co., Cleveland, Ohio, 1915. 42 HESTAUKANT FACII.ITIKS KOli SHllM ARD WORKERS. The National Cash Register Co. of Dayton, Ohio, lias given special attention to the proi)er feeding of its employees. The company has gone so far as to provide special tables for vegetarians. A dietician is employed whose duty it is to see that the meals are well-balanced. (The National Assoiiation of Corporation .Sreparcd by this office and the Food Administration cooi)orating with the Emergency Fleet ('orporation. The following series of menus is from the mess hall of the MUitary School of Aeronautics at Cornell University, Ithaca, N. Y. It represents a well-balancod dietary extending over a perio(i of two weeks, Februarj^ 14 to and induihng. February 27. 1918. RESTAUEANT FACILITIES FOR SHIPYARD WORKERS. 43 ^ a ■'^ §. 1 >t H° "i ' S|g ^ as is « o 5 o toomo 1 ! g 8 ^ 1 & ° S •o . OS •o c a OS a: o a S bo - oW mo "§ 1 i f^ 1 b M 1 t^ O O ' as 'd P^ oa^ 8 o« Oo 1 1 i .\ o ^ 1 ■2 1 t^ t ° A STs- 8 H " S g_- § Sag»»- iBtBu 1 '?'oi- o 1 (§anao 3" 0^--.2.! = E I S-a c— i-a|S.;.ga UOWBO O 44 RESTAUHANT FACILITIES FOR SHIPYARD WORKERS. .m g> << («( OS £ S »,■ &■« 15 S S'O o G =5 ° i 111 ill SSiJ So iS.S&c 2 B O'o'ftS >(a pawoo 2 g.^ a~ E j2'«7^ Si'.E ® RESTAURANT FACILITIES FOR SHIPYARD WORKERS. 45 The following menu and list of tilings served on Monday, March 18, 1918, at the extensive plant of the Submarine Boat Corporation, Newark, N. J., indicate that the dishes offered there "are designed to supply the men with the kind of food they want and food with the proper calorific values that men doing heavy manual labor require:" Cents. Pea soup 10 Koast corned beef, apple sauce 30 Corned beef and cabbage 25 Pie 5 Cake 5 Apples 5 Hani or cheese sandwiches (each) 5 Sardine sandwiches (each) 10 Coffee 5 Milk 5 SAMPLE OF THINGS SERVED.' Cents per portion. Soups 10 Clam chowder 15 Kish cakes, tomato sauce 20 Boiled codfish, potatoes 25 Baked bluefish 25 Fried smelts, Tartar sauce 25 Boiled l)eef with vegetables 25 Put roast, spaghetti and potatoes 25 Cents per portion. Beef k la mode 25 Fried sausage with jjotatoes 25 Roast loin of pork, apple sauce 30 Lamb stew (soup bowls) 25 Beef stew (soup bowls) 25 Chicken pot pie 35 Baked ]3ork and l)eans 20 The following sample menus are from mess hall No. 2, Hojj delphia, where combination meals are served at 30 cents each: Island, Phila- January 14, 1918. Breakfast. Dinner. Supper. Oatmeal. Liver or sausage. Fried potatoes. Bread and butter. Coffee. Pea soup. Roast beef. Steamed potatoes. Beans. Bread and butter. Coffee. Frankfurters. Sauerkraut. Steamed potatoes. Bread and butter. Coffee. Bread pudding. January 20, 1918. Oatmeal. Vegetable soup. Pot roast. Ham. Beef stew. Steamed potatoes. Scrambled eggs. Boiled potatoes. Bread and butter. Fried potatoes. String beans. Hominy. Bread and butter. Cottage pudding. Bread and butter. Apple sauce. Coffee. Tea. Coffee. The following menu was offered at the Westinghouse Lamp Works' cafeteria, Watsessing, N. J., March 8, 1918. This plant supplies lunches to from 500 to 800 employees, but at a loss of about -SlOO per week at the prices indicated. I Bread and rolls served with each portic 46 RESTAURANT FACILITIES FOR SHIPYARD WORKERS. (Jents. C'«nt. Clam chowder 5 I Sauerkraut or spaghetti ^ .,,. 5 Creamed fish on toast 10 i Mashed turnips 5 Hard boiled eggs and potato salad 10 '• Baked apple ; 5 Hot frankfurters, mashed potato, and brown Tapioca pudding. '. : . . . . 5 gravy 10 : Ice cream or cake ■. 5 Hot beef sandwich 10 I Choice of pie 5 Ham or cheese sandwich 4 Tea, coffee or milk 5 Head lettuce and mayonnaise 5 I The following menu was offered at the Hyatt Roller Bearing Co.'s cafeteria, Harrison, N. J., Tliursday, March 7, 1918: Cents. Cents. Vegetable soup 5 Pork and beans 10 Frankfurters and baked beans 15 Beefsteak pie 20 Creamed turnips 5 Vegetable dinner 20 Waldorf salad 5 Corned beef hash 2 Boiled ham and potato salad 20 Rice pudding 5 Stewed primes 5 Coffee - 5 Cocoa 5 Here is a typical menu of a regular noonday meal served for 25 cents at one of the several cafeteria restaurants of the American vSheet & Tin Plate Co., Pitts- ]>urgii. Pa.: Baked wliite fish or roast beef. Browned potatoes. Stewed tomatoes. ■ > , , ■ ■- ....:. Bread and butter. Pudding or stewed fruit. Coffee. The following menus represent four widely separated days at the cafeteria of the Bureau of Engraving and Printmg, Washington, D. C. Tliese menus include the prices charged and therefore possess an added interest, as they indicate quite clearly the recent rapid upward trend of food costs. Tliese menus include the combination dinner which was furnished at 15 cents in 1916 and up to October, 1917^ when the price was advanced to 20 cents. Some 8,000 meals or portions of meals per day are now dispensed at the Bureau of Engraving and Printing. The fact that both men and women are served in large numbers makes it possible and, as experience has demonstrated, desirable to offer a somewhat extensive choice of sandwiches, pastry, and fruits in addition to the combination dinner. The combination dinner seems to be most successful when it is not the only choice. The employees of the Bm'eau of Engraving and Printing have a cooperative organization and the cafeteria is managed and conducted, without profit, by the employees. The equipment and space is furnished by the Bureau. That the plan is successful is evident from the fact that about 70 per cent of the employees take advantage of the facilities offered. The menus from tliis excellent cafeteria indicate the variety in the combination dinners from day to day and the popularity that certain individual dishes, such as baked beans, mashed potatoes with gravy, and cold slaw, have attained. Demand governs supply where the cafeteria is managed by those who patronize it. RKSTAURANT FACILITIES FOR SHIPYARD WORKERS. 4? Friday. February 1. 191(>. Dinner, 15 cmts. Sausage cake; boiled hominy; mashed potatoes; bread and Imlter; coffee. SOUP. Beet a I'Anglaise, 5 cents. ENTREKS. Hninswick slew, 5 cents. IJaked beans, 10 cents, t.iver, fried with onions, 10 (enls. Spaghetti Ifalienne, 5 cents. SALADS. Combination, o cents. Potato, 5 cents. Stuffed olives, 5 cents. SANDWICHES. Chili cheese on rye bread, fi cents. Minced ham, 5 cents. Club sandwich, 5 cents. Swiss cheese on rye bread, 5 cents. Hani, 5 cents. PASTRY AND FRUITS. Pie made on the premises: Green apple, 5 cents. Pumpkin, 5 cents. Peach, 5 cents. Mince, 5 cents. Custard, 5 cents. Stewed prune.s, 5 cents. SliccYARD WORKERS. 51 no part in the actual service, but should supervise the work vigilantly with a view to its speedy and efficient performance. Special arrangements are necessary for the feeding of men and women of different sections on different hours and on night shifts, if business is to be carried on properly and continuously. (Feeding the Munition Worker, pp. 17 and 18. Loudon, 191G.) ORDER AND DISCIPLINE ESSENTIAL TO QUICK SERVICE. Given the necessaiy good construction arrangements, long counters, wide passageways, proper table and seat spacings, etc., the service will not be prompt and efficient unless order and discipline are observed. On this point the following statement by an experienced observer is apropos : The self-service cafeteria lunchroom is the only practical type for such plants as the shipyard, but it must be borne in mind that in the lunchroom, more than in any other part of the yard, order and discipline must be maintained if satisfactory conditions are to be obtained. (The Problem of Physical Efficiency in the Shipyards, by L. Erskine, p. 9.) UNDESIRABILITY OF SERVING LUNCHES IN WORKROOMS. It is generally conceded to be desirable for employees to eat their lunches or meals outside of or away from their workroom. Aside from the obvious fact that many v.-orkrooms are unsanitary as lunch places, because of dusts, gases, or other poisonous materials, it is important that the workers leave then* work places long enough to eat their lunch in a fresher, more attractive environment. This also in many cases affords an opportunity for a thorough ventilation of the workshop or workroom. For the relief of monotony, an important factor in connection with industrial canteeu.3, a change of surroundings during the meal and a short walk before partaking of it are desirable. On this account, and also on account of the importance of ventilating the workshop so that the air may be fresh when the workers return, the custom of eating meals within the workshop should be discontinued, and all food should be taken in a canteen, restaurant, in the open air, or at least away from the ordinary place of work. (A second Appendbc to Memorandum No. 3 (Industrial Canteens), Health of Munition Work- ers Committee. By Leonard E. Hill, M. B., F. R. S., a member of the committee, p. 5. London, 1916.) Most of the industrial codes require a pause of from 45 to 00 minutes during noon hour, but no pro- vision is made for a place within the factory where the employees may eat their midday lunch. The consequence of this omission in the factory laws is that workers eat their lunch at the machine tables, very often with soiled hands, and often soil the material ^vith which they work, leaving crumbs and parts of vegetables, fruit, and other organic matter around tables, chairs, and work places, where there is much dust or where poisonous materials are being worked with. The eating of lunch within the shop is injurious to health and may cause disease. Some industrial codes insist upon separate lunchrooms in certain dangerous trades. (The Modern Factory, by George M. Price, M. D., p. 281.) Even when the food itself is nourishing and readily digestible it happens, too frequently, that it has to be eaten under conditions which militate against its real value. A meal hastily swallowed with one eye on the clock in the brief interval between long journeys to and from the works can not be satis- factory any more than a meal taken amid dirt and dust in the close atmosphere of a workshop which has been occupied for some hours by a body of toiling men and women, or in an overcrowded coffee shop permeated with the odors of cooking. (Feeding the Munition Worker, p. 4. London, 1916.) Students of the effects of industrial fatigue have laid stress upon the dangers of long working hours without proper intervals for rest and food. The recommendation of the English health of muni- tion workers committee are emphatically in favor not only of an hour for the main meal period but also of short breaks of 10 or 15 minutes during long spells of work. Even on eight-hour shifts the minimum allowance for mealtime should in their opinion be half an hour. (Munition \\'orkers, Hewea & Walter, p. 42.) 52 EESTAURANT FACILITIES FOR SHIPYARD WORKERS. IMPORTANCE OF ATTRACTIVE DINING AND MESS ROOMS. The success or failure of cafeterias or other plans of feeding arrangements is dependent upon several factors, and not the least of these is the general attractive- ness or otherwise of the dining and mess halls. Good light and ventilation, clean- liness, and neat appearance of furniture and other equipment will go far toward making the lunch facilities popular. Whatex'ur system of management is adopted, it should bo the aim to make the canteen as attractive as possilile to the workers, to make them feel that it is their canteen (not a charitable institution), a place where they can expect a good meal at a reasonable price under good conditions, and where they can leave the atmosphere of the works behind^hem. Irritating rules and regulations should be reduced to a minimum, and the workers' legitimate wants studied as far as possible. (Feeding the Munition Worker, p. 17. London, 1916.) In a large cordage mill in central New York, I found the restaurant or lunch room located in a corner of a semidark basement. The firm complained that the lunch room was not appreciated and not used by their employees, and were rather indignant at my remark that I did not blame the workers for refusing to use such a lunch room. (The Modern Factory, by George M. Price. M. D., p. 281.) COST OF FOOD. As ah-eady shown in several of the menus presented quite substantial, varied, and nutritious meals can be served on the cafeteria plan for from 20 to 35 cents. The prices generally charged for a table d'hote meal for factory workers vary from 15 to 25 cents, in the majority of cases the charge being 20 cents. In a few cases ofEce workers pay slightly more. The k la carte prices vary, of course, greatly. The usual prices of bread and butter are from 2 to 5 cents; sandwiches, soups, and vegetables, 3 to 5 cents; meats, 8 to 15 cents; fruits and deserts, 2 to 5 cents; tea, coffee, and milk. 2 to 5 ceuta; the usual price of a cu)) of coffee being 3 cents. It is possible, in most of the cafeterias, to get a good lunch for from 15 to 20 cents, and in some of them for even le.-^s. It must be borne in mind, however, that the prices charged for food as quoted in this article do not cover the general rise in foodstuffs in the last few months. They only serve to show that the average cost of a sufiiciently satisfactory m.eal was much below that of the average outside restaurant, and that it is probable, therefore, that whatever increase the employers may he obliged to make because of the present high prices of fuel and foodstuffs will be in the same proportion. ("Lunch Rooms for Employees," by Anice L. Whitney, Monthly Review, U. S. Bureau of Labor Statistics, December, 1917, p. 214.) FOOD COST LARGELY DEPENDENT UPON CAREFUL, SKILLFUL MANAGEMENT. The tariff can be kept low only by careful management. The food materials can be made to pay, but the incidental expenditure is relatively heavy. Workers are not accustomed to paying for food in canteens, and will not always purchase the most nutritious food. Tact, discretion, and an appro- priate menu of proper dishes are necessary. Constant supervision and the careful adaptations of means to ends are needed to prevent loss if good food is to be sold quickly at the low price the worker can afford to pay. (Health of Munition Workers Committee — Rejiort on Industrial Canteens, p. 0. Lon- dou, 1915.) It will be found that by skilled cafeteria catering which is pleasing the eye and tempting the appetite with low cost, dainty dishes, the general cost of feeding the staff can be reduced, and at the same time the general satisfaction of the staff with the catering will be greater because each one has chosen what he wants as far as the selection will permit. (The Modern Hospilal, Vol. Ill, p. 404, 1914.) METHODS OF PAYMENT FOR MEALS. The most up-to-date method of payment for food, cafeteria service, is for the diner to be given a check, indicatuig the value of the food on his filled tray, as he leaves the food counter and enters the dining room. On his exit from the dining room the patron must pass a cashier to whom payment is made of the amount punched or printed on the check. EESTAXJEANT FACILITIES FOB SHIPYAKD WORKERS. 53 There are different methods of payment in use by the various companies. One company, whose charges are based on the amount of wages, uses tickets of three colors to indicate the three rates which are charged. In some cases metal checks are used, while in others books of tickets are sold either by the cashier or by foremen in the shops. In the majority of cases, however, the employees pay cash. ("Lunch Rooms for Employees," by Aiiice L. Whitney, Monthly Review, U. S. Bureau of Labor Sta- tistics, December, 1917, p. 211.) The following quotation from the British report on industrial canteens may prove helpful: SYSTEM OF TAKING CASH. It will be clear that the taking of cash at the counter, the giving of change, etc., is altogether incom- patible with speedy service. It is essential that the system of taking cash should be so far as practicable proof against carelessness or fraud on the part of the canteen customers or servants, and should interfere as little as possible with the service. The responsibility for taking cash should always be definitely allocated, no one except the authorized person, or persons, being allowed to take cash. The best system is the " Ticket System, ' ' Under this system tickets of various values adapted to the trade are bought at the canteen or at a special office, and are then tendered at the serving counters for meals or for light refreshments to the value stated on the tickets. Too great stress can not be laid on the principle that in no case should meals be handed over the serving counters without a ticket being taken first. This should be made very clear to all canteen assistants, and it should be impressed upon them that the)' must only give food to the actual value of the ticket. It may be advisable in large canteens to employ an attendant whose sole duty at meal times i.s to see that no meals are served unless a ticket is given up. A point that must be insisted on is, that as soon as the tickets have been checked with the cash taken, they are immediately destroyed or defaced. If the number of meals to be served can be approximately gauged, it is a good plan to have the tickets dated for the day of issue. (Feeding the Munition Worker, p. 19. London, 1916.) SUMMARY OF THE ESSENTIAL FACTORS IN A SUCCESSFUL CAFETERIA. The success of the works restaurant depends upon whether or not certain essential reciuirements are met. These may be briefly summed up as follows: Convenient location. — The restaurant must be convenient to the workmen. Attractiveness. — It must be attractive, light, airy, well-spaced, and with plain but neat, clean, and attractive ec|uipment. Prowft service. — Service must be prompt. Slow service is certain to make the works restaurant a failure. Hours. — The restaurant should be open at all hours when there are night shifts. Cofi'ee, tea, cocoa, and milk should be obtainable at any time. Food. — The food served should be of first-class quality: Fresh, properly pre- pared and cooked, appetizing, and of good variety. Prices. — The price of the food to the workmen should be so low as merely to cover cost, or at most to provide only a small margin above cost. The price of any given meal or articles of food should be prominently displayed. This is essential for prompt and satisfactory service. Payment for food. — The method of payment for meals should be simple, prefer- ably by ticket or check with the meal and pajment of cash to cashier on exit. Tickets purchased in advance save the workmen from carrying much change in work clothes. Management. — First and last the success or failure of the works restaurant is dependent upon the manager. 64 RESTAURANT FACILITIES FOR SHIPYARD WORKERS. LUNCH-ROOM ACCOUNTING. The purpose of any system of accounts is to give the management of the business such information regarding the results of past operations as will help them to handle the business to the best possible advantage in the future. Differ- ent people have different ways of looking at the same proposition, so it is the pur- pose of this section to show how a system of accounts may be worked out, rather than to lay down a hard and fast set of rules to be followed regardless of conditions that may prevail in special cases. We wiLl assume, to begin with, that facilities are already available for handling the pay rolls and for auditing and paying the bills. It will also be assumed that tlae accounts will be handled through agencies alieady established, so that our only concern will be to outline that section of the accounts which has to do with the investment in lunch-room equipment and with the results of lunch-room operation. We are going to try to tell the management what they want to know, so for the moment we V'iU put ourselves in their place and imagine wliat questions they are likely to ask. Then we can set up accounts which mUI give the answers to the questions. We will also number the accounts for ease in handling and reference. First of all the management will want to know how much money they have invested in the business and the form in which this investment stands. We can analyze this investment and will probably find that it consists of — 1. Lunch-room building. 2. Fiu-niture and fixtui'es. 3. Mechanical equipment, such as dishwashers, potato peelers, etc. 4. Kitchen utensils. 5. Dishes and glassware. 6. Cutlery and silverware. 7. Linen. 8. Lunch-room supplies (foodstuffs and other operating supplies). 9. Lunch-room merchandise (materials carried in stock for sale, such as cigars and tobacco, candy, chewing gum, etc.). 10. Cash. Some managers may want more details than we have provided here and some may be content with less. Some may be willing to limip the mechanical equipment with the furniture and fixtures, while others may want refrigerators segregated and carried in a separate account. The lunch room-supplies account may be split into several accounts to very good advantage. Instead of one account for lunch- room supplies there may be separate accounts for meats, vegetables, canned goods, operating supplies (soap, scourmg compounds, etc.), etc. The information afforded by these additional accounts would all be interesting; and, in the case of a large and properly run restaurant or system of restaurants it would be necessary; but when the lunch room is to be run as a side line, so to speak, too much detail should be avoided. We will proceed on the theory that the management is satisfied with the information afforded by the accounts that we have outlined and with the assurance tliat the methods of handling outlined hereafter will apply in the case of few accounts or many. It will not be sufficient to go to the itianagenient and tell them that during a certain month the lunch room showed a profit or a loss of a certain sum. Tliey will want to know why it lost money, or they will want to be told enough about it to assure themselves that it made as large a return as it could. Therefore, we will want to be prepared to give them some detailed information along the lines set forth in the following operating accounts: RESTAURANT FACILITIES FOR SHIPYARD WORKERS. 55 11. Sales of meals. 12. Miscellaneous sales (grease and other kitchen by-prochicts. refunds on bottles, bags, and other containers, etc). 13. Merchandise sales. 14. Cost of supplies used in preparing meals. 15. Cost of merchandise sold. 16. Supervising; labor (silaries or other compensition, including contract payments, of managers and assistants, clerks and cashiers). 17. Labor (cooks, waiters dishwashers, janitors, etc.). 18. Fuel. 19. Ice. 20. Miscellaneous operating expenses (telephone, stationery, laundry, etc.. and other mis- cellaneous operating expenses). 21. Equipment renewals (payments for table linen dishes, etc., bought to replace broken or worn-out equipment, also purchases of new items of equipment which cjst so little, say, $5 or less, that they are not worth charging to the property accounts!, 22. Rent (if the lunch room should happen to be in a rented building), 23. Depreciation of buildings and equipment, 24. Profit and loss. Now, we will assume that the lunch room has been running for a month. The pay rolls, cash book, and voucher registers are closed and we have made the proper postings from them to the accounts that we have set up. Promiptly on the close of business on the last day of the month we will take an inventory of the lunch- room supplies and the lunch -room merchandise that remain on hand. Having listed all the items comprised under each of these captions, and having determined the amount of each in stock, we price them at the latest price paid for each class of article and figure their value. In cases where the c^uantity of any article represents substantially more than the amount of the last purchase, and the price paid has fluctuated very widely, this price fluctuation should be recognized by pricing only the amount of the last purchase at the last purchase price, and the balance at the last previous purchase price. The totals of these values will give us the totals of otu- lunch-room supplies and lunch-room merchandise inventories as of that date. During the month, we have charged oiu- supplies and merchandise accounts with all purchases made, and the difference between the totals of these charges and the inventories remaining on hand must have been consumed or sold. Tlierefore, we calculate these differences and make a journal entry charging, for insiance, cost of merchandise sold and crediting lunch-room merchandise. This transfers the cost of the m.erchandise that has been sold to the debit of an operating account and reduces the balance of the lunch-room merchandise inventory to the value of stock actually on hand. We will do the same thing with the lunch-room supplies, charg- ing cost of supplies used in preparing meals, and we may handle our fuel in the same way, by opening an additional inventory accotmt, if the fuel is bought in considerable amounts and the quantity on hand at the end of the month varies to any extent from time to time. The way in which the entries run in one of these inventory accounts is shown in figure 1 . The purpose of the depreciation account is to charge up, as a part of the cost of doing business each month, a part of the slu-inkage in the value of the property investment (accounts Nos. 1, 2, and 3) due to wear and tear tlu-ough use. This property is bound to decrease in value as its age increases, even though it may be kept in first-rate working order tlirough the medium of regular repairs (which we will charge to accotmt No. 20). Finally, when it is absolutely worn out and worth- less we do not want it to stand on our books at the figure which we paid for it when new. Therefore, we will make a journal entry each month, charging depreciation and crediting the building, furniture, and fixtures and mechanical-equipment accounts with a fair sum to represent the monthly proportion of their ultimate slu-inkage in value. We will not take up any depreciation on the kitchen utensils, dishes, and glassware, cutlery, and silverware, or linen because these accounts 56 RESTAXJEANT FACILITIES FOR SHIPYARD WORKERS. represent classes of property which either wear out in a comparatively short time or are likely to be broken or otherwise lost or destroyed before they can wear out. In tlieir case, therefore, we will assume that the initial working equipment will be kept up to standard through regular purchases of new articles, made from time to time, as needed, and charged to equipment renewals. At this stage we are prepared to take off a trial balance of our lunch-room accounts and see what they will tell us. First of all, we will take the balances of the investment accounts and use tliem as a basis for our montlily lunch-room investment statement, as outlined in figure 2. This statement is lined up in comparative form, so that the condition of affairs at the end of this naonth niay be readily compared with the condition at the end of the previous month, without the necessity of going back and referring to a previous statement. The figures in the colunms headed "Increase" and "Decrease" may be given either in percentages or dollars, or, possibly, in both ways; the idea being to show the management in the most effective way just what changes have taken ])lace in the property during the month. The " Analysis of Supplies and Merchandise Accounts," shown in the statement, is added for good measure, because this analysis will answer the question as to whether or not too heavy inventories are being carried. In other words, if the management sees that the supplies inventory has increased $1,000, or 2 per cent, or something like that, we want to be able to show them immediately, if we can, that the increase in inventory is made necessary by the much greater increase in amount of su)3plies used or sold during the month. The trial balance of the operating accounts will be the basis for the lunch-room operating statement, illustrated in hgure 3. Here it will be seen that we simply take off our trial balance for the current month, show the corresponding figures for the previous month, and, with the addition of a few subtotals and balances, make a complete analysis of the net profit or loss figure (shown at the foot of the state- ment.) We show the gross profit on meals and the gross profit on merchandise, also the total operating expense necessary to obtain this gross profit and the balance left from the gross profit after the operating expenses have been paid. In addition to the actual figures, we show what each of these figures works out to per meal, on a basis of the number of meals sold. This is an important thing to watch and is helpfid to the accountant in verifying the accuracy of his figures. For instance, if the lunch room is being run on a "flat basis of 50 cents per meal, and the average receipts from sales of meals worked to 45 cents or to 55 cents, we would know at once that there was something ^vrong in the figures. The gross profits per meal served should be watched month by month, as in fact should all the other unit cost figures shown in tliis column. Ai-rangements should be made to draw them off in a columnar book having a column for each month, so that they may be compared over longer periods than the two months the figures for which are shown on the regular statements. A constant study and comparison of these figures will do more to inclicato extravagance or fraud than any other one thing that can bo done in a short tune. The percentage figures, for which columns are also provided, are also important. The most convenient thing to do would be to show all percentages as percentages of various subtotals, as indicated in the column for the current month. These are roiigh and ready percentages and will not give "percentages of profit, " so-called, but they will enable one to keep an eye on the relationship of the various ^actors going "to make up the profit and loss, and, if carefully and regularly compared in the same way as the unit figures per meal sold, will do much to indicate which are the strong points and wliich the weak one in the lunch-room management. As a case in point, let us suppose that simultaneously with the em- ployment of a new cook, the miscellaneous sales drop a couple per cent below what they have been running, that will bo a suggestion to look aromid and see whether RESTAURANT FACILITIES FOR SHIPYARD WORKERS. 57 the new cook is more economical than the old or whether he is failing to dispose of the kitchen refuse, etc., to the best advantage of the company. As a supplement to this statement, we give a few statistics relating to the volume of business handled and show, in addition to the total number of each meal handled, the highest number and the lowest number of meals served on any one day during the month and the daily average for the month. These figures deserve study, because they are important factors affecting the profit and loss. High operating costs i)er meal may not be altogether the fault of the man who is running the lunch room, if conditions are such that he never Ivnows how many people he will have to take care of. If he expects a thousand people for breakfast, he must have sufficient food and sufficient waiters, and other help, to take care of a thousand people. If only 500 show up, a large part of this preparation is wasted and the average cost per meal is bound to rise. The number of customers in excess of those expected is almost as bad, from a profit-and-loss point of view, because the hurry and confusion and general dissatisfaction resulting from the attempt to take care of more people than have been provided for wiU have almost as bad an effect on the operation of the lunch room as it will have on the efficiency of the industry whicli the lunch room serves. There have been numerous cases where company lunch rooms have been changed from losing to profitable enterprises, and at the same time have given better service, by means of a little readjustment of the Imich hours in various departments, and the writer has one case in mind where lunch-room operations were made profitable, instead of unprofitable, by a slight lowering of the prices and increase in tne quahty of the food served, which resulted in giving the lunch room a large volume of regular business. A lunch room is like a railroad, in that the average good citizen is not particu- larly ashamed to beat it if he can. Even if this were not the case, the fact still remains that every system of accounts must be laid out on the theory that somebody is going to be dishonest, if onl}^ to free people from temptation, who might other- wise be tempted to be dishonest. Tliere arc plenty of thmgs aromid a lunch room that can be easily stolen and used, without very much chance of detection, for the immediate benefit of the thief; so we must watch those things and make it hard to steal them so that nobody will be tempted to steal. We all know that in a maciiine shop, for mstance, nobody wiU attempt to make away with a special cutting tool, which may have cost several huncfi-ed dollars, or a special fixture which may have cost a couple of thousand doUars; but the hand tools, micrometers and gauges and the small brass pieces and turnings, have to be watched, because they can be used or quickly turned into cash by the man who takes them away. Practically every- thing in a lunch room can bo used by whoever can get away mih it, and the order of their relative attractiveness, so to speak, depends practically on this point. We can classify them in the same way that we have classified om- Imich room investment accounts, as follows: Cash. Lunch-room merchandise. Limch-room supplies. Linen, cutlery, silverware, dishes, glassware, utensils. The essentials of the plan for protecting cash are, first, that no food ormerchandise can be issued ■without a record being made of it; and, second, to make sure that this record gets into the accounts. The fii-st of these requirements is served by any of the standard systems of meal tickets, coupons, and checks, pi'ovided the checks are so laid out that only one need be issued to each customer, even though he may add to his order several tunes during a single meal. None of these systems is better than the man M'ho operates it, however; so our prmcipal assurance that whatevei- system is adopted is bebig properly used must come from a constant and careful 58 RESTAURANT FACILITIES FOR SHIPYARD WORKERS. comparison of the analyses of the busmess, as outlined in figui'e 3, supplemented by frequent personal inspection by reliable people outside the lunch-room organi- zation. The lunch-room organization itself should be so laid out that cashiers and food checkers, if there are any, shall report to some one other than the manager of the lunoh room, and these people should be shifted around from time to time, or even assigned for a month or so to other duties, in order to break up any plans that may have been formed to beat the company. Whenever checks are used they should be numbered serially and a careful record kept of checks on hand, issued, and returned. In other words, each check must be accounted for from the time it is" received from the printer until the tune it is paid and canceled. A daily report, along the lines in figure 4, should be made to the bookkeeper and summarized by him. He shoidd also verify the check numbers and the cash-register readings, and a thorough investigation should always be made of any missing chocks. Occasionally a customer wiU be able to get out of the lunch room with an unpaid check in his pocket, but each of these cases should be investigated right back to the waiter who issued the check, if only to convince the lunch-room staff that they are being watched closely and in detail. These reports should be summarized during the month, both as a basis for statistical figures regarding meals served and as a basis for an entry charging the cashier with the amount of cash reported under "Total sales," which charge, in turn, will be offset by a credit to him for the cash that he turns in, leaving him charged with any cash that he may have retained for making change. He should be checked up frequently and at irregular intervals, to make sure that the cash on hand, in the cash drawer, is in agreement with the cash charged to him. No lunch-room purchases should be paid for by the lunch-room cashier, where a lunch room is being run as an annex to an industrial plant. There is no necessity for doing it and the moral effect alone, of paying creditors, whether large or small, by the company's check, is highly beneficial. If the lunch-room manager is author- ized to make small purchases, he should be given a supply of special voucher forms or cash orders to be honored by the company's cashier. The advantage of this is that, if there should be any reason for suspecting the integrity of the people making these small purchases for the lunch room, a carefid and immediate examination should be made to see if the merchandise called for by the orders or vouchers is on hand or can be accounted for. In the same way and for the same general reason, no miscellaneous sales should be collected by the lunch-room cashier. Thesd should be regularly invoiced agamst the purchaser, on the company's forms, and collection made through the company's regular established collection agencies. A sufficient number of cash registers should be a part of the equipment of every lunch room. The key to these registers should be kept by some competent person outside the lunch-room organization, so that no access may be had to the tapes or dials by any person who handles lunch-room cash. The cigars, cigarettes, chewing gum and candy that are generally sold in con- nection with lunch-room operations, are frequently tempting objects to people who would not ordinarily think of stealing anything. AU merchandise of this kind should, first of all, be inclosed in glass cases or behind screens, so that it can always be plainly visible, although it can only be reached by the man behind the counter. Since all this merchandise has a fixed selling value, a memorandum record shoidd be kept, at selling values, of merchandise delivered for sale. In other words, the clerk should feel that he is charged, not with so many 5-cent cigars at 41 cents, but with a certain number of 5-cent cigars at 5 cents each. This memorandum record should be credited with the sales, and when the monthly inventory is taken, it should be priced at selling values as well as at cost, and the total selling value of the inventory reconciled with the balance shown on the memorandum record, BESTAUEANT FACILITIES FOK SHIPYAKD WOEKERS. 59 The problem of keeping an accurate account of lunch-room supplies is perhaps the most complicated one, because here unreasonably large consumption may be due to waste and extravagance as well as to theft, and the waste may not always be controllable by the manager. For this reason the relationship between the sales of meals and cost of supplies used should be watched very carefully, as should also the cost per meal of supplies used. If these figures retain a proper relationship to each other, both currently and from month to month, and personal observation shows that there is no excessive waste, it may be assumed that things are going as well as could be expected. vSpecial supervision needs to be given to the prices for foodstuffs, in order to make sure that they do not contain any rebates or commis- sions, and all packages carried or sent out of the lunch room should be watched in order to be sure that things are not being carried away. The linen and other equipment should be charged to some person who will be responsible for reporting all losses from wear, breakage, theft, or any other cause. These items should be correctly recorded. The accuracj' of his reports should be tested by occasional physical inventories, which should correspond closely with the inventory account. Any radical discrepancies between the actual and book figures should be brought forcibly to the attention of the lunch-room staff, as they are indications that either the customers are getting away with the equipment or that the staff are not as careful as they should oe. LUNCHROOM MERCHANDISE ACCOUNT. 1918. Dr. Cr. May 1-31 31 $100. 00 S40. 00 31 60.00 100. 00 100. 00 60.00 50.00 1-30 30 60.00 30 50. 00 110. 00 110.00 July 1 50.00 60 RESTAURANT FACILITIES FOR SHIPYARD WORKERS. Figure 2. lunchroom investment as of april 30, 1918. Current I Last, month. montli. Increase. \ Decrease. Building Furniture and fixtures.. Mechanical equipment. Kitchen utensils Dishes and glassware. . . Cutlery and siherware. Linen Supplies Merchandise Cash Total. AN.'ILYSIS OP SUPPLIES AND MERCHANDISE ACCOUNTS. Supplies. On hand, Ist of month . . . Purchases during month. Mer- chandise. Total to be accounted for. Inventory, end of month Balance, used or sold. RESTAUEANT FACILITIES FOR SHIPYARD WORKERS. Figure 3. lunch room operating statement. Month of , 19... 61 Current month. Last month. ! A^"""t- cent. i Per meal sold. Amount. c^^t ' --' '^'"It- ; sold. 95 1 5 1 Total 100 85 15 100 75 ! Balance — Gross profit on merchandise. 25 1 1 12 48 1 1 Fuel 10 5 10 10 i 1 1 100 1 1 t 62 RESTAURANT FACILITIES FOR SHIPYARD WORKERS. BUSINESS HANDLED. Current month. Last month. Total. High. Low. Average. Total. High. Low. Average. 1 j Night shifts 1 ■ 1 Meals served to lunch-room 1 i Figure 4. daily report ok i,unch-room receipts. (Date) , 19... Checks issued. Register readings. Missing checks. Tours. Opening Closing Number numbers, numbers, issued. Opening. ; Closmg. i ^^'J*^ 1 1 Night shift - ' - - - ' I Total 1 ^ ! 1 1 Grand total j i i Cashier. RESTAURANT FACILITIES FOR SHIPYARD WORKERS. 63 BIBLIOGRAPHY. Memorandum of the British Health of Munition Workers Committee: Industrial Canteens (Memorandum No. 3), November, 1915, 7 pages (Cd. S133). Price, 1 pence. Canteen Construction and Equipment (Memorandum No. 6) (Appendix to No. 3) January, 1916, 7 pages and plates (Cd. 8199). Price, 4 pence. Investigations of Workers' Food and Suggestions as to Dietary (Memoran- dum No. 11) (Report by Leonard E. Hill, F. E. S.), August, 1916-^11 pages (Cd. 8370). Price, 1^ pence. The above memoranda have been reprinted bj^ the Bureau of Labor Statistics, United States Department of Labor, in Bulletin 222, April, 1917, entitled "Welfare Work in British Munition Factories." This reprint can beirarchased from the Superintendent of Documents, Government Printing Office, Washington, D. C, at 10 cents per copy. Health of the Munition Worker, A Handbook prepared by the Health of Munition Workers Committee, London, 1917. Price, 1 shilling 6 pence, net. Feechng the Munition Worker. Prepared by the Canteen Committee of the Centi'al Control Board (Liquor Traffic). Price, 6 pence. All of the British publications here mentioned may be purchased from T. Fisher Unw^in (Ltd.), London, W. C. 2, or from P. S. King & Son, London. Munition Workers in England and France, a summary of reports issued by the British Ministry of Munitions, by Henriette R. Walter, published by Division of Industrial Studies, Russel Sage Foundation, 130 East Twenty-second Street, Newv York City, April, 1917. Price, 20 cents. Bulletin of the National Association of Corporation Schools, December, 1917, 130 East Fifteenth Street, New York City. Price, 25 cents. This publication contains several interesting descriptions of American company restaurants, stressing their value. Lunch Rooms for Employees, by Anice L. Whitney, Monthly Review United Statesx Bureau of Labor Statistics, December, 1917, pages 207-215. The Preparation of Foods for Factory Employees, published by the General Electric Co. of Cleveland, Oliio. Fifteen Food Charts, prepared by C. F. Langworthy, Chief, Office of Home Eco- nomics, States Relations Service, United States Department of Agriculture, Washington, D. C. Price, SI. The Problem of Physical Efficiency in the Shipyards, by L. Erskine, Washington, D. C, 1918. (This publication was prepared for the Emergency Fleet Corporation and can be had free on application to the Industrial Service Section of that corporation.) LIBRARY OF CONGRESS iiiii'iiini!