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Show Waitresses Learn Suave Manners in New Srh i St Louis.-If John B 'n0l trainer of hotel employees h- 1 way, "hashers" will be a thin "! past and merchandisers' of!'i! will spring up in their place Wji Next time you're in a r ' he says, ask the waitress what ? en a la king is. If she answ. differently, "Old chicken and ! 14 and stuff fixed up," she's a t umistakably. ir'tt- You're being served by s ' chandiser of food if she an" l' courteously, "It's chicken c-jS.' i rich cream gravy with piV, 8 . We're serving it today in t'i ' try shells with mangoes and c. v"" rooms added." iJ j O'Meara's first lesson for .. I resses concerns the menu-j'"' ' the food came from, how it 'T' pared and how to describe it way that will make the storr.acj1 gle expectantly. ' " ' The course advances to the way to take an order and prf to kitchen vocabulary. Dei-V.3 out are such instructions to thee-"-'' as "another man wants to u:-. chance," for an order of hf- ' "six in the grease," for a;? dozen fried oysters. ' |