"AT YOUR SERVICE"

New Zealand Listener, Volume 3, Issue 57, 26 July 1940, Page 41

"AT YOUR SERVICE"

HEN you dine -at a. fashionable \ X/ hotel, feeling a contented glow at the soothing atmosphere and perfection of food and service, do you ever stop to think of the work that goes on "behind the scenes"-the work that makes this state of mind and comfort of being possible? Armed with my little book and pencil, I ventured into one of our leading hotels to find out for myself. I was passed along from hand to hand like a piece of excess baggage till I finally reached my objective — the dining-room manageress. Alas for all those preconceived notions of people and things. Instead of a bustling woman of middle age with briskness and efficiency radiating from her finger-tips, I found quite a young woman-more like a girl-with dark, expressive eyes, and a chin. That chin meant something, and I soon found out what. An End in View Even among women, it is not done to inquire one’s age-but this youthfullooking woman had already years of experjence behind her. She started her. career at sixteen as a pantry maid-and at twenty-four she was manageress of. the largest cabaret in the South Island. This may have surprised some people, but not the lady herself. She had started out with one clear-cut objective in view -to become a manageress-and, well, she got there, Nothing, of course, is accomplished without effort and hard work, and this girl worked, perhaps, harder than most. She had this incentive-she loved her work and took a pride in doing everything to the best of her capabilities. "Have you any other ambitions-out-side this work?" I inquired. "None whatsoever," she replied frankly. "I love my work — and intend to keep on with it. I’ve gone a long way in a short time-and I’m going further." "What ideas have you in ‘mind?" "To travel-get fuller experience in my work-and then back to New Zealand to show them what I can do." I mentally voiced our equivalent for "Atta girl!" She Enjoys Catering Already, without overseas experience, she has been showing them what she can do, She has been manageress. of four leading cabarets, doing the entire supervision of staff and catering. The catering side, she told me, particularly appeals to her. With a view to improving her knowledge, she took an American Course in catering, and was the means of introducing new and delectable concoctions. "Tt would be interesting to take a peek at your recipe book," I said. "Books," she corrected with a smile. "T’ve got a crowd of them, containing all sorts of intriguing’ things. Sandwiches made: in varied-coloured stacks-some-thing like a. rainbow cake. New and original salads and savouries, One of my (Continued on next page)

(Continued trom previous page) favourite recipes is a cake made with a sponge foundation, filled with icecream, sealed with meringue on top, and baked in an oven over 600 deg. Fah. It is the intense heat, of course, that does the trick-and to have the ice cream perfectly sealed with the meringue." A Book of Weddings Weddings and like functions are this little lady’s speciality. She has 444 weddings to her credit-and has them all recorded in a book with the bride’s name, full particulars of the banquetand a little souvenir of the occasion. "’m interested to know something of your work here at the hotel," I said. "Can you tell me something about it?"

"Well, this is my first experience in hotel ‘management, and though I have had a lot to learn, it is really easy compared with the previous work I have done both in catering and management of dance cabarets. Feeding the Guests "What is the routine-for, of course, there is a system?" She nodded. "A very efficient one, and like all types of business ventures, dependent on a good staff. Here I control a staff of eighteen — but the dining-room is my chief concern. We have twelve waitresses — and each one attends to sixteen guests." "Do you have anything to do with the actual catering here?"

"No, the kitchen staff do that. All we have to do is order what we want from them. Then, of course, I see that the dining-room service runs without a hitch-and that the guests are satisfied." "Are your hours very arduous?" "I find them very light," she answered. "I come on duty at eight o'clock till twelve-then on again at one till twothirty. Finally at six again till eight o’clock-after that I am free. There is a special pantry-maid on duty here for afternoon teas, and another during the evening for suppers. Actually," she went on, "I am very happy here. I have a lovely room with a bathroom attached -as the estate agents would say, all modern cons."

Meeting Interesting People "You make it sound a most attractive proposition. About the guests-you must meet lots of interesting people." "I. do, particularly among Australian and American visitors. Many of them are charming. You know that is another part of this business-the social side-like introducing a little humanity into a machine. ... 1 always make a point of finding out the varied interests of the regular patrons who dine here -and a little personal word, I find, goes a long way to adding to their enjoyment while they are here," I reflected that if I were the guest, I would heartily endorse the theory.