The Institution Quarterly Volume 3-4 (Paperback)

This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1912 edition. Excerpt: ...the different wards gather up the waste separately and it is taken to the scullery and the same kinds of waste from the tables of the different wards is all put into one container, and the several containers that contain all the different kinds of waste are then sent to the kitchen to be weighed. As you will see this causes some extra work, but one of our supervisors states that she prefers this system to the usual way of handling table waste; another supervisor states that the only difficulty they experience is in Instructing new employees, as they are liable to mix the waste up when removing it from the tables; another supervisor states that it is no trouble at all. The dining room attendants do not seem to think that it is any special trouble to follow out the system, one dining room attendant stating that it did not require any additional work. The food which has not been served on the tables and which is classed as usable food is sent back to the kitchens in containers from the serving room and is weighed up and utilized again. The extra work entailed in the use of this system in the kitchens consists of detailing a man in each kitchen after meals to weigh up the waste as the dining rooms bring it back to the kitchen. Where a kitchen is cooking for but two or three dining rooms, the additional work is of little account, but where they receive waste from seven dining rooms, as is the case with one of our kitchens, it is more work. Our chef and all our head cooks state that when the system was first started it made considerable work, but now that it is in operation it is little trouble, and they prefer it to the old way for the reason that with the old system when too much of any article of food was sent to the dining room, it could not be readi...