Tipping the Butcher

1901

Did you ever buy your own steaks and get the worst in the shop nearly every time? An old friend has had that misfortune, and he is always willing to pay two or three cents more a pound than any other customer. Having listened calmly to his tale of woe, I inquired if he had acquired the practice of tipping the butcher. Tipping the butcher? No! He thought It was a sufficient tip to offer the two or three cents more a pound. "That offer," I tried to explain, "goes to the proprietor direct, or his block man thinks you are trying to make a thief of him by inducing him to hold out for himself the extra price. It will never work.

"Just say to your cutter: 'See here, old chap, I've been dissatisfied with my steaks for some time. Come out and take a drink, and tell me how to select good meat.' He's too busy. Then slip a dime into his hand and say, 'Have a glass of beer when you get out,' or a quarter and say, 'Have a smile with me when you have time.' Repeat this performance and presently your steaks are the delight of home. In the busiest private market in New York it is the rule to tip the butchers. You can get nothing fit to eat without it." — New York Press.

Things You Shouldn't Oughta Do For Good Economy

1916

Anti-Economical Don'ts

Don't save too many paper boxes.

Don't save all your paper and string.

Don't save cracked or mutilated dishes.

Don't save dirty rags. It does not pay to wash them out.

Don't have the kitchen drawer littered with paper bags; you might use one, but you can't use a dozen.

Don't save too much dry bread. Keep a supply of bread crumbs, but the chances are that you will not use all your stale bread for bread pudding.

Don't save many bottles. The amount of space they occupy is not compensated for by the amount of money you receive if you sell them.

Don't save opened bottles of liquids without going over them to see if they still are good; many lose strength or spoil after being opened. The too-careful housewife is apt to clutter her shelves with iodine that has grown too strong, oil that has become rancid, or furniture polish that is merely dregs.