Page 16 Advertisements Column 8

New Zealand Herald, Volume LXIII, Issue 19513, 17 December 1926, Page 16

THE WAVERLEY'S EPOCH. DOMINION'S FINEST CUISINE. REVOLUTION IN HOTEL CONTROL. COSTLY SERVICE AT OLD KATES,. Auckland will experience to-morrow an innovation reflecting worthily its progress, and the amenities it affords it« permanent as well as its floating population. Costly improvements that have taker, weeks to effect being brought to fruition," the Waverley Hotel v.-ili enter upon a new and popular career, and confidently, a)ake its bow as the Hotel of the Community, Alike for guests " living in" and restaurant dinars—each free from the shackles, of a stabilised tariff—it will be known an a centre of comfort and service, backed by the unique guarantee of a scientific iad hygienic kitchen that will always be open to the closest inspection to that most censorious of all tribunals, the general public. ' ; r, This extraordinary frankness, unknown altid unwelcome in most hosfcelries, will not surprise (hose who recall that enterprise is a tradition which made the Waverley • Hotel of old a household word in both the, Commonwealth and New Zealand. For close upon a generation outsiders who spend their holidays in Auckland have talked keenly of the hotel that introduced the convenient European system of tariff, requiring from busy-• sightseers not:- aire's!pensive outlay for meals they did not have, but a moderate rat>3 for just that service of which they were able to take advantage,. The travelling public and lihd nomtsrous section whose custom it has been <'•> * breakfast, lunch or ,sne at ftho Waverley will rejoice to know that this policy .is one in' which the management will eontiirihe to take pride. Thd 'only-change fa that the Waverley is again a piornsm-'— this time m the field of an absolutely safe and protected cuisine. To take the. management at" its 'word and inspect the new kitchen is fclw quick' est, way to realise the vfealth of sincerity behind this interesting claim. . Whether J one does so ocit of curiosity, as a doubting Thomas, or even in the • hope of discovering flaws, the lesson is just As: force *• ful and the '.Waverley people squally confident. The scene is a- revelation- of hygiene and; efficiency. Obviously a heavy outlay was involved. Obviously the world . has been scoured for the newest ideas and the best achievements of experience regardless of that outlay. But the result, one that cannot fail to bring the full recompense of public approbation, is that the Waverley now stands in the 'front rank, posa«sing a kitchen block that unquestionably marks an epoch in hotel and restaurant construction. Hygiene is the watchword in the new Waverley kitchen, but the chefs and their staff will find it easy to . uphold. An amazing variety of equipment exists toassist complex concentration on the preparation of the. menu. Microbes and vermin will starve .miserably in this midst of plenty. The most ingenious contraptions have been installed to ensure that no flies, can enter the kitchen, and the disposal of the furniture and equipment, everything movable and based on. a concrete flooring, makes the presence of rata and mice a physical impossibility. The kitchen has been planned to combine with its vigilant cleanliness a smoothrunning, rapid service, Surrounding the island gas range, another departure ii33.de at the behest, of absolute hygiene,'are up-to-date machines that reflect the thoroughness with which the block .was laid out. Not to interfere with the preparations of : the main dishes, there is a special grill range, a gas toaster and' a department | devoted exclusively to the provision of tea, coffee and hot milk and hot water. Quite apart- from the kitchen! proper is a vegetable room. All : the vegetables sr« to be prepared there, and an interesting part of the equipment is a potato peeler, which, besides the vast amount of. time saved on the old method, demonstrates m the elimination of any handling of the tubers a further instance of thorough cleanliness. Nor are these scientific introductions ■ confined to the actual preparation of the food. Adjoining the island range is a special machine for keeping the dishes hot once they have been removed from the range. There are also a number of bain maries where; while transferring the food to plates, the dishes are kept . hot through the medium of boiling water, gas-heated. The prepared dishes, are th«* transferred to racks beneath, ready, hr distribution to the waitresses. : material with which these ana the appliances of the scullery are constructed i«. entirely of white metal, thus- eliminating any possibility of chemical infection liMy to arise in the use of copper or iron. 'I he meat is prepared on marble slabs. The scullery is such a. remarkable example of the card which haa been taken to ensure cleanliness that one could bter--ally eat off it. .The dish® are packed away in closed shelves, and not » piece of food remains.. in the kitchen. Three refrigerators, perhaps the most costly part , of an expensive eqaipment, a-re provided for meat arid cold dishes. Truly no trouble has been to ensure that the Waverly cuisine shall stand as the last word in hotel and restaurant efficiency." The, renovations have extended to the dining room and tne lounge, now practically new. The ftavrley services are available at the old rates and on the renowned Waverley principles, and it is safe to predict that patrons of the dining room will soon find it necessary to book their seats beforehand. The proprietors of the Waverley _Hot,e[ and. Restaurant have, made 'the arm oi establishing in the Waverley service an organisation parallel with 'the Lyons organisation of London.—Advt.