A WORD TO THE EMPLOYER.
When your candymaker has exercised his skill in preparing your confections, see that they are properly cared for after being placed in the store. By the carelessness of inexperienced clerks many candies are ruined and rendered unfit to sell to the better class of trade.
Bon bons should never be stacked high in the show case shortly after being made, because they are soft and will not stand pressure.
Some clerks, in selling chocolates or candies of any kind, handle them as if they were lumps of coal, instead of exercising the greatest care and gentlest touch. Too great attention cannot be paid to this feature of the business. A clerk must learn this, and if after a reasonable time does not, is unfit for the business and should seek some occupation where brains are in less demand.
In piling bon bons on your dishes or trays, place a sheet of heavy wax paper between each layer. This will prevent them from sticking.
HOW TO ARRANGE YOUR SHOP.
Arrange your shop with a view to economy of time. A man working in a poorly arranged shop will walk many extra miles during a day’s work. Place your furnace in a well-lighted place; it will save gas bills and enable you to always see the condition of your batch, providing the draft is not cut off to any extent. Sugar, glucose and water are used in almost all candies, therefore have them side by side; you cannot easily move the sink, so move your sugar, glucose and scales as near it as possible.
Keep a pail of clean water beside your furnace, and when not using your paddle place it in the water; this will prevent the paddle from becoming sticky and collecting filth, which condition it is generally in when not cared for in this manner.