The manager should realize that the working force of a hotel is like the mechanism of a clock: it has to be wound occasionally and set going. No novice can operate this wonderful piece of mechanism; it requires a skilled mechanic. The proprietor of a hotel should be a good loser; for there are periods of the year when the employes outnumber the guests, and the balance-sheet shows a heavy loss. One of the most successful hotel men of the writer's acquaintance is Mr. Louis Reibold, formerly of the Bates House (now the Claypool), Indianapolis, Ind. Mr. Reibold's fame rests in his liberal, kindly treatment of his help. He never called them "help," but always referred to them as "employes." Reception, reading, and writing-rooms were furnished for their use, and he himself saw that good food was provided and that the tables were spread with clean, white table-cloths once a day. He remembered his employes at Christmas, each one receiving a gold coin, some as much as $20. When a girl in his employ lost her arm in a mangle, he presented her with a house and lot, provided her with ample means to furnish the house and to keep her the remainder of her lifetime. Mr. Reibold is a multi-millionaire, and he has the admiration and love of every woman and man that ever worked for him. FEEDING AND ROOMING THE HELP. Employes, such as housekeepers, clerks, cashiers, stenographers, stewards--though few stewards use the privilege--and bartenders, are permitted to take their meals in the main dining-room. Other office-employes take their meals in the officers' dining-room, from the same bill of fare used in the main dining-room. Chambermaids, bell-boys, and other "help," are served in the "helps' hall," from a separate bill of fare. Their food is good, as a rule; when it is not, the fault usually lies with the chef in the kitchen. All proprietors want their help to have good food. The housekeeper can do much to make the help comfortable. She can see that their rooms are kept clean and sweet, and free from vermin. She can give them soft pillows and plenty of warm covering. It is her duty to add to their comfort in every way she can. In a majority of hotels, the help are roomed and fed equally as well as are the patrons. REQUIREMENTS OF A HOUSEKEEPER. Every profession or trade is made up of two classes: the apprentice and the skilled workman. The young woman looking for a position as hotel housekeeper should not forget that careful training is fully as important and necessary in her chosen vocation as it is in medicine or cooking; that she must learn by slow and wearisome experience what it has taken years for the skilled housekeeper to acquire.