Be Organized

3 min

Men should be systematic in their business. A person who does business by rule, having a time and place for everything, doing his work promptly, will accomplish twice as much and with half the trouble of him who does it carelessly and slipshod. By introducing system into all your transactions, doing one thing at a time, always meeting appointments with punctuality, you find leisure for pastime and recreation; whereas the man who only half does one thing, and then turns to something else, and half does that, will have his business at loose ends, and will never know when his day's work is done, for it never will be done. Of course, there is a limit to all these rules. We must try to preserve the happy medium, for there is such a thing as being too systematic. There are men and women, for instance, who put away things so carefully that they can never find them again. It is too much like the "red tape" formality at Washington, and Mr. Dickens' "Circumlocution Office,"—all theory and no result.

Men should be organized in their business. A person who follows a routine has a time and place for everything and gets his work done promptly. He will accomplish twice as much, with half the trouble, as someone who works carelessly and sloppily. By organizing all your business dealings, doing one thing at a time, and always keeping appointments punctually, you gain leisure. You have time for fun and recreation. But a man who does one task halfway, then turns to another and does that halfway, leaves his business unfinished. He will never know when his day's work is done, because he will never finish it. Of course, all these rules have limits. We must try to strike a sensible balance, because it is possible to be too organized. Some men and women, for instance, put things away so carefully that they can never find them again. Such excessive organization is too much like the "red tape" of Washington and Mr. Dickens' "Circumlocution Office." It is all theory and no results.

When the "Astor House" was first started in New York city, it was undoubtedly the best hotel in the country. The proprietors had learned a good deal in Europe regarding hotels, and the landlords were proud of the rigid system which pervaded every department of their great establishment. When twelve o'clock at night had arrived, and there were a number of guests around, one of the proprietors would say, "Touch that bell, John;" and in two minutes sixty servants, with a water-bucket in each hand, would present themselves in the hall. "This," said the landlord, addressing his guests, "is our fire-bell; it will show you we are quite safe here; we do everything systematically." This was before the Croton water was introduced into the city. But they sometimes carried their system too far. On one occasion, when the hotel was thronged with guests, one of the waiters was suddenly indisposed, and although there were fifty waiters in the hotel, the landlord thought he must have his full complement, or his "system" would be interfered with. Just before dinner-time, he rushed down stairs and said, "There must be another waiter, I am one waiter short, what can I do?" He happened to see "Boots," the Irishman. "Pat," said he, "wash your hands and face; take that white apron and come into the dining-room in five minutes." Presently Pat appeared as required, and the proprietor said: "Now Pat, you must stand behind these two chairs, and wait on the gentlemen who will occupy them; did you ever act as a waiter?"

When the "Astor House" first opened in New York city, it was undoubtedly the best hotel in the country. The owners had learned a great deal about hotels in Europe. They were proud of the strict system that governed every department of their large hotel. At midnight, when a number of guests were gathered around, one owner would say, "Ring that bell, John." Within two minutes, sixty servants would appear in the hall, each carrying a bucket of water in each hand. "This," the owner told his guests, "is our fire bell. This response shows you how safe we are here. We do everything systematically." This was before the Croton water supply reached the city. But the owners sometimes carried their system too far. Once, when the hotel was packed with guests, one waiter suddenly became ill. Although there were fifty waiters in the hotel, the owner thought he needed his full staff. Otherwise, his "system" would be disrupted. Just before dinner, he rushed downstairs and said, "We must have another waiter. I am one waiter short. What can I do?" He happened to see "Boots," the Irishman. "Pat," he said, "wash your hands and face. Take that white apron and come into the dining room in five minutes." Soon Pat appeared as instructed, and the owner said: "Now Pat, you must stand behind these two chairs. Wait on the gentlemen who sit in them. Have you ever worked as a waiter?"

"I know all about it, sure, but I never did it."

"I know all about it, sure, but I've never done it."

Like the Irish pilot, on one occasion when the captain, thinking he was considerably out of his course, asked, "Are you certain you understand what you are doing?"

Like the Irish pilot whose captain once thought he was far off course and asked, "Are you sure you know what you're doing?"

Pat replied, "Sure and I knows every rock in the channel."

That moment, "bang" thumped the vessel against a rock.

At that moment, "bang" went the ship as it hit a rock.

"Ah! be-jabers, and that is one of 'em," continued the pilot. But to return to the dining-room. "Pat," said the landlord, "here we do everything systematically. You must first give the gentlemen each a plate of soup, and when they finish that, ask them what they will have next."

"Ah! By jabbers, and that is one of them," continued the pilot. But back to the dining room. "Pat," said the landlord, "we do everything in order here. First, you must give each gentleman a bowl of soup. When they finish their soup, ask them what they would like next."

Pat replied, "Ah! an' I understand parfectly the vartues of shystem."

Pat replied, "Ah! And I understand perfectly the virtues of system."

Very soon in came the guests. The plates of soup were placed before them. One of Pat's two gentlemen ate his soup; the other did not care for it. He said: "Waiter, take this plate away and bring me some fish." Pat looked at the untasted plate of soup, and remembering the instructions of the landlord in regard to "system," replied: "Not till ye have ate yer supe!"

Soon the guests came in. Plates of soup were set before them. One of Pat's two gentlemen ate his soup. The other did not want his. He said: "Waiter, take this plate away and bring me some fish." Pat looked at the untouched plate of soup and remembered the landlord's instructions about "system." He replied: "Not till you have ate your soup!"

Of course that was carrying "system" entirely too far.

Of course, that was taking "system" much too far.