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To start a tea room, and start it right, will require an amount of capital ranging all the way from $500 to $1,000, according to the locality and the amount of competition, either of other tea rooms, or of the service offered by various larger enterprises that use this as a side line.

A lady in Denver gives her experience in the following condensed statement:

She was fortunate in securing a location where the advent of a tea room was joyously hailed as a much desired innovation, and where the conditions obviated the necessity for an extensive publicity campaign, so that her little capital of $500 was sufficient to launch the enterprise in fairly good shape.

She started with a limited menu, fully intending to extend it as she gained experience and patronage. To begin with, she served tea, coffee, chocolate, broths, toasts, muffins, sandwiches, salads, fresh eggs, cake, cold meats, together with simple desserts, such as rice pudding, tarts, baked apples and stewed prunes, with whipped cream. She made it a special point to see that every item was of the best quality, properly prepared, and served with delicacy and tact, while cleanliness pervaded every nook and corner of her dainty little establishment. At the same time she guarded zealously against waste, and showed excellent judgment in providing just the exact amount of each material that could be utilized to advantage. She hired a neat, pretty and attractively attired maid as waitress, who was tactful in her demeanor towards guests. The prompt, courteous and refined service of this maid proved a valuable asset, as she soon became a general favorite with the patrons of the place, through her earnest endeavor to please.

The taking and filling of large orders for outside affairs—such as sandwiches, salads, etc., as well as the renting of her china, table silver and other accessories, also proved a source of considerable revenue. Sometimes the tea-room itself would be rented out for social functions, such as card parties, church and lodge affairs or wedding feasts. On such occasions the proprietress did practically all of the catering, and was well paid for her services and accommodations.

During the first year she kept on display and for sale a line of antiques, art novelties, embroideries, confectionary, fine stationery, and other articles that commanded a ready sale, and thereby added considerably to her income during that trying period of making a beginning. As her regular patronage increased, however, she gradually discarded these side-lines, and concentrated all her efforts upon steadily and permanently increasing the scope of her trade.

She showed decided originality and talent in the preparation of her menu cards, and gave them an artistic effect which was at once striking and vastly different from the ordinary. Her prices, while extremely reasonable, afforded a satisfactory profit on every item, and at the end of the first year she had not only paid all expenses, but had a comfortable balance left over with which to begin the second year on a much more extensive scale.