ent space ready for
the department managers. Heads of departments are usually notified each
day of all goods to be marked off the following day, and furnished with
invoices of the same. The receiving room is usually open for checking
purposes from 8 A. M. to 10 A. M. only, and goods must not be checked
off nor removed from this room during any other hour of the day, except
by special permission. Goods are called off by assistants, checker
compares with invoice, selling price and stock number are entered on
goods, and selling price marked on invoice. Until properly marked off,
no goods are allowed to be sent out of the receiving room. If goods do
not come up to sample, and are to be returned, it must be done at once,
and shipper advised. In case of errors or shortages, they must be
certified to by two or three competent persons. All invoices should be
returned to the office as soon as goods are marked off. Receiving room
should be closed at 10 o'clock sharp, at which time all department
managers and assistants should be back in the selling departments. Heavy
goods, such as furniture, wall paper, etc., are received in their
respective stock rooms and checked off in the same manner. Goods should
never be received without an invoice.

Taking Care of Stock.

Salespersons must keep in good order all stock under their charge.
Customers of the house, as well as those in authority, readily recognize
who takes an interest in the business, by the display and arrangement of
the stock. No excuse can be taken for merchandise that does not present
a clean, attractive and presentable appearance. Every article should be
properly marked or tagged, and each piece of goods ticketed in plain,
neat figures, so that a glance will tell price, size, etc.

No matter what the stock is, it should be attractively displayed, and
the display changed regularly, having a suitable card on all goods so
exhibited. When a sale is completed and clerks are through showing
goods, they should be replaced as soon as possible, thus avoiding
confusion and keeping the selling space clear and in good shape for new
business.

Serving Customers.

All customers should be waited upon with equal promptness and
politeness, no matter whether the purchase is large or small, whether it
is simply an enquiry or an exchange of goods. There should be no
favorites among customers. First come, first served. A customer who is
being served should never be left