UC-NRLF $B 273 TDfi H F 5761 B4 5 1917 MAIN w^MM' ''• i ' ! CD OsJ CD hhHHb GIFT or &? ^^ /f££^^~-^-*£ey Digitized by the Internet Archive in 2007 with funding from Microsoft Corporation http://www.archive.org/details/detailedplansinsOObeimrich DETAILED PLANS AND INSTRUCTIONS For Organizing and Operating A Co-operative Delivery System by E. W. BEIMFOHR Home Office: 141 South Fourth Street SAN JOSE, CALIFORNIA Copyrighted 1917 By E. W. BEIMFOHR 141 South Fourth Street San Jose, California . , HFrwf CONTENTS & ss - County ot v On the day of , A. D , before me, , a Notary Public in and for the County of , State of , personally appeared known to me to be the persons whose names are subscribed to, and who executed the within and foregoing- instrument, and they acknowledged to me that they executed the same. IN WITNESS WHEREOF, I have hereunto set my hand and affixed my Official Seal, at my office in said County of , the day and year first above written. Notary Public in and for the County of. State of California. (10) By-Laws By-laws which can readily be adapted to the use of the company can be purchased at any book store. DELIVERY SCHEDULE As soon as the Articles of Incorporation have been signed and the organization is perfected, the stockholders should meet and decide upon a delivery schedule which will best meet the demands of the majority. The government at this time is requesting the mer- chants of the country to make but one delivery per day to any one customer. This request should be complied with if possible. If all competing merchants join the co- operative delivery system it will be very easy to adopt the "one delivery a day" schedule. If this can be done, it will mean a large saving to the merchants as much less equipment and fewer men will be needed to operate the sys- tem. Under the one delivery a day schedule all equip- ment can be sent to a certain section of the town at 8 A. M. to another section at 10 A. M., to another at 2 P. M., to another at 4 P. M. If, however, the co-operating merchants feel that they desire for any reason, to give more service, they can ar- range any schedule they see fit. In very small towns the following schedule will be found very satisfactory, es- pecially if there are meat markets in the system : 8 — 9 :30 and 10:45 A. M., 2 and 4 P. M., In larger cities 8 and 10 A. M., 2 and 4 P. M. will be best. Meat markets often re- quire an early morning delivery for their hotel and res- taurant trade. This can be made at 7 :30 o'clock. This delivery should be made direct from the market to the ho- tel or restaurant and not brought to the Central Station. EDUCATING THE CUSTOMER As soon as the delivery schedule is decided upon, have care's printed, showing the hours at which the de- liveries leave the stores. Make these cards small enough so that they will insert into an ordinary size envelope. Get up a short, courteous letter to the customer and mail this together with the schedule card a few days before beginning operations. This is very important. (ii) MANAGER Select a competent manager and give him unmolested control of the general management of the company. He must be prompt, decisive, firm, but fair with his men and the merchants. The success of the company will depend upon the manager's popularity with his crew and the merchants, and his close attention to exactness of detail. WORKING EQUIPMENT Vehicles If any of the equipment turned in by the merchants for stock is not suitable for the uses of the company, it will be real economy to dispose of it and purchase other. In selecting your vehicles, get large roomy beds but a light gear. Do not select a heavy car for light delivery work. The lightest well-built car capable of carrying an average load of 1,000 pounds is the best for the purpose. Delivery is a constant repetition of starting and stopping. It takes more gasoline, tires, and break-band lining to start and stop a heavy car than a light one. I have found the Ford car most economical in every respect for deliv- ery purposes. A Ford chassis with the wheel base length- ed to 120 inches and a delivery bed built accordingly will will make a most satisfactory truck for light deliver}-. Re- inforce the rear spring by putting in an extra leaf or two. Great care should be exercised, however, not to overload a light car. If there is much heavy hauling to be done, it should be done with a car of sufficient capacity to carry the load. The light cars should be used for light delivery only. BOXES Folding Delivery Boxes The delivery boxes best adapted for use in co-operative delivery are the folding delivery boxes which can be folded up flat when empty. ' (See Plates 3 and 4) This effects a great saving of space in the stores and loading station and greater capacity of delivery wa- gons because the boxes ride securely when stacked. Drivers return with the wagons practically empty, per- mitting them to pick up goods without the necessity of unloading the empty boxes. These boxes are manufactured by the Puffer Hub- bard Mfg. Co. of Minneapolis, Minn., and are carried in stock for coast distribution by the Pacific Manifolding Book Co.. of Emeryville, California. They have an equip- (12) 00 9 Plate 3 Plate 4 ment for 1)randing the boxes with the name of the com- pany, also for numbering the boxes so that they can be located on the wagon when delivering, by means of the number, which is placed on the sales slip or route list. In addition to the advantages in the saving of time and space, the unique construction of these boxes makes them especially durable and being made of slats they can be kept in repair by unskilled help at a very slight cost. STATIONARY BOXES. If for any reason the folding box is not obtainable, a very handy delivery box can be constructed at any plan- ing mill or box factory. The toughest material obtain- able should be used in the construction of these boxes, preferably cotton-wood, spruce, or sugar pine. Binding the ends with wire countersunk into the sides and bottom will prolong their usefulness many fold. Have small hand holes put through each end. Make boxes according to the following dimensions : Inside Measurements Thickness of Deep Wide Long Sides Bottoms Ends No. 111*4 inxl3 in.x20 in. V 2 in. No. 2 11 in.xll in.xl7K'in- "A in. No. 3 10 in.x 9 in.xlS in. ]A in. No. 4 9 in.x 7j/\. in.xl3 in. y% in. No. 5 7 J / 2 in.x 6 x / 2 in.xllj^ in. ^ in. You will note that these boxes will (13) y 2 m. J /2 in. Yi in. H in. 3 A in. y% in- % in. H in. H in. y$ in. nest when empty thus saving space in store and loading station. The boxes are made in five different sizes so as to accommodate a delivery of any size. It is not necessary to have the same number of each size box made. In some cities the smaller box will be in greatest demand ; in others the larger box will be used most. Purchase twice as many boxes as the greatest number of orders sent out by all the merchants in the company. Number all boxes consecutively. In numbering, if you will use a certain series for a certain size of box, it will assist the driver to locate the box in his load. For ex- ample : Number your small boxes from 1 to 100, next size from 100 to 200, etc. Thus the series will indicate the size of the box. Pick-Up Boxes Take as many of the regular delivery boxes as may be necessary so that each store in the system may have several, and paint them some bright color — green, orange, or red. Distribute these among the stores. These are to be used by the stores when a pick-up is to be made out on the route. If the store wants the driver to stop at a certain address and pick up produce or return some ar- ticle, the order is written on the "Pick-up" blank and dropped into this bright colored Pick-up box. This box goes out in the regular way to the Central Station where it is placed into the proper district where the pick-up is to be made. The box is loaded the same as an outgoing order. Its bright color is a constant reminder to the driver that- a pick-up is to be made and the order tells him where and what to pick up. (l-i) Blank Forms Manifests (Form No. 1.) The manifest gives a complete record of all deliveries made. When properly filled out, it will give the name of the store sending out the goods, the date, the time the goods were sent, the numbers of the delivery boxes sent out, and miscellaneous goods, like brooms, cans, sack and case goods, etc., all such goods as cannot be put into the delivery boxes. The driver checks and signs the manifest. It thus becomes a receipt to the merchant for goods taken by the delivery company. The manifest is made in duplicate, the delivery com- pany taking the original and the merchant retaining the duplicate. The manifest should always be filled out by the clerk or merchant so as to avoid error. It should be ready for the driver so as not to delay him. C. O. D. Checks (Form No. 2) The C. O. D. Checks used by the merchant in tag- ging orders to be collected are made in duplicate, the sec- ond sheet being of tough material to tie to the package. These C. O. D. Checks should be printed in two colors. red and black; the red checks to be used on orders which must be paid for or returned ; the black checks to be used on orders going to persons who are to be given an op- portunity to pay. but which may be left and no further ef- fort made by the driver to collect if payment is not made. The original C. O. D. Check should be retained bv the merchant until the collection is turned in to him. When the cash is turned in to him the check is destroyed or filed. The duplicate C. O. D. Check which is attached to the goods is. returned by the driver, with money if paid, with the proper notation if not paid, but always to be returned to the manager of the delivery company. Credit Memos (Form No. 3) When a customer pays the driver for an account on which no C. O. D. Check has been placed by the store, a Credit Memo is issued from the Credit Memo Book. These memos should be printed in triplicate so that the driver can give the customer the original, turn in the du- plicate with the money to the manager and retain the triplicate in his book for reference and protection. (15) All collections must be turned in to the manager of the delivery company. Miscellaneous Goods Ticket (Form No. 4) This form is made in duplicate and is to be used by the stores in listing all heavy or miscellaneous articles like brooms, oil-cans, sack goods, etc., in fact all articles that cannot be put into the delivery boxes. The original ticket is pinned or stapled to the sales tag on which the order is written while the duplicate is used by the mer- chants for checking their deliveries and warehouse stock. The object of the Miscellaneous Goods Ticket is to call the driver's attention to such articles as are not in the delivery box with the rest of the order. Without this ticket, the driver is very apt to deliver the goods in the box and forget the miscellaneous articles until later, which will necessitate his driving back again to make the de- livery. Item Short Tag (Form No. 5) This tae is made in triplicate and is to be used by the store to notify the customer of any items called for on the order which cannot be sent because the store does not have them in stock at the time of delivery. One copy is to be pinned or stapled to the order and saves all argument be- tween the driver and customer about shortage on the or- der. The other two copies are retained by the store, one being sent out with the goods which were short in the place of a new sales slip, while the third copy acts as a credit memo in case the short items cannot be delivered at all. Substitution Tag (Form No. 6) This tag is used by the store to list such articles as are substituted for others called for in the order. To il- lustrate: A customer orders Heinz Baked Beans. The Store, being out of that brand, substitutes another brand. The substitution should be noted on the substitution tag and pinned or stapled to the order. This explains to the customer the reason for the substitution, and if not satis- factory- the article may be returned without argument with the driver. Notice of Call (Form No. 7) This notice is used by the drivers of the delivery com- (16) pany and are left under the door when a call is made with a C. O. D. order and the customer is not home to receive and pay for the order. Driver's Cash Reports (Form No. 8) These forms are used by the drivers in making out re- ports of collections and are turned in to the manager with the money collected. They should be kept on file for fu- ture reference and protection to the driver. All C. O. D.'s should be listed by number whether paid or unpaid and a complete record kept of all C. O. D.'s sent out, the driver being held responsible for all C. O. D.'s sent out on his route. Driver's Route Sheet (Form No. 9) It is desirable that the driver should make a list of the deliveries he is to make. This list is made out while load- ing preferably in duplicate, so that the driver may take one on his route, the carbon copy being kept in the office by the manager. This route sheet makes each driver re- sponsible for goods taken out by him and also gives the manager a record of the number of orders taken out by each driver. By listing the number of orders taken out by each driver each day, it is easy to see what driver is handl- ing the most orders and will assist the manager in equaliz- ing- the work among his men. Pick-Up, or Package Call Checks (Form No. 10) This form is used as a notification to the driver to call for or pick up any items which it may be necessary to return to the store for credit. Drivers should not be per- mitted to accept goods for return without a notification of this kind. This will prevent abuse of the return goods privilege and at the same time provide a system to in- sure the proper entries after goods arrive at the store. It is made in triplicate. One copy remains in the store as a check upon the calls. One copy is left with the customer as a receipt for the goods. The third copy, which should be printed on tough material, is attached to the package by the driver. The blank forms mentioned are manufactured by the Pacific Manifolding Book Co., Emeryville, California. This firm carries forms No. 4, 5, 6, & 10 in stock, and will make up within a reasonable time any order submitted. For the convenience of Co-operative Systems, and in order to overcome any delay in obtaining supplies, all (17) .. blank forms will be carried in stock by the author, thus shipment can be made promptly. Address, E. W. Beim- fohr, Shipping Dept., 141 So. 4th Street, San Jose, Cali- fornia. Judgment should be used in ordering these blank forms. A comparatively small amount will be necessary of Forms Nos. 3, 4, 5, 6, 7, and 10, while Forms Nos. 1, 2, 8 ; and 9 are used daily and a liberal supply may be or- dered. If all stores in the system can agree to not have the drivers accept any collections of money or goods from customers, except on C. O. D. orders or Pick-up Slips, much trouble with collections will be eliminated. No mat- ter how careful or honest a driver is he may at busy times forget to list a collection. The result may be a provoked customer when a bill reaches her for the account already paid or credit not given for items returned. On the C. O. D. collections it is impossible for the driver to forget, be- cause the C. O. D. Check must be returned with the money. There is a distinct advantage to the store in hav- ing the customer pay her account at the store instead of paying it to the driver. It brings the customer into the store, which gives the merchant an opportunity to get acquainted, to adjust any differences which may have arisen, and to sell more goods. 4 5*. *- A £ ■ l * C i— » ■ ■ * D * e , _. {._-, - "£ 75 ~ Floor Plan Central Station Scale 96 to 1 £ A Top shelf B Middle shelf C Bottom shejf D Platform E Space for backing and turning E Also for storage purposes Plate 1 (18) C-3 c < , -r'-- a o° £ .-Jk-jgtM. — . -r#T- Floor Plan Central Station Scale 96 to I ' A Space (or turning and backing B Platform C Bottom Shelf D Middle Shelf E Top Shelf F Alleyway G Driveway Plate 2 CENTRAL STATION While companies in very small towns may be operated without a Central Station, yet it usually is economy and efficiency to have one. The purpose of the Central Sta- tion is to have a place where goods may be collected for proper distribution. It serves a purpose similar to that of the Post Office in the distribution of the mails. The *ize of building required will depend upon the number of vehicles used by the company. It should be sufficiently large to allow plenty of room for the vehicles, loading platform and sorting shelves. (See diagram of platform and shelves). AYhere eight or more delivery vehicles are used, it adds to the efficiency of the company to have the sorting shelves arranged as in Plate No. 11. This arrangement reduce? the distance the boys must travel in sorting the orders. In a smaller company the arrangement shown in Plate No. 1 is sufficient, and less expensive of construc- tion • also requiring less floor space to accommodate the vehicles. Be sure to get a building large enough so that no time is lost by the drivers in getting into place at the sorting shelves. There should be no partitions to divide the shelves into sections, as that would tend to obstruct the rapid a?) handling of the goods. With a paint brush draw a heavy line across the shelves, thus marking off the section in- tended for each wagon. Number these sections to cor- respond with the delivery districts, into which you have divided the city, as shown by a map hung in a conven- ient place. DELIVERY DISTRICTS. Get a map of your city sufficiently large to show the streets plainly. Tack this to a backing made of soft half- inch wood. Study carefully the distribution of the popu- lation, and arrange your districts so that every section of the city will receive about the same service, and each driver have the same amount of work to perform. 1 f you are to use some autos and some horse-drawn vehicles, assign the autos to the scattered, out-lying dis- tricts. When you have decided where to place the boundaries of the delivery districts, place a tack at each corner of the district and run a string along the streets intended for boundaries. By using a string, you can change it at will without marring your map. When using a street as a boundary line, let that district include both sides of the street. This avoids the necessity of two wagons on the same street. CHARGING THE MERCHANT FOR DELIVERY SERVICE For the first month's operation of the company, charge the merchant an amount equal to his present delivery costs, or enough to meet operating expenses and depreciation. Very few merchants have a definite idea what that amount is. In arriving at this amount, all items which contribute to the expenses of delivery should be carefully figured. These are : Interest on original investment, depreciation, breakage and loss of goods, salaries, repairs, painting of equipment, insurance, licenses, all operating expenses, gaso- line, tires, greases, oils, horse feed, shoeing, garage and stable rent, messenger service, etc. After the company has been in operation a month, it will be in possession of the exact number of deliveries sent out by each firm, and an equitable basis of charges can be worked out. Some merchants will consider a charge based on the cost of delivery of each individual order (an order meaning a delivery of goods to any one address) as the most equitable method. There is this disadvantage (20) to this plan : The merchant having continually in mind that every order, even though it is a yeast cake or a loaf of bread, is costing him 6 cents, 8 cents, 10 cents, or whatever the rate happens to be, will be apt to lay aside the smaller orders for his boy to carry out after school, or may even send his clerk out on a bicycle to deliver them, thus leav- ing only the heavier and long distance orders for the de- livery company. This is unfair and makes it impossible for the delivery company to depend upon the source of its income. The result will be that in a few months it will be necessary to raise the rate, which will work a hardship on the merchant who has been fair. The best method is to fix a flat rate per month, based on the number of deliveries sent out by each store. (One hundred pounds or any fractional part thereof delivered to one address to constitute a delivery). Stores sending out the larger volume of business should have a rate, which if based on the individual delivery, would be less than the store sending out a lesser number of orders. It costs the delivery company less per order, to pick up one hundred orders at one store than to pick up the same number of orders at ten different stores. It would be impossible to fix the rate to be charged in any city without knowing local conditions, but the fol- lowing will serve to illustrate what the writer means by a flat rate based on the volume sent out. We will say that grocer A sends out between 1500 and 1600 orders monthly and you had found that 10 cents was the proper rate to charge him per order, strike an average and charge him for 1550 deliveries (1550 at 10 cents) or $155.00 per month. B sends out between 2500 and 2600 orders monthly. Charge him for 2550 orders at 9 l / 2 cents, or $242.25 per month. C sends out between 3000 and 3100 orders per month ; charge him for 3050 orders at 9 cents per order, or $274.50 per month. D sends out between 4700 and 4800 ; charge him for 4750 orders at 8 cents, or a flat rate per month of $380.00. (The amounts used above have been chosen arbitrarily and are not to be taken as a standard. It may not cost 10 cents, 9 cents, etc., in some cities, and in others it will cost more. You must deter- mine that after operating a month.) You will see that by this plan it will do the merchant no good to deliver some of the goods himself as he is apt to be charged for them just the same, because an average- is struck instead of charging him for each individual de- livery ; yet volume is the basis of the charge. (21) COLLECTION OF GOODS Drivers should report at the stores to make the pick- up several minutes before the schedule so as to have every- thing loaded ready to leave precisely on time. Bring the goods to be delivered to the Central Station as promptly as possible. If a load is ready before the time schedule, take it to the Central Station and route it, then return for the remainder of the orders. AYhen goods are returned from the customer, she is given a credit, the duplicate is placed on the goods and the goods returned by the next pick-up wagon. All containers sent out to be returned to the store, must be plainly marked with the store's name. Should the merchant want a driver to pick up pro- duce while out on his route, or return some article, he will write the order on a Pick-up, or Package Call Check and drop it into a "Pick-up Box" provided for that purpose. This written order is sent to the Central Station just the same as an out-going order. There it is turned over to the driver, who is to make the pick-up. OPERATION OF COMPANY. The operation of the company is, no doubt, already clear to the reader. It consists of the simple operation of the deliverymen calling at the co-operating stores, ac- cording to the schedule agreed upon, picking up all or- ders ready, checking and signing the manifest, and bring- ing the goods and the original of the manifest to the Cen- tral Station where the manifest is hung on a hook for the manager, and the goods are routed according to the de- livery districts into which the orders are going. Y\ hen all orders are routed, they are reloaded by the deliverymen so as to unload most conveniently on the route. Upon completing delivery, the men stop at the store nearest their delivery route and again pick up all orders ready for the next deliver}-. If for any reason a driver is late in returning from his route, his pick-up should be made by one of the other men, so that the tardiness of one does not delay all oth- ers. In operating a large company, it is an excellent plan to give the foreman a very small route so that after completing his deliveries, he can at once begin making the pick-ups and thus avoid the possibility of having to wait for some driver who may be late. The object should be to always operate the wagons promptly on schedule time. If the company is being operated without a Central (22) Station, the goods are routed by the clerks at the time the orders are put up. A place is arranged at the rear of the store where the goods are placed according to the routes into which they are to go. Each driver calls at each store, picks up the goods going into his district and delivers directly to the customer. PRIVATE OWNERSHIP OF THE DELIVERY SYSTEM. In some cities where the feeling among the merchants is not conducive to the fostering of a co-operative spirit, it may he advisable to have some private individual or firm not connected in any way with the merchants, own and operate the delivery system. This has been done very successfully in many cities. Garage and transfer men have found it profitable to operate a delivery system in connection with their business. The operation of the company, under private owner- ship, is just the same as outlined above for the co-operative plan. It, however, eliminates the necessity of the mer- chants incorporating and employing a manager. The equipment may be bought outright by the per- son owning the delivery system, or may be disposed of elsewhere by the merchant. (23) Instructions To Clerks and Merchants Stamp your firm name on all C. O. D's. Put a red C. O. D. on orders which you want collected or returned. Put a black C. O. D. on orders going to customers whose credit is good but who are to be given an opportunity to pav the driver. Fill out C. O. D. carefully and fasten to order. Keep the original until collection is reported. Place no C. O. D. on a regular charge account. Send out your regular sales tag same as heretofore. Always put number of box on the sales tag. Then if lost off it can be traced easily to the box containing the order. Put. Street Address on Each Order. If residence has no address, give explanation such as will assist the driver in locating it. Put Only One Order in a Box. Use size of box best suited to size of order. Do not heap the boxes. If neces- sary use two boxes. If heaped, goods may be crushed. Containers belonging to the Stores and to be returned after delivery is made, must be marked with the store's name. Deliveries That Cannot Be Put Into a Box must be tagged with the customer's name and address. Also listed on a Miscellaneous Goods tag and this tag stapled or pinned to the sales tag. The Manifest Is Your Recepit and Should Be Filled Out Caretully. Do not expect the Driver to Do It. He may not have time. If a customer calls up and asks whether her goods are on the way, glance over the mani- fest. If through your negligence you have not filled her order, do not blame the delivery company. It will create the wrong feeling against the company will do you no good. Do Not Leave Work for Drivers to Do. They may not return in time. They will assist you if they have spare time, but do not depend on it. After Putting Up Orders, Put Them in the Most Con- venient Place for Loading. If the driver is late, help him load and get away. (24) Do Not Hold the Drivers After the Time Scheduled to Leave. It will get both you and him into trouble with the manager. Watch Your Orders. Send out only those that should go. It will help to get those that should go to the cus- tomer in shorter time. If goods leave your store they will be delivered on that delivery, unless out of bounds of that delivery. By a little help from you, the com- pany can best serve all. Do not hesitate to notify the manager of any com- plaint. Instructions to Drivers Avoid Mistakes. One mistake can mar a month's good service. Work quickly but carefully. Be Courteous to Every One and Show Favoritism to no One. Remember you are working for the Delivery Company and not for any one store in particular. Al- ways be courteous to both customer and merchant no matter how you may feel ; then if you have a grievance, take it up with the manager. "A Silent Tongue Shows a Wise Head". Use your head all the time and your tongue as little as possible. See, hear, and TELL nothing about any firm's business. This rule must be enforced. If an Order is Tagged With a Red C. O. D. it Means that the Order is to be Collected for or the Goods Returned. When tagged with a BLACK C. O. D., ask the customer whether she wants to pay. If she offers any excuse, leave the goods, mark the excuse given on the C. O. D. tag and turn it in to the manager. When a customer pays an account on which there is no C. O. D., or if she returns goods, jug, crate, bottle, or any thing for which she has been charged, give her a credit memo from your book. This credit will be made out in triplicate. Give the cus- tomer the one printed "Customer's Copy", turn in the "Office Copy" with the money or the goods, and keep the triplicate in your book for reference. Always make a rec- ord of your collections before receipting the customer's bill. This will prevent you from forgetting where you got (25) the money. When an order is tagged with a C. O. D. tag, you do not have to make a record of your collection. Simply put the money and the C. O. D. tag in your pocket. Turn in all collections to manager — not to the merchant. Always receipt the customer's bill. If you break down on your route and it will require some time to get in or if you need help, get in touch with the manager as quickly as possible. If you will be late in returning from your route, call the manager by phone, if convenient, so that he can arrange to have some one make your pick-up. Watch your equipment closely. Careful driving, prop- er care, and a liberal use of oil, will save money and trouble. Kindly avoid all unnecessary talking and "joshing" while at work. There will be time for that when we are through. Smoking is often very objectionable to both customer and merchant, so please refrain from smoking while delivering or making your pick-up. A helpful spirit among the crew will make things g(^ smoothly. Don't be afraid to help the other fellow when his route is heavy. He is expected to help you under simi- lar conditions. By working together all will get through in time and the customers and merchants will get the best service. Exercise great care with your collections and cash Make out your cash report carefully and if over on your cash, report it to the manager and note it on the report, then claims from customers can be traced to your sur- plus as shown by your report. Instructions to Manager 1. When starting a Delivery System, select your crew from the men already in the service. Never employ a stranger who does not know the town. 2. After selecting your crew, get a map of the city and discuss with them the best division for delivery dis- tricts. They are over the ground daily and can give you valuable suggestions. (26) 3. "When the delivery routes have been fixed, and numbered, drill your crew by calling addresses from a directory and asking for the numbers of the district in which the address is located. If in a large city, write ad- dresses on slips of paper and drop these into boxes. Then have the deliverymen route the boxes as they would if filled with an order going to that address. 4. Insist on promptness. A deliveryman should be on hand in time in the morning in order that he may give his car proper attention. He should leave the store promptly on schedule time. Unless you are firm on this point, you will soon be in trouble. 5. See that drivers give proper attention to their car. Care will save garage bills. 6. List the manifests every evening and see that none are missing. For this "purpose get a book ruled with enough columns to the page so that every store in the de- livery system can have a column. Head the columns with the names of the firms you are delivering for and list the deliveries each day under these headings. This will give you a complete record of the number of deliveries sent out from each store. 7. Keep a separate expense record of each car. It will show you the weak spots in both drivers and equip- ment. 8. Keep a mileage record of each tire. It will enable you to buy to the best advantage. Have a speedometer on each car and record mileage at least monthly. Keep a record of gallons of gasoline used. If you are not get- ting the mileage out of a gallon that you should, examine the car and watch your driver. 9. Correct all errors and complaints promptly. 10. Watch and attend to every detail closely. The success of your delivery system will depend on it. 11. Report collections made by drivers early each morning to the merchants. The bookkeeper, or cashier of the various stores usually likes to get collections of the previous day checked up early in the day. Make this re- port in duplicate and retain copy for reference. Re- port all C. O. D.'s by number whether paid or not. 12. Insist on accuracy, courtesy, promptness and fair- ness. (27) Tires Keep your tires properly inflated. Stop when you get a puncture. The best way of ruining a tire is to run it flat. Start and stop your car gently. Every time you let the clutch go with a bang and the car jumps forward like a scared rabbit, you tear fifty cents' worth of rubber off of the rear tires. Every time you drive up to your stop at twenty miles an hour and jam on your brakes and lock the wheels, you scrape off another fifty cents' worth of rubber. These things not only damage the rubber, but injure the inner fabric. Keep your brakes properly adjusted. Brakes on the rear wheels should be adjusted so that the tension is the same for each wheel. Keep your wheels in proper alignment. Lubricate your springs frequently. Drive slowly around corners. Find out full extent of tire injuries. When you hit a stone, car track, grade crossing or some other protrub- rance with unusual force, the chances are one or more of your tires will be severly bruised. At the earliest op- portunity take off and examine the fabric on the inside. Quite often tire bruises are scarcely visible on the out- side, while inside the fabric may be badly torn. Use care when backing or approaching curbs. Pick your roads whenever you can. Slow down over the rough spots. Keep your eyes open and avoid hitting stones, etc. Carry spare tubes in a clean box with a little French chalk. A tire should carry twenty pounds of pressure to the inch. Eighty pounds pressure for a four inch tire, sixty pounds for a three inch tire. Keep the pressure up. (28) Employment Contract - , 191 I hereby make application for employment with the Delivery Company with a full and complete understanding that if employed I am to ob- serve and abide by the following conditions : That the company shall retain $25.00 of my salary as a bond for the proper performance of my duties while employed by the company. That pay days are to be on the days of each month. That in the event I desire to quit the employ of the company, I agree to give it two weeks' notice of such in- tention. That I am to be held responsible for all cash collected and goods entrusted to me, and will pay in full for all goods lost, damaged, and broken, due to carelessness on my part. That I am to keep on hand the full amount of change given me by the company, and keep it in small coin con- venient for use in making change. That I will give my outfit all necessary attention in so far as time will permit, and in every way work for the best interests of the company. In case of discharge for any reason, the bond shall be held by the company until accounts and collections can be checked up. , Street Signature Phone Age Reference •. We hereby employ at a salary of per month, subject to the above named conditions. Date The Delivery Co. By (29) I hereby accept employment with the Delivery <'<>. at the above named salary, subject to all the conditions above written. Date Signature c.«)) A GREASE AND OIL SCHEDULE TO KEEP YOUR CAR YOUNG Spare the oil, and you will spoil your car. Always use good oil and plenty of it. Do the following: EVERY DAY Part Quantity Lubricant Grease cups on springs two turns cup grease or if oil cups fill cyl. oil Spring shackles few drops Steering knuckles and tie rods two turns cup grease column two turns cup grease Crank case, to oil level add as needed cyl. oil EVERY WEEK Distributor shaft oil hole few drops cyl. oil Distributor shaft grease cups ...one turn cup grease Rear wheel hub oil holes few drops cyl. oil Brake and clutch pedal hubs few drops cyl. oil Brake rocker shaft bearing few drops cyl. oil Front engine support two turns cup grease L T pper steering column few drops cyl. oil Gear shift lever ball socket few drops cyl. oil Clutch release yoke bearing- few drops cyl. oil Starting gear screw shaft few drops cyl. oil Speedometer swivel two turns cup grease EVERY MONTH Universals pack cases cup grease Drain crank case oil and flush with kerosene refill cyl. oil Front wheel bearings pack hubs cup grease Rear wheel bearings pack hubs cup grease Spring leaves graphite Speedometer shaft few drops cyl. oil Starter and generator oil holes few drops machine oil Steering reach rod pack ends cup grease EVERY THREE MONTHS Drain transmission and flush with kerosene refill heavy oil Drain rear axle housing and flush with kerosene and cyl. oil heavy oil These instructions need slight variations in detail to fit various makes of cars. But in principle they may be ap- plied to all. (31) THIS BOOK is mrr. AN INITIAL pT^T ° AV AND ^V° 80C ^^0NTH P ? NALTY OVERDUE. $f °° ON THE seve N t° URTH -l00m-8,'34 UNIVERSITY OF CALIFORNIA LIBRARY