Leseprobe: Bartenders' Manual

 

THE NEW AND IMPROVED

 

ILLUSTRATED

 

BARTENDERS’ MANUAL

 

OR:

 

HOW TO MIX DRINKS

OF THE

PRESENT STYLE

 

Containing Valuable Instructions and Hints by the Author in Reference to the Management of a Bar, a hotel and a Restaurant; also a Large

List of Mixed Drinks, including American, British, French,

German, Italian, Russian, Spanish, etc., with Illustrations

and a Comprehensive Description of Bar Utensils,

Wines, Liquors, Ales, Mixtures, etc., etc.

 

1934

 

 

 

 

 

 

 

Charles E. Graham & Co.

Newark, N. J.

 

Made in U. S. A.

________

 

In submitting this manual to the public, I crave indulgence for making a few remarks in regard to myself.

The profession – for such it must be admitted – of mixing drinks was learned by me, in San Francisco, and, since then, I have had forty years’ experience. Leaving California, in 1868, I opened, in Chicago, what was generally recognized to be the largest and finest establishment of the kind in this country. But the colfagration of 1871 caused me a loss of $100,000 and, financially ruined, I was compelled to start life anew. It was at this time that I was taught the value of true friendship, for numerous acquaintances tendered me material assistance, which was, however, gratefully declined.

Though later engaged in Boston, at a leading hotel, I soon returned to New York and was employed in one of the well-known hostelries of the Metropolis until enabled to begin a business of my own, which has since been pre-eminenty successful.

There was published by me, in San Francisco, the first Bartenders’ Manual ever issued in the United States. This publication was a virtual necessity – the result of a constant demand for such a treatise by those everywhere engaged in the hotel, bar and restaurant business. As a proof, ten thousand (10,000) copies of the work were sold at a price much larger than the present cost within the brief period of six weeks.

in 1869, I was challenged by five of the most popular and scientific bartenders of the day to engage in a tourney of skill, at New Orleans, with the sequence that to me was awarded the championship of the United States.

To recapitulate: - Having been in the hotel and liquor business, in various capacities, since my boyhood, being employed in some of the most prominent hotels, restaurants and cafés of several large cities, and having traveled extensively in this and other countries – especially of Continental Europe – for the sole purpose of learning the methods of preparing the many different kinds of mixed drinks, with the highest letters of recommendation acknowledging my thorough ability, I have, after careful preparation with much time and expense, succeeded in compiling this work which is now offered in a revised and up-to-date form. There is described and illustrated, in plain language, the popular mixed concoctions, fancy beverages, cocktails, punches, juleps, etc. This volume also furnishes comprehensive instructions to be observed in attending a bar, in personal conduct, how to serve and wait on customers, and all the various details connected with the business so definitely stated that any person contemplating starting in life as a bartender has a perfect and valuable guide to aid him in a complete mastery of his line of labor. This manual likewise gives a complete list of all bar utensils, glass and silver ware, mixtures, liquors, and different brands of beverages that will be required, with directions for their proper use. There is, additionally, a large number of valuable hints and items of information for bartenders and, in fact, every detail that may be of importance from the moment one steps behind the bar through all the requirements of each day succeeding. Those who are thoroughly experienced, and whose competence has long since been conceded, have also found this work to be of value to them. They have always acknowledged it to be “a handy volume”.

The principle I desire to instill is that this vocation – that of eating and drinking – to be properly successful, must be conducted by the same legitimate methods as any other monied enterprise that appeals directly to the public. It furnishes a necessity, just as does the clothier, hatter, and shoe-dealer, and, in itself, is an honorable means of livelihood. It should not be regarded by the proprietor or employee as a special means of securing the patronage of friends, as a possible avenue of good luck or as a chance to gain by nefarious opportunities. It should be managed alone in an earnest, honorable manner. Believe in yourself and others will have faith in you.

The writer has also made – for many years past – a profession to teaching the art of attending a bar to any one expressing an inclination to learn. In the great number of those who have received instruction from me in the latest methods and scientific manipulation, I can with pride refer as testimonial of my fitness as a teacher of bartending.

In conclusion, I desire to state that this publication, in its first edition, was the primary work of the kind in the United States, if not in the world; and that I am the originator of a form of manual instruction that may be classified as a contribution to trade literature. Imitation is always the sincerest form of flattery and, consequently, attempts have been made to furnish the public with similar efforts by others – efforts that have failed to detract from the popularity and efficiency of Harry Johnson’s Bartender’s Manual.

But it is to be noted that this volume is not alone intended as a guide to those serving at the bar. Its purpose is to be a work of reference, as well, for the proprietors of hotels, restaurants, clubs, steamship lines, public dining-rooms and all those engaged in catering to the general needs of “the inner man”.

It is my hope that this guide will not only prove serviceable to the profession, for whom it is specifically intended, but, furthermore, to the family circle and the public in general. The style and art of mixing is indicated in the twenty odd illustrations that are given in the work, special attention being called to plates Nos. 1 and 3. Plate No. 2 is, likewise, pertinent to the text.

                              

                               Very respectfully yours,

                      

 

                                                               HARRY JOHNSON.

______

 

 

RULES AND REGULATIONS.

 

FROM 1 TO 56.

 

1. How to attend a bar 20

2. How a Bartender may obtain a Situation  21

3. The Mutual Relations of Employer and Employee  22

4. Rules for Bartenders in entering on and going off duty  26

5. First Duty in opening a Bar-room in the morning  27

6. Why Bartenders should have their own Union for Protection and Association  30

7. Getting your Money when busy or in a rush  34

8. Hints about training a Boy to the business  36

9. Treatment of Patrons – Behaviour towards them   36

10. How to improve the appearance of Bar and Toilet-Rooms  40

11. To know how a customer desires his drink to be mixed  41

12. Hints from the Author 41

13. The Opening of a New Place  44

14. Having a complete Price-List 47

15. To keep Ants and other insects out of mixing bottles  48

16. Handling of Champagnes and other wines  48

17. Cleaning Silverware, Mirrors, etc. 49

18. How Corks should be drawn from wine bottles  52

19. Glassware for Strained Drinks  53

20. The Ice Box in your Basement or Cellar 54

21. How to handle properly Liquors in casks or bottles  57

22. A few remarks about Case Goods  58

23. A Tip to the Beginner – How to make money  61

24. Keeping Books in a simple manner 68

25. A Restaurant in connection with a Café  76

26. In connection with the Check System   83

27. Concerning the High-Proof of Liquors, Whiskies, Brandies, etc. 86

28. Some remarks about Mortgages  90

29. A few remarks about Cashing Checks  92

30. Rules in reference to a “Jigger”  95

31. A few words regarding Lager Beer 96

32. How Lager Beer should be drawn and served  96

33. About bottled Lager Beer 98

34. About Cleaning Beer and Ale pipes  99

35. Relating to Punch Bowls  100

36. The proper style in opening and serving Champagnes  102

37. Purchasing Supplies  103

38. Handing Bar-Spoons to Customers  104

39. How to keep Cellar and Store-Room   105

40. How to Clean Brass and other Metals  108

41. Keeping of Glassware  109

42. How to handle Ice  110

43. The purchase of an old Place  114

44. The opening of Mineral Waters  117

45. How Drinks should be served at tables  118

46. How Claret Wines should be handled  118

47. Treatment of Mineral Waters  120

48. In reference to Free Lunch  120

49. How to handle Ale and Porter in casks  122

50. Cordials, Bitters and Syrups  123

51. How Ale and Porter should be drawn  123

52. Decorating Drinks with Fruit 124

53. How to handle Fruits, Eggs and Milk  125

54. Covering Bar Fixtures with Gauze in the summer 125

55. Cigars sold at the bar and elsewhere  128

56. Last but not Least 130

 

 

LIST OF UTENSILS, WINES, LIQUORS AND PRINCIPAL STOCK OF RESTAURANT AND CAFÉ.

 

FROM 57 TO 70.

 

57. Complete List of Utensils, etc. used in a Bar Room   130

58. List of Glassware required in a Bar Room or Café  132

59. List of different Liquors that are required in a Bar Room   133

60. List of principal Wines  134

61. List of principal Cordials  135

62. List of Ales and Porter 136

63. List of the principal Mineral Waters  136

64. List of principal Syrups  137

65. List of principal Bitters  137

66. List of the principal Fruits used in a Café  138

67. List of principal Mixtures  138

68. Sundries  139

69. The principal Stock of a Restaurant 139

70. The principal Stock of a Café  140

 

 

 

LIST OF MIXED DRINKS.

 

FROM 71 TO 337.

 

A

Absinthe Cocktail 148

American Style of Mixing Absinthe  162

Apple Jack Sour 172

Ale Sangaree  186

Arf and Arf 190

Absinthe Frappé  235

Apple Jack Cocktail 246

Apollinaris Lemonade  249

April Shower 259

American Glory

 

 

  260

B

Brandy Crusta  148

Brandy Shamparelle  149

Brandy Punch  157

Baltimore Egg Nogg  158

Brandy Fix  167

Brandy Flip  169

Bowl of Egg-Nogg for a New Year’s Party  171

Brandy Scaffa  175

Beef Tea  177

Brandy Daisy  180

Blue Blazer 185

Bishop  191

Brandy Fizz  192

Burnt Brandy and Peach  194

Brandy and Soda  196

Brandy Straight 198

Brandy and Ginger Ale  199

Black Stripe  199

Brandy Shrub  202

Brandy and Gum   204

Bombay Punch  205

Bottle of Cocktails for Parties  208

Brandy Sangaree  212

Balaklava Nectar 221

Bottled Velvet 222

Bishop à la Prusse  223

Brandy and Mint 235

Brandy Split 238

Brandy Smash  241

Brandy Julep  243

Bijou Cocktail 246

Brazil Cocktail 258

Black Thorn  259

Bradford à la Martini 259

 

 

C

Champagne Cocktail 144

Curaçao Punch  146

Champagne Julep  149

Champagne Cobbler 152

Champagne Sour 155

Claret Punch  168

Claret and Champagne Cup à la Brunow   176

Champagne Velvet 194

Claret Cobbler 196

Columbia Skin  196

Claret Cup for a Party  197

Crimean Cup à la Marmora  197

Cold Brandy Toddy  207

California Sherry Wine Cobbler 208

Cold Ruby Punch  224

Currant Shrub  226

Cold Whiskey Sling  229

Coffee Cocktail 231

Cincinnati Cocktail 233

Chocolate Cocktail 233

Champagne Cup  235

Claret Flip  236

Champagne Punch  239

Coffee Cobbler 242

Champagne Frappé  243

Crème de Menthe  244

Col. Brown Punch  247

Claret Lemonade  250

 

 

D

Duke of Norfolk Punch for Bottling  223

Duke of Norfolk Punch  237

 

 

E

Egg Nogg  154

East India Cocktail 173

Empire Punch  180

Egg Lemonade  181

Egg Milk Punch  183

English Bishop  203

English Royal Punch  221

English Curaçao  222

Egg Sour 240

Eye Opener 249

 

 

F

Fancy Whiskey Smash  155

Fancy Brandy Cocktail 157

Faivre’s Pousse Café  164

Fancy Brandy Smash  168

Fine Lemonade for Parties  202

Fancy Brandy Sour 220

Fedora  225

 

 

G

Golden Slipper 153

German or Swiss Style of Mixing Absinthe  162

Golden Fizz  163

Gin Fizz  172

General Harrison Egg Nogg  186

Gin and Calamus  198

Gin and Milk  204

Gin and Wormwood  206

Gin Fix  207

Gin and Tansy  209

Gin Julep  213

Gin Cocktail 214

Gin Smash  216

Gin Toddy  219

Gin and Molasses  220

Gin Sour 230

Gin Rickey  231

Gin Daisy  245

Golden Thistle  257

 

 

H

How to Mix Absinthe  159

How to Mix Tom and Jerry  173

How to Deal out Tom and Jerry  174

Hot Spiced Rum   183

Hot Apple Toddy  189

Hot Lemonade  190

How to Serve a Pony Glass of Brandy  205

Hot Gin Sling  205

Hot Arrac Punch  212

Hot Scotch Whiskey Sling  213

Hot Milk Punch  214

Hot Whiskey  215

Hot Locomotive  216

Hot Irish Whiskey Punch  217

Hot Rum   219

Hot Brandy Sling  228

Hot Egg Nogg  240

Hot Brandy Punch  241

Hot Scotch Whiskey Punch  241

Highball 242

Hot English Rum Punch  244

Horse’s Neck  249

High Life  260

 

 

I

Italian Style of Mixing Absinthe  162

Imperial Brandy Punch  195

Irish Cocktail 233

Imperial Cocktail 256

 

 

J

Japanese Cocktail 177

John Collins  185

Jersey Cocktail 191

Jamaica Rum Sour

 

 

209

K

Knickerbocker 155

Knickerbein  165

Kirschwasser Punch  188

Klondyke Cocktail

 

 

256

L

Lemonade  175

Little Egypt 255

 

M

Mint Julep  146

Morning Glory Fizz  147

Manhattan Cocktail 147

Martini Cocktail 150

Mississippi Punch  151

Milk Punch  165

Medford Rum Sour 170

May Wine Punch  182

Mulled Claret and Egg  188

Milk and Selters  199

Medford Rum Smash  207

Medford Rum Punch  215

Morning Cocktail 232

Maraschino Punch  252

Montana Cocktail 253

Marguerite Cocktail 255

Maiden’s Dream   256

Morning Daisy  257

 

 

O

Old Style Whiskey Smash  185

Orange Lemonade  191

Orgeat Lemonade  200

Orchard Punch  209

Old Tom Gin Cocktail 218

Orange Punch  225

Old Fashioned Whiskey Cocktail 232

Old Style American Punch  234

Oyster Cocktail 254

Olivette Cocktail 258

 

 

P

Pousse Café  145

Pousse L’Amour 150

Port Wine Punch  169

Prussian Grandeur Punch  176

Porter Sangaree  189

Punch à la Ford  203

Port Wine Flip  210

Port Wine Sangaree  229

Port Wine Cobbler 229

Peach and Honey  230

Punch à la Dwyer 234

Philippine Punch  234

Punch à la Romaine  237

Porter Cup for a Party  238

Parisian Pousse Café  240

Port Wine Lemonade  247

 

 

R

Roman Punch  151

Rhine Wine Cobbler 188

Rhine Wine and Selters  195

Raspberry Shrub  197

Rochester Punch  224

Rock and Rye  230

Remsen Cooler 245

Russian Punch  252

Reform Cocktail 256

 

 

S

Silver Fizz  150

Sherry Cobbler 154

Sherry Flip  156

St. Charles Punch  158

Selters Lemonade  166

Sauterne Cobbler 166

Santinas Pousse Café  167

Sherry Wine Punch  168

Saratoga Cocktail 178

Sherry and Egg  182

St. Croix Crusta  184

Soda Cocktail 184

St. Croix Rum Punch  187

Soda Lemonade  187

St. Croix Fix  190

Soldiers’ Camping Punch  200

Saratoga Brace Up  200

Sherry Wine and Ice  201

Shandy Gaff 204

Sherry Wine Egg Nogg  206

Sherry Wine and Bitters  213

Stone Wall 217

Stone Fence  218

Sherry Wine Sangaree  218

Soda and Nectar 220

Soda Negus  222

St. Croix Sour 231

Sherry Cocktail 239

Snow Ball 246

Saratoga Cooler 248

Star Cocktail 253

Silver Cocktail 254

St. Joseph Cocktail 255

 

 

T

Toledo Punch  153

Tip-Top Punch  170

Tom Collins  171

The Old Delaware Fishing Punch  171

The American Champagne Cup  201

Tom and Jerry (cold) 214

Trilby Cocktail 232

Tea Punch for the Winter 236

Tea Cobbler 242

Turkish Sherbet 248

Thorn Cocktail 253

Tenderloin Reviver 258

Tuxedo Cocktail 260

Turf Cocktail 261

 

 

V

Vanilla Punch  156

Vermouth Cocktail 166

Virgin Strawberry Ice Cream   247

 

 

W

Whiskey Daisy  152

Whiskey Rickey  156

White Lion  157

Whiskey Crusta  164

Whiskey Julep  169

Whiskey Cocktail 174

Whiskey Sour 175

Whiskey Cobbler 182

Whiskey and Cider 204

Whiskey Fizz  215

Whiskey Fix  217

Wine Lemonade  219

White Plush  228

Wedding Punch for a Party  238

Whiskey Smash  244

Widow’s Kiss  261

 

Wines with a Formal Dinner

The General Appearance of the Bartender, and How He Should Conduct Himself at All Times When on Duty.

 

The author of this work has, after careful deliberation, compiled the following rules for the management of a saloon, and would suggest the advisability of following these instructions while attending a bar. He has endeavored to the best of his ability to state them in perfectly plain and straightforward language, as the work must be conducted in the same systematic and proper manner as any other business. When waiting on customers, at any time, it is of the highest importance for a bartender to be strictly polite and attentive in his behavior and, especially, in his manner of speech, giving prompt answers to all questions as far as lies in his power; he should be cheerful and have a bright countenance. It is absolutely necessary to be neat, clean, and tidy in dress, as that will be more to the interest of the bartender than any other matter. He should be pleasant and cheerful with every one, as that will not only be gratifying to customers, but also prove advantageous to the bartender serving them.

It is proper, when a person steps up to the bar, for a bartender to set before him a glass of ice-water, and then, in a courteous manner, find out what he may desire. If mixed drinks should be called for, it is the bartender’s duty to mix and prepare them above the counter and allow the customers to see the operation; they should be prepared in such a neat, quick and scientific way as to draw attention. It is also the bartender’s duty to see that everything used with the drinks is perfectly clean and that the glasses are bright and polished.

When the customer has finished and left the bar, the bartender should clean the counter well and thoroughly, so that it will have a good, renewed appearance, and, if time allows the bartender to do so, he should clean, in a perfect manner, at once, the glasses that have been used, so as to have them ready again when needed. Regarding the bench which is an important feature in managing a bar properly, it is the bartender’s special duty to have it cleared up and in good shape, at all times, for it will always be to his advantage if done correctly (see illustration, plate No. 2.).

Other particular points are the style of serving and the saving of time. Whenever you have to mix drinks which require straining into a separate fancy glass, such as cocktails, sours, fizzes, etc., make it a rule to place the glass of ice-water in front of the customer, next to it the glass into which you intend to strain the drink, and then go to work an mix the drink required; try to place your glassware on the counter all in one row or straight line. As to the personal style of the bartender, he should stand straight, carry his head erect and place himself in a fine position (see illustrations, plates Nos. 1 and 3.).

 

 

___________

When a bartender is looking for a position or an opening, it is of great importance for him to present a neat, clean appearance. It is also proper for him, as soon as he approaches the proprietor, to be careful in his speech and expressions, not say too much, but wait until the prospective employer asks him questions to which he should reply promptly. Have good recommendations with you, if possible, or, at least, be able to prove by references that you are reliable and capable. In entering an office or restaurant, it is proper to take off your hat and, especially, while talking to the proprietor – a much-neglected act of courtesy. Many people believe that they lower themselves by lifting their hats, but this is a mistaken opinion, as it is only a matter of etiquette and shows proper respect. When the proprietor is a gentleman, you will find he will do the same, even before you have; perhaps, to show that he has the proper knowledge of what etiquette demands.

A bartender inquiring for a position should be clean-shaven, with clothes well-brushed and shoes blacked; and should not speak to the proprietor with a cigar in his mouth and neither should he spit on the floor, be chewing a toothpick, use slang or profane language or indulge in other bad habits. All his answers should be short and in a polite tone of language.

When the question of wages is introduced, you must know yourself what you are worth and every good bartender should demand good wages. Of course, it’s much better to demand the proper salary, at once, than to accept small wages at the beginning and then attempt to have it increased later, as this method generally creates an ill-feeling between employer and employee, especially if the desired “raise” is refused. It is advisable for the bartender to ask the proprietor or manager, in a gentlemanly manner, what hours he is to work, whether by day or night, whether entitled to meals or not, what privileges are to be given him, what is demanded of him and obtain information of all the particular rules and regulation governing the place of business. If everything is satisfactory to both and you have been engaged, at once leave the place, in a proper manner and do not linger about, trying to occupy the proprietor’s time more than necessary and not give the bartender, who is going to leave or to be discharged, an opportunity to know what the business talk has been, or stop and chat to any possible acquaintance, who may be present, about what you are going to do.

I try to impress on every bartender’s mind that he should study his business as much as possible, in every way, so that he be entitled to the highest salary paid; for I do not believe in cheap bartenders. It is much better for the proprietor to pay high wages to those fully understanding their business than to hire “shoemakers” who have but little if any knowledge of the business. Cheap men, as a rule, are worthless.

 

 

___________

It is important that the proprietor of a hotel, restaurant or saloon should try his best to get good help, the best to be obtained in his line of business, for the reason that the more skilled assistance he has in his employ, the easier it is to conduct the business, and the more successful he will be. After having secured a good set of employees, it is the proprietor’s duty to pay them well, every one according to his position; treat them all with politeness and set a g good example by his own manner for them. For example: - When the proprietor enters his place of business in the morning, or at any other time, he should salute his people properly by bidding them the time of day, saluting with a pleasant nod and create a genial feeling among them all by approaching and speaking to some one or more of them, calling them by name, as he may address them casually or on business. By doing this, he will create good feeling between the help and himself and even in his absence his employees will do their work correctly and promptly. But, otherwise, by not treating them kindly, it cannot be expected that the help will take any particular interest in the business or do more than is absolutely necessary to retain their situations. This indifference will naturally be detrimental to the business of the place. It is plainly apparent that when the help are not treated right, the proprietor acting harshly or with an overbearing manner, never having a “good word” for anyone, lacking the commonest politeness of even saying “good morning!” he will fail to make a success; for his employees, instead of caring for his interests, will be antagonistic to him, caring little whether his business runs down or not. The fact is, that employers and employees, should be in harmony with one another, in every direction, the proprietor looking upon his help as friends, regarding them with a family feeling, while they should have the proper respect for him as an authorized boss, but with no fear and, certainly, with no idea of treating him familiarly.

It is a sensible idea for the proprietor, from time to time, when doing a very successful business, to give his employees a little inducement in the shape of a raise of wages, proportionate to their different positions. This will cause them to strive more earnestly to benefit the business, and thereby benefit themselves. It is well also to be prompt in letting the employees go at the hour designated and not detain them unless they are to be paid extra. The employees, too, are to be just as precise in going to work at the exact minute specified. There should be a perfect system of working hours, the time of which is not to be disregarded by either party. If the proprietor is particularly successful and making plenty of money, it is advisable to give also an occasional extra holiday, in proper proportion, providing the help is worthy of it from long and earnest service, or, if possible, in the summer season, to let the employees have, at different times, a brief vacation, though this is naturally a difficult matter in our line of business.

When the proprietor sees the time is fit to reward anyone of the employees, to tender an extra present to some particular one, he should, if financially able, privately put a five or ten-dollar bill in the man’s hands without any comment, and without letting others see the action. There should not be any self-praise – such an action brings its own reward – and, in this case, it is not well to let the left hand know what the right hand is doing. By such means, you will keep your good, faithful people with you and be sure they are working to the best of their ability. Where the proprietor is not in the position of being able to reward financially his employees, a pleasant look, cheery words, and friendly actions will go far with those who can appreciate and take, to some extent, at least, the place of a money gift. If the proprietor is successful, he should not display a pride of his own rise and imagine it’s all the result of his own brilliant mind, claiming entire credit for his financial progress, but acknowledge his indebtedness to his help, for without their assistance he would not have made such rapid advance on the ladder of success. Give encouragement to your help, but do not let them understand that it is by their efforts alone your business has prospered; for, if you flatter them too much, you can easily spoil the best of men in your employ. Never be bombastic or domineering, at any rate. It is very vulgar to be purse-proud. It is wise, under certain circumstances, to supply your help with meals and, when it is practicable, it should be seen that the employees have good, substantial food, well cooked and properly served and not have refuse or “leavings” given them, caring little when and how they get it. It is not necessary to furnish them with delicacies and luxuries, but food that will keep one in strength and proper physical condition, to the lowest as well as to the highest assistant in your employ. It is wise for the proprietor or manager to state the regulations of the house when hiring the help, insisting that they should be clean, energetic, sober, drink only a certain amount at meal time or between meals, as standard rules are more beneficial in their results and will retain people much longer in their situations than where there are no regulations and everyone is allowed to do more or less, as they please. After all the facts mentioned and noting suggestions offered, it will be found that they will give satisfaction to both, the one hiring and to those who hire out. The proprietor is to remember that here the golden rule, “Do unto others, as you wish them to do to you”, is of paramount importance.

In a large concern, where much help is employed, make it a rule that what are known as “officers” (the bartenders, cashier, assistant cashier, manager, headwaiter, etc.) are to be allowed to order from the bill of fare (where there is a restaurant attached) when they eat and specify in your rules a certain amount they are entitled to order in value, perhaps from 40 to 60 cents in price. When this is not done, many employees will ruin their stomachs and, consequently, their health by over-feeding and also create a bad feeling among themselves as well as with the other help, by taking special delicacies; the result being that the proprietor is ultimately forced to make the rule he should have had at first and thus makes it very unpleasant for all the employees.

It is absolutely necessary for the proprietor to protect his people from insults or wrongful accusations by the customers. It is often the case when a patron is a little intoxicated, he may think he has the privilege of calling the employees any sort of a name, but it is then the proprietor’s duty to step in and call the man to order. If the waiter is accused of wrong-doing, it is the proprietor’s place to ascertain which one of the two is in error, and if he finds out the employee is in the right, he must defend and support him, at any risk, careless of what the results may be to himself. It is also the proprietor’s or manager’s duty to see that the “officers” eat properly, conduct themselves quietly, especially if in the public dining-room, so the guests will not be annoyed by any exhibition of bad or vulgar table manners. The boss should look after these matters with the same care he would supervise the control of his own family.

It is not the intention of declaring absolutely that any and every proprietor should do as I have written, but, naturally, use his own judgment in connection with these suggestions.

 

 

__________

When the stipulated time arrives for a bartender to quit, it is his duty to see that his bench is in perfect order, that all his bottles are filled, that his ice-box has sufficient ice in it, that all glassware is clean and everything straightened out in such a manner that when his relief arrives the latter will have no difficulty, and can immediately commence to serve customers.

When the relief takes charge, it is his duty to convince himself that nothing has been neglected, such as stock filled, bar stock replaced, empty bottles removed and the proper pressure given to the beers, whether water, air or carbonated pressure. Sufficient fruit should also be cut up ready for use and everything properly arranged to enable him to perform his duty satisfactorily. Where there is no cheque system, the cash must be properly arranged, also. This is generally done by the proprietor or the one having the management, so that there will be no difficulty in regard to the condition of the cash drawer, which is a most important point in business.

 

 

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The greatest attraction of a bar-room is its general appearance. The first thing a bartender should do is to open the place, every morning, promptly, on the minute, at the hour it is understood the salon begins business. First give the place a perfect ventilation and immediately after prepare your ice-water ready to meet the first demand. Put the porter to work, have him properly clean up the bar-room and water-closet floors without unnecessary rising of dust. After the floor is cleaned, have all the cabinet work, counter, cigar case, ice boxes, ceiling, chandeliers and globes (when necessary) cleaned and dust thoroughly, the glasses and mirrors polished and the windows washed. But only a moist sponge should be used on the fine cabinet woods which are then to be dried gently with a towel. The use of a great amount of water will injure the panels of wood-work especially. The silverware and glassware should be in perfect condition, clean towels supplied to closets, and napkins, towels, “wipers” and hand-towels to the bar. Then, turn your attention to the bottles containing liquors, mixtures, etc.; see that they are filled and corked and those required for ready use placed on ice. Go to work on your bench, place all the glassware on top of the counter, but use as little space as possible, to give yourself plenty of room to wait on customers who might come in at that time. Next, give the bench a thorough scrubbing or washing and, afterward, wash your glassware well in clean water and place those that belong there back on the bench. After having your bar and all bottles cleaned and polished, see that your wines and liquors are cool and pleasant and in a proper condition. Have the ice boxes on the bench filled with fine-broken ice and stored with the necessary goods. Cut up the fruits – oranges, pineapples, berries, and lemon-peel for cocktails – that may be needed during the day. The bartender should have this part of his work done as quickly as possible and make his appearance behind the bar, neat and clean, as soon as his work permits him, not looking half-dressed, in his shirt-sleeves and in a general untidy appearance that is likely to drive away customers. 

 

 

 

 

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