1882 Harry Johnson's new and improved bartender's manual (1882)

polished up, then, when the customer has finished and left the bar, the bartender's duty is, to clean well and thoroughly wipe up the counter, so that it will have a good and neat appearance again, and then, if the time should allow the bartender to do so, he should clean the glasses used in a well and clean manner, so to have them ready again when desired; then, in regard to the bench, which is an important branch of managing a bar proj^erly, it is the bartender's utmost duty to have his bench cleared up and in good trim at all times, which he will rind a very e'ood advantage, if done so properly, and have everything handy and in good shape. 2. JOULES IN I^EFEI^ENCE TO A GIGGER. my receipts of the various drinks, you will find the words "wine glass" as the article to be used in mixing drinks; now, that word "wine glass" is only proper to be used in compiling those receipts, but the only proper article to be used is a gigger for measur- ing the mixture, etc., as it is made of silver-plated metal, looks like a sherry glass, with the exception of not having as long a stem, and is more durable, it is impossible to break it, and it is used by all first-class bartenders with the exception of those who are first- class experts in mixing drinks, and are so active, as to measure without any gigger or glass whatever. The author of this work would like to make a few remarks in regard to an important branch that has been neglected in a very poor manner, and that is, wherever you go or whatever saloon you visit, you will find, no matter, how elegant the place is furnished or fitted up, the bench constructed in generally a very mean and ill-shaped way, with but few exceptions, which shows off to a very poor advantage. Now, the remedy I would recommend is that, when a party has In all 3. HINTS FROM THE AUTHOR