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

— 11 — a saloon or bar room to be fitted up, he Avon Id make it his personal point of having the bench constructed in a comfortable and neat manner, so that it will show off and be handy at all times, especially in regard to ice and water boxes, etc., and have it wide and convenient, so that bottles can be placed between the bench and the top of the counter. 4. RULES AND REGULATIONS as to the style of opening champagnes, and the forms of serving the same. In serving champagne, the proper way to proceed is for the bartender, to take a bottle from the ice contain- ing the wine, and get the wire off, and then cut the string attached to the cork under the neck of the bottle only, as by doing the same in any other manner, would let some of the string remain on the bottle, to which is always sticking some sealing wax or other substance, which is liable to get mixed with the wine when pour- ing some out, and when the cork is removed from the bottle, it is proper to take -a clean towel and perfectly clean off the top of the bottle, to prevent anything ad- hering to it; when a party comes in together, place the glasses before them, and then pour in your wine, but as an act of propriety pour into that party's glass who called for it the wine at last. This lule is observed in all other wines as in the above. In refer- ence to champagne, if a party calls for it at a table, place the bottle of wine in the ice cooler filled with ice and serve in this manner; it is also not proper to un- cork any bottle of wine when called for at a table, until it is placed on the table before the parties. to what bartenders must do when called upon to serve drinks at tables, When the bartender is called upon to serve any kind of a wine, or other kind of bottle drinks to a table, it 5. I^ULES TO BE OBSERVED in reference