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

—

17

to clean the floor properly, and then dust all the wood- work, clean and polish the windows, mirrors, etc. ; when all that is done, then go to work on your bench, place all the glassware on top of the counter, but using as. little space as is consistent, so in case you have during that time a customer, you have plenty of room to wait on him; then give the bench a perfect scrubbing or washing; then wash your glassware well in clean water, and place those back again on the bench which belong* there; then see that your bar or ice boxes are filled up with fine shaved ice, have your bar and all other bot- tles well cleaned and polished, then pay particular attention that your wines and liquors are nice, cool and pleasant to drink, and then cut up your fruits that you will require during the day, such as oranges, pine- apples, berries, and cocktail peels, and see that your roller towels and napkins are perfectly clean and changed as often as is necessary, and have everything handy for business, etc. INSTRUCTION in regard to what must be observed wher> called upon for drinks, etc., etc. The author respectfully calls the bartenders' atten- tion to the above, which rule is, that when any party or parties call for any plain or mixed drinks whatever, there must be placed at first before him or them a glass of ice water, so that, if the customer desires to partake of some, he has an opportunity to do so, this rule must not be neglected under any circumstance whatever; in other drinks, such as Rhine wines, etc., the above rule is not to be observed, unless requested, THE STYLE AND MANNER in which to keep your glassware, etc. The bartenders' particular attention is called to this rule : It is always highly important to see that your 19. 20.