1888 Harry Johnson's new and improved bartender's manual (1888)

1. HOVl TO ATTEND A BAR; the geueral appearance of the bartender, and how he should conduct himself at all times when on duty, etc. THE author of thi work h as after careful deliber– ation compiled the following rules fo1; the proper m an agement of a saloon, and would suggest the follo'wing ·instructi ons in re&'~u:d to attendin.13'. a b ar . He h as endeavored, to the oest of bis ability, t o stat e them in p erfectly plain and . traightforwai:d language, as it must be condu ted m a systematic and proper manner, the same as any other business. When waiting on customers at any time, it is of the highest importan ce for a b art ender to b e strictly polite and attentive in his b eh avior, and especially in his manner of speech, giving prompt answers to all questions as far as lies in his power ; h e should be cheerful, a.nd h ave a br ight and pleasant coun– tenance. It is of very gr eat unporta.nce to be neat, cl ean, and t idy in dress, as that will prove more to the inter est of the b artender than any oth er matter; be should be pleasant and cheerful with everyone; this will not only b e pleasing t o customer s but also prove advantageous to the bart ender serving them. It is proper, when a per son ste:ps up . to the bar, for a bartender to set befor e hrm a glass of ice– wat er, and then in a genteel and polite manner fin 1 out what h e may desire. IT mixed drinks should be called for, it is the bartender's duty to mix and pre– p are them above the counter, and let the cust omers or p arties see them, and they should be prepa.red in such a neat, quick and scientific way, as to draw attention; it is also the b artender's duty t o see to it that everything used with the drinks is perfectly clean, and the glasses bright and polished. When the customer has finished and left the bar, the

(.