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

- 10 - bart en.cler should clean the counter, well and thoroughly, so that it will h ave a neat and good appear ance again, and if time sh ould allow the bartender to dv so, he should clean the g la ses used in a perfect manner a t once, so as to h ave them ready aga.in when needed; as r egards t h e bench, which is an importan t br anch iu managing a bar properlyh it i the bartenders special duty t o have his benc cleared UJ? and in good shape a t all times, he will find it to hi adva.n fage, if done properly. (See illustration, plate No. 2). Ot~er p artic_ular points ar e the . style, and the saving of tune. ·w henever you have t o mi.'< dr inks which r equire to be strained int o a separ ate fancy glass, such as Coektails, SouJ:'S, Fizz's, etc., to make it a rule to place the g1'1,SS of ice-water in front of the customer , next to it th e glass into which you intend to strain the drink, and then go to work and mix the drink r equired ; try t o place your ~lassware on the cotlllter all in one row or straight line. As to t he style of the bartender, it is proper that when on duty, or while mixing drinks that he should stand straight, carry his head erect and place h imself in a fine position. (See illustr ations, plates 1 and 3.) 2. m NTS ABOUT TRAINING A BOY TO THE BUSINESS. For the last thirty years of my experience, I had the opportunity of training hundreds and hundreds of boys into our trade, and I would suggest to any proprietor, manager or bartender to treat the boy s.ti·ict ly, teaching him manners, and see that he does not become impudent to you or t o cus– tomer s. I would advise the man behind the Bar to give ~m all the p~rticular points and information r egarding t he busmess, talk to him in a J;>leasant but still comm~mding way, and don't let him hear bad language, if you can help it, see to it that he alwti'ys looks neat and have him obey yom· orders

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