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

- 16 - ance behind the bar, as n eat and clean as he can, as soon as the work permits him to do so, and not stand b ehind the bar, like a gr eat many bartenders which I have seen, and I am sorry to say i t, in t h eir ·hi.rt sleeves the greater part of the for enoon, looking mean enough to drive out the customer s. I would also like to ·all the attention to one par– ticular thin•», namely- the water gla es filled with ice water . fn my experien ce I h ave of ten seen bar– tenders being neglectful as t o water glasses. I t is proper in placing· them in front of the customer, to . ee to it t h;at t~ey are clean and perfectly filled up, because this will cover up the marks, l eft by the pr evious customer , but the most proper way i:;; to hand out a clean empty water tumbler, and h and a pitcher of ice water for the customer to help hims~elf. 1'his is well worth r emembering. '· 9. THE PROPER STYLE IN OPENING AND SERVING CHAMPAGNES. In serving ch ampagne, t he bart ender, after beilig informed what brand the customer r equires, takes the botlile .from t he ice, twists or cuts off the wfre and then cuts the str°1'.!-g '-by which the cork is held in place, just below tLl neck of the bottle · if cut otherwise, parts of the string, with some. of the seal~ ing wax attached to it, will r emain fasten ed to the bottle, and particles of wax are liable to drop into the glass while pouring out the wine. .After ·,the cork is r emoved, the mouth and neck of the bottle ·should be Wiped off with a clean t owel or napkin When a party of gentlemen come into yom· place of business, and wine is called for, place the glasses before them, and as a matter of p oliteness first pou1· a few drops into the glass of the gentlemen who called for the wiri.e, then fill the glasses of those he invited before filling up his own glass. This r ule o.f etiquette should be observed in serving any