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

-19 - getting flat as quickly ; by not r emo-vin the loose froth with a rule~~ the air b ubbles on top will ~ink through the frotn and di olve it. When a cu~ tomer orders a second glass of beer, th ame gla should be filled out of which h drank bef r , with– out previous rinsing, becau e the beer will thus taste and look bett~r, and yom customer will be more satisfied. If a party of two or more a.re standing up to the bar, and a econd round is called for, it is proper to take the same gla se , one by one, and fill them, not taking i-wo or three gla se at a time, as a great many bartender do, for they as well a~ the customers are liable to- mix the gla e , which is not very pleasant to the cu tomers. Hand– ling the glasse·s carefully is pleasing to the cus– tomers and should be done, if the bartender has sufficient time to do it, but in case of a rush, put the glasses used in the first round aside and let the customer see that you take fresh glasses for each round. The same is to be observed in serving customers sitting around a table. These rul es are of importance in drawing and serving la.ger beer, and will please the customers if proper ly carried out. See to it that your beer is always cold enough in summer, and ha.s the right temperatuTe in ·winter. During the very hot sea.son the temperature of the beer should be be~ween 40 and 45 degre~s. 12. ABOUT BOTTLED LAGER BEER. (Imported as well as Domestic.) With bottled lager beer this is altogether differ– ent. It must not be kept on ice, but in a very cool_ place in th~ ice box, in a standing position to allow the sediment to settle. In pourmg the ·beer from the bottles, it is the bartenders duty to select a proper and cl ean glass. These rules should be observed with imported as well as with domestic beer.