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

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35 GETTING YOUR MONEY WHEN BUSY OR IN .A RUSH. To get your money is the most important and leading point of the business, and hould be a.s strictly attended to as everything else. The correct w::i.y of doing this is to calculate the amount while preparing the drinks and place yom check in a gen– tlemanly wa,y in front of the party immediately af er waiting upon them. In case of a rush, it is the bar– tenders duty to be smart and quick in order to get the money, and allow nobody to escape withont pay– ing. In making yom own cash, it is pro1)er to ha.nd the change due to the customer in a neat and genteel manner, and place it on a dry spot of the counter; so that if a mis~ake occurs it can easily be r ectified. 36. HOW TO CLE.AN BRASS .AND OTH,ER MET.A.LS . Most people running a public house ta.ke pride in having brass and other metals look as bright as they can be made. By taking good car e of ale and liquor measures, beer drips and other metal articles, you will find that not half the work is necessary to k eep them shining than some people imagine. All you have to do is to attend to t hem properly every day. 37. HAVING - .A COMPLETE PRICE LIST. It is the proper thing for any public house to have a plain and distinct price list. It will be found ad– vantageous and ·will avoid a great many mistakes, especially in the sale of bottled goods, or, when the bartender is a stranger behind the ba.r, ·and not thoroughly posted in regard to prices 1 pf· bottled goods, making it impossible for hill to act justly to– wards his employer and . the party -he sells the goods to