1889 The American Bar-tender's Guide (Australia) by Jerry thomas

H INTS A.ND RUL ES

F OR HA R T Z N D Z R S .

l . An eScient ba rtender's first ai m s houl d be t o please his customers, paying particular attention to meet the individual wishes of those whose tastes and. desires he has already watched and ascertained; and, with those whose peculiarities he has had no oppor– tunity of learning, he should politely inquire how they wish their beverages served, and use his best judgment i n endeavoring to f u l fi l t h ei r desires to t heir en t i r e satisfaction. I n t h i s way he w i l l no t f a i l t o a c qu i r e popularity and success. 2. Ice must be washed clean before being used, and then never touched with the hand, but placed. in the glass either with an ice-scoop or tongs. 3. Fancy drinks are usually ornamented with such fruits as are in season. %' hen a beverage requires to be strained into a glass, thWruit is added after strain– i ng', but when this is not the case, the fruit is i n t r o– duced into the glass at once. F r u i t , o f course, must not be handled, but picked up with a silver spoon or fork. 4. In preparing any kind of a hot drink, the glass should always be first rinsed rapidly with hot water;

HS V B 1 0 0 1X T O S S O O O S o Ret a il Price, 6d., 11- dr1/6per plug.