1892 The flowing bowl when and what to drink (1892, c1891)

INTRODUCTION TO MIXED DRINKS.

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valuable man in this line of business. Every man can educate himself and acquire all the knowledge neces- sary for tending bar, provided he takes enough interest and wants to make it a business. Practical knowledge cannot be acquired except by actual work and experi- ence. An inexpert cook never will become an artist nor a chef de cuisine by simply reading a book on cookery, no matter by whom or how intelligently written, and no man can ever become an artist behind the bar by simply looking into this book or possessing it. A great deal of ingenuity and taste is required on the part of a chef'm an important position, and the same is required on the part of a man in the capacity of a bartender. He, having a position of responsibility, must be a man of original ideas, a man who is proud of his work and who tries to discharge his duties with credit to himself, his employer, and the guest he waits on. Originality is the key to success. Therefore, always try to work accordingly; make a change in the old system, if you see it needs improvement; introduce it to your guests instead of being taught by them what to do. A bar- tender ought to be leading and not to be led. An actor must understand for himself how to amuse his audience and how to gain a reputation: he never would succeed by simply following another man's guidance. The situation of a barkeeper gives the holder the chance of studying human nature. A man fit for the position, and consequently a keen observer for one