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

HINTS AND GENERAL REMARKS.

kept on hand: Strawberries, raspberries, blackberries and cherries. They may be prepared the same way as the other fruits. Never handle fruits with your ringers, but use a fancy fruit-fork. Canned Fruits. AT a time when there are no fresh fruits to be had, canned goods may be taken instead of them. The juice or the syrup of them lends a very aromatic flavor to drinks such as cobblers, punches, sours, fizzes and lemonades. You also may present a little of these fruits to your customers. To persons who drink strong liquors, the use of fruits is of a much greater advantage than lunch. The proper way of serving such little relishes is to put them in a separate little glass, or present on a fork or a toothpick. NEVER allow yourself to be idle behind the bar; be ready to serve at once when a customer enters. When a drink is ordered that requires water, fill your glass with fine ice, and pour over it water out of a pitcher in full view of your guest. This rule must necessarily be carried out in performing every one of your duties. A bottle never must be more than half empty. For strong drinks, always serve two glasses one for the drink, the other for the water. Serve sherry and port wine Further Instructions.