1896 Fancy Drinks and Poplular Beverages by the only William (paper cover)

IO

INTRODUCTION TO MI XED DRINKS.

valuable man in this line of busin ess. Every man can educate himself and acquire all the knowl edge nec es– sary for tending bar, provided h e takes enoug h inte rest 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 cftef de cuz"sz"ne by simply r eading a book on cookery, no matter by whom or how intelligently written, and no man can ever become an a rti st 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 cftef in an important position, and the same is r equired 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 tri es to di scharge his duti es with credit to himse lf, his employer, and the g uest he waits on. Orig inality is the key to success. Therefore, always try to work accordingly; make a chang:e in the old system, if you see it needs improvement; introduce it to your guests instead of being t aught by them wh at to do. A bar– t ender ought to be leading and not to be led. An actor must und erstand for himself how t o amuse his a ud ience and how to gain a reputati on : h e never would succeed by simply following another man's guidanc e. The situation of a barkeeper g ives the h older the chance of studying human nature. A man fit for the pqsition, and consequently a keen vbserver-for one