1900 Harry Johnsons Bartenders Manual (Mixellany)

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for by so doing you will prevent a great amount of moisture from spreading over the counter and floor, the foam in the glass will remain firm longer, and the beer will thus be prevented from getting flat quickly. By not removing the loose froth the air bubbles on top will sink through the froth and dissolve it. When a customer orders a second glass of beer, the same glass should be used without previous rinsing, be- cause the beer will both look and taste better. If a party of two or more are standing up at the bar and a second "round' is called for, it is proper to take the same glasses, one by one at a time, and refill them, and not two or three at a time, as many bartenders do, for they are likely to mix them, an incident that would be unpleasant to customers. Handling the classes carefully is pleasing to them, and should be done, if the bartender has sufficient time to do it, but in case of "a rush," put aside the glasses used in the first place and let your customers see that you have taken fresh glasses. The same rule should be observed in serving customers sitting around a table. All these suggestions are of importance. Remember to have your beer always cold enough in summer and of the right temperature in winter. I, moreover, advise any one not to use air pressure if it can possibly be helped, as the beer will always have a bad after-taste and it always loses a part of the real flavor. In using the carbonated pressure, it is more expensive, but it is best not to avoid this item of expense, for the beer is kept fresher, the foam is always bubbling, and the customers are therefore fully satisfied. If your cylin- der as well as the pipes are in good condition, as they both ought to be, one cylinder will be enough to force from twenty to thirty half-barrels of beer. The cylin- der is usually sold at a very reasonable price.