1900 Harry Johnsons Bartenders Manual (Mixellany)

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glassware should be clean and kept in proper condi- tion by the waiters and not brought back to the bar, as the bartenders are, as a rule, very busy and cannot attend to this duty, being also more liable to break glasses during a rush of business on account of the insufficiency of room. In placing the glassware in the closet, it is understood that all the different grades should be arranged separately, Rhine, champagne, claret, port, etc., each in its special place, for if care- relessly mixed together, there will be great trouble in separating them. Whoever breaks a glass in the dining-room should report the fact to the head waiter (captain) or as- sistant head waiter. In a well-regulated bar or cafe, every bartender should have his own "glass-book," inscribed with his own name, these books to be kept in charge of the cashier behind the bar, so that when- ever a glass is broken, accidentally or purposely, by "fooling," it should be reported to the cashier who enters in that special man's book the kind of glass broken. This is not done for the purpose of annoy- ing the bartender, or even with the intention, neces- sarily, of making him pay for its value, but for the purpose of keeping a proper account of the glassware on hand, and as a reminder to the bartender to be careful. If there is not such a system or control—for it is often the case that both waiters and bartenders become so careless that they would as soon break glasses by the dozen as not—the business is liable to be seriously impaired. With a large concern, where it is understood between employer and employee that all the glass broken must be paid for by them, allow- ing, naturally, a medium percentage for what can not be helped—that is, the purposely careless bar- tender or waiter should be obliged to pay for his excessive breakage of glassware—then, there cannot be any feeling of injustice on the part of the em-