1900 Harry Johnsons Bartenders Manual (Mixellany)

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mouths and fingers, brushing their mustaches, and otherwise performing a half-toilet. It is really a blessing where the proprietor can avoid giving the free lunch. The advantages of a place, where it is not offered to the public, can not be overestimated, for there is then a better class of cus- tomers, and the set, who are only in search of a "free meal," do not trouble the establishment with their presence. If obliged to have the free "set-out," the proprietor should suit the style of lunch to the pa- trons, whether they are Germans, Americans, or Irish, and while the first-named may be pleased with "sauer-kraut" and bologna, it is probable the other classes will not care for that special menu. The place where the lunch is kept should be scrup- ulously clean, and no remnants of lunch allowed to be strewn on the floor. If this is neglected, it will result in keeping away from your place of business some of your best patrons who will naturally be dis- gusted at the lack of cleanliness. In laying in your stock of ale and porter, it is best to have a regular department where nothing but ales and porters are placed, in order to avoid any mixing or confusion with the other kind of casks or barrels. Whenever these liquors are drawn through pipes, the ale department—as it is generally called—should be as near the bar as possible, for the shorter the distance of the ale pipes the more benefit the malt liquors will receive; while the longer the distance the more detri- mental they are, because they are liable to give the liquor a bad odor and render it stale. It is especially important to see that the pipes are kept in condition, 49. HOW TO HANDLE ALE AND PORTER IN CASKS.