1900 Harry Johnsons Bartenders Manual (Mixellany)

— 30 — tures, etc.; see that they are filled and corked, and those required for ready use placed on ice. Go to work on your bench, place all the glassware on top of the counter, but use as little space as possible, to give your- self plenty of room to wait on customers who might come in at that time. Next, give the bench a thor- ough scrubbing or washing, and, afterward, wash your glassware well in clean water, and place those that belong there back on the bench. After having your bar and all bottles cleaned and polished, see that your wines and liquors are cool and pleasant and in a proper condition. Have the ice boxes on the bench filled with fine-broken ice and stored with the neces- sary goods. Cut up the fruits—oranges, pine-apples, berries, and lemon-peel for cocktails—that may be needed during the day. The bartender should have this part of his work done as quickly as possible and mal<,e his appearance behind the bar, neat and clean, as soon as his work permits him, not looking half-dressed, in his shirt-sleeves, and in a general untidy appearance that is likely to drive away customers. The filling of the glasses with ice water is an impor- tant item. In placing the glasses before a customer they should be clean and perfectly filled, but the best way is to hand out a clean, empty tumbler and a pitcher of ice water, allowing the customer to help himself . Don't let the porter forget the water-closet seats, urinals, and wash-stands, and to put plenty of toilet paper, soap, etc., where needed. It is of importance to obtain the services of a first-class porter, as his work requires intelligent managing. A cheap man is worth- less. For disinfecting I recommend the use of hot water, containing common (wash) soda and, after thorough cleansing to create a good, sweet odor, the use of a piece of natural or artificial ice, the size of the bowl or basin. If it is thrown in, there is great danger of the