1900 Harry Johnsons Bartenders Manual (Mixellany)

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are swinging o r removable fixtures, they must b e handled carefully o r they will soon become easily in - jured, ga s will escape, an d t o th e annoyance will b e added extra expense. I f there i s any brasswork con- nected with the front kick-plates a s well a s the push- plates, metal handles, hand o r foot rails, lamp posts, hinges, frames an d lamps, i t should al l b e cleaned and polished before business begins i n th e morning. Done a t a late hour, th e work i s a n obstruction an d nuisance t o customers, an d badly impresses th e passer-by. 18. HO W CORK S SHOUL D B E DRAW N PRO M WIN E BOTTLES . The proper way t o draw a cork from a wine bottle is first t o cu t off th e to p of th e tin-foil cap, a s fa r down a s th e rim, just below th e groove i n th e neck of th e bottle. This prevents an y sediment o r dust that may have been beneath the tin-foil from entering the wine a s i t flows out. The remainder o f th e cap remaining o n th e bottle presents also a good appear- ance. Then draw the cork. How bottled wine should be served has already been previously stated. No bartender or waiter should ever think of pouring out wine with th e left hand—in Europe, generally, this action i s considered a personal insult o r affront— because i t i s naturally awkward, except with a left- handed man, and even when the bottle i s properly re- tained i n th e right hand, there i s a correct wa y o f grasping it , i n order t o have full control o f the flow of wine and prevent spilling o r any form o f accident. Proper care should be taken of all empty bottles, and, if no t returned, they should b e sold t o ge t a return of some part o f their cost.