1900 Harry Johnsons Bartenders Manual (Mixellany)

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at any time. It should be the leading advertisement in the hotel and restaurant—the pride of both, the proprietor and the employees there. All the necessary ice-boxes should be constructed in such a way (the door not too large or inconvenient), that not too much cold air can escape or warm air en- ter. The most practical ice or order-box is one made with drawers having a certain number each for steaks, chops (mutton or lamb), etc., for, by having them con- structed very particularly and close, they have many special advantages. With the drawers there is no neces- sity for opening the door, allowing the temperature to be lowered, the melting of ice, etc. There should be two chopping blocks; one for fish, lobsters, turtles, etc.; and another for meats only. It is wise to have, if possible, the restaurant room separat- ed from the cafe by a partition, if nothing more, with a communicating door, convenient for guests as well as waiters. The restaurant proper should look charmingly and cheerfully, and, yet, be thoroughly practical and adapted to the needs of business; good light and ventilation being absolutely necessary. Lately it has been customary to have an elegant carpet on the floor, the tables and chairs more or less handsome, ac- cording to the proprietor's taste, and no matter how rich in texture the furnishings are, they should not be gaudy, as it is difficult to keep them clean. Knives, forks, spoons, carving knives should be of the best material, the silverware substantial and tasteful, and the crockery-ware, plates and cups of the finest qual- ity. There should be good cabinet work for the decora- tion of the room, mirrors and looking-glasses, if desir- able, as they generally are, hat and coat stands and racks, electric fans in the summer time, handsome pot plants and flowers, and some handsome paintings—all of which add to the beauty of the apartment. Good linen-ware, table-cloths, napkins, etc., are also neces-