1900 Harry Johnsons Bartenders Manual (Mixellany)

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My simple purpose has been to present a clear view of the leading principles in connection with the res- taurant principally., and not to enter into a thousand details, many of which will be readily learned by ex- perience in business.

26. IN CONNECTION WITH THE CHECK SYSTEM. At present, in every well-regulated bar-room, res- taurant, and hotel, there should be a perfectly devised check system. In a cafe, there is needed a cash register, and where there is a number of bartenders working, each one should have his own register, in order to have an account of his individual sales every day. In a large establishment, where there is much business done, I have found it most convenient, during my years of experience, to have a cashier, in addition to the cash registers. The reason why L approve of a check sys- tem is, because it is then much easier for the bartender to attend to his duty without interference. For ex- ample, where there is a cash register and no cashier, and the bartender is obliged to ring up his check as well as make change, hand the balance to the customer, etc., it interferes with his work, especially in a "rush," is very annoying, and is likely to cause the bartender to make a mistake. No one knows better than myself the difficulties of a multiplicity of duties when there is a large crowd hurrying the bartender to wait upon them, take their orders and hand back the change. The most practical system is the one by which you turn out the amount, whatever it may be, on a printed check, and after it comes out from this Krause machine, it is the bartender's duty to put the check in front of the customer from whom he receives the money, hand-