1904 Applegreen's Bar Book by John Applegreen

INTRODUCTORY ''Cleanliness is next to godliness."

This maxim applies to barkeeping ai; well as to anything else, and a barkeeper should try to make his bar inviting in appearance and keep it so. Nothing appeals more to a customer on en– tering a place than to see a well kept bar, where everything is bright and clean and the glasses are well polished. If the bar be in ·a hotel, you can do much to– .wards sharpening.the appetite 0f the guest by the ·manner in which you serve him his drink . A dry, well polished glass, liqu0r from a well cleaned bottle, served by a· tidy. barkeeper in a polite manner, will do much towards making the guest enjoy his meal. The barkeeper should always wear· either a white jacket and white apron, or a white ves t and white apron. He should always be polite and courteous, as politeness goes a good ways. Never star.t a conversation or drink with a customer. On opening the bar in the morning the first and most essential thing is to have it well ven– tilated. Nothing like plenty of good fresh air. No place is quite so bad as a foul smelling bar room. After seeing to the ventilation of the room, the barkeeper should fill his pitchers with ice water, cut up his fruits for the day-such as lem– ons, oranges and pineapple-and then proceed to wipe off all the bottles, and to polish every glass on the back-bar. During this time the porter should clean the work-board, polish all brass and