1905 The Hoffman House Bartender's Guide by Charles S. Mahoney

SERVING AT TABLES

In the majorily of saloons it is customary to have small tables at which drinks may be served for the convenience of those customers who desire to be seated. A good way to serve in cases of this kind is to send the bottles and ice water, together with the glasses on a tray and allow the customers to help themselves, at the same time sending a check, the amount of which should be marked down on a slate or a slip of p.iper in order to prevent arguments and to establish some kind of a system. Small decanters, which hold one drink, are made for this purpose and are c.Ktremely convenient, so much so that it is always advisable to have tbem on hand. This service also puts a check on the customer, and prevents unscrupulous persons from helping themselves to more than one drink. In the event of having e.xtra waiters, whose busi ness it is to look after the tables, there should be no difficulty at all to pay the proper attention to patrons, hut when it becomes the dtity of the bar-

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