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

tilcreby kept in a fresher condition. If sandwiciics are made up they siiould be covered with a napkin to keep them moist. But a good lunciiman can save money by serving carefully if the luncii is of suffi cient proportions to warrant his employment. He should be a good carver and understand the handling of meats. He must be clean, scrupulously so, and polite and attentive. His costume should be the regulation white jacket and long white apron. It is more desirable as well as sanitary to serve lunch with small napkins than to have bar towels suspended from hooks. In fact, the day of the general towel has gone bj', and the saloon man who permits the use of one in his place makes a great mistake. They are objectionable and always have been. This lunch question can be summed up in a line: Don't do it if you don't have to, but if you are forced to itj do it well.

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