1908 The Hoffman House Bartender's Guide by Charles S Mahoney

Everything should be done neatly and with despatch. Nine men out of ten should be served quickly, and without any unnecessary fuss. Remember that per fect service is half the game. After the drinks have been served and paid for or the check delivered, the debris should be immediately cleared away, and the bar wiped dry. If there is time, clean the glasses at once and see that every thing is restored to its proper place. Bear in mind that a place for everything will save a lot of time, trouble, and confusion, especially behind a bar, and no rush should interfere with this system. This especially applies to the bench. That subject has been touched on before in a previous chapter, but too much cannot be said on it, as it is of immense importance. The really good bartender is the man who has the ability of suiting and pleasing his customer; who recognizes that there are several grades of cocktails, mild, medium and strong, and who observes any suggestions which may be made concerning them. There are a certain number of men behind the bar who think they know it all, and who turn out drinks irrespective of the individual taste of the men most to be eonsidered—those who pay for them and drink them. It will not take a good bartender long to work up a big personal"following, which may be of great value to him later on if he has a place of his

own.

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