1912 Hoffman House Bartender's Guide by Charley Mahoney

pressure on the beer, that there is nothing left un done that will hamper his work. There is fruit to be cut up and many other little details to be attended that will make the service of guests or customers much more prompt or satisfactory than if, he has to hunt for everything at the last moment. It will be just as well for the proprietor to look after the cash unless he has some kind of a check system and a cashier. A great deal might be said on this sub ject, but the best thing for the owner of a saloon is to use his own best judgment and to take no chances. Whatever you do, don't put temptation in the way of a bartender.

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