1912 Hoffman House Bartender's Guide by Charley Mahoney

OPENING IN THE MORNING Bear in mind that a clean and attractive bar room will have not a little influence for good on the trade you expect, and that there is bound to be a falling off in an ill-kept place. A saloon should always open on time with absolutely no delay, for regularity is a virtue, and system should be observed. The moment a saloon is open it should be ready for busi ness. The drinks should be on the ice, the ice water should be ready, the mirrors polished, the floor cleaned, the furniture dusted, the brasswork polished, cabinet work cleaned, windows polished, clean tow els, napkins and wipers ready, and the place thoroughly ventilated. The work bench should be cleaned, glasses given an extra wipe, and ice cut up, shaved or broken, as the case may be; fruits should be in their receptacles, and that includes lemon peel for cocktails. The bartender or bartenders should be behind the bar with clean white jackets or aprons, and business should be begun without a hitch. 70