1912 Hoffman House Bartender's Guide by Charley Mahoney

SERVING AT TABLES In the majority 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 paper 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 extremely convenient, so much so that it is always advisable to have them 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 extra 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, but when it becomes the duty of the bar 85