1912 Hoffman House Bartender's Guide by Charley Mahoney

thereby kept in a fresher condition. If sandwiches are made up they should be covered with a napkin to keep them moist. But a good lunchman can save money by serving carefully if the lunch 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 by, 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 it, do it well.

ſh 32