1912 Hoffman House Bartender's Guide by Charley Mahoney

are of the best English block tin, and kept perfectly clean at all times. Have a carbonated air or water pressure on the beer to keep it from getting stale if you like, but watch the temperature, and keep it right. The beer remaining in the pipes over night should not be used. The pressure in the pipes must not be too high, else the beer would not run free, and the amount of froth would make it inconvenient to handle. High pressure at night is liable to result in an explosion. Before filling glasses see that they are perfectly clean, then remove the froth with the flat stick pro vided for that purpose. This will serve to keep the beer from getting flat quickly, and present a neater appearance. When a customer orders a second glass of beer, the same glass should be used without previous rins ing, because the beer will both look and taste better. If a party of two or more are standing up at the bar, and a second “round” is called for, it is proper to take the same glasses, one at a time, and refill them, and not two or three at a time, as many bar tenders do, for they are likely to mix them, an inci dent that would be unpleasant to customers. Han dling the glasses carefully is pleasing to them, and should be done, if the bartender has sufficient time to do it, but in case of a rush, put aside the glasses used in the first place and let your customers see 98 i