1913 Bartenders' Manual (Bartenders Association of America)

BARTENDERS' MANUAL them; the world does move; this is the Era of Qual ity in the saloon business. THE SALE OF CIGARS. When you put in your cigar stock, put in the best, whether domestic or imported. The average keeper of a small saloon handles an atrociously bad brand of tobacco in the form of cigars, though wh\ he should do so it is a difficult matter to find out. Perhaps he wants to increase his profits, or it may be that he is of the false opinion that his customers do not know the difference between good and bad tobacco, and then again he may not know the dif ference himself. Don't fall into this too common error. Give the people who patronize you value received for theii money, and you will win out in the long run. Hiave-the proper kind of a humidor to keep your stock in, and see that they are exhibited to advan- ta.ge. Cigars are easily kept in summer, the main thing being not to have them too moist. It is in the winter that you will need to watch your stock carefully. Artificial heat is very drying, and when ci.gars become too dry they not only smoke badly, but the wrappers are easily broken, and the stock- becomes unsatisfactory, not only to look at but to smoke as well. M odern and wiell-equipped cigar cases are reasonable in nrice, and no man wdio sells cigars ought to be without one. He will save money in the long run by paying a little more for his case in the beginning. THE ICE BOX. The ice box is one of the most important features of a saloon, and consequently a .great deal of at tention should be paid to it, its location, etc Th- best material isn't an- too good for it to be made of, and it is better to have it too large than too small.' The average saloon man expects his business to grow rather than to decrease, and the rebuilding of a box IS not always a good proposition so if ft is built large enough at first, it may, in the near future, save a lot of what may be considered un- nessary expense. It should not be nailed together under any circumstances, unless you are looking' for trouble, but should be screwed fast at every joint facturers—perfect refrigeration and reasonable price. Study your establishment and your trade; keep the first up-to-date and in good order and you will be able to hold the latter. When good times come don't try to increase your revenue by handling a cheaper grade of .goods—keep everything up to 'the standard, even thou.gh the profits are less, for by that means vou will establish a reputation that will stand you in good stead. No patron will want these goods unless they are displayed on attractive fixtures. 11

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