1913 Bartenders' Manual (Bartenders Association of America)

BARTENDERS' MANUAL fill up the ice boxes or working bench with fine ice and put in the serving stock. Then prepare the lemon peel, fruits, berries, etc., which will be needed during the day. Never leave glasses on the bar one moment longer than possible and in a rush, take advantage of every lull, if only for an instant, to clean of? and dry well the top of counter. Keep always on hand an ample supply of glasses, and when renewing the stock of glasses always match those which you are using, as different styles of glasses for the same drink are confusing and do not make as neat an appearance in dressing a back Irar as does a uniform pattern. Keep working all during the dav, at such times as opportunitj' offers, on your workboard, and by keep ing it clean and in good order you will save your self much trouble and give good service. Whenever you use an implement or working article of any kind put it back in its proper place the moment you are through with it. When drinks are ordered—whether one, two or a dozen—have the price well fixed in your mind before serving^—make the calculation quickly whilst prepar ing to serve, so that you will not have to hesitate at the cash register. See that you get all that is due you and be very careful not to give a customer short change. With modications to meet different conditions, these few essential instructions can be advantageously applied in every first-class bar; but to formulate a set of rules to meet the requirements of every bar business would be practically impos sible. Taking, however, these instructions as a gen eral guide the bar man will in every instance be bet ter able to act intelligently when called upon to ex ercise his common sense and judgment. After twisting lemon peel over a cocktail throw it in or leave it out as customer may prefer. The flavor will be the same in both cases. Where many cocktails are served instead of mix- in.g sugar for every order, dissolve a quantity of loaf sugar in hot water; strain and bottle it and use by dashing it from a bitters bottle. All mixed drinks containing an effervescent liquid should be stirred with a spoon and not .=haken. When mixing hot drinks use thin glass, and by placing a spoon in the glass before pouring in the hot water you will save breakage. Always rinse the glass with hot water before making the drink in order to serve it hot. Unless^ served in a stem glass, never set a hot drink on a polished counter without placing some thing under the glass, i. e.. a saucer, napkin, etc. The heat from the bottom of the .glass will disfigure the bar. The jigger is the proper implement to use in mix ing drinks. It has the same capacity as a sherry glass (3 oz.) and "is considered the standard measure 6