1913 Bartenders' Manual (Bartenders Association of America)


ence consult us. .An excess of furnishings some times has the oi>i)ositc effect from that which was expected or intended. If your place is in a poorer locality, the cost \yill be very much less: but it all depends upon situation and trade expected. But whether cheap or fancy, bear in mind that it is economy to buy substantial fittings. There were days when a man who opened a saloon had to hire his own mechanics and have hi.s bar built on plans he had outlined himself. 1hat is all changed now, and the fitting of a bar has come to he a very simple matter. Tn our show rooms entire bars arc set up on exhiliition, and selection is made varying with the ririce to lie •• . Don't forget the cellar and wine room. The walls of the cellar are literally the foundation of a house and its contents are the foundation of the business. The cellar should have a well-cemented floor and cood ventilation. The main stock in trade of the saloon business is good will. Those two words spell trade, and the more friends you have, everything else being considered, the better your trade will be. Another important point to be considered, is the subject of local and special laws and regula tions, such as for insfance, in New York State, where no saloon is allowed within 200 feet of a church or school. It is a rather difficult matter to figure offhand the running expenses of any average saloon. ARRANGEMENT OF A BAR. The saloon man who expects the best possible results from his bartenders will pay especial atten tion to the making and arrangement of the work ing bench, which is one of the most important fix tures in a saloon. There are many handsome es tablishments in this country which have a bench that hampers and impedes the work of a good bar man. This is a place in the making of which no reasonable expense should be spared. Tt should be lined with tinned copper, the plumbing should be onen and sanitary, the boxes should be made with rounded edges, so as to make cleaning a simple matter, and the accumulation of filth and dirt almost imnossible. We make this kind. i I Take as much imide in the bar bench as you do in the back bar, and you will find that the tone of your jilace will be better. CONCERNING GLASSWARE. The bartender or saloon man who neglects his glassware ought to go into some other busines. fr is a simple matter to keep glassware not only clean but polished, and no man's time could be spent more profitably. Customers like to drink from glasses which are free from even any suspicion of ciust or finger marks. Wash all glasses as soon as possible after being used, leave them on the bench 9

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