1927 Barflies and Cocktails

rush, accend to the customer uncil be has finished drinking and lefc che bar. Then the bar should be immediately and thoroughly cleaned and ic will not have the untidy and sloppy appearance for which too many places are noted. Also clean the glasses and put them back where they belong, so as co have chem ready for the next rime used. During your daily work don' t overlook the bar bench, but keep ic neat and in good working order. Too much attention can– not be paid to this part of the bar, and a good bar-tender can always be told by the way his bench looks. Bar-tending may, co the man who knows nothing about it, seem a very simple matter ; but like everything, study is requir– ed co become an expert. Of course chis is leaving the mix ing of drinks entirely out of consideration ; what is referred to now is the act of waiting upon a customer so that there will be no bitch of any kind, nor any misunderstanding. The suc– cessful barman of co-day is alert, bright, cheerful, courteous, speaks when spoken co, or only .so far as a query concerning the drink, is clean and neat in dress and makes no unnecess– ary display of jewellery. To be abrupt, insolent, co talk too much, or to be slovenly in appearance is a positive detriment, and is inex– cusable. When mixed drinks are called for. they should be mixed above the counter and in full view of the customer. There should be no mistakes and no accidents, as at that particular time they are inexcusable, everything should be done neatly and with despatch. Nine men out of ten should be served quickly and without any unnecessary fuss. Remember that perfect service is half the game ; after the drinks have been served and paid for and change delivered, the debris should be immediately cleared away and the bar wiped dry. Bear in mind chat a place for everything will save a lot of time, trouble and confusion, especially behind the bar, and no rush should interfere wirh chis system. This especially applies 10 the working bench. The really good bar-render is rhe man who bas the abilit r of suiting and pleasing his customer; who recognises char there are several grades of cocktails: mild, medium and strong. and observes any suggestions which may -be made concerning

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