1930 ABC of Mixing Cocktails (ninth impression)

TENDING BAR. Bar-tending may, to the man who knows noth ing about it, seem a ver y simple matter ; b ut like everything else it is a business, and requ ires considerable study t o become an expert. Of course tLis is leavin g the mixing of d rinks entirely out of considera tion ; what is referred to now is the act of waiting upon a customer so that there will be no hitch of any kind nor an y misu nder– st anding. The successful bar man of to-day is alert, bright, cheerf•.Il. cour teous, speaks when spoken t o, or only so far as a query concerning the drink , is clean a nd neat in d ress a n d makes no unnecessary display of jewellery. To be ~brnpt, insolent, to talk too much , or to be slovenly in appearance is a posit ive detriment, and is inexcusable. vVJ-,en mixed drinks a rc called for, they should be mixed above the counter and in full v iew of the customer. There should be no mistakes 411d no accidents, as at that particular t ime t hey arc inexcusable, everything should be done n eatly and w ith despatch. ' ine men ou t of ten should be served quickly a nd without any unnecessary fuss . Remember that perfect ser vice is half the game; a fter the drinks h ave been served and paid for a nd change delivered , the debris should be immediately cleared away and the ba r wiped dry. Bear in m ind that a place for everything w ill save a lot of time, trouble a n d confusion, especially behind the bar. and n o rush should interfere with this system. This esp ecially applies to the workin g bench. That subject h as been touched on before 15