1930 ABC of Mixing Cocktails (ninth impression)

in a prev io us chapter, but too much can no t be said on it , a s it is o f immense impor ta nce . The reall y good bar- tender is the man who h a:; the a bility of s uiting a n d pleas in g his custome r ; who recognises th at t here are se,·eral grades of cockta ils : mild, med iu m a n d stro n g, and obsc r n:, any suggestio ns \\" hich may be made concernin t-: them. T he re a re a certa in n umbe r of m en behi nd the ba r who t hi nk t hey k now it a ll, and who t 11 rn o u t drinks irrespcct i,·c o f t he indi,·i d u;LI task of the men mos t to be considered- - those who pa,· for them a nd d r ink them. l t wi ll not take a good ba r -te nd er lon g to work up a Lig perso nal follow ing whi ch may be of g rea t value t o him later on if he has a place <>f hi s ""'"·