1933 The Bartender's Friend by a Mixer

THE BARTENDER'S FRIEND

7. Watch your beer coils. They should be cleaned every few days. 8. See that your beer is kept in a temperature around 40 in summer, if possible. Consult the brewery representative on this and other points concerning beer, and learn all possible with respect to new methods in this connection. 9. Don't keep bottles of any liquor or beer directly in con tact with ice. 12. Do not permit customers or other outsiders to come behind the bar. 13. Do not try to invent new drinks. You will succeed in in venting nothing but a new name for an old drink. There can be no new drinks until some new ingredients are dis covered. All combinations of old ingredients have been played. Hundreds of new cocktail names are being born and buried the same day. Only the mixtures themselves live on. You will be rendering a signal service to your profession and humanity in general if you refrain from contributing to the already unhappy confusion of names for drinks. 14. Keep the bar dry at all times. Never let empty glasses stand upon it. 15. Don't set a hot drink directly onto the bar—have some thing under the glass. 1:1523 10. Keep all dry wines cool, but not chilled. 11. Keep sweet wines at room temperature.