1933 When good fellows get together (Drink and service manual)

RULES AND REGULATIONS FOR CON DUCTING THE AMERICAN PUBLIC BAR 1. All cleaning should be done before opening or after closing time. Every thing should be made in readiness for the day's trade. 2. A public bar should be well aired in the morning before business hours. 3. The glass deck should be cleaned thor oughly before business hours. 4. All glasses must be polished and cov ered before closing time. 5. All tables and chairs should be in their places. 6. Bottles must be filled and all case goods should be replaced before opening for the day. 7. Ice should be chopped and cubes pre pared before the,day's opening. 8. The bartender should always look clean. He must be pleasant and polite at all times, no matter what the mood of the customers. 9. Always greet your customer with a smile. Approach him saying: "How do you do, sir! What is your pleasure?" 10. When two or more customers enter to gether, ring up each individual round of drinks, and place the check upside down in front of the one who gave the order. 11. Never enter into serious conversation with a customer. In so doing you might neglect another guest. 12. Always see that the beer is well iced. 13. When stocking soft drinks or bottled goods in the refrigerator, always bring the older stock to the front and place the new supply in the rear. 14. Wines and champagne should be kept

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