1934 Harry Johnson's new and improved Bartenders' Manual

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29. A PEW REMARKS ABOUT CASH ING CHECKS. At the present time (and for several years past) it is a custom for the general public to have their drafts or checks, or hoth, cashed in hotels, restaurants and saloons—in some places more than in others—as a convenience to themselves. It is well for every one in business life, if he can avoid cashing checks, to do so, for he will thereby escape much annoyance. By cashing checks, the pro prietor, in all cases, takesmore or less risk, for a check is never real money hut only a promissory note. Where one is compelled to give the public accom modation, more or less, he can never be too careful in considering what he is doing. First of all, he should know the party who asks the favor, his standing financially and socially. If the man is a comparative stranger, he should know all about the maker of the check, his business place, his private address, and his responsibility. The proprietor should carefully ejcam- ine the check and see whether the date is made ahead or not, as, in the former case, it is considered a matter of trust. Notice that the check is properly made out, with correct signature, and see whether it is payable local city bank or at some out-of-town bank. When collected from some other than the home bank, there is usually a slight expense of collection. It is to he remembered also that at present—for the pur pose of a war tax—a two-cent revenue stamp must be attached toevery check, thestamp cancelled by writing the date andinitials of the "maker' upon it. When a person presents a check of which he is not the maker, the utmost carefulness must then be ob served for several reasons. Whether you know the maker or not, you must he informed of his business and homeaddress, and what probable responsibility he