1934 Harry Johnson's new and improved Bartenders' Manual

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38. HANDING BAR-SPOONS TO CUS TOMERS. In serving drinks it is proper to give a short-handled har-spoon with them, so that the customer, if he de sires, may take out some of the fruit, such as a slice of orange or pineapple, a strawberry, cherries or olives, and can do so without putting his finger into the glass. Gentlemen often find it inconvenient to remove their gloves while drinking, therefore a bar-spoon should be given with any mixed drink containing fruit. Bar tenders should he very careful to see that in every drink they mix there is no uncleanliness, and the glass they strain the drink into should he as dry as possible. Furthermore, a small fancy napkin should he placed alongside the drink in order to benefit the customer. The especial point in the arrangement of a cellar is to have it laid out properly for the different depart ments. That for ales and porters on draught should be very convenient and large enough'to contain the skids on which the malt liquors are to he placed. Also a little extra platform, on which Bass' Ale should be placed standing, though the other brands must be placed in a horizontal position. Bass' Ale must be kept separate, because it requires the greatest of care. Where there is the slightest shaking, it will become upset, and will require from two to ten days to get back to its previous proper condition. Bass' Ale as well as other malt liquors should be drawn from pipes—as previously mentioned—of the very best ma terial, and, if possible, located near the bar or counter. 39. HOW TO KEEP CELLAR AND STORE-ROOM.