1934 Harry Johnson's new and improved Bartenders' Manual

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ployee. Where the employer does sufficient busi ness and can afford to be liberal, he should not think of charging for any amount of moderate breakage. This deducting from the wages may appear unjust to bartenders and waiters, but the best of them are hoping, some day, to become proprietors, and when they are, they will recognize the necessity of this ar rangement, for where there is no system in a business enterprise, there will not be success. 42. HOW TO HANDLE ICE. First of all, it must be understood, before receiving your ice, to have the proper weight taken and, if possible, have your own scales. After receiving and having the weight of the amount of ice you desire, see that it is perfectly clean and washed off before placing it in your ice-box or ice-house. Of late years, artificial ice has taken to some ex tent—largely, in the Southern part of the United States—the place of the natural product, which I con sider a very beneficial change, for the reason that the artificial cake comes in the same regular size, there fore, easfer to pack and place away, more convenient and more wholesome, as it does not contain any im purities. Again, it does not produce as much slime as the natural ice and, therefore, when used behind the bar for mixing drinks, as well as in the restaurant for drinking water, it is preferable, and there is no difficulty in keeping it clear. Whoever is using artificial ice and is desirous of having a very cold temperature as soon as possible, should not have the cakes of ice placed close together, but leave a small space between them. The air circu lating between the cakes helps to cool the ice-box much quicker than if they were packed closely together.