1934 Harry Johnson's new and improved Bartenders' Manual

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It is also wise not to have the ice-box run down low too often, or too much, for it will take all the longer to get the required temperature you desire for the stock. It is absolutely necessary to attend to the different ice-boxes every day, and ascertain exactlywhat amount they require, especially during the summer season. I greatly prefer the artificial ice on account of its cleanliness, handiness and economical price. In using artificial ice, by dealing with a first-class firm, you will never be disappointed in securing your goods at the proper time and in the quantity desired. In buying out an old business place it is very advis able to be especially careful in the undertaking. First of all, you must consider the locality, then the price asked, whether the place is mortgaged or not, the amount of the mortgage, if mortgaged, and whether to a brewer, liquor dealer, or other individual, the length of time till the mortgage expires, and how much cash money it requires to buy the place and under what conditions. Then ascertain the rent, how long the lease runs, whether it can be extended, and, if so, under what terms the extension is to be made—whether the rent is to be increased or not, a very important matter. ISText, find out the amount of business the place has done, how much stock there is on hand, such as liquors, wines, cigars, etc., the condition of the place in its furnishings, cabinet work and plumbing, and whether it requires much im provement or repairs. Then, what the daily expenses have been and what they are likely to be. In figuring up the daily expenses, such as the rent, wages of bar- 43. THE PURCHASE OP AN OLD PLACE.