1934 Harry Johnson's new and improved Bartenders' Manual

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45. HOW DRINKS SHOULD BE SERVED AT TABLES. When a bartender receives an order for drinks to be served at tables, he should send the bottles and ice- water along with the glasses on a tray, that the parties may be able to help themselves. If there is a cheque system, the' cheque should be sent along at the same time; if not, it is the bartender's duty to mark down the amount at once, in order to avoid confusion or a possible misunderstanding afterward. Even if there is a cheque system, it is advisable for the barkeeper to put the amount of the cheque also on a slate or piece of paper, especially if he does not know the character of his customers. In any restaurant, saloon or hotel where the bartenders have nothing to do with serving customers at a table, and the drinks are called by waiters, it is proper to have small fancy cut (one drink) decanters filled, and sent in by the waiters. This avoids a display of the liquor bottles on the tables, prevents any possibility of liquor being taken by the waiter and has a more becoming appearance. If the customer insists upon seeing the original whis key or liquor bottle, of course, it is to be taken to him. 46. HOW CLARET WINES SHOULD BE HANDLED. Claret wines, which must be bandied with great care, should be kept in a temperature of 60 to 70 de grees and in a horizontal position. In serving them, especially while drawing the cork, shaking the bottle should be avoided, or the sediment, y^hich all clarets deposit, will be mixed with the wine, causing it to look murky. All the best class of wines should be handled very particularly, and placed first in a wine