1934 Harry Johnson's new and improved Bartenders' Manual

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always understood to be in separate bowls on the counter, as some people can not drink without a mouthful to eat, and this trifling food expenditure is enjoyed by those who would never care to be sup plied with a free lunch. Too much lunch should not be cut up, at once, but a little added from time to time, as soon as part of it has been consumed. Sandwiches should be covered with a glass bowl, or napkin, which keeps them fresh and makes them look inviting. When the proprietor is really compelled bybusiness demands to give a large amount of free lunch, he should have an extra man employed for this purpose, who is generally called a regular lunchman. A man of that kind has more experience in cutting andcarving, canutilize every bit of the different foods without leaving a remnant to be thrown away. Furthermore, he can overlook the entire lunch-counter, keep it in proper condition, and also have an eye on some customers who are not as particular as they ought to be, and see that the pa trons use a fork and not their fingers in digging out or helping themselves to the eatables. If necesssry, the lunchman should caution the customer against forgetting the use of the fork, but, of course, he must do it in a gentlemanlymanner, or, otherwise, he would offend those who have simply forgotten. There are frequently "roughs" both before and behind the bar. When there is a lunchman stationed behind the counter, it is of great importance for him to be clean and tidy, as well as to handle the lunch with his fingers as little as possible. He should see that all plates and crockery ware are clean, and the crumbs brushed off. Small, clean napkins are preferable to towels hang ing down from the eounter. The towel has gone out of use, because common decency does not admit of a variety of men using the same cloth, in wiping their