1934 Harry Johnson's new and improved Bartenders' Manual

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7. GETTING YOUR MONEY WHEN BUSY OR IN A RUSH. To get your money is the most important and lead ing point of the business, and, certainly, needs as strict attention as anything else. The correct way of doing this is to calculate the amount while preparing and serving the drinks. As soon as this is done, it is to be understood, without exception, that the man behind the bar, attending the customers, should immediately turn out the cheque or proper amount labeled on pa- )ier (out of the cash register), and then deliberately place it half-folded on the mixing shelf, at his station wiierever he may serve the party. The cheque should not be placed out on the counter or bar, because some one of the party drinking may accidentally knock it off tlie bar, or forgetfully place it in his pocket without paying, and, then, in case of disagreement or argument between the bartender and the party drinking, whether the drinks had been paid or not, there would not be any proof either way. But on the mixing shelf the clveque is in the possession of the bartender, and under the eyes of the cashier, until it is paid, and thus there can not possibly be any cause for a dispute. A piece of paper left flat may not readily be seen, lying on a desk or shelf, but half-folded or creased, it has ends that make it more visible. In case of a large rush, at the lunch, dinner or supper hour, or when the place is next to, or in the vicinity of, a theatre, public hall, circus, etc., where there would necessarily be a rapid trade, at certain hours, especially in the evening, the cashier not only takes the money handed him by the bartenders, but also keeps watch, as far as possible, that the proper amount of money is paid over by the different parties of customers. At these times it is the duty of the proprietor or manager to place himself in such a position that' he can oversee all that is being