1934 Harry Johnson's new and improved Bartenders' Manual

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done, help to rectify mistakes, and notice, also, that probably the riglit amount of money is being handed in. This is not Ijecanse tlie proprietor is doubtful of the honesty of his employees, but because it is hisduty to exercise for his own benefit a careful supervision of his own business. Whenever there is such a rush, it is proper for the bartender, as soon as he receives money from the cus tomer, in payment for the drink, to pick up the cheque and immediately crie out the change desired; for in stance, if the bill is 40 cents, and a dollar bill was pre sented, lie would sa)', "Forty out of a dollar!"—as this saves time, if insteacl he waited until he got up to the cashier. By calling out, at once, the change is ready ordinarily for him as soon as he reaches the cashier. It is always the bartender's duty to be smart and quick, in order to get the money for the drinks, and allow no one to escape without paying. In making your own change, it is proper to hand the balance, due the cus tomer, in a courteous manner to him, placing it On a dry spot of the counter, so that, if a mistake occurs, it can easily be rectified. The change should not be placed in a pile, but spread out in such a way that any error, of too much or too little, Qgn quickly be seen by both, bartender and customer. 8. HINTS ABOUT TRAINING A BOY TO THE BUSINESS. For the last thirty years of my experience, I had the opportunity of training many hundreds of boys to our trade, and would suggest to any proprietor, manager or bartender to treat the boy strictly, teaching him manners and restrain him from becoming impudent to you or to the customers. I would advise that the