1934 Harry Johnson's new and improved Bartenders' Manual

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man behind the bar give the boy all particular points and information regarding the business, talk to him in a pleasant, but still authoritative way, and don't let him hear bad language, if it is possible to avoid it. See that he alwayslooks neat and clean, and have him obey your orders fully. Meanwhile, give him the liberty that properly belongs to him and, by doing so, you will turn out a very good, smart, and useful boy, fit for your business. Whenever you have the opportunity, it is your duty to set a good example to him; teach him as much as you are able, so that when he is grown he can call himself a gentleman, and need not be ashamed of his' calling. A good many people, I am sorry to say, are laboring under the erroneous impression that there is no such thing as a gentleman in the liquor business. If those people, however, knew thoroughly the inside operations of our avocation, or became acquainted with some good man employed therein, they worild soon come to the more proper conclusion that none but gentlemen could carry on the liquor business in a strict and sys tematic way. The trouble is that most of these nar row-minded people have no accurate information on the subject, and, consequently, are led to place all men in our business under the same heading. 9. TREATMENT OP PATRONS—BE HAVIOR TOWARD THEM. The first rule to be observed by any man acting as bartender is to treat all customers with the utmost po liteness and respect. It is also a very important mat ter to serve the customers with the very best of liquors, wines, beers, and cigars that can be obtained; in this respect, naturally, one must be governed by the style