1934 Harry Johnson's new and improved Bartenders' Manual

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tomers, by which they can hang np their hats and coats. In a large estahlisliinent it is best for the proprietor to have a man stationed about the toilet-rooms to keep them in condition, and to wait upon those needing paper, soap, and other req^uirements.

11. TO KNOW HOW A CUSTOMER DE SIRES HIS DRINK TO BE MIXED. The greatest accomplishment of a bartender lies in his ability to exactly suit his customer. This is done by inquiring what kind of a drink the customer desires, and how he wishes it prepared. This is espe cially necessary with cocktails, .iuleps, "sours," and punches. The bartender must also inquire, whether •the drink is to be made stiff, strong, or medium, and then must use his best judgment in preparing it; but, at all times, he must make a special point to study the tastes of his customers and, strictly heeding their Avishes, mix all drinks according to their desires and taste. In following this rule, the barkeeper will soon gain the esteem and respect of his patrons.

12. HINTS PROM THE AUTHOR.

The author of this work would like to make a few remarks in relation to a special furnishing that has generally been greatly neglected. Whatever saloon or cafe you visit, you will find, with but few exceptions, no matter how elegantly the place is fitted up, that the working bench is usually constructed in a very poor and ill-shaped manner. Now, the remedy recommend-