1934 Harry Johnson's new and improved Bartenders' Manual

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0(1 is, that whenever a party lias a saloon or har-room fixed up for business, he should not leave all the ar rangements to the cabinet-maker but make it a special point to have the bench constructed in a neat and comfortable method, and of sufficient width, so that it will "show off" an(i be handy at the same time, espe cially in regard- to the liquor, ice and water boxes. Every working bench should be lined with copper and tinned over, and made of the best materials. This fixture cannot be made too well and it is best to not .spare expense in having it done. With the copper lining the bench will last much longer, practically for ever, and there is avoided not only tiie unpleasant leaking but the continual repairs that a cheaper bench will constantly require. The various boxes should be inacle with rounded edges, as square ones accumulate dirt and are, necessarily, more difficult toclean. Every box should have a false or loose bottom—a sheet of copper is preferable—the same size as the bo.x, as this prevents injm-y to the real bottom of the box. Tlie top lining of the bench should be corrugated, with a .=light pitch forward, that the water may run off rapid ly. The size of the liquor box depends upon the size of the bench. If a large business is expected, ample provision should be made for it. When expecting to do a fair business, tlie liquor box should be large enough to hold the principal liquor bottles that are supposed to be kept cool. For instance, at each end of the box there should be sufficient room for two or three bottles of whiskey—the 15-cent as well as the 10-cent grade—two bottles of gin (Old Tom and Hol- lan(l), two bottles of sherry anci Ehein wine, a couple of bottles of siphon seltzer as well as a bottle or two of imported seltzer. The box should be made of suf ficient depth that the bottles will fit in the tubes, so that only the necks will appear to sight. The pro prietor must know when he gives the order to the