1934 Harry Johnson's new and improved Bartenders' Manual

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venterl these metal tubes, which should also he per forated, as this condition will more naturally admit the cool air to the bottle, keep it from sweating and have the liquor in a proper temperature for instant use. No bartender should expectorate or throw bits of paper or other refuse into any of these tubes. By re fraining from so doing, absolute cleanliness is assured. Exi)ense should not be spared in making a handsome and convenient workirtg bench, as far as one's finances will allow, for it is the chief feature of the place, and it .should l3e the proprietor's pride to have this part of his establishment a source of gratification to both him and the public. Again, in a bar-room where the work ing bench has not sufficient natural light, artificial means should be used. The small expense of lighting up a dark bench will be saved in the prevention of breaking bottles and glassware. It is also to be re membered that the bench should be large enough to allow the placing of bottles between the bench and the top of the counter. The apertures—from eight to twelve in number—for the bottles, which are usually from to 4 inches wide, should be made so that the end ones will come exactly to the edge, of the board and not leave room for the possible accumulation of refuse. Have the sugar box or bowl arranged so that it can be conveniently reached, thus losing neither time nor steps. The floor behind the bar should be clean and kept perfectly dry. This will likewise be beneficial to the health of the man doing work behind the bar. The edge of the bench should be covered with a strip of metal IJ inches wide, and this, when polished, will "show off" the bench to advan tage,