1934 Harry Johnson's new and improved Bartenders' Manual

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costly. If in a poorer locality, the fixtures should be accordingly. But opening in a new loeality, wherever it may be, it is wise to avoid spending too much in the arrangement and embellishment of the place, as there may not be the patronage expected nor the op portunity to sell the place at any profit. Then select good mechanics—carpenters and cabi net-makers—because you need good work and must expect to pay a fair figure for excellent workmanship. Cheap woodwork will easily be, injured and quickly destroyed. After securing the services of the cabinet maker, you should select thestyle ofcounter top, which should be of the l)est lumber, thoroughly seasoned, worked out, filled, and oiled sufficiently long before to be inproper condition when you are ready for open- ing. If you neglect to have the counter top done till the last moment, it will be impossible to have it in proper shape, and by use it will soon be reduced to a horrible condition. Sometimes, unfortunately, the proprietor is not able to furnish the place sufficiently well for the location. This is liable to cause him a loss of trade. Again, in a cheap neighborhood, where there is no possible chance of return for the investment, he may expend too much money in fixing up his place of business. The proper method of doing must naturally be left to every man's good judgment. Next find the proper place for your cellar and wine room. The cellar is, literally, the foundation of success. It should be properly ventilated, and, if possible, have a good cemented floor. At the earliest moment, lay in your ales and porter, as they require weeks to get settled. If you delay putting them in the stock until the open ing day, they are likely to be amuddy-looking beverage when opened for use. While making arrangements to open your business it is best to try to gain the good will of the people