1934 Harry Johnson's new and improved Bartenders' Manual

— 58 —

are swinging or removable fixtures, they must be handled carefully or they will soon become easily in jured, gas will escape, and to the annoyance will be added extra expense. If there is any brasswork con nected with the front kick-plates as well as the push- plates, metal handles, hand or foot rails, lamp posts, hinges, frames and lamps,' it should all be cleaned and polished before business begins in the morning. Done at a late hour, the work is an obstruction and nuisance to customers, and badly impresses the ])asser-by. 18. HOW CORKS SHOULD BE DRAWN PROM WINE BOTTLES. The proper way to draw a cork from a wine bottle IS first to cut ofl; the top of the tin-foil cap, as far down as the rim, just below the groove in the neck of Uie bottle. This prevents any sediment or dust that may liave been beneath the tin-foil from entering the wine as it flows out. The remainder of the cap remaining on the bottle presents also a good appear ance. Then draw the cork. How bottled wine should he served has already been previously stated. No bartender or waiter should ever think of pouring out wine with the left hand—in Europe, generally, Wis action is considered a personal insult or affront— hecause it is naturally awkward, except with a left- handed man, and even when the bottle is properly re tained in the right hand, there is a correct way of grasping it, in order to have full control of the flow of wine and prevent spilling or any form of accident. Proper care should be taken of all empty bottles, and, if not returned, they should be sold to get a return of some part of their cost.