1934 Harry Johnson's new and improved Bartenders' Manual

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mineral water. It is also a mistake in showing and placing the case goods on the back-bar, where every one can see them, for it offers an inducement to every one to drink tbem, and is naturally, at any time, a temptation for the customer to call for them. I should advise any one, who is compelled to handle case goods, not to expose them to public view, but keep them in a closet wliere they are hidden from sight, but, if called for, of course, they must be produced. The way our business is conducted, at present, it is understood that places can not be run without having more or less case goods; therefore, I recommend every first-class establishment to keep the leading brands of whiskey to suit all the varied tastes of your customers, if it is necessary to do so. I am sorry to stafe, that many people are not acting honorably with the public, and do not always give the goods that are asked for by the customers. Some get a few brands of different case goods simply for the purpose of obtaining the original bottles, and, when these bottles are first cm])ti,ed, later fill them with any ordinary liquor, deal ing it out under the label of the original goods. This is a very cheap form of swindle, and can not be too thoroughly denounced. Even if you are not able to make a fair profit, at least give the customer what he supposes is going to be handed out to him. Where case goods are kept in a closet, the bottles in a front row, each brand should be four or five bottles deep, so that when the first bottle is emptied, the sec ond of that special brand can be pulled forth by the bartender, the capcut, and the cork drawn, in the sight of the customer, proving to him that he is getting the genuine goods, and that you, at least, are not en- gag^ in defrauding the public. It is"also wise for every proprietor to teach his bar tenders, that they, should not recommend case goods,