1934 Harry Johnson's new and improved Bartenders' Manual

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statements because of jealousy or narrow-mindedness, nor do I believe that no one should try to better him self. On the contrary, if a man thinks he can improve his financial condition by going into business for him self, he should do so, but he should not firmly believe that every onewill flock to his new place, and give him the larger part of the trade, formerly held by bis old "boss." All those people that make the bartender or head-waiter think they are such "good friends" usually fail in the hour of need, as they want special favors, attention, trust possibly, an occasional loan of money, and, in return, try to impress the bartender, head- waiter, etc., with the idea that they could do better for themselves in another position,that is,as proprietor. I admit there are lots of gentlemen who, taking a fancy to a bartender, or head-waiter, or steward, are sincere and honest in their advice when they counsel the men to do this; but all these points must be well-considered by every one who has the intention of going into busi ness. One should, furthermore, consider if he is capable of competing with the neighboring cafes and restaurants, and whether he has sufficient means, plenty of stock of first-class quality; because his former proprietor has all tliese facilities, and, therefore, has alwaysbeen able to please bis customers, wliile the man in a new place must have time to demonstrate that he is also able to do it, always with some doubt whether he may be able to do so. Further advice to any one, especially in New York City, is this:—The bar-rooms, saloons, etc., up-town have longer hours than those down-town. For a beginner, to be sure of success, the chances are much better where longer hours prevail, "or the reason that in the down-town places there is only a few hours' trade, and while your establishment there must be large, your expenses also, in comparison, will be large. If it should happen that you do not, in this place, have the "rush" at noon-time (from 11:30