1934 Harry Johnson's new and improved Bartenders' Manual

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to all other people, even to the newsboy, boot-black, or begging woman. Try to have a good word for all. If any one becomes a nuisance, get rid of them in a quiet manner. Don't refuse even an intoxicated man a drink (as every one should do) in a harsh, rough way, but, by coaxing and persuasion, get him to leave the place. When absolutely necessary to use force, or to call the aid of a policeman, do it at once, but never act like a brute. If a man is successful in this line of busi ness, as I hope all may be who engage in it, he should refrain from having what is popularly known as a "swelled head." Success and failure alternate with eacli other, and boasting pride and bombastic demeanor should be left for the other fellow. In order to meet with success, the 'T)oss" must lay out bis own hours of labor, and work as well within that time as any oneof his employees do in their desig nated hours. He is a publicservant, and must be gov erned by a rule of his own making, to have certain hours, which should never be neglected, and in which ho must attend to his business. He will find that it is work, work, all the time, but the more you work, the more profit you will realize from the business. Where there is a restaurant or hotel connected with the cafe, the proprietor should not, under any circum stances, allow himself to smoke. To one who is accus tomed to do so, there should be some special time found, when he is away or off duty, to indulge in this liabit. It also creates a bad imimession, if the land lord or proprietor sits in his place, and accepts drinks from his friends or the customers. Sometimes the parly, with wliom lie is sitting, drinks too much and becomes noisy. Tliereforc, as a rule, he should never engage in a social act of this kind. The guests will naturally judge the proprietor's character by the com-