1934 Harry Johnson's new and improved Bartenders' Manual

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pany he keeps. There is a proper time and place for drinking, and the place is always in the cafe or bar room. But it makes a bad impression upon the patrons of a cafe, where there are tables and chairs, to find the "boss" often sitting down with a party to drink cham pagne or any other wine. This action should beavoid ed entirely, if possible, for one reason, that when the proprietor is thus engaged, he must be neglecting, to some extent, his business. Furthermore, the other customers, who take only 10-cent or 15-cent drinks— men of moderate means—will feel slighted, and their feelings may possibly be hurt by seeing the proprietor too often engaged with these swell wine-drinking par ties, and thus may come to the conclusion that he does not regard them or their patronage of any value. There are very few proprietors '\vho can do a suf ficient business with parties "opening wine," in order to afford to neglect other customers. By so doing, he may drive away his best regular patrons. The daily 10-cent customer, as well as the occasional $5.00 guest, must be considered. The proper rule is, to avoid this drinking openly, in his own place, as much as pos sible. During the wine-drinking time, in addition to the loss of the correct supervision of his business, the proprietor hasn't the opportunity to give proper atten tion to his other customers, and may, therefore, offend some of them. It will create the same bad feeling, in another in stance, when a man, in a public business, goes out for sport, having a horse and carriage at his front-door, and the driver waiting, while the proprietor leaves his establishment with an attempt at grand style. Some of the customers, unable, at any time, to make such a display, will very probably remark in a satirical way;