1934 Harry Johnson's new and improved Bartenders' Manual

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with, a bar-room (cafe) and a restaurant combined. For making money with little trouble the bar-room is to be preferred, for the reason that expenses are much less than those of a restaurant; the profits are larger; the public is much easier satisfied; the invest ment is smaller; the wear and tear as well as the gen eral loss are less, and even the responsibility resting upon the proprietor is considerably less. A bar-room alone I consider play to manage, but every one is not fortunate enough in having the type of a successful, typical bar-room that was common in former years, for we are losing the charm of the old-time resort, and adopting, more and more, the methods and style of the Europeans. For certain reasons, as previously mentioned, I ad vise people in our line of business, in case of necessity, to adapt themselves to the new demands and routine, no matter how hard it may be to take up the change of business, as it is better to bite into a sour apple at once, and accommodate themselves to the require ments of the present day. If a man is compelled to make a ehange, or switch off from his original line, he must eonsider carefully, whether he is capable of managing the new venture, whether the locality is proper, and whether the neigh borhood requires or demands it, as there is much more expense attached to the management of a restaurant than the ordinary person imagines. In a bar-room only, an 'man can easily, if doing a large business, take in from $2-50 to $300 a day, and can run the plaee at a daily expense of about $60, the necessary chief help being from six to seven bar tenders. As we figure in our line of business, the average receipts for every bartender, in a 10-cent house, is between $40 and $50. In a 15-eent establishment, the average would be between $60 and $70. In such a place there should be two cashiers—one for day-time