1934 Harry Johnson's new and improved Bartenders' Manual

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at any time. It shonld be the leading in the hotel and restaurant—the pride of hot! , nronrictor and the employees there. i i. j • ^ AlHhe necessary ice-boxes should be construeted in snch a M-ay (the door not too large or inconvenient), that not too much cold air can escape or warm air en ter. The most practical ice or order-box is one made with drawers having acertain number each for steaks, chops (mutton or lamb), etc., for, by structed very particularly and close, t y c y pecLl advantages. With the drawers there is no neees- Ty ior openinlthe door, allowing the temperature to be lowered, the melting of ice, etc. j. n , There should be two chopping Tt lobsters, turtles, etc.; and another for meats only. It is iise to have, if poskble, the restaurant room separat ed from the cafe by a if nothing more, a communicating door, convenient for o ' as waiters. The restaurant , f charmingly and cheerfully, and, vet, be tho o „h y practical and adapted to the needs of business; good light and ventilation being absolutely necessary. Lately it has been customary to have an elegant carpet on the floor, the tables and chairs more or less handsome, ac cord ng to the proprietor's taste, and no matter how rich in texture the furnishings arc, they should not be gaudy, as it is diflieiilt to keep them clean. Knives forks, spoons, carving knives should be of the best material, the silverware substantial and tasteful, and the crockery-ware, plates and cups of the finest qual ity. There should be good cabinet work fnr the decora- tiL of the room, mirrors and looking-glasses, if desii-- able, as they generally are, hat and coat stands and racks, electric fans in the summer time, handsome pot plants and flowers, and some handsome paintings all of which add to the beauty of the apartment. Good linen-ware, table-cloths, napkins, etc., are also neces-