1934 Harry Johnson's new and improved Bartenders' Manual

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the restaurant, the management should allow the waiter to explain and give him just treatment. The opportunity shoidd be given him, in the presence of the cashier or manager, to compare both checks, the number as well as the amounts, so that every waiter will have his just rights as much as the proprietor. I don't mean to say that every one should adopt my sys tem, nor do I try to impress upon any one the absohite necessity of following it, to Ido successful; hut, after the trial of many systems, in different cities, 1 have found to my own satisfaction that this is the best and most reliable for my purpose. When a waiter has an order for any drink, it is then his duty to go to the cashier and state the order, and then the cashier, who has entire charge of the bar pads, writes out the order on the waiter's checks, which are numbered the same as others. With the order, the waiter will then call for the drinks at the bar, and give his checkto the cashieror to the man whoattends to that department. The waiter should then put all these items on the cash check, which must tally in amount with the other checks—kitchen and bar. 27. CONCERNING THE HIGH-PROOF OF LIQUORS, WHISKIES, BRANDIES, ETC. Years ago, before anythingwas known about blended goods, it was every man's business in our line to know thoroiighly how to reduce high-proof goods to the proper proof required by the public, or what they con sidered fit to drink. Then, all first-class bartenders had to understand not alone the art of mixing drinks, but to reduce (or cut) the high-proof goods, blend