1945 Chicago Bartenders and Beverage Dispensers Union

SERVICE BAR REMARKS Our object is not to set up a new code for ha'ndling service bars for men who are practi– cal men, but to assist good barmen who have not had practical experience. First you should acquaint yourself with all surroundings, see that your hands are good and clean (for you may have to handle fruit etc. with your hands instead of tools if rushed). See that your tools are in pla.'ce. After using them, wash and return them to their proper place. Prepare all of your fruit; such as peeling lemons, lemon peel, sliced oranges, quarter or half limes and place in some container so that they will be handy When using lemon juice, you can swee ten this w ith Heavy Gum S'yrup, using 3 p arts lemon juice to 2 parts Heavy Gum Syrup. This w ill speed up the mixing of such drinks as Sours, Fizzes and Collins. See that you have d1I Set Ups ready that can be prepared ahead of time, such as Old Fashioned, Tom Collins, etc. Try and find out what the general run of drinks is. The liquors should be in their respective places. Always put bottle back to the place from which it is taken. You will find that this will make .it much easier for y ou and the man w ith whom you are w orking.

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