1946 The Roving Bartender by Bill Kelly

THE BARTENDER

It is very necessary for the mixer and server of a drink to not only know the proper ingredients and proportions of the drink, but also to be familiar with the taste of the different liquors,from what they are made and from what countries they come. The intent of this little book is to give in a restricted way some knowledge of the various wines, liquors, etc., that you will be handling. Cleanliness is the first consideration and is at least 50% of bartending, not only cleanliness of person, but of the bar and everything behind it. The bar top should be kept dry at all times and the ash-trays clean. When water is changed in the sinks, do not forget the disinfectants and keep one hot water at all times. Nothing should be stored behind, under the bar or in lockers that isn't going to be used for the bar. A bartender's uniform should be immac ulate everyday. That goes for the glass towels and bar mops too. Twice a week the glasses should be moved from the back bar at a time) while the mirrors are being cleaned and if the place is dusty the glasses should be given a bath. In arranging glasses on the back bar keep as much symmetry as possible but also have the glasses needed for mixing close to the ice. In other words, don't sacrifice anything to service. If a brother bartender refuses to serve,a "would-be customer" and has good reasons, you should also refuse service. You should never push inferior goods, but when the customer asks for a certain brand give it to him without comment.

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