1946 The Roving Bartender by Bill Kelly

THE ROVING BARTENDER

The gas on beer should be left at the proper pressure and not moved from one day or week for that matter, to another. If the beer is drawn from the cellar or other box, it should be tapped from its position and not moved unless absolutely necessary and if there is plenty room keep plenty beer as it will save money in handling,no wild beer. Be on time when opening up in the morning or reliev ing a brother bartender and when your shift is finished don't loiter around.It is the duty of the morning bartender to prepare the bar for the day's work and he shall cut and arrange the different fruits for the day — cut lemon peel and orange peel, fill up the different sugar receptacles and bitter decanters and give all his tools a bath. The morning man may have to make the syrup —just fill a shaker or large glass with sugar and pour in seltzer or any charged water and you will have enough and fresh when you need it. Of course, it's more economical to buy it already made. If you smoke, don't blow it in the customer's face and don't slouch when behind the bar. Stand up straight and be active. Always keep bottles of sparkling water, ginger ale, cola, etc. corked with some type of stopper, except when very busy and never forget them when closing as there is nothing can spoil a drink faster than dead water, etc. If you find any so spoiled dump them out. The customer isn't always right. He or she isn't right if intoxicated or if one annoys others or has no respect for the house or the bartender. You will have to take a certain amount of abuse from drunks, but keep your dignity. You will find a difference of opinion in mixing certain drinks, for instance, the "Manhattan" was the most popu lar cocktail at one time but has changed considerably in the past forty years. The recipe of 1900 was two dashes gum syrup,one dash augostura bitters,one dash of curacao,

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