1946 The Roving Bartender by Bill Kelly

THE BAR

The proper place for the street bar is to the right as one enters the door. Of course, the room or location will not always allow for this, but the crowd can be handled better. The comfort of the guests should be the first consid eration; so many bars today are careless of this. The boss, in some cases, wants the door kept open for fear that he might miss a sale. Some places are drafty and haven't any heat and even the bartender can't keep warm, and in the summertime it is just the opposite and air conditioning now so good and reasonable. Lockers and hangers should be provided for the help so that they can keep their street clothes in shape and their uniforms clean. In making out cocktail menus, make introduction by telling of the superiority of your goods and the efficiency of your help. Also on the menu the guest should be told that if he brings his own wine or liquor, a corkage will be charged and this should be equal to the profit the house would make selling it. Saloonmen used to take pride in their glassware. Before prohibition, it was common to enter a bar that mixed a drink for 12J/^ cents and drink it from a glass that cost $6.00 or more per dozen. This would be matched cutglass and most of it was imported. Now the glassware in most places shows its cheapness. As the drinks are shorter now, the glasses for mixed drinks should be shorter and the drink recipes in this book are especially for cocktail glasses of not over 2^ ozs. If