1946 The Roving Bartender by Bill Kelly

THE ROVING BARTENDER

a larger glass is used, then the proportions will have to rise. You may serve a pony of cognac in a 20 oz. snifter glass but if a cocktail glass is not near full it is unsatis factory to the customer. At closing time it is imperative that all glasses be taken off the bar and the bar top washed and dried. This saves the finish. Also polish should be used regularly and this is the duty of the porter or bar boy. A bartender's hands should always be in condition to serve a customer and this cannot be so if he is required to clean drain boards, mirrors, etc. The bartender should keep all glassware clean and move it when the mirrors are being cleaned. He also should keep his stock bottles clean if the saloon is a small one and business permits it in the morning. No service bottles should be on the back bar or above it. They should be on stations below, and nothing but the cash registers and glasses should be on back bar. If there are two or more stations they should all be alike with the bottles in the same order on each;this should be the order for mixing stations too, each station should be made the same and be all either right-handed or all left-handed. This makes it much easier,for at times one bartender may be covering two stations. The arrangement of bottles in the mixing racks is a matter of choice and in some places will be widely different than in others.

No advertisements should mar the mirrors or back bar.

The proprietor should be sure that all his help are registered for elections and that they go to the polls. This is imperative because the prohis are organizing and no one can afford to have non-voters working for him. This means every one handling liquor.

Beer boxes should be in strategic places so the bar-

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