1946 The Roving Bartender by Bill Kelly

THE ROVING BARTENDER

tender won't have to move too far for bottle beer. A box between each station is good, either below the bar or in lockers under the back bar. Storage boxes for cube and fine ice should be behind every bar and in the handiest position. There is no excuse today for having any galvanized sinks or boxes behind a bar. The life of them is short and they haven't any sales value. There is nothing looks cleaner on a bartender than a fresh apron and the only time he should be without one is when his trousers are black. In arranging the stations all goods of a kind should be kept together; all scotches, all bottled in bond,all blended whiskies, all gins and bran dies, etc. Bars that expect to sell champagne,Rhine wines, etc., should be equipped with wine buckets and rock salt for fast frappe.

Say, why did time, his glass sublime, Fill up with sand unsightly? When wine he knew runs brisker through And sparkles far more brightly. — Moore.