1954 Practical Bar Management by Eddie Clarke

PRACTICAL BAR MANAGEMENT

bars rule out the menace of the Party Pest who always delights in sitting on the makeshift table bar, flicking cigarette ash all over the cocktail cherries and sliced fruit. The only way to shift such a person is to retaliate by using a leaky cocktail shaker almost under his nose or a soda syphon skilfully directed into his pocket. If all this fails one must kick the trestles from under the table. Place ashtrays on every conceivable shelf and table around the room, thereby saving at least half the discarded cigarette ends from being crushed out on the carpets. Having arranged the setting for the party one now turns one's attention to the refreshments. One should have already quoted a price for the canapes, sandwiches and other solids, but never fall into the mistake of quoting a price for the drinks. It is impossible to estimate the cost. One can never tell what or how much a guest will drink. If one could, quite a number would never be invited anyhow 1 Now for the bar. Give the bartender space to move behind it, a good supply of ice, and all the usual requirements for him to apply his craft. Glasswareshould be estimated asabouttwo glasses per person, as a guest will nearly always remain holding an empty glass until his fresh drink is brought. The liquor supplies should be of the best brands. It boosts the host's morale, as invariably a guest will demand nothing but the best,and if it is not to hand he will be heard to mutter"Old Harry is doing the party on the cheap ". Anyway it is as well to remember what has been said so often—a cocktail is only as good as its poorest ingredient. Even though one could not quote a price for drink,it is advisable to have an idea beforehand of what type of drinks the host would like to have served, otherwise it does not give the bartender a fair chance. It would indeed demand a fully equipped bar and many bartenders to supply individual tastes for a large party. If, however, the requirements are known previously, say Champagne Cocktails,for example,it will give the Man behind the Bar time beforehand to prepare his glasses with the sugar(slightly moistened with Angostura) and the slices of orange,so that with the Champagne on ice when the guests arrive all he has to do is

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