1954 Practical Bar Management by Eddie Clarke

PRACTICAL BAR MANAGEMENT

Special should be presented, such as daintily cut canapes. These must be single mouthful propositions which do not require plates, with as varied an assortment as possible. Favourite little snacks are smoked salmon, anchovies, sardines, prawns, ham,and tongue, served on thin pieces of toast and masked with aspic.

Bar Check List

1. Do all the locks work easily and close securely ? 2. Is the telephone in order ? 3. Do any of the taps need washers ? 4. Are any of the fixtures loose ? Remember a stitch in time. 5. Are there sufficient ashtrays ? 6. Snap on the lights, are the bulbs all right and the switches working correctly ? 7. Open and close the windows. Any fault there ? 8. Inspect under the stools, chairs and tables—are there any rough edges or nails which will attack stockings or other garments ? 9. Are the curtains clean ? 10. Make sure that there is a reserve set of keys for every lock.

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