1954 Practical Bar Management by Eddie Clarke

FOUR

The Bartenders

Our hearts where they rocked our cradle. Our love where we spent our toil. And ourfaith, and our hope and our honour. Wepledge to our native soil.

IN the films and paintings of"ye olde" days, the"Mine Host"—keeper ofthe tavern or wayside inn—is nearly always portrayed as a benevolent, portly individual, in the dress of his day, most probably shirt, breeches and apron, with naught to worry about but the comfort of his guests. Alas, unfortunately the scene of to-day has violently changed and modern times have multiplied the trials, troubles and tribulations of the twentieth- century"Mine Host It would be physically impossible for him to attend personally to all the requirements of his guests, therefore he is compelled to delegate some of these duties to individual members of his staff—to the Chef, the kitchen ; to the Restaurant Manager or Head Waiter, the dining-room ; and to the Bar Manager or Head Bartender, the bar. It is, of course, only the latter characters in whom we are interested within these pages,for having previously delved into the decor, furnishings, and the building of that paradise for mixed joys and pleasures—the Cocktail Bar—we are confronted with the search for a suitable protector and custodian. It must be someone in whom the Management has complete faith, someone who will carry out the duties of attending to the thirsty souls with the minimum amount ofsupervision from himself. Needless to say it all depends on the size of the bar as to what staff is required. In the larger type of Cocktail Bar, or where there are several, the man responsible for the service should be a very experienced person, and is probably a member of the establish ment's Management Committee. In this case his post is salaried and he is classed as the Bar Manager, therefore being entirely responsible for the engagement and dismissal of his own staff. In the smaller Cocktail Bar the man in charge is classed as the

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