1954 Practical Bar Management by Eddie Clarke

PRACTICAL BAR MANAGEMENT shirt and collar clean ? Note the tie—is it quiet and neat, or one of those hand-painted abominations ? His suit could always be clean and well pressed, even if funds will not allow a new one. Scrutinize the hands,those valuable organs of manipulation which are forever before the public gaze, these should be immaculate with no ugly yellow tobacco stains on the fingers, and with nails clean and well manicured. Pay particular attention to his manners, did he come into the room for the interview with a cigarette dangling from his lips, or did he correctly await your permission to smoke ? Did he at once settle himself comfortably in a chair, before you asked him to be seated ? These are pointers to the respect or disrespect which can be expected from the applicant at a later date. Look also for any indications which could label him as a type who "hits the bottle", because a bartender who indulges to excess during business hours is no good to any establishment. It will lower the tone ofthe bar,for what more detrimental advertisement could there be than to have the patrons greeted and served by an employee who not only shows signs of intoxication, but is also exhaling alcoholic fumes to such an extent that even the so-famed skunk would turn away in disgust. Question him about his most recentjobs and the type ofbusiness hehas been used to. Question him also inregard to his initial train ing, who gave it to him,and what other experienced men has he worked under? It will help you to assess his abilities, but it is advis able,for allthat,totesthisknowledgeofcocktailsand mixed drinks— ask him aboutafew old-favourite recipessuch asthefollowing:Rob Roy,Bronx,Doctor,Americano,Silver Fizz,or even a MintJulep. If fairly satisfied with the applicant, take him on a month's trial, during which time it will be obvious whether he is suitable or not. Should it be the latter it will save a certain amount of the embarrassment of dismissal, and at the same time it will be fair to the bartender, because he may not be happy either. Points for the Head Bartender Once the Head Bartender has settled in, and has the complete faith of the Management, he should be allowed (with, of course, certain reservations) to select his own assistants ; it increases his own prestige with the bar staff, and will disperse that complex 36