1954 Practical Bar Management by Eddie Clarke

THE BARTENDERS

is the Preparation for Service, commonly known by all rank and file of catering workers as the"Mise-en-place Supposing, then, we take it for granted that the structure of the bar and flooring, etc., have been thoroughly cleaned by the staff especially employed for the general cleanliness of the establishment. Let us run through the other jobs which are more the responsibility of bartenders. Needless to mention, circumstances will differ as per the build of the bar, because with some the only effort needed overnight at the close of business (to secure the stock, etc.), is just the pulling down of a shutter, or the drawing along of a protective grille. The less fortunate bartender, working in a bar without such protections, is faced with the irksome task of stripping the shelves and showcases bare of all the dressings and bottles before hurrying for his last bus home. As the latter type of bar requires more time in preparing it for service, let us just run through the various jobs which have to be done before opening. After collecting the keys from the place where they were safely deposited overnight, and probably the "float"for the commencement of cash transactions, the first task is to clean down all the shelves and showcases before withdra-wing the decorative and service bottles from their resting places in the lockers, making sure thatthey are wiped clean ofany of yesterday's sticky drippings before placing them in the allocated positions, either for the daytime adornment of the said showcases, or for speedy service from off the shelves. Ice is generally sent up to the bar in block form. This should be broken up into convenient easy working pieces,then thoroughly washed and scrutinized in regard to cleanliness, whilst at the same time confirming that it has no unpleasant odours or any peculiar flavours—in fact, it is an excellent idea to suck a chip of the ice, just to make sure of the latter. When assured that the ice is in perfect condition, the various bottles such as Dry Sherries, Vermouths, Aquavit, Dutch Gins, fruit and tomato juices, etc., which require to be kept cool for serving, are placed in the specially designed container sleeves around the ice-bin. About this stage is the appropriate time for the day's order from the cellar to arrive. This should be checked in the presence of the person who is responsible for its issue, because it is too late to argue about any deficiencies once the stock has been stowed

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