1954 Practical Bar Management by Eddie Clarke

PRACTICAL BAR MANAGEMENT

away in the allotted locker space. The brands and bottles which are in most demand should have the corks pulled and lightly replaced (it will save time during the rush of business), ascertain also that the contents are to perfection, meaning that they are not cloudy or corked. With the heaviest part of the manual tasks completed, priority must now be given to the attractiveness of lay-out. The bar- counter, the visible shelves and the showcases on the background are in actual fact the bartender's"shop window ",and should be given the same amount of thoughtful attention as given by a shopkeeper to his window display. The bar-counter is in the foreground of the patrons' vision, and should therefore be the centre showpiece, presenting glistening cocktail shakers and mixing glasses, set out on a snow-white serviette, and flanked with Bitter bottles and bar spoons, etc. There is then no mistaking the type of business expected to be done in such a bar, which displays accordingly the trademark of its craft. As a good wine draws attention to its vintage, so is the bar labelled for the cormoisseur of cocktails. Jobs before Opening Time Now follow all the incidental little jobs, such as: 1. Changing the linen, and insuring that there is an ample supply of fresh, clean glasscloths. 2. All the glassware must be repolished ; there is always the fear that perhaps in the artificial light ofthe night before someone may have been a little careless in this respect. 3. Fresh fruit can be sliced up ready for service, and covered by protective muslin to keep it free from dust and those mysterious little bar flies which seem to come from nowhere. Other fresh fruit can have thejuice extracted, and poured into containers, thereby saving much valuable time during a busy period later. 4. Tomato juice (if in tins) can be poured into a litre bottle and placed on the ice ready for use. 5. Ashtrays should be given a final polish, and placed around on the tables and counter-top. 6. Eggs,fresh milk and cream must be drawnfrom the source

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