1954 Practical Bar Management by Eddie Clarke

THE BARTENDERS

cocktail blends. Whether the neck is adorned with tie or bow"is a matter of choice, but whatever is decided be firm that all the staff strictly adhere to that decision, both in the nature of the neckwear and the colour. The Head Bartender should wear a coat of a different cut to his assistants'; it could even be of a different colour,just as a pointer that he is the man in charge,for the benefit of the newest patron. This uniformity of dress will give the bar a dignity entirely its own, and will react accordingly on the clientele. Should one wish to bring about a more intimate atmosphere, especially in the case of clubs, it will prove a good idea to have name tabs made for all the staff, which can either be sewn or pinned on their coat lapels. It creates a more friendly environment,and it avoids the confusion of identification caused by those peculiar people who think that all bartenders are christened George at birth. Thought"wormwood"was a form of Gorgonzola cheese instead of a species of aromatic herb used for the making of Absinthe. 2. Should not put ice in all Whisky and Sodas or Gin and Tonics, unless they are for Americans. 3. Never pour the last drop of Sherry into a glass for serving— putit aside for straining later—people do not like drainings, so start on a new bottle. 4. Should always pour the drinks out and mix them in front of the customer, let him see what he is getting, there is nothing"Secret Service"about bartending. 5. Never run around with the shaker in one hand,foraging for bottles along shelves, etc., with the other—it takes twice as long, besides the hand causes the ice to melt too quickly. Instead gather all the bottles needed around the shaker, then remove the corks and start pouring. 6. Handle the cold syphons carefully. They can be deadlier MISTAKES WE ALL MAKE Oh wad some power the giftie gie tis, To see otirsels as others see us! It wadfrae mony a blunderfree us. Andfoolish notion.

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