1954 Practical Bar Management by Eddie Clarke

THE ART OF SERVICE

given a light stir, so as not to disturb the prepared mint base. The glass is skilfully decorated with some further sprigs of mint, a slice of pineapple and another of orange. Being an accomplished artist, Allan completes the drink with a few dashes of brandy. As we pull appreciatively at the drinking straws(always neces sary for this type of drink) we can reflect on the contrast between the wielded syphon and the ice shaver. Is it not characteristic of the well-run bar that its equipment is always ofthe most up-to-date kind ? This helps so much towards good service, and adds both hygiene and quiet speed to all the other qualities. "Can we take our drink to a table"? we ask Allan, whilst in the act of collecting our change. Hethanks us quietly and politely for the gratuity we left, and at once an assistant appears at our side and the drink is placed on a tray and carried across to the table we have selected. A drip mat, or as it is better known to our American visitors, a"coaster",is placed under the drink,and our chair is pulled out and glided gently into position for us, and with a feeling ofcontentment we sink into the chair and watch the world around us. Weobserve once again how a well-run bar seemsto influence the behaviour and type of clientele. There are no undesirables here, in fact,if any did find their way in,one can sense that they would themselves feel so conspicuous that they would not even wait to be"frozen out". We note, on the contrary, that the willing, efficient service of this bar has attracted the pick of the district's patrons,the room is full of smiling faces, and it looks obvious that when the time comes, there will be a reluctance to depart. No doubt this pleasant atmosphere is brought about by the skilful blending of decor, furnishings, etc., with the room itself, com bined, of course, with the happy personality of the bartender. Even so, we muse,these factors would all be in vain if good service was lacking, and if the Head Bartender was not right on his toes the whole time. Suppose we sit in our comfortable chair for a while and watch carefully all the changing scenes around us. Then let us take particular note of those finer points of service, which everyone appreciates so much. Wasn't it nice to sit down at a clean table, bearing its only adornment—an unstained ashtray ? Then, immediately on being seated, a jug of crystal clear ice-water was

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