1954 Practical Bar Management by Eddie Clarke

PRACTICAL BAR MANAGEMENT

placed before us, then a full dish of potato crisps, and another of iced olives. There was no question of our having to make do with the stale, and probably well-fingered left-overs of the previous occupants of our table. Allan's ever-watchful eye ensures that empty glasses are never allowed to accumulate on the tables, a quick sign to one of his assistants will hasten their departure, and in the same way the ashtray is frequently taken away and replaced by a clean one. It would seem also that the staff are clairvoyant, as they know exactly when one is ready for another drink, thereby saving the patrons that annoying and unnecessary trip to the bar. There is a quiet efficiency amongst the staff, and they have a personal pride in their own appearance,from top to toe they look smart and clean— nails, hands and hair especially so. Each assistant shares with his senior bartender that pride of service, they work in harmony together and there is no idle chatter between them. When patrons arrive, they are conducted to a vacant table (unless, of course, they prefer to sit at the bar)and are assisted in their seating as we were previously, but naturally the ladies are attended to first should there be any in the party. Orders are carefully taken, with particular attention as to who has ordered what, also making sure at the same time whose"round"it is, thereby saving possible embarrassment to some other member of the party at a later date. Where a patron is a little undecided what to have, the assistant makes various suggestions, sometimes meeting with approval, sometimes causing amusement, it is often good salesmanship, but above all, it isjust part ofthe service. When the orders are brought to the table, they are carried on a tray held in the palm of the left hand, there is a clean serviette folded neatly over the left wrist. Arriving at the table, the drinks are served from the right-hand side of the patrons, needless to state with the emphasis on ladies first, and the host last. The glasses are correctly lifted from the tray by the stem (or by the base if not stemmed); there is no unhygienic handling of the glass, with fingers grasping over the drinking rim, on which shortly the customers' lips will be resting. It is noticeable also that paper serviettes are placed next to the ladies' glasses, just in case they may be in need ofthem. When taking the next order the assistants make certain that the glasses are really empty before

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