1954 Practical Bar Management by Eddie Clarke

THE ART OF SERVICE

collecting them up—nothing is more annoying to a ciistomer than to have his glass whisked away before it is finished with. Hullo 1 A party is just moving out. With alacrity an assistant is on the spot, pulling out the chairs to allow easy and free depar ture. A cheery"goodnight and then to work: the table is stripped clean of everything, and from nowhere a carpet sweeper .appears which makes quick and silent work of picking up all the little bits and pieces which have settled around and under the table. In seconds the table is ready to welcome any newcomers. Ah! There is a little point we nearly missed—the gentleman with a large number of guests hasjust ordered"the same again". The assistant he called could not have taken the previous order, because he has gone over to his colleague to ask what it was he had served—a very nice touch that, otherwise it would have meant him breaking into the party conversation to enquire from each individual whatit wasthey were drinking. We watch the order being prepared at the bar,and note that the bowls of the cocktail and sherry glasses are dipped into a large silver container, which is fairly full of ice and iced water— prepared especially for the purpose ofchilling glasses before having the cold drinks poured into them. This ensures that the glass does not deprive the cocktail of its coldness—^yes, we understand that, but Sherry ?—oh 1 we see now, it is only the dry Sherries which are served cold—the sweeter varieties are served at room temperature. The iced Lagers,syphons and other minerals really are cold, there would be no cause for complaints about lukewarm drinks in this bar. Mention of syphons calls for a word of praise in another direction, because it looks asthough the Sergeant-Major has been on parade, as they appear as though they have been through a process of spit and polish. How often in the past have we noticed, in other bars, this disregard for cleanliness— syphons being placed on the tables having come straight up from the cellars, dusty and cobwebby. In this bar the syphons really sparkle, and it is particularly noticeable that when a new one has been needed for the service, that first squirt has been directed down the sink by the bartender, thereby clearing the nozzle of any dust or grime, and any uninvited guests who may be lurking in such a comfortable home. This precaution also takes care of that first violent rush of effervescence from a fresh syphon.

SI

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