1954 Practical Bar Management by Eddie Clarke

THE ART OF SERVICE

There are no cracked jugs holding ice-water, and such a thing as a chipped glass is instantly disposed of. The garnish in the drinks looks very pleasing to the eye, the slice of orange or lemon is delicately cut—some places we could name give one thick chunks of these fruits, as though they have been hewn out of the main body with an axe. A glance at the Cocktail List is a revelation, unlike some establishments which boast of awe-inspiring long lists, which mean so little to the average drinker and are more than frightening to the poor beginner. This one hsts about two dozen various types of drinks, but in addition it gives a summary of the ingre dients ofeach drink, which is a very good idea because it helps one to choose something which will agree with what one may have had previously. Our gaze wanders back to the bar, and over the array of bottles and equipment decorating the shelves. It appears as well dressed now as it must have been earlier in the day at the commencement of business. This presumption is confirmed as we watch a first- class man at work, because he replaces the bottles in their allotted positions immediately after use(he also ensures that no drips are allowed to run down and disfigure the labels). It can be seen that the replacing of bottles is a most important aid towards slick service, because it is essential to be able to put one's hand instinc tively on any recjuired commodity, especially, as in the case of this bar, where several bartenders are working. There seems to be a lull in the business, and Allan is chatting with a couple sitting up at the stools. He is standing correctly with his hands lightly resting on the counter in front of him. There is nothing languid about his posture—no elbows sprawling over the counter-top, or a foot lodging on some hidden shelf. Even in conversation his ever-watchful eye is patrolling the room, just in case there may be a slackness somewhere. Behind the bar an assistant is busy filling dishes with fresh potato crisps, and it is interesting to note that his ownjaws are not munching these delicate thirst-makers during the process. His job completed, he asks Allan if he can,as things are quiet,"pop behind the scenes for a smoke His request being granted he disappears, because smoking and drinking are two of the human desires which are strictly forbidden behind the first-class bar.

S3