1954 Practical Bar Management by Eddie Clarke

PRACTICAL BAR MANAGEMENT

Reluctantly we decide it is time to go, pausing as we pass the counter to reach for a roasted coffee bean and also a clove. These little"breath deceivers"are in small glass dishes atintervals along the counter. How convenient, we meditate, if one is going on to a sticky business appointment, or home to a not-so-understanding wife. We acknowledge Allan's "good-night", and consider we understand a bit more now about the"Art of Service —we hope you do too.

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