1954 Practical Bar Management by Eddie Clarke

PRACTICAL BAR MANAGEMENT

efRciently, with the minimum amount of casualties amongst the glassware. There are some Cocktail Bars which are kept well supplied with clean glasses from somewhere behind the scenes, and others which boast of an up-to-date glass-washing machine. They are indeed very fortunate, and praise must be bestowed on the Management for such foresight and interest in the cause of hygiene. Little advice can be given on the latter because no doubt the makers of the particular machine will have attended to all the instructions as to its use and maintenance. In the less fortunate, that is, in the majority of bars, the single tank for all washing-up is most frequently used, but there are others which have the twin-tank units—one being used for the washing of the glasses and the other for rinsing. No matter what type of sinks are installed, there is one essential requirement common to all, and that is an unlimited supply of really hot water, with an adjacent tap supplying the cold. During the process of washing, a detergent and germicidal preparation should be added to the water. This must not be of the"foam bath"variety, for it should not leave an assortment of bubbles in the glasses after washing, neither must it impart any odour or the slightest flavour to them. After this treatment the glasses should be allowed to drain, and then thoroughly rinsed in clean, warm water. They have now reached the stage for a highly polished finish, but this can only be accomplished if theglasscloth itself is really clean, and not used for anything else, except solely for its purpose in life, which is to polish glasses. The final stage is to leave the glasses standing the correct way up before returning them to the allotted space on the shelves, for by so doing it will permit them to receive an"airing"process. It is interesting to note that sometimes glasses which have not been"aired ",also those which have been left bowl downwards on a shelf for any length of time, or others dried with a soiled cloth, will impart a disagreeable and musty smell to the next drink served in that particular glass. Do's AND Don't's Behind the Bar Now just a few little"do's and don't's"before going on to the various sizes of glasses for use in the Cocktail Bar: 68