1954 Practical Bar Management by Eddie Clarke

GLASSWARE

1. Throw all the garbage such as orange and lemon slices, and any other decorative residue, away into the waste receptacle, don't leave it in the glasses and add it to the washing-up prepara tion—its not meant to be an Irish Stew. 2. When serving a drink, make a habit of holding the glass up to the light, whereby it can be seen if it is really well polished, and that there is none of that deadly enemy, lipstick, lingering around the drinking edges. 3. Pay particular attention to the water jugs, and inspect for any lime residue resting on the bottom, which is sometimes the only clue left of melted ice. 4. A tray must be used at all times for the collection of dirty glasses—do not allow the staff to run around with handfuls of them,for one can be certain of a few violent deaths to the fragile friends at the first tension of the gripping fingers. The subject of breakages once again calls for a tip I "How to pick up the sad remains of a shattered glass "—collect the large pieces, then moisten a wad of cotton wool and employ a blotting movement to the area infested with all the little bits, they will all come away in the cotton wool.

Approximate Sizes of Glasses Size

Cocktail glass Sherry glass

zito 3 ozs. Glass should be stemmed

Glass should be stemmed

OZS.

3

„

Champagne glass

OZS. Stemmed with shallow bowl

6

Stenuned goblet

Claret glass Hock glass Brandy glass Liqueur glass

ozs.

5 >j 6 S >» 6

Longed-stemmed goblet Short-stemmed, huge bowl Either stemmed with small bowl, or short-stemmed and thimble-shaped bowl Squat barrelshape,with strong sides and ultra thick bottom Tall, cylindrical, narrow tum bler

OZS.

8 „ 40 OZS.

OZS.

1 „

Old-Fashioned glass 4 6 OZS.

Highball glass

8 „ 10 OZS.

Collins glass Goblet glass Tumbler glass

Tall conical tumbler

OZS.

10 „ 14

Stemmedandround bowlshape Tall, fairly straight-sided

8 „ 10 OZS.

8 „ ID

OZS.

69