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THE MIXICOLOGIST.
THE MODEL BARTENDER.
..
He should be a man of good character, straight
personal habits, good temper, cheer1'l.l, obliging,
wide-awake, quick, graceful, attentive, sympathetic,
yet too smart to be "worked," neither grum nor too
talkative, of neat appearance and well dressed. He
should study the tastes of the patrons. For in–
stance, in mixing a cocktail most clerks make the
mistake of putting in too much bitters, in which
cas~
the drink is sp-ailed, or rather, is unpalatable to
the customer. Most men like but very little bitters.
You should, in order to become proficient and popu–
lar, study all the points in the mixing of all drinks.
There can be too much syrup or sugar, lemon juice
or other ingredient used, in the same way as too
much bitters in a cocktail. This is a profession that
every man can not master. There are men who
would not make a first-class bar-clerk in a lifetime.
A clerk should not encourage "hangers-on," loung–
ers, or men under the influence of drink. In _fact,
he should never sell or give to a man in his cups,
for this feature casts the greatest odium on our busi–
ness, which could be made as legitimate as any if in
the hands of proper persons.