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CHOICE RECIPES
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' ing get your glasses clean and shining;
clean all silverware ; prepare ice water ;
look to your bar napkins and towels
and see t hat a ll serving bottles are
fill ed and corked, placing those for im–
mediate use on ice. Then get you r
work board in order, i. e., a thorougli
washing and polishing, and place on
it
such articles as b elong there. When
washing glasses do not spr ead t hem all
over t he counter, but leave r oom enough
t o wait on your early customers com–
fortably; and a s soon as possible get
your glasses b ack again on the back
bar or wherever th ey b elong.
Be
car eful to k eep y our array of glasses
on back ba r always tastily arranged.
The effect of shining glassware, prnp–
erly arra nged on a back bar, lends a
peculiar enchantment to t he general
handsome appear a nce of a first-class
bar. When th e cleaning is finish ed fi ll
up the i ce boxes or working b ench
with fine i ce and put in tho servin.,.
stock. Then prepare the l emon peel,
fruits, b erries, etc., which will b e
n eed ed during the day. N ev er lea,·c
glasses· on the bar one moment longer
than possibl e and in a rush, take a<l –
v a ntage of ev ery lull, if only for an
instant, to clean of:!' and dry well t h e
top of counter. K eep always on hand
an ample supply of glasses, and wh en
r en ewing the stock of glasses always
ma t ch those which you ar e using, a R
differ ent sty les of glasses for the same
drink are confusing a nd do not make
as neat an appearance in dressing a
back bar as does a uniform pattern.
Keep working all during the clay, at
su ch times as opportunity of:l'ers, on
your work board, and by k eeping it
clean and in good order you will sav.–
yourself much trouble and give gl'