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114
CHOICE RECIPES
service. Whenever you use an impl e–
ment or working a rticle of any kind
put it back in its proper place the mo–
ment you are through with
it.
vVhen drinks are ordered- whether
one, two or a dozen- have the price
well fixed in your mind before serving
- make the calculation quickly whilst
preparing to serve, so that you will not
have to hesitate at the cash r egister.
See t hat you get all that is due you
and be very careful not to give a cus–
tomer short change. With modificat ions
to meet different conditions, these few
essential instructions can be advan–
tageously applied in every first-class
bar; but to formulate a set of rules to
meet the requirements of every bar
business would be practically impos–
sible. Taking, however, t hese instrnc–
t ions as a general guide t he bar man
w ill
in every instance be better able
to act intelligently when called upon to
exercise his common sense and judg–
ment.
After twisting l emon peel over a
cock tail t hrow it in or leave it out
as customer may prefer. The fl avor will
be the same in both cases.
W here many cocktails are served in–
stead of mixing sugar for every order,
dissolve a quantity of loaf sugar in bot
water; strain and bottle it and use by
· dashing it from a bitters bottle-
All mixed drinks containing an
effer vescent liquid should be stirred
with a spoon and
not
shaken.
When mixing bot drinks use thin
glass, and by placing a spoon in the
glass before pouring in the hot water
~'Oll
will save breakage. Always rinse
the glass wit h bot water befor e mak–
ing the drink in ord er to serve it hot.
Unleeii §erved
.iu
a
~te!ll
glass,
never