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BARTENDE R'S GUIDE.
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In5lruclion5 for B6.rlender5.
A
l •'EW
preliminary hi11b lo tho bugi1111or arc manifcslly
osso11tial in a work of th is Jducl, which we ho pe hu will
study t.o ad vantage.
Politeness and uJT11bilit y cost n othing , und a nice percep–
t.ion of what is d uti a c11st.omet· i s us necessary to s uccess in
t ho p rofessio n as any other detail of t he b usiness.
An efficient bartt•nclor's first aim shou ld be to p leaso
his cust.01Lot·s, paying par t i cular attention to moet the in–
tli\·idual wishes of t hoso whoso tast es and desires ho hai;
alrC'atly watched and ascor tainod; and, with those whose
pcculiarit.ios ho has had no opport unity of learning, he
should polltciy inquire bow t.hoy wish t hoiL• beverages
sor vod, a11d use bis best judgment in endeavoring to fulllll
their tlosil'cs t o thoit· entire satisfaction. I n t his way h o
wi ll not. firll t.o ::i.cquir o popularity an d success.
I co m ust be washed clean befor e bei ng used, and t hen
never touched with the h and, but p l<loecl i n tho g lass either
with an ice-scoop o t· tongs.
F1111cy
drink s ar o usually orname11t.ed
w it.11
such fnii ts
rts ar o in season. When a beverage r equires to bo strained
into a g lni;s, tho fruit is added after s t.rafning ; but when
Lhis i s not. tho case, t hu fruit is intrnliucod into
t.110
glass at
onco. F rnit., of course, must uot. be Li::i.ndled, l!ut pick ed up
wi t h a silver spoon or fork.