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THE BARTENDER'S FRIEND
7. Watch your beer coils. They should be cleaned every few
days.
8. See that your beer is kept in a temperature around 40 in
summer, if possible. Consult the brewery representative
on this and other points concerning beer, and learn all
possible with respect to new methods in this connection.
9. Don't keep bottles of any liquor or beer directly in con
tact with ice.
10. Keep all dry wines cool, but not chilled.
11. Keep sweet wines at room temperature.
12. Do not permit customers or other outsiders to come behind
the bar.
13. Do not try to invent new drinks. You will succeed in in
venting nothing but a new name for an old drink. There
can be no new drinks until some new ingredients are dis
covered. All combinations of old ingredients have been
played. Hundreds of new cocktail names are being born
and buried the same day. Only the mixtures themselves
live on. You will be rendering a signal service to your
profession and humanity in general if you refrain from
contributing to the already unhappy confusion of names
for drinks.
14. Keep the bar dry at all times. Never let empty glasses
stand upon it.
15. Don't set a hot drink directly onto the bar—have some
thing under the glass.
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