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RULES AND REGULATIONS FOR CON
DUCTING THE AMERICAN
PUBLIC BAR
1. All cleaning should be done before
opening or after closing time. Every
thing should be made in readiness for
the day's trade.
2. A public bar should be well aired in
the morning before business hours.
3. The glass deck should be cleaned thor
oughly before business hours.
4. All glasses must be polished and cov
ered before closing time.
5. All tables and chairs should be in their
places.
6. Bottles must be filled and all case goods
should be replaced before opening for
the day.
7. Ice should be chopped and cubes pre
pared before the,day's opening.
8. The bartender should always look clean.
He must be pleasant and polite at all
times, no matter what the mood of the
customers.
9. Always greet your customer with a
smile. Approach him saying: "How do
you do, sir! What is your pleasure?"
10. When two or more customers enter to
gether, ring up each individual round of
drinks, and place the check upside down
in front of the one who gave the order.
11. Never enter into serious conversation
with a customer. In so doing you might
neglect another guest.
12. Always see that the beer is well iced.
13. When stocking soft drinks or bottled
goods in the refrigerator, always bring
the older stock to the front and place
the new supply in the rear.
14. Wines and champagne should be kept
in