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HINTS AND GENERAL REMARKS.
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kept on hand: Strawberries, raspberries, bl ackberries
and cherries. They may be prepared the same way as
the other fruits.
Never handle fruits with your fingers, but use a
fancy fruit-fork.
Canned Frults.
AT
a time when there are no fresh fruits to be had,
canned goods may be taken instead of them. The juice
or the syrup of them lends a very aromatic flavor to
drinks-such as cobblers, punches, sours, fizzes and
lemonades. You also may present a little of these
fruits to your customers.
To persons who drink strong liquors, the use of
fruits is of a much greater advantage than lunch. The
proper way of serving such little relishes is to put them
in a separate little glass, or present on a fork or a
toothpick.
Further Instructions.
NEVER allow yourself to be idle behind the bar; be
ready to serve at once when a customer enters. When
a drink is ordered that requires water, fill your glass
with fine ice, and pour over it water out of a pitcher in
full view of your guest. This rule must necessarily be
carried out in performing every one of your duties. A
bottle never must be more than half empty. For strong
drinks, always serve two glasses-one for the drink,
the other for the water. Serve sherry and port wine