11 / 66
BARTENDERS' MANUAL
them; the world does move; this is the Era of Qual
ity in the saloon business.
THE SALE OF CIGARS.
When you put in your cigar stock, put in the
best, whether domestic or imported. The average
keeper of a small saloon handles an atrociously bad
brand of tobacco in the form of cigars, though wh\
he should do so it is a difficult matter to find out.
Perhaps he wants to increase his profits, or it may
be that he is of the false opinion that his customers
do not know the difference between good and bad
tobacco, and then again he may not know the dif
ference himself.
Don't fall into this too common error. Give the
people who patronize you value received for theii
money, and you will win out in the long run.
Hiave-the proper kind of a humidor to keep your
stock in, and see that they are exhibited to advan-
ta.ge.
Cigars are easily kept in summer, the main
thing being not to have them too moist. It is in
the winter that you will need to watch your stock
carefully. Artificial heat is very drying, and when
ci.gars become too dry they not only smoke badly,
but the wrappers are easily broken, and the stock-
becomes unsatisfactory, not only to look at but
to smoke as well.
M odern and wiell-equipped
cigar cases are reasonable in nrice, and no man wdio
sells cigars ought to be without one. He will save
money in the long run by paying a little more for
his case in the beginning.
THE ICE BOX.
The ice box is one of the most important features
of a saloon, and consequently a .great deal of at
tention should be paid to it, its location, etc Th-
best material isn't an- too good for it to be made of,
and it is better to have it too large than too small.'
The average saloon man expects his business to
grow rather than to decrease, and the rebuilding
of a box IS not always a good proposition so if ft
is built large enough at first, it may, in the near
future, save a lot of what may be considered un-
nessary expense. It should not be nailed together
under any circumstances, unless you are looking' for
trouble, but should be screwed fast at every joint
facturers—perfect refrigeration and reasonable
price.
Study your establishment and your trade; keep
the first up-to-date and in good order and you will
be able to hold the latter. When good times come
don't try to increase your revenue by handling a
cheaper grade of .goods—keep everything up to 'the
standard, even
thou.ghthe profits are less, for by
that means vou will establish a reputation that will
stand you in good stead.
No patron will want
these goods unless they are displayed on attractive
fixtures.
11