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BARTENDERS' MANUAL
fill up the ice boxes or working bench with fine ice
and put in the serving stock. Then prepare the
lemon peel, fruits, berries, etc., which will be needed
during the day. Never leave glasses on the bar one
moment longer than possible and in a rush, take
advantage of every lull, if only for an instant, to
clean of? and dry well the top of counter. Keep
always on hand an ample supply of glasses, and
when renewing the stock of glasses always match
those which you are using, as different styles of
glasses for the same drink are confusing and do
not make as neat an appearance in dressing a back
Irar as does a uniform pattern.
Keep working all during the dav, at such times as
opportunitj' offers, on your workboard, and by keep
ing it clean and in good order you will save your
self much trouble and give good service. Whenever
you use an implement or working article of any kind
put it back in its proper place the moment you are
through with it.
When drinks are ordered—whether one, two or a
dozen—have the price well fixed in your mind before
serving^—make the calculation quickly whilst prepar
ing to serve, so that you will not have to hesitate
at the cash register. See that you get all that is
due you and be very careful not to give a customer
short change. With modications to meet different
conditions, these few essential instructions can be
advantageously applied in every first-class bar; but
to formulate a set of rules to meet the requirements
of every bar business would be practically impos
sible. Taking, however, these instructions as a gen
eral guide the bar man will in every instance be bet
ter able to act intelligently when called upon to ex
ercise his common sense and judgment.
After twisting lemon peel over a cocktail throw
it in or leave it out as customer may prefer. The
flavor will be the same in both cases.
Where many cocktails are served instead of mix-
in.g sugar for every order, dissolve a quantity of loaf
sugar in hot water; strain and bottle it and use by
dashing it from a bitters bottle.
All mixed drinks containing an effervescent liquid
should be stirred with a spoon and not .=haken.
When mixing hot drinks use thin glass, and by
placing a spoon in the glass before pouring in the
hot water you will save breakage. Always rinse the
glass with hot water before making the drink in
order to serve it hot.
Unless^ served in a stem glass, never set a hot
drink on a polished counter without placing some
thing under the glass, i. e.. a saucer, napkin, etc.
The heat from the bottom of the .glass will disfigure
the bar.
The jigger is the proper implement to use in mix
ing drinks. It has the same capacity as a sherry
glass (3 oz.) and "is considered the standard measure
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