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SOUTHERN
TODDY
y
2
lump
of
sugar
crushed
in
old
fashioned
glass.
100%
Bourbon
1
lemon
peel.
Stir.
WHISKEY
TODDY
1
teaspoonful
of
sugar
1
teaspoonful
of
water
100%
Whiskey.
Dissolve
sugar
in
a
little
water,
add
the
whiskey,
stir
with
spoon
and
serve.
A
FEW
REMINDERS.
Dress
neatly,
not
loud.
See
that
your
linen
is
in
good
repair
and
clean.
White
is
the
correct
dress
for
a
man
behind
the
bar.
Do
not
smoke
or
chew
tobacco
while
on
duty.
Avoid
drinking
with
customers
while
on
duty.
When
you
are
off
watch,
go
out;
don't
hang
around.
Be
on
time,
the
other
man
gets
tired
as
well
as
you.
Be
polite
and
affable
at
all
times,
no
matter
how
painful.
Do
not
shake
dice
or
enter
into
games
with
customers.
Familiarity
breeds
contempt;
don't
get
chummy.
Look
out
for
the
usual
hangers
on,
usual
knockers.
Keep
your
register
correct;
don't
have
to
blame
your
partner.
See
that
your
glasses
and
bar
are
clean
and
tidy.
Always
serve
a
customer
with
a
dry
glass.
Let
the
customers
have
all
the
arguments
among
them-
selves;
a
good
listener
is
a
wise
man.
When
serving
plain
drinks
always
put
a
clean,
dry
glass
on
bar
with
side
glass
of
ice
water,
or
whatever
water
is
desired.
Put
up
bottle
or
decanter
in
front
and
let
customer
help
himself.
When
in
doubt
refer
to
this
book,
it
will
keep
you
up-
to-date.
COLD
HORS
D'OEUVRE
OR
RELISHES.
SPANISH
RELISH.
Arrange
around
the
border
of
a
hors
d'Oeuvre
dish
al-
ternately
slices
of
ripe
tomatoes
and
cold
hard
boiled
eggs
and
in
the
center
place
some
sliced
red
and
green
peppers
and
pickled
fresh
mushrooms
interspersed
with
slices
of
cold
hard
boiled
eggs.
Season
with
a
French
dressing
mixed
with
fine
herbs,
i.
e.,
chopped
parsley,
chives,
chervil
and
tarragon,
in
which,
however,
the
latter
should
dominate.
148