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Arrangement

of a

Bar

The practi cal proprie tor who expec ts the bes t

possible res ults from hi s bar-tenders will pay especia l

attenti on to the

111aking

;in cl arrangcrnl' nt o f what

is known as the wo rkin g bench. "'hich i:; reall y one

o f the mos t im porta n t fi x tun·:-' in a ba r. l ha'·"

seen m a n v a ha nd some <'" tahli,; hment here and

abroad \\'hi ch has a be nc h th at ha m pers a nd imped es

the wo rk o f a good barma n . This is a pLLce in the

mak in g o f \\'hi ch no reasonalilc e x pe nse s ho uld be

spared.

It

should be lined \\'ith tinned co pper .

The plumbin g s ho uld L>c open a n d sanita r y . The

sink for watN s ho ul d be mad<! "'it h rounded edges ,

so as to m a ke cleanin g a sim ple m atter. The

liqu or box sho uld I.Jc a rra nged as pla n s ho\\'n,

-

"

0 0 0 0 0

u.>.:1.:.r

f. tf>

--

Sink

= 0n::u11nq

=

0

lee bo_x-

0

=-:-

l·oar~i =

- -- - -

- - - -

-

0

0

- - - - -

to contain a t least nme me rnl tubes to conta in th e

following bo ttles: t gin.

1

Fren ch ve rmo u t h , t

Italian vermouth . t rye \\' hisky,

1

Scotch,

1

bottle

orange j uice,

1

buttle lemon juic<",

2

syphons. The

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