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TENDING BAR.
Bar-tending may, to the man who knows noth ing
about it, seem a ver y simple matter ; b ut like
everything else it is a business, and requ ires
considerable study t o become an expert. Of
course tLis is leavin g the mixing of d rinks entirely
out of considera tion ; what is referred to now
is the act of waiting upon a customer so that there
will be no hitch of any kind nor an y misu nder–
st anding. The successful bar man of to-day is alert,
bright, cheerf•.Il. cour teous, speaks when spoken t o,
or only so far as a query concerning the drink , is
clean a nd neat in d ress a n d makes no unnecessary
display of jewellery.
To be
~brnpt,
insolent, to talk too much , or to
be slovenly in appearance is a posit ive detriment,
and is inexcusable.
vVJ-,en mixed drinks a rc called for, they should
be mixed above the counter and in full v iew of the
customer. There should be no mistakes
411d
no
accidents, as at that particular t ime t hey arc
inexcusable, everything should be done n eatly
and w ith despatch.
' ine men ou t of ten should
be served quickly a nd without any unnecessary
fuss . Remember that perfect ser vice is half the
game; a fter the drinks h ave been served and paid
for a nd change delivered , the debris should be
immediately cleared away and the ba r wiped dry.
Bear in m ind that a place for everything w ill save
a lot of time, trouble a n d confusion, especially
behind the bar. and n o rush should interfere with
this system. This esp ecially applies to the workin g
bench. That subject h as been touched on before
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