16 / 106
in a prev io us chapter, but too much can no t be
said on it , a s it is o f immense impor ta nce .
The reall y good bar- tender is the man who h a:;
the a bility of s uiting a n d pleas in g his custome r ;
who recognises th at t here are se,·eral grades of
cockta ils : mild, med iu m a n d stro n g, and obsc r n:,
any suggestio ns \\" hich may be made concernin t-:
them. T he re a re a certa in n umbe r of m en behi nd
the ba r who t hi nk t hey k now it a ll, and who
t 11 rn
o u t drinks irrespcct i,·c o f t he indi,·i d u;LI task of
the men mos t to be considered- - those who pa,·
for them a nd d r ink them. l t wi ll not take a
good ba r -te nd er lon g to work up a Lig perso nal
follow ing whi ch may be of g rea t value t o him later
on if he has a place <>f hi s ""'"·