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appearance for which t oo many places a re n ot ed .
Also clean the glasses a nd p ut them back where they
belong, so as to ha ve them ready for the next time
used. During you r d a il y work don 't overlook the
bar bench, but keep it nea t a nd in good wor ki ng
order. Too mu ch a ttention ca nnot be paid to this
p art of the bar, a nd a good bar-tender can a lways be
t old by the way his bench loo ks.
'A' hen you are behind the ba r do n 't smoke.
Don't, under any circumsta nces, drink with cus–
tomers while on duty. \.Vhen your work for the day
is finished don't ha n g a ro und; ge t out at once .
Don't sh ake dice or play games of chance with
customers.
Familiarity breeds contempt. Don't ge t too
chummy with people on short no tice. Loo k out
for the hangers-on . They are a lways knoc kers .
Let all customers have a ll the a rguments among
themselves; a good lis tener is a wise man . There –
fore do your work conscientio usly , holding the
minor det ails o f each clay's business well in bane.I,
a nd do not in ve nt new drinks (which a rc often
purely revamped old ones) unless yo u reall y have
d iscovered some thing of intrinsic merit . In this
age of great progress and many kinds o f drinks it
seems t o have become the mission of a lmost eve ry
dilettan te to provide a new drink for ever y o ther
dilettante, and the result is tha t we a rc litera ll y
entangled in m eshes o f inextricable compli ca t ions.
The experienced bar-tender is heart-sick, the n ovice
is dismayed .
It
is safe to sta te t ha t no t one drinker
out of
100,000
could, for a lotter y grand prize,
enumerat e fifty modern drinks o utside of the
straight drinks , but do not be dismayed nor d is–
couraged. This little volume contains a ll t he
drinks that you will ever have occasion to use ; b ut
they are here if n eeded, and easy to refer to at a
rS