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INTRODUCTION TO i\IIXED DRINKS.
valuable man in this line of busin ess. Every man can
educate himself and acquire all the knowledge neces–
sary for tending bar, provided he takes enough interest
and wants t o make it a business. Practical knowledge
cannot be acquired except by actual work and experi–
ence.
An inexpert cook never will become an artist nor a
chef de cui'si'ne
by simply r eadi ng a book on cooke ry,
no matter by whom or how inte lligent}y written, and
no man can ever become a n arti st behind the bar by
simply looking into this book or possessing it. A great
deal of ingenuity a nd t aste is requ ired on the part of a
che.f
in an important position, a nd the same is r equired
on the part of a man in the capac ity of a bartender.
He, having a position of r esponsibility, must be a man
of original ideas, a ma n who is proud of his work and
who tries to discharge his duti es with credit to himself,
his employer, and the guest he wa its on. Orig in ality
is the key to success. Ther efor e, a lways try to work
accordingly; make a cha nge in the o ld system, if you
see it needs improvement; introduce it to your g uests
instead of being taug ht by them what to do. A bar–
tender ought to be leading a nd not to be led. An ac tor
must understa nd for himse lf how t o amuse his a udience
and how to gain a reputa tion : he never would succeed
by simply following another ma n's g uid ance.
The situation of a barkeeper gives th e holder the
chanc e of studying human na ture. A man fit for the
position, and consequently a keen ubserver-for otle