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HINTS A D GENERAL REMARKS.

19

kept on hand: Strawberries, raspberries, blackberries

and cherries. They may be prepared the same way as

the other fruits.

Never handle fruits with your fingers, but use ·a

fancy fruit-fork.

Canned Fritiis.

AT

a time when there are no fresh fruits to be had,

canned goods may be taken instead of them. The juice

or the syrup of them lends a very aromatic flavor to

drinks-such as cobblers, punches, sours, fizzes and

lemonades. You also may present a little of these

fruits to your customers.

To persons who drink strong liquors, the use of

fruits is of a much greater advantage than lunch. The

proper way of serving such little relishes is to put them

in a separate little glass, or present on a fork or a

toothpick.

Further Instructions.

NEVER allow yourself to be idle behind the bar; be

ready to serve at once when a customer enters. When

a drink is ordered that requires water, fill your glass

with fine ice, and pour over it water out of a pitcher in

full view of your guest. This rule must necessarily be

carried out in performing every one of your duties. A

bottle never must be more than half empty. For strong

drinks, always serve two glasses-one for the drink,

the other for the water. Serve sherry and port wine