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H INTS
A.NDRUL ES
F OR HA R T Z N D Z R S .
l . An eScient ba rtender's first ai m s houl d be t o
please his customers, paying particular attention to
meet the individual wishes of those whose tastes and.
desires he has already watched and ascertained; and,
with those whose peculiarities he has had no oppor–
tunity of learning, he should politely inquire how they
wish their beverages served, and use his best judgment
i n endeavoring to f u l fi l t h ei r desires to t heir en t i r e
satisfaction. I n t h i s way he w i l l no t f a i l t o a c qu i r e
popularity and success.
2. Ice must be washed clean before being used, and
then never touched with the hand, but placed. in the
glass either with an ice-scoop or tongs.
3. Fancy drinks are usually ornamented with such
fruits as are in season. %' hen a beverage requires to
be strained into a glass, thWruit is added after strain–
i ng', but when this is not the case, the fruit is i n t r o–
duced into the glass at once. F r u i t , o f course, must
not be handled, but picked up with a silver spoon or
fork.
4. In preparing any kind of a hot drink, the glass
should always be first rinsed rapidly with hot water;
HS V B 1 0 0 1X T O S S O O O S o
Ret a il Price, 6d., 11- dr1/6per plug.