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IO8
INTRODUCTION
TO
MIXED
DRINKS.
valuable
man
in
this line
of
business.
Every
man
can
educate
himself
and
acquire
all
the
knowledge
neces-
sary
for
tending
bar,
provided
he
takes
enough
interest
and
wants
to
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
cuisine
by
simply
reading
a
book
on
cookery,
no
matter
by
whom
or
how
intelligently
written,
and
no
man
can
ever
become
an
artist
behind
the
bar
by
simply
looking
into
this
book
or
possessing
it.
A
great
deal
of
ingenuity
and
taste
is
required
on
the
part
of
a
chef'm
an
important
position,
and
the
same
is
required
on
the
part
of
a
man
in
the
capacity
of a
bartender.
He,
having
a
position
of
responsibility,
must
be
a
man
of
original
ideas,
a
man
who
is
proud
of
his
work
and
who
tries
to
discharge
his
duties
with
credit
to
himself,
his
employer,
and
the
guest
he
waits
on.
Originality
is
the
key
to success.
Therefore,
always
try
to
work
accordingly;
make
a
change
in
the
old
system,
if
you
see
it
needs
improvement;
introduce
it
to
your
guests
instead
of
being
taught
by
them
what
to do.
A
bar-
tender
ought
to
be
leading
and
not
to
be
led.
An
actor
must
understand
for
himself
how
to
amuse
his
audience
and
how
to
gain
a
reputation:
he
never
would
succeed
by
simply
following
another
man's
guidance.
The
situation
of
a
barkeeper
gives
the
holder
the
chance
of
studying
human
nature.
A
man
fit
for
the
position,
and
consequently
a
keen
observer
for
one