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HINTS
AND
GENERAL
REMARKS.
kept
on
hand:
Strawberries,
raspberries,
blackberries
and
cherries.
They
may
be
prepared
the
same
way
as
the
other
fruits.
Never
handle
fruits
with
your
ringers,
but
use
a
fancy
fruit-fork.
Canned
Fruits.
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