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INTRODUCTORY
''Cleanliness is next to godliness."
This maxim applies
to
barkeeping ai; well as
to anything else, and a barkeeper should try
to
make his bar inviting in appearance and keep it
so. Nothing appeals more to a customer on en–
tering a place than
to
see a well kept bar, where
everything is bright and clean and the glasses are
well polished.
If
the bar be in ·a hotel, you can do much to–
.wards sharpening.the appetite 0f the guest by the
·manner in which you serve him his drink . A
dry, well polished glass, liqu0r from a well cleaned
bottle, served by a· tidy. barkeeper in a polite
manner, will do much towards making the guest
enjoy his meal.
The barkeeper should always wear· either a
white jacket and white apron, or a white ves t and
white apron. He should always be polite and
courteous, as politeness goes a good ways.
Never star.t a conversation or drink with a
customer.
On opening the bar in the morning the first
and most essential thing is to have
it
well ven–
tilated. Nothing like plenty of good fresh air. No
place is quite so bad as a foul smelling bar room.
After seeing to the ventilation of the room,
the barkeeper should fill his pitchers with ice
water, cut up his fruits for the day-such as lem–
ons, oranges and pineapple-and then proceed to
wipe off all the bottles, and
to
polish every glass
on the back-bar. During this time the porter
should clean the work-board, polish all brass and