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The liquor box should be too large rather than too
small, and should contain enough metal tubes to ac
commodate half a dozen bottles of whiskej', two bot
tles of gin—Old Tom and Holland—two bottles of
sherry and Rhine wine, two siphons of seltzer, and
two bottles of imported seltzer. The bottles should"
fit freely in the tubes up to the necks.
The ice-box, which is to hold the broken or shaved
ice, should have a false bottom of wood, as an ice
pick, even in the hands of a careful man, is liable to
do a lot of damage. The wood may be perforated in
order to assist drainage.
All the bottles in use should be well corked, corks
having nickel-plated or silver mountings being given
the preference. Everything below the bench should
be open and a well-made box for empty bottles kept
where it can be conveniently reached. There should
also be boxes to contain corks which have been re
moved from soda and other bottles. The floor
should be kept clean and drained, and covered with
slat-work. The run behind the average bar is usu
ally unclean and damp, and there is no excuse for
such a condition of affairs, which is caused by either
poor drainage or carelessness on the part of the
bartenders.
If the space behind the under part of the bar is
dark it should be lighted artificially, and the extra
expense will be more than made up by the saving
resulting from less breakage. Don't forget to have
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