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pressure on the beer, that there is nothing left un
done that will Iianiper his work. There is fruit to
be cut up and many otiier little details to be attended
that will make the .service of guests or customers
much more prompt or satisfactory than if he has
to hunt for everything at the last moment. It will
be just as well for the proprietor to look after the
cash unless he has some kind of a check system and
a cashier. A great deal might be said on this sub
ject, but the best thing for the owner of a saloon is
to use his own best judgment and to take no chances.
Whatever you do, don't put temptation in the way of
a bartender.