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OPENING IN THE MORNING
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Bear in mind that a clean and' attractive bar room
ill have not a little influence for good on the trade
you expect, and that there is bound to be a falling
off in an ill-kept place. A saloon should always
open on time with absolutely no delay, for regularity
is a virtue, and system should be observed. The
moment a saloon is open it should be ready for busi
ness. The drinks should be on the ice, the ice water
should be ready, the mirrors polished, the floor
cleaned, the furniture dusted, the brasswork polished,
cabinet work cleaned, windows polished, clean tow
els, napkins and wipers ready, and the place
thoroughly ventilated. The work bench should be
cleaned, glasses given an extra wipe, and ice cut up,
shaved or broken, as the case may be; fruits should
be in their receptacles, and that includes lemon peel
for cocktails.
The bartender or bartenders should be behind the
bar with clean white jackets or aprons, and business
should be begun without a hitch.
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