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Everything should be done neatly and with despatch.
Nine men out of ten should be served quickly, and
without any unnecessary fuss. Remember that per
fect service is half the game.
After the drinks have been served and paid for or
the check delivered, the debris should be immediately
cleared away, and the bar wiped dry. If there is
time, clean the glasses at once and see that every
thing is restored to its proper place. Bear in mind
that a place for everything will save a lot of time,
trouble, and confusion, especially behind a bar, and
no rush should interfere with this system. This
especially applies to the bench. That subject has
been touched on before in a previous chapter, but
too much cannot be said on it, as it is of immense
importance.
The really good bartender is the man who has the
ability of suiting and pleasing his customer; who
recognizes that there are several grades of cocktails,
mild, medium and strong, and who observes any
suggestions which may be made concerning them.
There are a certain number of men behind the bar
who think they know it all, and who turn out drinks
irrespective of the individual taste of the men most
to be eonsidered—those who pay for them and drink
them. It will not take a good bartender long to
work up a big personal"following, which may be of
great value to him later on if he has a place of his
own.
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