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SERVING AT TABLES
In the majoritj' of saloons it is customary to have
small tables at which drinks may be served for the
convenience of those customers who desire to be
seated. A good way to serve in cases of this kind
is to send the bottles and ice water, together with
the glasses on a tray and allow the customers to
help themselves, at the same time sending a check,
the amount of which should be marked down on a
slate or a slip of paper in order to prevent arguments
and to establish some kind of a system.
Small decanters, which hold one drink, are made
for this purpose and are e.xtremely convenient, so
much so that it is always advisable to have them
on hand. This service also puts a check on the
customer, and prevents unscrupulous persons from
helping themselves to more than one drink.
In the event of having extra waiters, whose busi
ness it is to look after the tables, there should be
no difficulty at all to pay the proper attention to
patrons, but when it becomes the duty of the bar-
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