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are of the best English block tin, and kept perfectly
clean at all times. Have- a carbonated air or water
pressure on the beer to keep it from getting stale
if you like, but watch the temperature, and keep it
right.
The beer remaining in the pipes over night should
not be used. The pressure in the pipes must not
be too high, else the beer would not run free, and
the amount of froth would make it inconvenient to
handle. High pressure at night is liable to result
in an explosion.
Before filling glasses see that they are perfectly
clean, then remove the froth with the flat stick pro
vided for that purpose. This will serve to keep the
beer from getting flat quickly, and present a neater
appearance.
When a customer orders a second glass of beer,
the same glass should be used without previous rins
ing, because the beer will both look and taste better.
If a party of two or more are standing up at the
bar, and a second "round" is called for, it is proper
to take the same glasses, one at a time, and refill
them, and not two or three at a time, as many bar-'
tenders do, for they are likely to mix them, an inci
dent that would be unpleasant to customers. Han
dling the glasses carefully is pleasing to them, and
should be done, if the bartender has sufficient time to
do it, but in case of a rush, put aside the glasses
used in the first place and let your customers see
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