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MIXED DRINKS.
Preparation for Customers.
The first thing to be done in the morning upon
opening a saloon is to look after the ventilation. There
is generally a very odious smell about a place that has
been tightly closed during the night, and it is as
unwholesome as it is disagreeable. It should be gotten
rid of soon as possible. See that you have enough fine
ice prepared to serve your morning customers with
drinks, and if the man on watch the night before has
failed to fill his bottles you must perform this duty at
once and place them on ice so that your customers may
not have to use warm liquors. You must keep filling
them up all day to supply the drain on them and to
avoid serving warm liquors. Polish up your glasses
between drinks and always be ready for customers. See
to it that the place is neat and tidy; the window-panes,
show-cases and nickel-plating, clear as crystal and
bright as new-minted coins; the linen towels, white as
snow; the lunch fresh and inviting. A progressive
clerk, and the proprietor too for that matter, will visit
other places to see what laudable innovations are being
made, what new inducements are being ofl:ered. Make
your own domains con-espondingly or surpassingly
attractive, and give the boys a right royal welcome.