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HINTS
The greatest accomplishment
of
a
banender lies in catering to the
tastes of his customers.
Fancy drinks are generally trim–
med with fruits in season. Some
persons prefer strained drinks plain
\Vith the fruits served on a separate
dish. Inquire " ' hether the customer
desires his drinks plain or decorated
before serving.
MAN
Wash ice clean. The ice used for
.O
AR~ixed
drinks should be perfect}
y
clear, and "·hen broken up should be
handled
·with
an ice scoop.
C se cracked ice ......,. hen drinks are
to
be
stirred and spirits are the prin–
cipal part of the drink.
C se small lumps of ice in other
cases, and remoYe before ser ving.
Shake your drink well. Without
that. you will ne,·er get a first-class
drink. This has -special reference. to
such drinks as fizzes, milk punches,
egg-noggs, frappes and similar drinks
containing sugar.
In
serving punches, lemonades,
cobblers, coolers, juleps and similar
drinks to parties of ladies in summer
resorts or hotels and cafe, the proper
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