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How to handle properly Liquors in casks or bottles.. 03
A few remarks about Case Goods
04
A Tip to Beginners—How to make money
70
Keeping Books in a simple manner
70
A Restaurant in connection with a Cafe
78
In connection with the Check System
94
Concerning High Proof of Liquors
99
Some remarks about Mortgages
101
A few remarks about Cashing Checks
104
Rules in reference to a Gigger
107
A few remarks regarding Lager Beer
108
How Lager Beer should be drawn and served
109
About bottled Lager Beer, Imported as well as domestic 113
About Cleaning Beer and Ale pipes
113
Relating to Punch Bowls
114
The proper style of opening and serving Champagne 115
Purchasing Supplies
116
Handing Bar spoons to Customers
118
How to keep a Cellar and Store Room
118
How to Clean Brass and .other Metals
132
Keeping Glassware
123
How to handle Ice
127
The purchase of an old Place
128
The opening of Mineral Waters
132
How Drinks should be served at tables
I33
How Claret Wines should be handled
I33
Treatment of Mineral Waters
I35
In reference to Free Lunch
135
How to handle Ale and Porter in casks
I37
Cordials, Bitters and Syrups
138
How Ale and Porter should be drawn
I39
Decorating Drinks with Fruit
140
How to handle Fruits, Eggs and Milk
I40
Concerning Bar Fixtures with Gauze in the summer 143
Cigars sold at bar and elsewhere
I44
Last but not Least
146