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for by so doing you will prevent a great amount of
moisture from spreading over the counter and floor,
the foam in the glass will remain firm longer, and the
beer will thus be prevented from getting flat quickly.
By not removing the loose froth the air bubbles on
top will sink through the froth and dissolve it.
When a customer orders a second glass of beer, the
same glass should be used without previous rinsing, be
cause 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 by one at a time, and refill them, and
not two or three at a time, as many bartenders do, for
they are likely to mix them, an incident that would
be unpleasant to customers. Handling the classes
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 that you have taken
fresh glasses. The same rule should be observed in
serving customers sitting around a table. All these
suggestions are of importance. Eemember to have
your beer always cold enough in summer and of the
right temperature in winter. I, moreover, advise any
one not to use air pressure if it can possibly be helped,
as the beer will always have a bad after-taste and it
always loses a part of the real flavor. In using the
carbonated pressure, it is more expensive, but it is
best not to avoid this item of expense, for the beer
is kept fresher, the foam is always bubbling, and the
customers are therefore fully satisfied. If your cylin
der as well as the pipes are in good condition, as they
both ought to be, one cylinder will be enough to force
from twenty to thirty half-barrels of beer. The cylin
der is usually sold at a very reasonable price.