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38. HANDING BAR-SPOONS TO CUS
TOMERS.
In serving drinks it is proper to give a short-handled
har-spoon with them, so that the customer, if he de
sires, may take out some of the fruit, such as a slice
of orange or pineapple, a strawberry, cherries or olives,
and can do so without putting his finger into the glass.
Gentlemen often find it inconvenient to remove their
gloves while drinking, therefore a bar-spoon should
be given with any mixed drink containing fruit. Bar
tenders should he very careful to see that in every
drink they mix there is no uncleanliness, and the glass
they strain the drink into should he as dry as possible.
Furthermore, a small fancy napkin should he placed
alongside the drink in order to benefit the customer.
39. HOW TO KEEP CELLAR AND
STORE-ROOM.
The especial point in the arrangement of a cellar
is to have it laid out properly for the different depart
ments. That for ales and porters on draught should
be very convenient and large enough'to contain the
skids on which the malt liquors are to he placed. Also
a little extra platform, on which Bass' Ale should be
placed standing, though the other brands must be
placed in a horizontal position. Bass' Ale must be
kept separate, because it requires the greatest of care.
Where there is the slightest shaking, it will become
upset, and will require from two to ten days to get
back to its previous proper condition. Bass' Ale as
well as other malt liquors should be drawn from
pipes—as previously mentioned—of the very best ma
terial, and, if possible, located near the bar or counter.