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glassware should he clean and kept in proper condi
tion by the waiters and not brought back to the bar,
as the bartenders are, as a rule, very busy and cannot
attend to this duty, being also more liable to break
glasses during a rush of business on account of the
insufficiency of room. In placing the glassware In
the closet, it isunderstood that all the different grades
should be arranged separately, Ehine, champagne,
claret, port, etc., each in its special place, for if care-
relessly mixed together, there will be great trouble in
separating them.
Whoever breaks a glass in the dining-room should
report the fact to the head waiter (captain) or as
sistant head waiter. In a well-regulated bar or cafe,
every bartender should have his own "glass-book,"
inscribed with his own name, these books to be kept
in charge of the cashier behind the bar, so that when
ever a glass is broken, accidentally or purposely, by
"fooling," it should be reported to the cashier who
enters in that special man's book the kind of glass
broken. This is not done for the purpose of annoy
ing the bartender, or e.ven with the intention, neces
sarily, of making him pay for its value, but for the
purpose of keeping a proper account of the glassware
on hand, and as a reminder to the bartender to be
careful. If there is not such a system or control—for
it is often the case that both waiters and bartenders
become so careless that they would as soon break
glasses by the dozen as not—the business is liable to
be seriously impaired. With a large concern, where
it is understood be^een employer and employee that
^1 the glass broken must be paid for by them, allow
ing, naturally, a medium percentage for what can
not be helped—that is, the purposely careless bar
tender or waiter should be obliged to pay for his
excessive breakage of glassware—then, there cannot
he any feeling of injustice on the part of the em-