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ployee. Where the employer does sufficient busi
ness and can afford to be liberal, he should not think
of charging for any amount of moderate breakage.
This deducting from the wages may appear unjust to
bartenders and waiters, but the best of them are
hoping, some day, to become proprietors, and when
they are, they will recognize the necessity of this ar
rangement, for where there is no system in a business
enterprise, there will not be success.
42. HOW TO HANDLE ICE.
First of all, it must be understood, before receiving
your ice, to have the proper weight taken and, if
possible, have your own scales. After receiving and
having the weight of the amount of ice you desire,
see that it is perfectly clean and washed off before
placing it in your ice-box or ice-house.
Of late years, artificial ice has taken to some ex
tent—largely, in the Southern part of the United
States—the place of the natural product, which I con
sider a very beneficial change, for the reason that the
artificial cake comes in the same regular size, there
fore, easfer to pack and place away, more convenient
and more wholesome, as it does not contain any im
purities. Again, it does not produce as much slime
as the natural ice and, therefore, when used behind
the bar for mixing drinks, as well as in the restaurant
for drinking water, it is preferable, and there is no
difficulty in keeping it clear.
Whoever is using artificial ice and is desirous of
having a very cold temperature as soon as possible,
should not have the cakes of ice placed close together,
but leave a small space between them. The air circu
lating between the cakes helps to cool the ice-box much
quicker than if they were packed closely together.