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45. HOW DRINKS SHOULD BE
SERVED AT TABLES.
When a bartender receives an order for drinks to be
served at tables, he should send the bottles and ice-
water along with the glasses on a tray, that the parties
may be able to help themselves. If there is a cheque
system, the' cheque should be sent along at the same
time; if not, it is the bartender's duty to mark down
the amount at once, in order to avoid confusion or a
possible misunderstanding afterward. Even if there
is a cheque system, it is advisable for the barkeeper
to put the amount of the cheque also on a slate or
piece of paper, especially if he does not know the
character of his customers. In any restaurant, saloon
or hotel where the bartenders have nothing to do
with serving customers at a table, and the drinks are
called by waiters, it is proper to have small fancy cut
(one drink) decanters filled, and sent in by the waiters.
This avoids a display of the liquor bottles on the
tables, prevents any possibility of liquor being taken
by the waiter and has a more becoming appearance.
If the customer insists upon seeing the original whis
key or liquor bottle, of course, it is to be taken to
him.
46. HOW CLARET WINES SHOULD
BE HANDLED.
Claret wines, which must be bandied with great
care, should be kept in a temperature of 60 to 70 de
grees and in a horizontal position. In serving them,
especially while drawing the cork, shaking the bottle
should be avoided, or the sediment, y^hich all clarets
deposit, will be mixed with the wine, causing it to
look murky. All the best class of wines should be
handled very particularly, and placed first in a wine