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tures, etc.; see that they are filled and corked, and
those required for ready use placed on ice. Go to work
on your bench, place all the glassware on top of the
counter, but use as little space as possible, to give your
self plenty of room to wait on customers who might
come in at that time. Next, give the bench a thor
ough scrubbing or washing, and, afterward, wash your
glassware well in clean water, and place those that
belong there back on the bench. After having your
bar and all bottles cleaned and polished, see that your
wines and liquors are cool and pleasant and in a
proper condition. 'Have the ice boxes on the bench
filled with fine-broken ice and stored with the neces
sary goods. Cut up the fruits—oranges, pine-apples,
berries, and lemon-peel for cocktails—that may be
needed during the day. The bartender should have
this part of his work done as quickly as possible and
make his appearance behind the bar, neat and clean, as
soon as his work perniits him, not looking half-dressed,
mhis shirt-sleeves, and in a general untidy appearance
that is likely to drive away customers.
The filling of theglasses with ice water is an impor
tant item. In placing the glasses before a customer
they should be clean and perfectly filled, but the best
way is to hand out aclean, empty tufnbler and a pitcher
of ice water, allowing the customer to help himself.
Hon t let the porter forget the water-closet seats,
urinals, and wash-stands, and to put plenty of toilet
paper, soap, etc., Avhere needed. It is of importance
1.0 obtain the services of a first-class porter, as his work
requires intelligent managing. Acheap man isworth-
i6SS*
For disinfecting I recommend the use of hot water,
containing common (wash) soda and, after thorough
cleansing to create a good, sweet odor, the use of a
piece of natural or artificial ice, the size of the bowl or
basin. If it is thrown in, there is great danger of the