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7. GETTING YOUR MONEY WHEN
BUSY OR IN A RUSH.
To get your money is the most important and lead
ing point of the business, and, certainly, needs as strict
attention as anything else. The correct way of doing
this is to calculate the amount while preparing and
serving the drinks. As soon as this is done, it is to be
understood, without exception, that the man behind
the bar, attending the customers, should immediately
turn out the cheque or proper amount labeled on pa-
)ier (out of the cash register), and then deliberately
place it half-folded on the mixing shelf, at his station
wiierever he may serve the party. The cheque should
not be placed out on the counter or bar, because some
one of the party drinking may accidentally knock it off
tlie bar, or forgetfully place it in his pocket without
paying, and, then, in case of disagreement or argument
between the bartender and the party drinking, whether
the drinks had been paid or not, there would not be
any proof either way. But on the mixing shelf the
clveque is in the possession of the bartender, and under
the eyes of the cashier, until it is paid, and thus there
can not possibly be any cause for a dispute.
A piece of paper left flat may not readily be seen,
lying on a desk or shelf, but half-folded or creased, it
has ends that make it more visible. In case of a large
rush, at the lunch, dinner or supper hour, or when the
place is next to, or in the vicinity of, a theatre, public
hall, circus, etc., where there would necessarily be a
rapid trade, at certain hours, especially in the evening,
the cashier not only takes the money handed him by
the bartenders, but also keeps watch, as far as possible,
that the proper amount of money is paid over by the
different parties of customers. At these times it is the
duty of the proprietor or manager to place himself in
such a position that' he can oversee all that is being