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done, help to rectify mistakes, and notice, also, that
probably the riglit amount of money is being handed
in. This is not Ijecanse tlie proprietor is doubtful of
the honesty of his employees, but because it is hisduty
to exercise for his own benefit a careful supervision
of his own business.
Whenever there is such a rush, it is proper for the
bartender, as soon as he receives money from the cus
tomer, in payment for the drink, to pick up the cheque
and immediately crie out the change desired; for in
stance, if the bill is 40 cents, and a dollar bill was pre
sented, lie would sa)', "Forty out of a dollar!"—as this
saves time, if insteacl he waited until he got up to the
cashier. By calling out, at once, the change is ready
ordinarily for him as soon as he reaches the cashier.
It is always the bartender's duty to be smart and quick,
in order to get the money for the drinks, and allow no
one to escape without paying. In making your own
change, it is proper to hand the balance, due the cus
tomer, in a courteous manner to him, placing it On a
dry spot of the counter, so that, if a mistake occurs, it
can easily be rectified. The change should not be
placed in a pile, but spread out in such a way that any
error, of too much or too little, Qgn quickly be seen
by both, bartender and customer.
8. HINTS ABOUT TRAINING A BOY
TO THE BUSINESS.
For the last thirty years of my experience, I had the
opportunity of training many hundreds of boys to our
trade, and would suggest to any proprietor, manager
or bartender to treat the boy strictly, teaching him
manners and restrain him from becoming impudent
to you or to the customers. I would advise that the