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tomers, by which they can hang np their hats and coats.
In a large estahlisliinent it is best for the proprietor to
have a man stationed about the toilet-rooms to keep
them in condition, and to wait upon those needing
paper, soap, and other req^uirements.
11. TO KNOW HOW A CUSTOMER DE
SIRES HIS DRINK TO BE MIXED.
The greatest accomplishment of a bartender lies
in his ability to exactly suit his customer. This is
done by inquiring what kind of a drink the customer
desires, and how he wishes it prepared. This is espe
cially necessary with cocktails, .iuleps, "sours," and
punches. The bartender must also inquire, whether
•the drink is to be made stiff, strong, or medium, and
then must use his best judgment in preparing it; but,
at all times, he must make a special point to study the
tastes of his customers and, strictly heeding their
Avishes, mix all drinks according to their desires and
taste. In following this rule, the barkeeper will soon
gain the esteem and respect of his patrons.
12. HINTS PROM THE AUTHOR.
The author of this work would like to make a few
remarks in relation to a special furnishing that has
generally been greatly neglected. Whatever saloon or
cafe you visit, you will find, with but few exceptions,
no matter how elegantly the place is fitted up, that the
working bench is usually constructed in a very poor
and ill-shaped manner. Now, the remedy recommend-