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venterl these metal tubes, which should also he per
forated, as this condition will more naturally admit
the cool air to the bottle, keep it from sweating and
have the liquor in a proper temperature for instant
use.
No bartender should expectorate or throw bits of
paper or other refuse into any of these tubes. By re
fraining from so doing, absolute cleanliness is assured.
Exi)ense should not be spared in making a handsome
and convenient workirtg bench, as far as one's finances
will allow, for it is the chief feature of the place, and
it .should l3e the proprietor's pride to have this part of
his establishment a source of gratification to both him
and the public. Again, in a bar-room where the work
ing bench has not sufficient natural light, artificial
means should be used. The small expense of lighting
up a dark bench will be saved in the prevention of
breaking bottles and glassware. It is also to be re
membered that the bench should be large enough to
allow the placing of bottles between the bench and
the top of the counter. The apertures—from eight
to twelve in number—for the bottles, which are usually
from to 4 inches wide, should be made so that the
end ones will come exactly to the edge, of the board
and not leave room for the possible accumulation of
refuse. Have the sugar box or bowl arranged so that
it can be conveniently reached, thus losing neither
time nor steps. The floor behind the bar should be
clean and kept perfectly dry. This will likewise be
beneficial to the health of the man doing work behind
the bar. The edge of the bench should be covered
with a strip of metal IJ inches wide, and this,
when polished, will "show off" the bench to advan
tage,