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are swinging or removable fixtures, they must be
handled carefully or they will soon become easily in
jured, gas will escape, and to the annoyance will be
added extra expense. If there is any brasswork con
nected with the front kick-plates as well as the push-
plates, metal handles, hand or foot rails, lamp posts,
hinges, frames and lamps,' it should all be cleaned
and polished before business begins in the morning.
Done at a late hour, the work is an obstruction and
nuisance to customers, and badly impresses the
])asser-by.
18. HOW CORKS SHOULD BE DRAWN
PROM WINE BOTTLES.
The proper way to draw a cork from a wine bottle
IS first to cut ofl; the top of the tin-foil cap, as far
down as the rim, just below the groove in the neck
of Uie bottle. This prevents any sediment or dust
that may liave been beneath the tin-foil from entering
the wine as it flows out. The remainder of the cap
remaining on the bottle presents also a good appear
ance. Then draw the cork. How bottled wine should
he served has already been previously stated.
No bartender or waiter should ever think of pouring
out wine with the left hand—in Europe, generally,
Wis action is considered a personal insult or affront—
hecause it is naturally awkward, except with a left-
handed man, and even when the bottle is properly re
tained in the right hand, there is a correct way of
grasping it, in order to have full control of the flow
of wine and prevent spilling or any form of accident.
Proper care should be taken of all empty bottles, and,
if not returned, they should be sold to get a return
of some part of their cost.