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the restaurant, the management should allow the
waiter to explain and give him just treatment. The
opportunity shoidd be given him, in the presence of
the cashier or manager, to compare both checks, the
number as well as the amounts, so that every waiter
will have his just rights as much as the proprietor. I
don't mean to say that every one should adopt my sys
tem, nor do I try to impress upon any one the absohite
necessity of following it, to Ido successful; hut, after
the trial of many systems, in different cities, 1 have
found to my own satisfaction that this is the best and
most reliable for my purpose.
When a waiter has an order for any drink, it is then
his duty to go to the cashier and state the order, and
then the cashier, who has entire charge of the bar pads,
writes out the order on the waiter's checks, which are
numbered the same as others. With the order, the
waiter will then call for the drinks at the bar, and
give his checkto the cashieror to the man whoattends
to that department. The waiter should then put all
these items on the cash check, which must tally in
amount with the other checks—kitchen and bar.
27. CONCERNING THE HIGH-PROOF
OF LIQUORS, WHISKIES,
BRANDIES, ETC.
Years ago, before anythingwas known about blended
goods, it was every man's business in our line to know
thoroiighly how to reduce high-proof goods to the
proper proof required by the public, or what they con
sidered fit to drink. Then, all first-class bartenders
had to understand not alone the art of mixing drinks,
but to reduce (or cut) the high-proof goods, blend