1960 The U K B G Guide to Drinks (3 rd edition revised)

Part I

SECTION III

SOME HINTS FOR THE YOUNG BARTENDER 1. Always be clean, tidy, cheerful and diplomatic. 2. Remember your hands are in constant view so pay special attention to finger nails. 3. Do not smoke behind the bar. 4. Ice is essential for all Cocktail Bars. See that it is always clean and clear. Snowy ice deteriorates quickly. 5. Always keep your glasses clean and polished. Where necessary ice before serving. 6. Always handle glasses by the stem or base. 7. A broken glass kills the profit on four drinks. 8. It is both bad taste and dangerous to allow a Champagne cork to go"POP". 9. Excessive sparkle in Champagne does not guarantee its quahty. 10. When serving Wine at a table always serve on the right of each person. 11. Grasp a cold Syphon by the metal part only, otherwise the heat of the hand might burst the glass container. Glass is a poor conductor of heat and will not stand up to sudden changes of temperature. 12. You will extract considerably more juice from oranges and lemons if you warm them. 13. A small bag of rice kept in your bar sugar will prevent it caldng in damp weather.

39