1934 Harry Johnson's new and improved Bartenders' Manual

— 116 —

champagne box"—to contain that special brand of wine. Champagne shouldbe as near the freezing point as possible, but when placed in the general box— used for all purposes, and which is continually being opened—it will never be sufficiently cold and will, therefore, fail to give satisfaction. For the invest ment that it will take to pay for an e.xtra champagne box, the recompense will come in the saving of ice, the cost of which amounts to a considerable sum during the year. This box will be opened only occasionally, will be less expensive tlian the use of a general box, and last longer, while it requires only two pails of broken ice daily, and, if necessary, a little rock salt. By the use of this box you not only keep the wine and labels in good condition, but secure the full satisfac tion of your customers. The wine also retains its flavor because of the constant steady temperature. 37. PURCHASING SUPPLIES. In buying and laying in your goods, it is advisable to consider well and carefully with whom you are go ing to deal. Friendship in business has its variations. Your best friends in the wholesale trade may not have the line of goods you desire, and there are cases even when it is preferable for you to maintain business rela tions only with those who are comparative strangers. Of course, your friends may have the best goods, and it would then be foolish for you to trade elsewhere. Ordinarily, you should go to those who have an estab lished reputation and are known to handle only first- class goods and of every kind required. It is not alto gether advisable to deal entirely with those people you imagine spend the most money in your place for the purpose of obtaining orders from you, because, in nine