DIAGNOSIS OF ENDOCRINE DISEASE Biochemical diagnosis of phaeochromocytoma and paraganglioma A van Berkel 1, J W M Lenders2,3 and H J L M Timmers 1Division of ...
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BARTENDERS MANUAL,Harry Johnson the DEAN of Bartend. ers published this original manual about 1 860,This complete guide for mixing drinks and. running a successful bar was the authoritative,manual when drinking was an art The prices. shown in this revised edition are Harry s own,ou of date to be sure the recipes how. ever we vouch for Some brands mentioned,are now not obtainable substitute modem. THE PUBLISHER,THE NEW AND IMPROVED,ILLUSTRATED,BARTENDERS MANUAL. HOW TO MIX DRINKS,PRESENT STYLE, Containing Valuable Instructions and Hints by the Author in. Reference to the Management of a Bar a Hotel and a Restau. rant also a Large List of Mixed Drinks including,American British French German Italian Russian. Spanish etc with Illustrations and a Compre,hensive Description of Bar Utensils Wines. Liquors Ales Mixtures etc etc,REVISED EDITION,CHARLES E GRAHAM CO. NEWARK N J,MADE IN U S A,PREFACE BY THE AUTHOR, I n submitting tins manual to the public I crave in. dulgence for making a few remarks in regard to my,Copyright 1934 by. Charles E Graham Co The profession for such it must be admitted of. Newark N J, Made in U S A mixing drinks was learned by me in San Francisco. and since then I have had forty years experience,Leaving California in 1868 I opened in Chicago. what was generally recognized to be the largest and. finest establishment of the kind in this country But. the conflagration of 1871 caused me a loss of 100 000. and financially ruined I was compelled to start life. anew It was at this time that I was taught the value. of true friendship for numerous acquaintances ten,dered me material assistance which was however. gratefully declined,Though later engaged in Boston at a leading hotel. I soon returned to New York and was employed in one. of the well known hostelries of the Metropolis until. enabled to begin a business of my own which has since. been pre eminently successful,There was published by me in San Francisco the. first Bartender s Manual ever issued in the United. States This publication was a virtual necessity the. result of a constant demand for such a treatise by those. everywhere engaged in the hotel bar and restaurant. business As a proof ten thousand 10 000 copies of, tlie work were sold a t a price much larger tlian the pres Illat will be required with directions for their proper. ent cost within the brief period of six weeks use There is additionally a lar number of valuable. I n 1869 1 was challenged by five of the most pop hints and items of information for bartenders and i n. I fact every detail that may be of importance from the. ular and scientific bartenders of the day to engage. in a tourney of skill a t New Orleans with the sequence moment one steps behind the bar through all tlie re. that to me was awarded the championship of the Unit qiiirements of oarh day succeeding Those who are. ed States thoroughly experienced and whose competence has. T o recapitulate Having been in the hotel and long since been conceded have also found this work. liquor business in various capacities since nly boy to be of value to them They have always aek iowl. hood being employed in some of the most prominent etlged i t to be a handy volume. hotels restaurants and cafes of several large cities T h e principle I desire t o instill is that this vocation. and having traveled extensively in this and other coun that of eating and drinking to be properly suc. tries especially of Continental Europe for the sole cessful must be conducted by the same legitimate. purpose of learning tlie methods of preparing the many methods as any other inonied enterprise that appeals. different kinds of mixed drinks with tlie highest let directly to tlie public It furnishes a necessity just. ters of recommendation acknowledging my thorough as does the clothier hatter and shoe dealer and in. ability I have after careful preparation with much itself is an honorable means of livelihood It should. time and expense succeeded in compiling this work not he regarded 1 y t h e proprietor or employee as a. which is now offered in a revised and up to date form special means of sec iringthe patronage of friends. There is described and illustrated in plain language as a possible avenue of good luck or as a chance to gain. the popular mixed concoctions fancy beverages cock by nefarious opportunities Tt should be managed. tails punches juleps etc This volume also furnishes alone in a n earnest honorable manner Believe in. comprehensive instructions to be observed in attending yourself and others will have lait11 in you. a bar in personal conduct how to serve and wait on Ilie writer has also maclc for many years past. customers and all the various details connected with a profession of teaehingtlle a r t of attending a bar t o. the business so definitely stated that any person con any one expressing a n inclination to learn I n tlie. templating starting in life as a bartender has a per great number of those who have received instruction. fect and valuable guide to aid him in a complete mas from me in the latest methods and scientific manipu. tery of his line of labor This manual likewise gives lation 1 can with pride refer as testimonial of my fit. a complete list of all bar utensils glass and silver ware rims as a teacher of l arton ling. mixtures liquors and different brands of beverages In conclusion I desire to state that this publication. in its first edition was the primary work of the kind. in the United States if not in the world and that I am. the originator of a form of manual instruction that. may be classified as a contribution to trade literature. Imitation is always the sincerest form of flattery and. consequently attempts have been made to furnish the INDEX. public with similar efforts by others efforts that have. failed to detract from the popularity and efficiency of. Harry Jolinson s Bartender s Manual RULES AND REGULATIONS. But it is to be noted that this volume is not alone in. tended as a guide to those serving at the bar Its pur FROM 1 TO 66. pose is to be a work of reference as well for the pro PAGE. prietors of hotels restaurants clubs steamship lines How to attend a bar. public dining rooms and all those engaged in catering How a Bartender may obtain a Situation 22. to the general needs of the inner man,The Mutual Relations of Employer and Employee 24. Rules for Bartenders in entering and going off duty 28. It is my hope that this guide will not only prove ser First Duty in opening a Bar room in the morning 29. viceable to the profession for whom it is specifically Why Bartenders should have their own Union for. intended but furthermore to the family circle and Protection and Association 33. Getting your Money when busy o r in a rush 38, the public in general The style and art of mixing is. Hints about training a Boy t o the business 39, indicated in the twenty odd illustrations that are given Treatment of Patrons Behavior towards them 40. in the work special attention being called to plates How to improve the appearance of Bar and Toilet. Nos 1 and 3 Plate No 2 is likewise pertinent to Rooms 42. the text To know how a customer desires his drink to be. Very respectfully yours r mixed 45,Hints f r o m t h e Author 45. HARRY JOHNSON The Opening of a New Place 49,Having a complete Price List 53. To keep Ants and other insects out of mixing bottles 53. Handling Champagnes and other wines 54,Cleaning Silverware Mirrors etc 54. How Corks should be drawn from wine bottles 58,Glassware f o r Strained Drinks 59. The Ice Box in your Basement or Cellar,LIST OF UTENSILS WINES LIQUORS AND PRINU. How to handle properly Liquors in casks or bottles 6 j. A few remarks about Case Goods 64,PAL STOCK OF RESTAURANT AND CAFE. A Tip t o Beginners How to make money 70 F R O M 57 T O 7 0. Keeping Books in a simple manner 76, A Restaurant in connection with a Cafe 78 Complete List of Utensils etc used in a Bar Room 147. In connection with the Check System a List of Glassware 149. Concerning High Proof of Liquors 99 List of different Liquors 149. Some remarks about Mortgages 101 List of Wines 151. A few remarks about Cashing Checks 104 List of Cordials I51. Rules in reference to a Gigger 107 List of Ales and Porter 152. A few remarks regarding Lager Beer 108 List of Mineral Waters 152. How Lager Beer should be drawn and served 109 List of Principal Syrups 153. About bottled Lager Beer imported a s well a s domestic 113 List of Principal Bitters 153. About Cleaning Beer and Ale pipes 11 j List of Principal F r u i t s used in a Cafe 158. Relating to Punch Bowls 114 List of Principal Mixtures 154. The proper style of opening and serving Champagne 115 Sundries 154. Purchasing Supplies 116 The Principal Stock of a Restaurant 1 54. Handing Bar spoons t o Customers 116 The Principal Stock of a Cafe 156. How to keep a Cellar and Store Room,How to Clean Brass and other Metals 122. Keeping Glassware 12 j,How t o handle Ice 127, The purchase of a n old Place 128 LIST OF MIXED DRINKS. The opening of Mineral Waters 132 F R O M 71 T O 337. How Drinks should be served a t tables 133,How Claret Wines should be handled 133 A. Treatment of Mineral Waters 135 PAGE, In reference to Free Lunch 135 Absinthe Cocktail 163. American Style of Mixing Absinthe 176,How to handle Ale and Porter in casks 137. Cordials Bitters and Syrups 138,Apple Jack Sour 187. Ale Sangaree 199,How Ale and Porter should be drawn 139. Arf and Arf 208, Decorating Drinks with F r u i t 140 Absinthe Frappe 245. How to handle Fruits Eggs and Milk 140 Apple Jack Cocktail 256. Concerning Bar Fixtures with Gauze in the summer 143 Apollinaris Lemonade 260. Cigars sold a t bar and elsewhere 144 April Shower 267. Last but not Least 146 American Glory 267,Gin Toddy 230. Egg Nogg 169,Gin and Molasses 231,East India Cocktail 1ST. Gin Sour 240,Empire Punch 194,Gin Rickey 241,Egg Lemonade 195. Gin Daisy 256,Egg Milk Punch 197,Golden Thistle 264. English Bishop 216,English Royal Punch 232 H,English Curacoa 233 How t o Mix Absinthe 176. Egg Sour 249 How to Mix Tom and Jerry 187,Eye opener 259 How to Deal out Tom and Jerry 188. Hot Spiced Rum 197,Hot Apple Toddy 202,F H o t Lemonade 203. Fancy Whiskey Smash 170 How to Serve a Pony Glass of Brandy 218. Fancy Brandy Cocktail 172 Hot Gin Sling 218,Faivre s Pousse Cafe 178 H o t Arrac Punch 224. Fancy Brandy Smash 182 H o t Scotch Whiskey Sling 225. Fine Lemonade for Parties 215 Hot Milk Punch 226,Fancy Brandy Sour 231 H o t Whiskey 227. Fedora 235 Hot Locomotive 328,Hot Irish Whiskey Punch 229. Hot Rum 231,Hot Brandy Sling 239,Golden Slipper 168. Hot Egg Nogg 249,German or Swiss Style of Mixing Absinthe 177. Hot Brandy Punch 250,Golden Fizz 178,Hot Scotch Whiskey Punch 250. Gin Fizz 186,Highball 251, General Harrison Egg Nogg 200 Hot English Rum Punch 252. Gin and Calamus 211 Horse s Neck 259,Gin and Milk 217. High Life 268,Gin and Wormwood 219,Gin Fix 220 I, Gin and Tansy 224 Italian Style of Mixing Absinthe 177. Gin Julep 225 Imperial Brandy Punch 208,Gin Cocktail 236 Irish Cocktail 243. Gin Smash 228 Imperial Cocktail 263,Japanese Cocktail 193. Old Style Whiskey Smash,John Collins 198 I Orange Lemonade. Orgeat Lemonade,Jersey Cocktail 204 1,Jamaica Rum Sour 224 Orchard Punch 228. Old Tom Gin Cocktail 280,Orange Punch 286,K Old Fashioned Whiskey Cocktail 242. Knickerbocker 170 Old Style American Punch,Knickebein 180 Oyster Cocktail a 262. Kirschwasser Punch 201 Olivette Cocktail,Klondyke Cocktail 264. 191 Pouaae Cafe 160,Little Egypt 268 o u s a eL Amour io5. Port Wine Punch q q,Prusalan Grandeur Punch 192,M Porter Sangaree 202. Mint Julep 161 Punch laFord 216,Morning Glory Fizz 162 Port Wine Flip 234. Manhattan Cocktail 162 Port Wine Sangaree 280,Mississippi Punch 166 Port Wine Cobbler 240. Milk Punch 179 Peach and Honey 241,Medford Rum Sour 184 Punch fl la Dwyer 248. Maywine Punch 196 Philippine Punch 244,Mulled Claret and Egg 201 Punch fl la Romaine 247. Milk and Selters 212 Porter CUP for a party 248,Medford Rum Smash 220 Parisian P O U E SCafe. Medford Rum Punch 227 Port Wine Lemonade 268,Morning Cocktail 242. Maraschino Punch 260,Martini Cocktail 165 R,Montana Cocktail 261 Roman Punch i66. Marguerite Cocktail 263 Rhine Wine Cobbler 201,Maiden s Dream 264 Rhine Wine and Sellers 208. Morning Daisy 265 Raspberry Shrub 210,Rochester Punch 23 Sherry Wine Egg Nogg 219. Rock and Rye 240 Star Cocktail 262,Remsen Cooler 256 Silver Cocktail 262. Russian Punch 261 St Joseph Cocktail 262,Reform Cocktail 264. Sherry Cocktail 248 Toledo Punch,Snow Ball 257 Tip Top Punch. Saratogf Cooler 259 Tom Collins,Silver Fizz 165 The Old Delaware Fishing Punch. Sherry Cobbler 163 The American Champagne Cup,Sherry Flip 171 Tom and Jerry cold. St Charles Punch 17 Trilby Cocktail,Selters Lemonade 180 Tea Punch for the Winter. Sauterne Cobbler 181 Tea Cobbler,Santinas Pousse Cat 181 Turkish Sherbet. Sherry Wine Punch 183 Thorn Cocktail 261,Saratoga Coektu l 193 Tenderloin Reviver 265. Sherry and Egg 190 Tuxedo Cocktail 267,St Croix Crusta 197 Turf Cocktail 368. Soda Cocktail 108,St Croix Rum Punch 200,Soda Lemonade 200 v. St Croix Fix 203 Vanilla Punch 171,Soldiers Campine Pundl 213 Vermouth Cocktail 181. Saratoga Brace U p 213 Virgin Strawberry Ice Cream 258. Sherry Wine and Ice 214,Shandy Gaff 217,Sherry Wine and Bitters 2 w. Stone Wall 2 2 Whiskey Daisy 167,Stone Fence 22 Whiskey Rickey 171. Sherry Wine Sangaree c190,Mc White Lion 172,Soda and Nectar 231 Whiskey Crusta 179. Soda Negus 233 Whiskey Julep 183,St Croix Sour 241 Whiskey Cocktail 188. 1 HOW TO ATTEND A BAR,Whiskey Sour 101, Whiskey Cobbler 196 The General Appearance of the Bartender and How. Whiskey and Cider a17, Whiskey Fizz 227 He Should Conduct Himself at All Tirnea. Whiskey F i x 228 When on Duty,Wine Lemonade 280, White P l u s h 239 The author of this work has after careful delibera. Wedding Punch tor a Party 247 tion compiled the following rules for the management. Whiskey Smaih 266 of a saloon and would suggest the advisability of fol. Wld0w18 Ki a68 lowing these instructions while attending a bar He. Wines with a Formal Dinner 269 has endeavored to the best of his ability to state them. in perfectly plain and straightforward language as the. work must be conducted in the same systematic and,proper manner as any other business When waiting. on customers at any time it is of the highest import. ance for a bartender to be strictly polite and attentive. in his behavior and especially in his manner of speech. giving prompt answers to all questions as far as lies in. his power he should be cheerful and have a bright,countenance It is absolutely necessary to be neat. clean and tidy in dress as that will be more to the in. terest of the bartender than any other matter H e, should be pleasant and cheerful with everyone as that. will not only be gratifying to customers but also prove. advantageous to the bartender serving them, It is proper wlien a person steps up to the bar for. a bartender to set before him a glass of ice water and. then i n a courteous manner find out what he may de. sire If mixed drinks should be called for it is the. bartender s duty to mix and prepare them above the. counter and allow the customers to see the oper, ation they should be prepared in such a neat quick. and scientific way as to draw attention I t is also the. bartender s duty to see that everything used with the. drinks is perfectly clean and that the glasses are. bright and polished, When the customer lias finished and left the bar tions to which lie slioiild reply prnnilitly Tlnve so6d. the bartencler slioiild clean the counter we11 and thor recommendations with yon if ioisilili or it least be. oughly so that it will have a p o d renewed appear able to prove by references that you are reliable and. iiicc and if time allows the bartender to do 60 he capable I n oiitcringati oilier or restaurant it is. should clean in a perfect manner at once the glasses proper to take olT your list and v iecially wliik talk. that have been used so as to have them ready again ing to tin roprit tor a i i i i i i l i i i act. when needed Kegarcling the bench which is an irn courtesy Aliiny 11eolik lirlievr that t lit y lower tlieni. portant feature in managing a bar properly i t is the srlves by lifting tlieir liats b u t this is a tnistiikeii o1 in. bartender s special duty to have it cleared u p and in ion as it is only a mattrr of etiquette and sliows p r p i r. good shape a t all times for i t will always be to his rt spect When tlie pro irii xtor is I n t l c i n a i yo11 i. advantage if done correctly See illustration plate will find lie will do the sainr even bet ow you have. No 2 perhaps to show tli it IK hiis tlir proprr 1 nowlei lgeof. Other particular points are the style of serving and what etiqnvtte cleni 111 1s. the saving of time Whenever you have to mix drinks A l arten lrr iinluiringfor a position should lie clcaii. which require straining into a separate fancy glass shaven with slotlirs wrll liriislieil and show blacked. snch as cocktails sours fizzes etc make it a rule t o and should not speak to the proprietor with a cigar i i i. place the glass of ice water in front of tlie customer his nioutli and neither sliould lie spit on tlir lloor hi. next to it the glass into which you intend to strain chewing a toothpick use slang or profiine langiiiigc. the drink and then go to work and mix the drink re or indulge in n t l m hiid liabits All his answers should. quired try t o place your glassware on the counter be short and in a polite tone of lanp iiage. all in one row or straight line As to the personal When the question of r a w s is introdneed yon must. style of the bartender it is proper that when on duty know yourself what you arc worth anil every gooil. or while mixing drinks he should stand straight carry bartender should deiiiaiid good wnpcs 01 courstJ it s. his head erect and place himself in a fine position r i i cliettcr. h to demand tliu propvr ciliary at oner tIi iii, See illustrations plates Nos 1 and 3 to accept small wagrs a t tin lieginning am1 then. attempt to have it inen ased later is this iiu tliodp n. ertilly crcates an ill Seelinp Letween employer iiiid tin. ployw especially it the desired raise is refused I t. 2 HOW A BARTENDER MAY OBTAIN is xh isalile for the bartender to ask the proprietor or. A SITUATION rritiiiager in a gcrit1t niaiily manner what hours ha is. t o work whether by lay or night whether entitled to. When a bartender is looking for a position or an meals or not what rivilegesarc to be ginen him what. opening it is of great importance for him to present is demanded of him and obtain information of all the. a neat clean appearance It is also proper for him liarticnlar rules and regulations governingtlic place. as soon as he approaches the proprietor to be careful of business If everythingis satisfactory to Loth am1. in his speech and expressions not say too much b u t you have been engaged at once leave tlic place in a. wait until the prospective employer asks him ques proper manner and do not linger about trying to. occupy the proprietor s time more than necessary and address them casually or on business By doing this. not give the bartender who is going to leave or to he will create good feeling between the help and him. be discharged an opportunity to know what the busi self and even in his absence his employees will do their. ness talk has been or stop and chat to any possible ac work correctly and promptly But otherwise by not. quaintance who may be present about what you are treating them kindly it can not be expected that the. going to do he1 will take any particular interest in the business. I try to impress on every bartender s mind that he. should study his business as much as possible in every. or o more than is absolutely necessary to retain their. situations This indifference will naturally be detri. way so that he be entitled to the highest salary paid mental to the business of the place I t is plainly ap. for I do not believe in cheap bartenders I t is much parent that when the help are not treated right the. better for the proprietor to pay high wages to those proprietor acting harshly or with an overbearing man. fully understanding their business than to hire shoe ner never having a good word for any one lacking. makers who have but little if any knowledge of the the commonest politeness of even saying good morn. business C heap men as a rule are worthless ing he will fail to make a success for his employees. instead of caring for his interests will be antagonistic. to him caring little whether his business runs down. or not The fact is that employers and employees, should be in harmony with one another in every direc. 3 THE MUTUAL RELATIONS OF EM tion the proprietor looking upon his help as friends. PLOYER AND EMPLOYEE regarding them with a family feeling while they. should have the proper respect for him as an author. It is important tliat the proprietor of a hotel res ized boss but with no fear and certainly with no idea. taurant or saloon should try his best to get good help of treating him familiarly. the best to be obtained in his line of business for the I t is a sensible idea for the proprietor from. reason that the more skilled assistance he has in his time to time when doing a very successful. employ the easier it is to conduct the business and business to give his employees a little induce. the more successful he will be After having secured ment in the shape of a raise of wages proportion. a good set of employees it is the proprietor s duty to ate to their different positions This will cause them. pay them well every one according to his position to strive more earnestly to benefit the business and. treat them all with politeness and set a good example thereby benefit themselves It is well also to be prompt. by his own manner for them For example When in letting the employees go at the hour designated and. the proprietor enters his place of business in the not detain them unless they are to be paid extra The. morning or at any other time he should salute his employees too are to be just as precise in going to work. people properly by bidding them the time of day salut at the exact minute specified There should be a per. ing with a pleasant nod and create a genial feeling fect system of working hours the time of which is not. among them all by approaching and speaking to some to be disregarded by either party If the proprietor. one or more of them calling them by name as he may is particularly successful and making plenty of money. it is 1dvisa1 1e to e also an orcasio11i11 extra holiday or leavings given them caring little when and how. iii 11roper 1 ro11ortion 11rovitlinglthehelp is worthy of they get it It is not necessary to furnish them with. it froin long and onriu stservice or if liossil ilc in tlir dillcaries and luxuries but food that will keep one in. summer season l o lvt the q l o y e e s liave at ditrcreiit strength and proper physical condition to the low. times a 11rief vi tioli t1101ig11 this is naturally a dif est as well as to the highest assistant in your employ. ficult matter in our line of lnisiiu ss It is wise for the proprietor or manager to state the. When the l rol riptorsees the time is fit to reward regulations of the house when hiring the help insisting. any one of the employees to tender an extra present that they should he clean energetic sober drink only. to some particular one lie should if financially able a certain amount at meal time or between meals as. iri itoly put i fiy or ten dollar bill in the 111aii sli mds standard rules are more beneficial in their results and. without any coiniiic t and without lettin t11c rs see will retain people much longer in tlicir situations than. tlie notion T h e r e should not be any self praise where tliere are no regulations and every one is al. siicli in action brings its own reward and in tliis case lowed to do more or loss as they please After all the. it is not wol1 to let the IrSt hand lmow what the riglit facts incntioiied and noting suggestions offered i t will. hand is doing I y such 11icans you will keep your be found that they will give satisfaction to both the. goo 1 faithful people with you and lie sure they arc one hiring and to those who hire out T h e proprietor. vorI i igto tlie best of tlicir i i l i l i t TV1i i. ilie pro is to remenlber that here the golden rule Do unto. pri tor is not in tin p i t i o n of Loingaable to r var others as you wish then1 t o do t o you is of paramount. financially his t m1 loyees a pleasant l o o k c l e r ywords importance. and frieinlly in tions will go far with those who m I n a large concern where much help is employed. al lircciiite and till t o some extent a t least tin place make it a rule that w h a t are k n o n as officers the. of A money gilt 11 tlic 1 roprictor is s n c c s l uIn bartenders caslner assistant casluer manager head. should not display a ride of his own rise and imagine nditer etc are to be allowed t o order from the bill. it s I1 tlic result of Ilis own brilliant mind cL1i11ii11g of fare ftherthere is a restaurant attached when they. entirecreilit for his financial progress but acknowledge eat and specify in o u r rules a certain amount they are. his indebtedness to his help for wit11011t tlieir assist entitled t o order in aluc perhaps from 40 to 60 cents. mcc lie would not 1 ave niade such q i d a lvaii t o11 i n price II hen tins is not done many employees ivill. tin Iadilor nf s11cccss 1iw nco11ragcnlpi t to p n r ruin their stomachs and conwquently their health. liillp lull 10 not let them un 11 st indthat i t is 1 y their by over feeding and also create a bad feeling among. efforts alone your l isinessIms prospered for if you themselves as ell as v i t h the other help by taking. flatter them too ni11c h you can easily spoil the best of special delicacie Hie result being that t h e proprietor. men in your employ N WT be 11on11 1asticor l o i l i n e r is ultimately forced to make the rule he should haic. ing at any rate I t is very vulgar t o 1 e 1311rae proud had a t first and thus makes i t very unpleasant for all. It is wise wider certain c i r c v i n s t a n tso s11pply the employees. help w i f h niealfi and when it is practic nhle it should Jt is absolutely necessary for the proprietor to pro. lie seen that t h e crq Ioyees have p d substantial fooJ tect his people from insults or wrongful accusations by. we11 co01 cd and properly serv cl and not 11a erefuse the customers It is often t h e ease when a patron 15. a little intoxicated lie may think he has the privilege water air or carbonated pressure Sufficient fruit. of calling the employees any sort of a name but it is should also be cut up ready for use and everything. then the pro rietor sduty to step in and call the man properly arranged to enable him to perform his duty. to order I the waiter is accused of wrong doing, it is the proprietor s place to ascertain which one of. satisfactorily Where there is no cheque system the. cash must be properly arranged also This is gen, the two is in error and if he finds out the employee is erally done by the proprietor or the one having the. in the right he must defend and support him at any management so that there will be no difficulty in re. risk careless of what the results may be to himself gard to the condition of the cash drawer which is a. I t is also the proprietor s or manager s duty to see that most important point in business. the officersJ1 eat properly conduct themselves quietly. especially if in the public dining room so the gnests. will not be annoyed by any exhibition of bad or vulgar. table manners The boss should look after these mat. ters with the same care he wo ildsupervise the control 6 FIRST DUTY IN OPENING A BAR. of his own family ROOM IN THE MORNING, It is not the intention of declaring absolutely that. any and every proprietor should do as I have written The greatest attraction of a bar room is its general. but naturally use his own judgment in connection appearance The first thing a bartender should do is. with these suggestions to open the place every morning promptly on the. minute at the hour it is understood the saloon begins. business First give tlie place a perfect ventilation. and inimediat lyafter prepare your ice water ready to. 4 RULES FOR BARTENDERS IN EN meet the first demand Put the porter to work have. him properly clean zip tlie bar room and water closet. TERING ON AND GOING OFF DUTY floors without unnecessary raising of dust After the. floor is cleaned have all the cabinet work counters. When the stipulated time arrives for a bartender to cigar case ice boxes ceiling chandeliers and globes. quit it is his duty to see that his bench is in perfect v hen necessary cleaner and dusted thoroughly the. order that all his bottles are filled that his ice box has glasses and mirrors polished and the windows washed. sufficient ice in it that all glassware is clean and every But only a moist sponge should be used on the fine. thing straightened out in such a manner that when his cabinet woods which are then to be dried gently with. relief arrives the latter will have no difficulty and can a towel The use of a great amount of water will in. immediately commence to serve customers jure the panels of wood work especially The silver. When the relief takes charge it is his dut to con ware and lassware should be in perfect condition. vince himself that nothing has been neglected such as. stock filled bar stock replaced empty bottles removed. clean towe s supplied to closets and napkins towels. wipers and hand towels to the bar Then turn, nnd the proper pressure given to the beers whether your attention to the bottles containing liquors mix.
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