particular points are the style of serving and the saving of time. Whenever you have to mix drinks which require straining into a separate fancy glass, such as cocktails, sours, fizzes, etc., make it a rule to place the glass of ice-water in front of the customer, next to it the glass into which you intend to strain the drink, and then go to work an mix the drink required; try to place your glassware on the counter all in one row or straight line. As to the personal style of the bartender, he should stand straight, carry his head erect and place himself in a fine position (see illustrations, plates Nos. 1 and 3.).
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2. HOW A BARTENDER MAY OBTAIN A SITUATION.
When a bartender is looking for a position or an opening, it is of great importance for him to present a neat, clean appearance. It is also proper for him, as soon as he approaches the proprietor, to be careful in his speech and expressions, not say too much, but wait until the prospective employer asks him questions to which he should reply promptly. Have good recommendations with you, if possible, or, at least, be able to prove by references that you are reliable and capable. In entering an office or restaurant, it is proper to take off your hat and, especially, while talking to the proprietor – a much-neglected act of courtesy. Many people believe that they lower themselves by lifting their hats, but this is a mistaken opinion, as it is only a matter of etiquette and shows proper respect. When the proprietor is a gentleman, you will find he will do the same, even before you have; perhaps, to show that he has the proper knowledge of what etiquette demands.
A bartender inquiring for a position should be clean-shaven, with clothes well-brushed and shoes blacked; and should not speak to the proprietor with a cigar in his mouth and neither should he spit on the floor, be chewing a toothpick, use slang or profane language or indulge in other bad habits. All his answers should be short and in a polite tone of language.
When the question of wages is introduced, you must know yourself what you are worth and every good bartender should demand good wages. Of course, it’s much better to demand the proper salary, at once, than to accept small wages at the beginning and then attempt to have it increased later, as this method generally creates an ill-feeling between employer and employee, especially if the desired “raise” is refused. It is advisable for the bartender to ask the proprietor or manager, in a gentlemanly manner, what hours he is to work, whether by day or night, whether entitled to meals or not, what privileges are to be given him, what is demanded of him and obtain information of all the particular rules and regulation governing the place of business. If everything is satisfactory to both and you have been engaged, at once leave the place, in a proper manner and do not linger about, trying to occupy the proprietor’s time more than necessary and not give the bartender, who is going to leave or to be discharged, an opportunity to know what the business talk has been, or stop and chat to any possible acquaintance, who may be present, about what you are going to do.
I try to impress on every bartender’s mind that he should study his business as much as possible, in every way, so that he be entitled to the highest salary paid; for I do not believe in cheap bartenders. It is much better for the proprietor to pay high wages to those fully understanding their business than to hire “shoemakers” who have but little if any knowledge of the business. Cheap men, as a rule, are worthless.
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3. THE MUTUAL RELATIONS OF EMPLOYER AND EMPLOYEE.
It is important that the proprietor of a hotel, restaurant or saloon should try his best to get good help, the best to be obtained in his line of business, for the reason that the more skilled assistance he has in his employ, the easier it is to conduct the business, and the more successful he will be. After having secured a good set of employees, it is the proprietor’s duty to pay them well, every one according to his position; treat them all with politeness and set a g good example by his own manner for them. For example: - When the proprietor enters his place of business in the morning, or at any other time, he should salute his people properly by bidding them the time of day, saluting with a pleasant nod and create a genial feeling among them all by approaching and speaking to some one or more of them, calling them by name, as he may address them casually or on business. By doing this, he will create good feeling between the help and himself and even in his absence his employees will do their work correctly and promptly. But, otherwise, by not treating them kindly, it cannot be expected that the help will take any particular interest in the business or do more than is absolutely necessary to retain their situations. This indifference will naturally be detrimental to the business of the place. It is plainly apparent that when the help are not treated right, the proprietor acting harshly or with an overbearing manner, never having a “good word” for anyone, lacking the commonest politeness of even saying “good morning!” 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 direction, the proprietor looking upon his help as friends, regarding them with a family feeling, while they should have the proper respect for him as an authorized boss, but with no fear and, certainly, with no idea of treating him familiarly.
It is a sensible idea for the proprietor, from time to time, when doing a very successful business, to give his employees a little inducement in the shape of a raise of wages, proportionate to their different positions. This will cause them to strive more earnestly to benefit the business, and thereby benefit themselves. It is well also to be prompt in letting the employees go at the hour designated and not detain them unless they are to be paid extra. The employees, too, are to be just as precise in going to work at the exact minute specified. There should be a perfect system of working hours, the time of which is not to be disregarded by either party. If the proprietor is particularly successful and making plenty of money, it is advisable to give also an occasional extra holiday, in proper proportion, providing the help is worthy of it from long and earnest service, or, if possible, in the summer season, to let the employees have, at different times, a brief vacation, though this is naturally a difficult matter in our line of business.
When the proprietor sees the time is fit to reward anyone of the employees, to tender an extra present to some particular one, he should, if financially able, privately put a five or ten-dollar bill in the man’s hands without any comment, and without letting others see the action. There should not be any self-praise – such an action brings its own reward – and, in this case, it is not well to let the left hand know what the right hand is doing. By such means, you will keep your good, faithful people with you and be sure they are working to the best of their ability. Where the proprietor is not in the position of being able to reward financially his employees, a pleasant look, cheery words, and friendly actions will go far with those who can appreciate and take, to some extent, at least, the place of a money gift. If the proprietor is successful, he should not display a pride of his own rise and imagine it’s all the result of his own brilliant mind, claiming entire credit for his financial progress, but acknowledge his indebtedness to his help, for without their assistance he would not have made such rapid advance on the ladder of success. Give encouragement to your help, but do not let them understand that it is by their efforts alone your business has prospered; for, if you flatter them too much, you can easily spoil the best of men in your employ. Never be bombastic or domineering, at any rate. It is very vulgar to be purse-proud. It is wise, under certain circumstances, to supply your help with meals and, when it is practicable, it should be seen that the employees have good, substantial food, well cooked and properly served and not have refuse or “leavings” given them, caring little when and how they get it. It is not necessary to furnish them with delicacies and luxuries, but food that will keep one in strength and proper physical condition, to the lowest as well as to the highest assistant in your employ. It is wise for the proprietor or manager to state the regulations of the house when hiring the help, insisting that they should be clean, energetic, sober, drink only a certain amount at meal time or between meals, as standard rules are more beneficial in their results and will retain people much longer in their situations than where there are no regulations and everyone is allowed to do more or less, as they please. After all the facts mentioned and noting suggestions offered,