saves time, if instead he waited until he got up to the cashier. By calling out at once, the change is ready ordinarily for him as soon as he reaches the cashier. It is always the bartender’s duty to be smart and quick, in order to get the money for the drinks and allow no one to escape without paying. In making your own change, it is proper to hand the balance, due the customer, in a courteous manner to him, placing it on a dry spot of the counter, so that, if a mistake occurs, it can easily be rectified. The change should not be placed in a pile, but spread out in such a way that any error, of too much or too little, can quickly be seen by both, bartender and customer.
__________
8. HINTS ABOUT TRAINING A BOY TO THE BUSINESS.
For the last thirty years of my experience, I had the opportunity of training many hundreds of boys to our trade and would suggest to any proprietor, manager or bartender to treat the boy strictly, teaching him manners and restrain him from becoming impudent to you or to the customers. I would advise that the man behind the bar give the boy all particular points and information regarding the business, talk to him in a pleasant, but still authoritative way and don’t let him hear bad language, if it is possible to avoid it. See that he always looks neat and clean and have him obey your orders fully. Meanwhile, give him the liberty that properly belongs to him and by doing so you will turn out a very good, smart and useful boy, fit for your business. Whenever you have the opportunity, it is your duty to set a good example to him; teach him as much as you are able, so that when he is grown he can call himself a gentleman and need not be ashamed of his calling.
A good many people, I am sorry to say, are laboring under the erroneous impression that there is no such thing as a gentleman in the liquor business. If those people, however, knew thoroughly the inside operations of our avocation or became acquainted with some good man employed therein, they would soon come to the more proper conclusion that none but gentlemen could carry on the liquor business in a strict and systematic way. The trouble is that most of these narrow-minded people have no accurate information on the subject and, consequently, are led to place all men in our business under the same heading.
__________
9. TREATMENT OF PATRONS – BEHAVIOR TOWARD THEM.
The first rule to be observed by any man acting as bartender is to treat all customers with the utmost politeness and respect. It is also a very important matter to serve the customers with the very best of liquors, wines, beers and cigars that can be obtained; in this respect, naturally, one must be governed by the style of house kept and the prices charged. Show to your patrons that you are a man of sense and humanity and endeavor to do only what is right and just by refusing to sell anything either to intoxicated or disorderly persons or to minors. If you think a customer is about spending money for a beverage, when it is possible that he or his family needs the cash for some other, more useful purpose, it would be best to give him advice rather that the drink, for which he has asked, and send him home with an extra quarter, instead of taking the dime for the drink from him. The customers will then respect you as a gentleman and a business man. No one should make distinctions between patrons on account of their appearance. As long as they behave like gentlemen, they should be treated as such. Therefore, all customers, whether rich or poor, should be served alike, not only in the same respectful manner, but with the same quality of goods; not keeping a special bottle for rich people and an inferior grade for poorer persons, unless you have before you one who prefers quantity to quality. In observing these rules, you will build up a reputation as a first-class business man who acts with correct principles and you will find it safe and easy to succeed. But there is a way of spoiling your customers, and that is by offering too much or by treating too often. This latter fault is especially the case with many on opening a new place of business. It is always the wisest to give your customers all they are entitled to, but not more.
__________
10. HOW TO IMPROVE THE APPEARANCE OF BAR AND TOILET ROOMS.
It is the duty of a bartender to keep everything connected with the bar-room in such a manner that it will attract the attention and admiration of customers and visitors. A clean condition will also aid in preserving the pictures and ornaments. Have the fixtures oiled, occasionally, using good, raw linseed oil, but not too much of it. Woodwork should be thoroughly cleaned and dried, before the oil is used on it. I have often been in places where they lavish their entire attention on one particular thing to the detriment of all others, and especially the toilet-room, which is one of the most important matters to be kept in the best order. In fixing up a new place or altering an old one, it is advisable to have the toilet on the same floor as the café, if there is room for it, and proper facilities that it may receive constant observation and, consequently, proper attention. My advice to the proprietor of a public place is that he sees that the toilet-rooms are comfortably heated as well as ventilated, in the winter time, that there may not be danger of the water pipes freezing. This is not only annoying, but very expensive, in having the necessary repairs made. In summer, the toilet-rooms should be well lighted, with a supply of fresh air, at all times. These rules should always be strictly observed. Where ample space can be devoted to the toilet-rooms, a wash-stand, mirror, clean towel, brush, comb and cuspidors, with plenty of toilet paper, will add to the comfort of the patrons of the establishment. And from time to time – perhaps, once a fortnight – the closets should receive a thorough overhauling and cleansing.
Where there is sufficient room, it is very advisable to have the closets as large as possible. They should contain two or more hooks for the convenience of customers, by which they can hang up their hats and coats. In a large establishment it is best for the proprietor to have a man stationed about the toilet-rooms to keep them in condition, and to wait upon those needing paper, soap and other requirements.
__________
11. TO KNOW HOW A CUSTOMER DESIRES HIS DRINK TO BE MIXED.
The greatest accomplishment of a bartender lies in his ability to exactly suit his customer. This is done by inquiring what kind of a drink the customer desires and how he wishes it prepared. This is especially necessary with cocktails, juleps, sours and punches. The bartender must also inquire, whether the drink is to be made stiff, strong or medium and then must use his best judgment in preparing it; but, at all times, he must make a special point to study the tastes of his customers and, strictly heeding their wishes, mix all drinks according to their desires and taste. In following this rule, the barkeeper will soon gain the esteem and respect of his patrons.
__________
12. HINTS FROM THE AUTHOR.
The author of this work would like to make a few remarks in relation to a special furnishing that has generally been greatly neglected. Whatever saloon or café you visit, you will find, with but few exceptions, no matter how elegantly the place is fitted up, that the working bench is usually constructed in a very poor and ill-shaped manner. Now, the remedy recommended is, that whenever a party has a saloon or bar-room fixed up for business, he should not leave all the arrangements to the cabinet-maker but make it a special point to have the bench constructed in a neat and comfortable method and of sufficient width, so that I will “show off” and be handy at the same time, especially in regard to the liquor, ice and water boxes. Every working bench should be lined with copper and tinned over and made of the best materials. This fixture cannot be made too well and it is best to not spare expense in having it done. With the copper lining the bench will last much longer, practically forever, and there is avoided not only the unpleasant leaking but the continual repairs that a cheaper bench will constantly require. The various boxes should be made with rounded edges, as square ones accumulate dirt and are, necessarily, more difficult to clean. Every box should have a false or loose bottom – a sheet of copper