INDEX.
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RULES AND REGULATIONS.
FROM 1 TO 56.
2. How a Bartender may obtain a Situation
3. The Mutual Relations of Employer and Employee
4. Rules for Bartenders in entering on and going off duty
5. First Duty in opening a Bar-room in the morning
6. Why Bartenders should have their own Union for Protection and Association
7. Getting your Money when busy or in a rush
8. Hints about training a Boy to the business
9. Treatment of Patrons – Behaviour towards them
10. How to improve the appearance of Bar and Toilet-Rooms
11. To know how a customer desires his drink to be mixed
13. The Opening of a New Place
14. Having a complete Price-List
15. To keep Ants and other insects out of mixing bottles
16. Handling of Champagnes and other wines
17. Cleaning Silverware, Mirrors, etc.
18. How Corks should be drawn from wine bottles
19. Glassware for Strained Drinks
20. The Ice Box in your Basement or Cellar
21. How to handle properly Liquors in casks or bottles
22. A few remarks about Case Goods
23. A Tip to the Beginner – How to make money
24. Keeping Books in a simple manner
25. A Restaurant in connection with a Café
26. In connection with the Check System
27. Concerning the High-Proof of Liquors, Whiskies, Brandies, etc.
28. Some remarks about Mortgages
29. A few remarks about Cashing Checks
30. Rules in reference to a “Jigger”
31. A few words regarding Lager Beer
32. How Lager Beer should be drawn and served
34. About Cleaning Beer and Ale pipes
36. The proper style in opening and serving Champagnes
38. Handing Bar-Spoons to Customers
39. How to keep Cellar and Store-Room
40. How to Clean Brass and other Metals
43. The purchase of an old Place
44. The opening of Mineral Waters
45. How Drinks should be served at tables
46. How Claret Wines should be handled
47. Treatment of Mineral Waters
48. In reference to Free Lunch
49. How to handle Ale and Porter in casks
50. Cordials, Bitters and Syrups
51. How Ale and Porter should be drawn