Trova il tuo prossimo libro preferito

Abbonati oggi e leggi gratis per 30 giorni
New and Improved Bartender's Manual: Or How to Mix Drinks of the Present Style

New and Improved Bartender's Manual: Or How to Mix Drinks of the Present Style

Leggi anteprima

New and Improved Bartender's Manual: Or How to Mix Drinks of the Present Style

Lunghezza:
282 pagine
2 ore
Pubblicato:
Dec 9, 2016
ISBN:
9781473347335
Formato:
Libro

Descrizione

This vintage book contains an extensive handbook on bar tending, with complete instructions for mixing drinks, proper conduct, training employees, dealing with common problems, and all other related aspects. Comprehensive and full of useful recipes, this volume will appeal to those with a practical interest in bar tending, and is not to be missed by collectors of such literature. Contents include: “How to Attend a Bar”, “The General Appearance of the Bartender, and How he Should Conduct Himself at all Times when on Duty”, “Hints about Training a Boy to the Business”, “Hints from the Author”, “Treatment of Patrons—Behaviour Towards Them”, “Rules for Bartenders to be Observed in Entering on and Going off Duty”, et cetera. Many vintage books like this are becoming increasingly rare and expensive. It is with this in mind that we are republishing this volume now in an affordable, high-quality addition complete with a specially commissioned new introduction on cocktail and beverage making.
Pubblicato:
Dec 9, 2016
ISBN:
9781473347335
Formato:
Libro

Informazioni sull'autore


Correlato a New and Improved Bartender's Manual

Libri correlati
Articoli correlati

Anteprima del libro

New and Improved Bartender's Manual - Harry Johnson

SIX.

1. HOW TO ATTEND A BAR;

the general appearance of the bartender, and how

he should conduct himself at all times

when on duty, etc.

THE author of this work has after careful deliberation compiled the following rules for the proper management of a saloon, and would suggest the following instructions in regard to attending a bar. He has endeavored, to the best of his ability, to state them in perfectly plain and straightforward language, as it must be conducted in a systematic and proper manner, the same as any other business. When waiting on customers at any time, it is of the highest importance 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 and pleasant countenance. It is of very great importance to be neat, clean, and tidy in dress, as that will prove more to the interest of the bartender than any other matter; he should be pleasant and cheerful with everyone; this will not only be pleasing to customers but also prove advantageous to the bartender serving them. It is proper, when a person steps up to the bar, for a bartender to set before him a glass of ice-water, and then in a genteel and polite manner find out what he may desire. If mixed drinks should be called for, it is the bartender’s duty to mix and prepare them above the counter, and let the customers or parties see them, and they should be prepared in such a neat, quick and scientific way, as to draw attention; it is also the bartender’s duty to see to it that everything used with the drinks is perfectly clean, and the glasses bright and polished. When the customer has finished and left the bar, the bartender should clean the counter, well and thoroughly, so that it will have a neat and good appearance again, and if time should allow the bartender to do so, he should clean the glasses used in a perfect manner at once, so as to have them ready again when needed; as regards the bench, which is an important branch in managing a bar properly, it is the bartenders special duty to have his bench cleared up and in good shape at all times, he will find it to his advantage, if done properly. (See illustration, plate No. 2). Other particular points are the style, and the saving of time. Whenever you have to mix drinks which require to be strained into a separate fancy glass, such as Cocktails, Sours, Fizz’s, etc., to 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 and mix the drink required; try to place your glassware on the counter all in one row or straight line. As to the style of the bartender, it is proper that when on duty, or while mixing drinks that he should stand straight, carry his head erect and place himself in a fine position. (See illustrations, plates 1 and 3.)

2. HINTS ABOUT TRAINING A BOY TO THE BUSINESS.

For the last thirty years of my experience, I had the opportunity of training hundreds and hundreds of boys into our trade, and I would suggest to any proprietor, manager or bartender to treat the boy strictly, teaching him manners, and see that he does not become impudent to you or to customers. I would advise the man behind the Bar to give him all the particular points and information regarding the business, talk to him in a pleasant but still commanding way, and don’t let him hear bad language, if you can help it, see to it that he always looks neat and have him obey your orders in every shape and form. Meanwhile give him the liberty that belongs to him, and by doing so, you will turn out a very smart, good and useful boy, fit for your business, and whenever you have the opportunity, it is your duty to set a good example to the boy; teach him as much as you are able, so that when he becomes a man, he can call himself a gentleman, and need not be ashamed of his

Hai raggiunto la fine di questa anteprima. Registrati per continuare a leggere!
Pagina 1 di 1

Recensioni

Cosa pensano gli utenti di New and Improved Bartender's Manual

0
0 valutazioni / 0 Recensioni
Cosa ne pensi?
Valutazione: 0 su 5 stelle

Recensioni dei lettori