Bartenders' Manual

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.

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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.

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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 is preferable – the same size as the box, as this prevents injury to the real bottom of the box. The top lining of the bench should be corrugated, with a slight pitch forward, that the water may run off rapidly. The size of the liquor box depends upon the size of the bench. If a large business is expected, ample provision should be made for it. When expecting to do a fair business, the liquor box should be large enough to hold the principal liquor bottles that are supposed to be kept cool. For instance, at each end of the box there should be sufficient room for two or three bottles of whiskey – the 15-cent as well as the 10-cent grade – two bottles of gin (Old Tom and Holland), two bottles of sherry and Rhine wine, a couple of bottles of siphon seltzer as well as a bottle or two of imported seltzer. The box should be made of sufficient depth that the bottles will fit in the tubes, so that only the necks will appear to sight. The proprietor must know when he gives the order to the cabinet-maker, whether he wants the box to contain eight, ten or twelve bottles. The ice-box containing the broken or shaved ice should also have an extra bottom made of wood, in order that neither the true bottom nor the icepick should be injured by contact with one another. The wood bottom should be perforated, so that the drainage and lees may run off readily. All the bottles in use should always be kept closed with good corks and covered with nickel or sliver-plated mountings. The face of the bench should be decorated with good cabinet-work, in order to cover the rough material which is generally used, and, furthermore, the legs or supports should be “turned”, instead of the wide boards generally seen, for the reason that more room is obtained, cleaning is easier and the effect is naturally more pleasing to both the eyes of proprietor and customer. The floor underneath the working bench should be kept scrupulously clean, nothing being placed there except a fancy waste pail for each station. A handsome box of the same material as the cabinet work, lined with copper or other proper metal, is to be placed on the floor underneath the bench, for the purpose of placing empty bottles in it. The box-lining will save much labor and prevent accumulations of “leavings”. Additionally, every bar systematically arranged should have a couple of boxes made of the same material as the cabinet work, to be placed on the floor under the bench as a receptacle for the corks. Every bench should have the tubes in the liquor box and exact measurements should be taken, allowing for the width of the bottles as well as the space occupied by each tube. For instance, if the liquor box is to contain ten bottles of four inches diameter each, the box must necessarily be more than forty inches in length. Formerly, the tubes were made of wood which, continually damp, would, in the course of time, give out a bad odor. I have, therefore, invented these metal tubes, which should also be perforated, as this condition will more naturally admit the cool air to the bottle, keep it from sweating and have the liquor in a proper temperature for instant use.

No bartender should expectorate or throw bits of paper or other refuse into any of these tubes. By refraining from so doing, absolute cleanliness is assured. Expense should not be spared in making a handsome and convenient working bench, as far as one’s finances will allow, for it is the chief feature of the place and it should be the proprietor’s pride to have this part of his establishment a source of gratification to both him and the public. Again, in a bar-room where the working bench has not sufficient natural light, artificial means should be used. The small expense of lighting up a dark bench will be saved in the prevention of breaking bottles and glassware. It is also to be remembered that the bench should be large enough to allow the placing of bottles between the bench and the top of the counter. The apertures – from eight to twelve in number – for the bottles, which are usually from 3 ½ to 4 inches wide, should be made so that the end ones will come exactly to the edge of the board and not leave room for the possible accumulation of refuse. Have the sugar box or bowl arranged so that it can be conveniently reached, thus losing neither time nor steps. The floor behind the bar should be clean and kept perfectly dry. This will likewise be beneficial to the health of the man doing work behind the bar. The edge of the bench should be covered with a strip of metal 1 ½ inches wide, and this, when polished, will “show off” the bench to advantage.

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13. THE OPENING OF A NEW PLACE.

The most important thing to be looked after in opening a new place is its location. The more prominent the position, the more benefit you will derive from it and the easier it will be for you to obtain trade. The next step is for you to obtain as long a lease as possible, provided you have faith in your projected enterprise. Don’t start in on a short lease. The chances are too great against you. Just at the period your business has become successful, your lease for a short term may have expired and the landlord may refuse to renew the lease or raise your rent to such an exorbitant figure that there would be little opportunity left you for profit.

Be sure and have the ordinary clause that would prevent you from sub-letting or selling your business omitted from the lease contract. The opportunity might be offered you to sell your business at a fancy price and you want to be in position to do as you please, if possible without asking your landlord’s consent. Still, always try to be on good terms with him. It should also be definitely stated in the lease who pays the taxes, water tax and insurance and who is responsible for repairs. You may otherwise find many extras added to the rent you have supposed covered the entire expense to you.

Furthermore, the tenant should ascertain whether the building has been condemned or whether the Board of Health has any cause of action against the premises, or whether there is anything in the neighborhood detrimental to the success of a respectable business. Above all, be certain before you sign a lease whether the Board of Excise or the proper authorities will license the place.

The next step is to fit up the rooms or building in a style suitable to the neighborhood. If it is a superior one, your furnishings must necessarily be elegant and costly. If in a poorer locality, the fixtures should be accordingly. But opening in a new locality, wherever it may be, it is wise to avoid spending too much in the arrangement and embellishment of the place, as there may not be the patronage expected nor the opportunity to sell the place at any profit.

Then select good mechanics – carpenters and cabinet-makers – because you need good work and must expect to pay a fair figure for excellent workmanship. Cheap woodwork will easily be injured and quickly destroyed. After securing the services of the cabinet-maker, you should select the style of counter top, which should be of the best lumber, thoroughly seasoned, worked out, filled and oiled sufficiently long before to be in proper condition when you are ready for opening. If you neglect to have the counter top done till the last moment, it will be impossible to have it in proper shape and by use it will soon be reduced to a horrible condition.

Sometimes, unfortunately, the proprietor is not able to furnish the place sufficiently well for the location. This is liable to cause him a loss of trade. Again, in a cheap neighborhood, where there is no possible chance of return for the investment, he may expend too much money in fixing up his place of business. The proper method of doing must naturally be left to every man’s good judgment. Next find the proper place for you cellar and wine room. The cellar is, literally, the foundation of success. It should be properly ventilated and, if possible, have a good cemented floor. At the earliest moment, lay in your ales and porter, as they require weeks to get settled. If you delay putting them in the stock until the opening day, they are likely to be a muddy-looking beverage when opened for use.

While making arrangements to open your business it is best to try to gain the good will of the people about you and of as many prospective customers as possible.

There are other legal requirements also to be noticed by the intending proprietor. In New York State, no saloon is allowed within 200 feet of a church or school and other States have special laws defining the location of a saloon, restaurant or hotel.

The question of expense and profits may be indicated as follows (and, before entering business, it is well to take into consideration that there are usually only six working days in the week or three hundred and thirteen in the ordinary year):

These figures are only approximate, naturally, and as it may be rightly supposed such a business would have cash receipts of $100 every day, the profit would be about $13.40 daily. In a year the profits would be 313 times $13.40 or $4,194.20. The chief point is always to be liberal in the allowance for expenses and there is then the possibility of greater profits than were expected. Of course, it is not absolutely essential that the proprietor should furnish meals to his employees, but it is generally good business tact to keep them in the place continually and not miss possible trade when there is “a rush” or when their absence would possibly entail a loss of custom.

Whenever a man has a chance to run his place on Sundays, when it is not in violation of the law, it is advisable to do so and by the reducing of expenses creates an additional profit. It is to be understood that all the figures given only indicate the usual expenses of an establishment for which a rent of $5,000 per annum is paid. Where a larger rent is paid, both expenses and receipts are in larger proportion, though not necessarily, and where the moderate rent of $1,000 or $500 yearly is paid, they are in lesser degree. It frequently happens, however, in the business district of large cities that a small, admirably located place will do a great trade within what are known as “business hours”.

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14. HAVING A COMPLETE PRICE LIST.

It is the proper thing for every public house to have a plain and distinct price list – a wholesale list for the proprietor or manager and a retail one for the cashier and the bartenders behind the bar. Also a special price list of different drinks, plain and mixed, in which every item, such as bottled goods, wines, clarets, champagnes, cordials, fancy beverages, in more or less quantities, quarts, half quarts, etc., should be distinctly specified. These lists will be found very advantageous and will help to avoid many mistakes, especially in the sale of bottled goods or when the barkeeper is a stranger behind the bar and not thoroughly informed in regard to the general prices. Without them the bartender finds it impossible to act justly toward both his employer and the customer or party to whom he sells.

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15. TO KEEP ANTS AND OTHER INSECTS OUT OF MIXING BOTTLES.

Some bartenders find it difficult to keep insects out of the mixing bottles, although it is an easy matter if they take a small china or glass dish, pour some water into it and place the bottle containing the syrup, cordial, etc. in the centre of it, which thus prevents the insects from getting to the bottle. When the bottles are left standing over night, or even during the day-time, for some hours, without using, put a little wooden plug into the mouth of the squirt or take the squirt stopper out and replace it by an ordinary cork until you use the bottles again.

Of course, it is understood that placing the bottle in a little dish of water is only necessary at night, on Sundays and on holidays or whenever the place is closed to business. In the day-time, as the bottles are in constant use, they do not require such attention, and keeping them in water would not only be a nuisance, by the dripping upon floor and counter, but also create too much moisture. It is wise not to purchase too much of the mixtures as gum, etc., because they can always be obtained on very short notice and a large quantity on hand is likely to be injured by insects and from other causes long before use.

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16. HANDLING OF CHAMPAGNES AND OTHER WINES.

Champagne baskets or cases should be opened carefully and the bottles placed on the shelves in a horizontal position to avoid breakage. Not more than is needed for immediate use should be placed on ice, but if more has been put on ice than should be called for it should not be removed, as it will lose strength and flavor, if allowed to get warm and then be returned to the ice. If left there, it should be kept at a temperature close to the freezing point and the bottles placed so that the labels are not spoiled by ice or water. The bartender must handle champagne carefully, for on account of the gas contained in this whine the bottles break easily. Champagne as well as other wines – Rhine, Moselle, Sherry, Port, Claret, etc. – should be laid down when storing away. Every brand should be stored separately in the department to which it belongs.

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