Bartenders' Manual E-Book

Harry Johnson

• Herausgeber: epubli
• Kategorie: Lebensstil
• Sprache: Englisch

Seitenzahl: 316

Veröffentlichungsjahr: 2018

Beschreibung

First published in the 1860s, Harry Johnson's "Bartenders' Manual" is part of the classic bar-books and one of its oldest exemplar. The author has been one of the first bartenders who not only had general and wise thoughts about his profession, he also commited his experiences and opinions to paper and wrote a teaching book for beginners and professionals. Doing this, he layed the foundation for following generations and stands beside Jerry Thomas at the beginning of a long list of famous bartenders. In his book Harry Johnson carries the reader into times where it was obviously necessary to remind bartenders not to chew on a toothpick or a cigar when on a job interview, not to spit on the floor or pursue other bad habits. He gives advise how to conduct a bar as well as how to treat employees and guests, how to handle beer-casks and wine-bottles, what stock is needed in a bar or restaurant, how to keep the business books and much more. The second half of the book contains recipes for cocktails, punches, bowls and other drinks famous in USA and Europe during this time. There you can also find the presumably first mention of the Martini cocktail as well as instruction of how to mix absinth and chill champagne. The Bartenders' Manual is not only a window to the past, it also shows how professional some bartenders of that time pursued their business - a fact we almost forget or ignore as we connect the USA of the 19. century with dusty saloons and dirty beer-glasses. Some parts of the book may seem out of date (who is still using blocks of ice or keeps guspidors for his guests?) but it is still a must-have for professionals and enthusiastic hobby-barkeepers and gives precious insights of the beginning of bar-culture.

Leseprobe

The original American edition was published in 1934 under the title Harry Johnson's New and Improved Bartenders' Manual and a Guide for Hotels and Restaurants by Charles E. Graham & Co, Newark N. J.

Copyright © of this English edition 2025: Thomas Majhen, Brunnenstraße 42, 10115 Berlin, Germany

[email protected]

Cover design based on the original cover:

Thomas Majhen

All rights reserved

PREFACE BY THE TRANSLATOR

Harry Johnson was originally from Prussia and was born in Königsberg in 1845. In 1861, he arrived in San Francisco as a young sailor, where his crew left him behind to heal a broken arm and a broken hip – presumably the result of a fall. At the age of barely sixteen, Johnson is said to have worked his way through life as a kitchen boy and bartender at the Union Hotel until he finally managed to work his way up to bar manager. It was also in San Francisco that he first met Jerry Thomas, who was also in the city at the time and with whom he would develop a lifelong rivalry.

In 1869, Johnson left the West Coast and moved to Chicago, where he opened his first bar in the same year. He also gave lectures and wrote articles for local newspapers. His bold claim that he challenged the five best bartenders in the USA at the time and emerged victorious from the competition has not yet been confirmed by any other source. After the Great Chicago Fire just two years later, in which large parts of the city were destroyed, including the building that housed Harry Johnson's bar, he left the metropolis and moved to New York City. There, in 1877, he acquired the ‘Little Jumbo’ bar, where Jerry Thomas had previously worked – presumably a deliberate provocation. Three years later, the rivalry between the two reached its climax when Johnson entered Thomas' bar and insulted him as an amateur in front of his guests.

In 1890, Harry Johnson retired from the catering industry and opened a consultancy agency for bar management. He died in 1933 at the age of 87.

First published in the 1860s and revised several times, Harry Johnson's Bartenders’ Manual is one of the classics of bar literature and one of the oldest books on the subject. The author was one of the very first bartenders who not only gave serious and fundamental thought to his profession, but also put his experiences and views on paper and wrote a form of professional textbook for beginners and professionals alike. He thus laid the foundations for many generations to come and, alongside Jerry Thomas, stands at the beginning of a long list of famous bartenders. However, his claim that he had already written the first version of his book before Jerry Thomas in 1860 must probably be relegated to the realm of legend and can be seen as a further expression of a bitter rivalry.

In his work, Harry Johnson takes the reader back to a time when bartenders apparently still had to be admonished not to chew on a toothpick or cigar, spit on the floor or indulge in other nasty habits during a job interview. He gives advice on how to run a bar as well as how to deal with employees and guests, how to handle beer kegs and wine bottles, how a bar should be equipped, how to keep the accounts, what stock a pub should have and much more. The second half of the book is made up of recipes for cocktails, punches, bowls and other drinks that were ‘en vogue’ in Europe and the USA at the time. The presumably oldest written mention of the Martini cocktail can be found in the book, as well as instructions for mixing absinthe and frappering champagne.

The Bartenders’ Manual is not only a window into the past, it also shows just how professional some bartenders were in their profession back then – a fact that we tend to forget or ignore nowadays and instead associate the 19th century USA with dusty western saloons and dirty beer glasses. Even if much of it may seem out of date due to its age – for example, who still uses whole blocks of ice or keeps spittoons ready for customers today – this book is still a must-read for professionals and enthusiastic amateur mixologists alike and provides valuable insights into the beginnings of modern bar culture.

To make the recipes easier to understand for today's readers, I have given the modern metric equivalents in brackets next to the original quantities. The attentive reader will notice that the drinks at that time were prepared with considerably more alcohol than we are used to today. Furthermore, the text repeatedly uses terms that seem unfamiliar to us today, that are no longer in common use or that require further explanation. I have provided these terms with endnotes and added more detailed explanations at the end of the book. At the very end there is also a table with units of measurement to make the mixture of US, UK and metric measurements clearer.

Thomas Majhen, Berlin, February 2025

_________________________

_______________

Harry Johnson, the „DEAN“ of Bartenders, published this original manual about 1860. This complete guide for mixing drinks and running a successful bar was the authoritative manual when drinking was an art. The prices shown in this revised edition are Harry’s own – out of date to be sure – the recipes, however, we vouch for. Some brands mentioned are now not obtainable – substitute modern brands.

THE PUBLISHER.

BARTENDERS’ MANUAL

THE NEW AND IMPROVED

ILLUSTRATED

BARTENDERS’ MANUAL

OR:

HOW TO MIX DRINKS

OF THE

PRESENT STYLE

Containing Valuable Instructions and Hints by the Author in Reference to the Management of a Bar, a hotel and a Restaurant; also a Large List of Mixed Drinks, including American, British, French,

German, Italian, Russian, Spanish, etc., with Illustrations

and a Comprehensive Description of Bar Utensils,

Wines, Liquors, Ales, Mixtures, etc., etc.

1934

Charles E. Graham & Co.

Newark, N. J.

Made in U. S. A.

Copyright 1934 by

Charles E. Graham & Co.

Newark, N. J.

Made in U. S.

PREFACE BY THE AUTHOR

________

In submitting this manual to the public, I crave indulgence for making a few remarks in regard to myself.

The profession – for such it must be admitted – of mixing drinks was learned by me, in San Francisco, and, since then, I have had forty years’ experience. Leaving California, in 1868, I opened, in Chicago, what was generally recognized to be the largest and finest establishment of the kind in this country. But the colfagration of 18711 caused me a loss of $100,000 and, financially ruined, I was compelled to start life anew. It was at this time that I was taught the value of true friendship, for numerous acquaintances tendered me material assistance, which was, however, gratefully declined.

Though later engaged in Boston, at a leading hotel, I soon returned to New York and was employed in one of the well-known hostelries of the Metropolis until enabled to begin a business of my own, which has since been pre-eminently successful.

There was published by me, in San Francisco, the first Bartenders’ Manual ever issued in the United States. This publication was a virtual necessity – the result of a constant demand for such a treatise by those everywhere engaged in the hotel, bar and restaurant business. As a proof, ten thousand (10,000) copies of the work were sold at a price much larger than the present cost within the brief period of six weeks.

In 1869, I was challenged by five of the most popular and scientific bartenders of the day to engage in a tourney of skill, at New Orleans, with the sequence that to me was awarded the championship of the United States.

To recapitulate: – Having been in the hotel and liquor business, in various capacities, since my boyhood, being employed in some of the most prominent hotels, restaurants and cafés of several large cities, and having traveled extensively in this and other countries – especially of Continental Europe – for the sole purpose of learning the methods of preparing the many different kinds of mixed drinks, with the highest letters of recommendation acknowledging my thorough ability, I have, after careful preparation with much time and expense, succeeded in compiling this work which is now offered in a revised and up-to-date form. There is described and illustrated, in plain language, the popular mixed concoctions, fancy beverages, cocktails, punches, juleps, etc. This volume also furnishes comprehensive instructions to be observed in attending a bar, in personal conduct, how to serve and wait on customers, and all the various details connected with the business so definitely stated that any person contemplating starting in life as a bartender has a perfect and valuable guide to aid him in a complete mastery of his line of labor. This manual likewise gives a complete list of all bar utensils, glass and silver ware, mixtures, liquors, and different brands of beverages that will be required, with directions for their proper use. There is, additionally, a large number of valuable hints and items of information for bartenders and, in fact, every detail that may be of importance from the moment one steps behind the bar through all the requirements of each day succeeding. Those who are thoroughly experienced, and whose competence has long since been conceded, have also found this work to be of value to them. They have always acknowledged it to be “a handy volume”.

The principle I desire to instill is that this vocation – that of eating and drinking – to be properly successful, must be conducted by the same legitimate methods as any other monied enterprise that appeals directly to the public. It furnishes a necessity, just as does the clothier, hatter, and shoe-dealer, and, in itself, is an honorable means of livelihood. It should not be regarded by the proprietor or employee as a special means of securing the patronage of friends, as a possible avenue of good luck or as a chance to gain by nefarious opportunities. It should be managed alone in an earnest, honorable manner. Believe in yourself and others will have faith in you.

The writer has also made – for many years past – a profession to teaching the art of attending a bar to any one expressing an inclination to learn. In the great number of those who have received instruction from me in the latest methods and scientific manipulation, I can with pride refer as testimonial of my fitness as a teacher of bartending.

In conclusion, I desire to state that this publication, in its first edition, was the primary work of the kind in the United States, if not in the world; and that I am the originator of a form of manual instruction that may be classified as a contribution to trade literature. Imitation is always the sincerest form of flattery and, consequently, attempts have been made to furnish the public with similar efforts by others – efforts that have failed to detract from the popularity and efficiency of Harry Johnson’s Bartender’s Manual.

But it is to be noted that this volume is not alone intended as a guide to those serving at the bar. Its purpose is to be a work of reference, as well, for the proprietors of hotels, restaurants, clubs, steamship lines, public dining-rooms and all those engaged in catering to the general needs of “the inner man”.

It is my hope that this guide will not only prove serviceable to the profession, for whom it is specifically intended, but, furthermore, to the family circle and the public in general. The style and art of mixing is indicated in the twenty odd illustrations that are given in the work, special attention being called to plates Nos. 1 and 3. Plate No. 2 is, likewise, pertinent to the text.

Very respectfully yours,

HARRY JOHNSON.

INDEX.

______

RULES AND REGULATIONS.

FROM 1 TO 56.

1. How to attend a bar

2. How a bartender may obtain a situation

3. The mutual relations of employer and employee

4. Rules for bartenders in entering 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 – behavior toward them

10. How to improve the appearance of bar and toilet rooms

11. To know how a customer desires his drink to be mixed

12. Hints from the author

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 „gigger“

31. A few words regarding lager beer

32. How lager beer should be drawn and served

33. About bottled lager beer

34. About cleaning beer and ale pipes

35. Relating to punch bowls

36. The proper style in opening and serving champagnes

37. Purchasing supplies

38. Handing bar-spoons to customers

39. How to keep cellar and store-room

40. How to clean brass and other metals

41. Keeping of glassware

42. How to handle ice

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

52. Decorating drinks with fruit

53. How to handle fruits, eggs and milk

54. Covering bar fixtures with gauze in the summer

55. Cigars sold at the bar and elsewhere

56. Last but not least

LIST OF UTENSILS, WINES, LIQUORS AND PRINCIPAL STOCK OF RESTAURANT AND CAFE.

FROM 57 TO 70.

57. Complete list of utensils, etc. used in a bar room

58. List of glassware required in a bar room or café

59. List of different liquors that are required in a bar room

60. List of principal wines

61. List of principal cordials

62. List of ales and porter

63. List of the principal mineral waters

64. List of principal syrups

65. List of principal bitters

66. List of the principal fruits used in a café

67. List of principal mixtures

68. Sundries

69. The principal stock of a restaurant

70. The principal stock of a café

_________

LIST OF MIXED DRINKS.

FROM 71 TO 337.

A

Absinthe Cocktail

Absinthe Frappé

Ale Sangaree

American Glory

American style of mixing Absinthe

Apollinaris Lemonade

Applejack Cocktail

Applejack Sour

April Shower

Arf and Arf

B

Balaklava Nectar

Baltimore Egg Nogg

Beef Tea

Bijou Cocktail

Bishop

Bishop à la Prusse.

Black Stripe

Black Thorn

Blue Blazer

Bombay Punch

Bottle of cocktail for parties

Bottled Velvet

Bowl of Egg Nogg for a new year’s party

Bradford à la Martini

Brandy and Ginger Ale

Brandy and Gum

Brandy and Mint

Brandy and Soda

Brandy Crusta

Brandy Daisy

Brandy Fix

Brandy Fizz

Brandy Flip

Brandy Julep

Brandy Punch

Brandy Sangaree

Brandy Scaffa

Brandy Shamparelle

Brandy Shrub

Brandy Smash

Brandy Split

Brandy Straight

Brazil Cocktail

Burnt Brandy and Peach

C

California Sherry Wine Cobbler

Champagne Cobbler

Champagne Cocktail

Champagne Cup

Champagne Frappé

Champagne Julep

Champagne Punch

Champagne Sour

Champagne Velvet

Chocolate Cocktail

Cincinnati Cocktail

Claret and Champagne à la Brunow

Claret Cobbler

Claret Cup for a party

Claret Flip

Claret Lemonade

Claret Punch

Coffee Cobbler

Coffee Cocktail

Col. Brown Punch

Cold Brandy Toddy

Cold Ruby Punch

Cold Whiskey Sling

Columbia Skin

Crème de Menthe

Crimean Cup à la Marmora

Curaçao Punch

Currant Shrub

D

Duke of Norfolk Punch

Duke of Norfolk Punch for bottling

E

East India Cocktail

Egg Lemonade

Egg Milk Punch

Egg Nogg

Egg Sour

Empire Punch

English Bishop

English Curaçao

English Royal Punch

Eye Opener

F

Faivre’s Pousse Café

Fancy Brandy Cocktail

Fancy Brandy Smash

Fancy Brandy Sour

Fancy Whiskey Smash

Fedora

Fine Lemonade for parties

G

General Harrison Egg Nogg

German or Swiss style of mixing Absinthe

Gin and Calamus

Gin and Milk

Gin and Molasses

Gin and Tansy

Gin and Wormwood

Gin Cocktail

Gin Daisy

Gin Fix

Gin Fizz

Gin Julep

Gin Rickey

Gin Smash

Gin Sour

Gin Toddy

Golden Fizz

Golden Slipper

Golden Thistle

H

High Life

Highball

Horse’s Neck

Hot Apple Toddy

Hot Arrac Punck

Hot Brandy Punch

Hot Brandy Sling

Hot Egg Nogg

Hot English Rum Punch

Hot Gin Sling

Hot Irish Whiskey Punch

Hot Lemonade

Hot Locomotive

Hot Milk Punch

Hot Rum

Hot Scotch Whiskey Punch

Hot Scotch Whiskey Sling

Hot Spiced Rum

Hot Whiskey

How to deal out Tom and Jerry

How to mix Absinthe

How to mix Tom and Jerry

How to serve a pony glass of Brandy

I

Imperial Brandy Punch

Imperial Cocktail

Irish Cocktail

Italian style of mixing Absinthe

J

Jamaica Rum Sour

Japanese Cocktail

Jersey Cocktail

John Collins

K

Kirschwasser Punch

Klondyke Cocktail

Knickerbein

Knickerbocker

L

Lemonade

Little Egypt

M

Maiden’s Dream

Manhattan Cocktail

Maraschino Punch

Marguerite Cocktail

Martini Cocktail

May Wine Punch

Medford Rum Punch

Medford Rum Smash

Medford Rum Sour

Milk And Selters

Milk Punch

Mint Julep

Mississippi Punch

Montana Cocktail

Morning Cocktail

Morning Daisy

Morning Glory Fizz

Mulled Claret and Egg

O

Old Fashioned Whiskey Cocktail

Old Style American Punch

Old Style Whiskey Smash

Old Tom Gin Cocktail

Olivette Cocktail

Orange Lemonade

Orange Punch

Orchard Punch

Orgeat Lemonade

Oyster Cocktail

P

Parisian Pousse Café

Peach And Honey

Philippine Punch

Port Wine Cobbler

Port Wine Flip

Port Wine Lemonade

Port Wine Punch

Port Wine Sangaree

Porter Cup for a Party

Porter Sangaree

Pousse Café

Pousse L’amour

Prussian Grandeur Punch

Punch à la Dwyer

Punch à la Ford

Punch à la Romaine

R

Raspberry Shrub

Reform Cocktail

Remsen Cooler

Rhine Wine and Selters

Rhine Wine Cobbler

Rochester Punch

Rock and Rye

Roman Punch

Russian Punch

S

Santinas Pousse Café

Saratoga Brace Up

Saratoga Cocktail

Saratoga Cooler

Sauterne Cobbler

Selters Lemonade

Shandy Gaff

Sherry and Egg

Sherry Cobbler

Sherry Cocktail

Sherry Flip

Sherry Wine and Bitters

Sherry Wine and Ice

Sherry Wine Egg Nogg

Sherry Wine Punch

Sherry Wine Sangaree

Silver Cocktail

Silver Fizz

Snow Ball

Soda and Nectar

Soda Cocktail

Soda Lemonade

Soda Negus

Soldiers‘ Camping Punch

St. Charles Punch

St. Croix Crusta

St. Croix Fix

St. Croix Rum Punch

St. Croix Sour

St. Joseph Cocktail

Star Cocktail

Stone Fence

Stone Wall

T

Tea Cobbler

Tea Punch for the winter

Tenderloin Reviver

The American Champagne Cup

The Old Delaware Fishing Punch

Thorn Cocktail

Tip-Top Punch

Toledo Punch

Tom and Jerry (cold)

Tom Collins

Trilby Cocktail

Turf Cocktail

Turkish Sherbet

Tuxedo Cocktail

V

Vanilla Punch

Vermouth Cocktail

Virgin Strawberry Ice Cream

W

Wedding Punch for a party

Whiskey and Cider

Whiskey Cobbler

Whiskey Cocktail

Whiskey Crusta

Whiskey Daisy

Whiskey Fix

Whiskey Fizz

Whiskey Julep

Whiskey Rickey

Whiskey Smash

Whiskey Sour

White Lion

White Plush

Widow’s Kiss

Wine Lemonade

Wines with a formal dinner

1. HOW TO ATTEND A BAR.

The General Appearance of the Bartender, and How He Should Conduct Himself at All Times When on Duty.

The author of this work has, after careful deliberation, compiled the following rules for the management of a saloon, and would suggest the advisability of following these instructions while attending a bar. He has endeavored to the best of his ability to state them in perfectly plain and straightforward language, as the work must be conducted in the same systematic and proper manner 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 countenance. It is absolutely necessary to be neat, clean, and tidy in dress, as that will be more to the interest of the bartender than any other matter. He should be pleasant and cheerful with every one, as that will not only be gratifying 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 courteous 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 allow the customers to see the operation; 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 that everything used with the drinks is perfectly clean and that the glasses are 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 good, renewed appearance, and, if time allows the bartender to do so, he should clean, in a perfect manner, at once, the glasses that have been used, so as to have them ready again when needed. Regarding the bench which is an important feature in managing a bar properly, it is the bartender’s special duty to have it cleared up and in good shape, at all times, for it will always be to his advantage if done correctly (see illustration, plate No. 2).

Other 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).

___________

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.

___________

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 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, it will be found that they will give satisfaction to both, the one hiring and to those who hire out. The proprietor is to remember that here the golden rule, “Do unto others, as you wish them to do to you,” is of paramount importance.

In a large concern, where much help is employed, make it a rule that what are known as “officers” (the bartenders, cashier, assistant cashier, manager, headwaiter, etc.) are to be allowed to order from the bill of fare (where there is a restaurant attached) when they eat and specify in your rules a certain amount they are entitled to order in value, perhaps from 40 to 60 cents in price. When this is not done, many employees will ruin their stomachs and, consequently, their health by over-feeding and also create a bad feeling among themselves as well as with the other help, by taking special delicacies; the result being that the proprietor is ultimately forced to make the rule he should have had at first and thus makes it very unpleasant for all the employees.

It is absolutely necessary for the proprietor to protect his people from insults or wrongful accusations by the customers. It is often the case when a patron is a little intoxicated, he may think he has the privilege of calling the employees any sort of a name, but it is then the proprietor’s duty to step in and call the man to order. If the waiter is accused of wrong-doing, it is the proprietor’s place to ascertain which one of the two is in error, and if he finds out the employee is in the right, he must defend and support him, at any risk, careless of what the results may be to himself. It is also the proprietor’s or manager’s duty to see that the “officers” eat properly, conduct themselves quietly, especially if in the public dining-room, so the guests will not be annoyed by any exhibition of bad or vulgar table manners. The boss should look after these matters with the same care he would supervise the control of his own family.

It is not the intention of declaring absolutely that any and every proprietor should do as I have written, but, naturally, use his own judgment in connection with these suggestions.

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4. RULES FOR BARTENDERS IN ENTERING ON AND GOING OFF DUTY.

When the stipulated time arrives for a bartender to quit, it is his duty to see that his bench is in perfect order, that all his bottles are filled, that his ice-box has sufficient ice in it, that all glassware is clean and everything straightened out in such a manner that when his relief arrives the latter will have no difficulty, and can immediately commence to serve customers.

When the relief takes charge, it is his duty to convince himself that nothing has been neglected, such as stock filled, bar stock replaced, empty bottles removed and the proper pressure given to the beers, whether water, air or carbonated pressure. Sufficient fruit should also be cut up ready for use and everything properly arranged to enable him to perform his duty satisfactorily. Where there is no cheque system, the cash must be properly arranged, also. This is generally done by the proprietor or the one having the management, so that there will be no difficulty in regard to the condition of the cash drawer, which is a most important point in business.

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5. FIRST DUTY IN OPENING A BAR-ROOM IN THE MORNING.

The greatest attraction of a bar-room is its general appearance. The first thing a bartender should do is to open the place, every morning, promptly, on the minute, at the hour it is understood the saloon begins business. First give the place a perfect ventilation and immediately after prepare your ice-water ready to meet the first demand. Put the porter to work, have him properly clean up the bar-room and water-closet floors without unnecessary rising of dust. After the floor is cleaned, have all the cabinet work, counter, cigar case, ice boxes, ceiling, chandeliers and globes (when necessary) cleaned and dust thoroughly, the glasses and mirrors polished and the windows washed. But only a moist sponge should be used on the fine cabinet woods which are then to be dried gently with a towel. The use of a great amount of water will injure the panels of wood-work especially. The silverware and glassware should be in perfect condition, clean towels supplied to closets, and napkins, towels, “wipers” and hand-towels to the bar. Then, turn your attention to the bottles containing liquors, mixtures, etc.; see that they are filled and corked and those required for ready use placed on ice. Go to work on your bench, place all the glassware on top of the counter, but use as little space as possible, to give yourself plenty of room to wait on customers who might come in at that time. Next, give the bench a thorough scrubbing or washing and, afterward, wash your glassware well in clean water and place those that belong there back on the bench. After having your bar and all bottles cleaned and polished, see that your wines and liquors are cool and pleasant and in a proper condition. Have the ice boxes on the bench filled with fine-broken ice and stored with the necessary goods. Cut up the fruits – oranges, pineapples, berries, and lemon-peel for cocktails – that may be needed during the day. The bartender should have this part of his work done as quickly as possible and make his appearance behind the bar, neat and clean, as soon as his work permits him, not looking half-dressed, in his shirt-sleeves and in a general untidy appearance that is likely to drive away customers.

The filling of the glasses with ice water is an important item. In placing the glasses before a customer they should be clean and perfectly filled, but the best way is to hand out a clean, empty tumbler and a pitcher of ice water, allowing the customer to help himself.

Don’t let the porter forget the water-closet seats, urinals, and wash-stands and to put plenty of toilet paper, soap, etc., where needed. It is of importance to obtain the services of a first-class porter, as his work requires intelligent managing. A cheap man is worthless.