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

t.majhen@outlook.de

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.

For disinfecting I recommend the use of hot water, containing common (wash) soda and, after thorough cleansing to create a good, sweet odor, the use of a piece of natural or artificial ice, the size of the bowl or basin. If it is thrown in, there is great danger of the breakage of the bowl and, consequently, only a man of sensible judgment should be employed to do this kind of work.

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6. WHY BARTENDERS SHOULD HAVE THEIR OWN UNION FOR PROTECTION AND ASSOCIATION.

In many long years of experience, I have tried several times to start an organization for the mutual benefit and protection of bartenders. The first attempt was made about 1875, in New Orleans, in an effort to procure for them sufficient wages, to give them a good, decent living, proper hours of labor and for their general elevation as members of society. The effort at that time resulted unfortunately for the reason, principally, that the old, skilled bartenders, who retained the same situation for years, had passed away – men who supported well themselves, their families, and their clubs – and, in their stead, was a younger element on this avocation who, not knowing their work thoroughly, were careless and indifferent and unable, drifted about from one place to another. The consequence was that they never became members of the club, and would not have been of benefit, had they done so. Under such circumstances, it was impossible to organize a beneficial society.

At the present time it is entirely different, for the reason that our business is regulated by prescribed rules; and bartenders should now have an association of mutual support, as well as the people of any other avocation. Nearly every man in the hotel and restaurant business belongs to some club or protective society; the cooks have their unions; the pastry cooks also a home and an association; the waiters have an organization; and there does not exist any valid reason why the bartenders should not have a similar combination. I claim that the last-named are as much entitled to certain rights as is the skilled mechanic and laborer, and this for many reasons. As we all know, the bartenders, as a rule, have never, with but few exceptions, had regular working hours. Neither have they had a regular and fixed salary paid according to their skill and knowledge of the business. It is perfectly natural that a poor bartender, with little understanding of his vocation, could not have the same amount of wages as a superior one working in first-class houses. Still, if this man is of good character and reputation and honest, he could very readily become a very useful member of the club, provided he is willing to do what is right, live up to the regulations of the society, paying promptly his dues and assessments, as much so as the more skillful bartender. There must necessarily be second-rate as well as fist-class men and there are plenty of houses which cannot always afford to pay for the services of a superior man and must, therefore, take one of less ability. The principal endeavor for bartenders belonging to a club or organization is to attempt the moral and mental elevation and education of themselves to such a degree that the entire public will recognize them as gentlemen and useful business men of the community. Therefore, I recommend every bartender to take all opportunities to advance himself in every direction – not only good habits, good dressing, good manners, and clean appearance, but, also, to devote some of his spare time, at least, to reading what will help him; to associate with the best people possible, visit places that will be of benefit to him, try to study their own personal welfare as well as that of their families (if they have any) and set an example to his fellow-brethren and the world in general, in the full belief that he is as good a man as anyone else who behaved himself and can maintain a club or association that will compare favorably with any other. By doing all this and having the mutual support of one another, it will be easier for those bartenders, who are in need of a situation or are suffering from an accident or illness, to get along without fear of the future. It does not require a great amount of capital to start a beneficial institution. A place of meeting, one or more rooms, at a moderate rent, and no salaried officer, except the secretary, with some little expenditure for light and heat, will comprise the list of ordinary expenses. There will always be many members who will gladly serve in the various offices, satisfied with the honor and without thought of any compensation. Besides the regular members, there are many other people, such as restaurant, hotel and café proprietors, who will sympathize with a body of this class and will willingly give it their aid, in advice, hints and suggestions, gratis. Individually, I would only be too glad to offer to such an association my services with all the advice and information I am capable of giving, at any time, whatever.

In considering the way some people in our line of business have been abused by heartless employers, who, by dumb luck or, more often, entirely from the efforts and ability of their bartenders, have achieved a fortune, I cannot be too severe. One of this type of men takes a notion to go out for his own amusement, and fashionably attired, with a big diamond in his shirt front and a large roll of bills in his pockets, possibly a horse and carriage at his disposal, he starts out on a day of sport, with no consideration for the welfare or feelings of his bartender, caring little, whether his employee works 8, 10, 12 or 18 hours that day or whether he gets his proper meals, so long as he has a “good time”; the bartender, in many such cases, working for a small salary and constantly being imposed upon by the proprietor who is only actively engaged in wasting his own money.

Therefore, bartenders should do what is best to protect themselves and join together in an association of mutual help and endeavor. The members should ask only for wages that are reasonable and never try to annoy their employers by threats of a strike, but have every difficulty, that may occur between the boss and the help, settled in a sensible manner, so that the business may not suffer by it. As soon as the men begin to dictate to their employers regarding wages and length of hours, they will fail, because they are not in the right and they will not have the sympathy of the public. Our hours are always necessarily longer than those of the ordinary mechanic, but one should not be kept working in a continuous stretch of many hours. There are cases, naturally, where a man is obliged to stay on his post a few minutes longer than the allotted time, but no proprietor has a right to make a bartender work as long as he pleases, just because he thinks his “dispenser of drinks” is a slave. I have stood behind the bar in twenty years’ active service, in various cities and have been in business myself for twenty more years, so I have had the experience, the knowledge and the feeling of parties to both sides of the question of employer and employee. A man who is fortunate enough to be a proprietor should be pleased to help his bartenders to obtain an organization, in which they may be financially and socially improved. Furthermore, bartenders joining an association of this nature will find it of great advantage, as they can help each other in case of sickness, disability or death. I have known hundreds of good bartenders who, meeting with misfortune, became entirely destitute of friends and means. A new association should not start off under the impression that it can immediately begin to help largely its members, who are in need, with any great amount of benefits; but it will soon find out, that, under good business management, it will be on a firm financial basis. It is necessary to know that we must creep before we can walk.

As far as I am concerned, I wish such an association the best success in all its undertakings and, under all circumstances, it will have my good will, and may count upon my friendship, provided that its officers and members act as men and gentlemen. I know how a man feels when he has to stand behind the bar, because there are no well-regulated hours, no prescribed regular salary for certain duties, and then, one is frequently obliged to stand the insults and abuse, at times, of a certain class of customers. Why shouldn’t we bartenders have a union and protect ourselves and why shouldn’t we be respected as well as any other man, so much the more so as it requires ability and a level head to become a first-class bartender, while a shoemaker is absolutely unfit for our business?!

A man in our line, to be successful, must be quick, prompt, courteous, able, a good student of human nature, a good dresser, clean and possessing several more virtues. Therefore, a bartender should be respected and as well paid, proportionately, as a man in any other line of business. It is proof that we could not use every Tom, Dick, and Harry, because leading bartenders frequently command very large salaries. In my own case, I had for a number of years $100 a week paid to me. This is evidence that a man must know and have sufficient ability and scientific knowledge to fill the position, though everyone is not as fortunate as myself and I have worked for as low an amount as $15 a week, too.

Now, boys, do what is right, and stick together! If you do, you will soon better your own situations and chance in life.

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7. GETTING YOUR MONEY WHEN BUSY OR IN A RUSH.

To get your money is the most important and leading point of the business and certainly needs as strict attention as anything else. The correct way of doing this is to calculate the amount while preparing and serving the drinks. As soon as this is done, it is to be understood, without exception, that the man behind the bar, attending the customers, should immediately turn out the cheque or proper amount labeled on paper (out of the cash register) and then deliberately place it half-folded on the mixing shelf, at his station wherever he may serve the party. The cheque should not be placed out on the counter or bar, because someone of the party drinking may accidentally knock it off the bar or forgetfully place it in his pocket without paying, and then, in case of disagreement or argument between the bartender and the party drinking, whether the drinks had been paid or not, there would not be any proof either way. But on the mixing shelf the cheque is in the possession of the bartender and under the eyes of the cashier, until it is paid, and thus there cannot possibly be any cause for a dispute.

A piece of paper left flat may not readily be seen, lying on a desk or shelf, but half-folded or creased, it has ends that make it more visible. In case of a large rush, at the lunch, dinner or supper hour, or when the place is next to, or in the vicinity of, a theatre, public hall, circus, etc., where there would necessarily be a rapid trade, at certain hours, especially in the evening, the cashier not only takes the money handed him by the bartenders, but also keeps watch, as far as possible, that the proper amount of money is paid over by the different parties of customers. At these times it is the duty of the proprietor or manager to place himself in such a position that he can oversee all that is being done, help to rectify mistakes and notice also that probably the right amount of money is being handed in. This is not because the proprietor is doubtful of the honesty of his employees, but because it is his duty to exercise for his own benefit a careful supervision of his own business.

Whenever there is such a rush, it is proper for the bartender, as soon as he receives money from the customer, in payment for the drink, to pick up the cheque and immediately cry out the change desire; for instance, if the bill is 40 cents and a dollar bill was presented, he would say, “Forty out of a dollar!” – as this 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.

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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.

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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 than the drink, for which he has asked, and send him home with an extra quarter², instead of taking the dime³ 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.

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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 it 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 inches⁴ 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 your 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 feet⁵ 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, quarts⁶, 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 gum⁷, 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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17. CLEANING SILVERWARE, MIRRORS, ETC.

It will be found a simple matter to clean silverware by observing the following suggestions: Take a metal dish of lukewarm water, add a little soap, then put in your silverware, clean off all the foreign substance and then dry with a towel. Next, take No. 2 whitening, dissolve it thoroughly in water or spirits, apply it in a thin layer, let it get dry, then rub it off with a towel and polish off with a chamois skin. If unable to reach the crevices with the chamois, use a silver brush until every particle of whitening is removed. In cleaning mirrors, rub very quickly the glass with a damp towel until every spot is removed and then polish with dry towel until the mirror is clean and bright. Use nothing but linen towels, the same as are always used with glassware. Particular attention must be given to the damp towel and not have it wringing wet, for the simple reason that if it is too moist the water will get into the cracks and joints of the mirror frame. The excessive dampness, no matter how apparently trifling, will cause defects to the back surface of the mirror and eventually destroy it. In cleaning windows, in front of the store or restaurant, the porter, bartender, waiter or whoever may be employed to do it, should first dust off all the woodwork before beginning to clean the glass. There is nothing better than a clean towel dipped in plain water to wash off the surface of window, fan-lights, etc. All this cleansing work should be done the first thing in the morning, before the time for customers to appear.

Particular notice must be taken not to clean glass when the sun is shining upon it, as the reflections will spoil the best as well as the poorest of plate or common glass. It should be the pride of a man keeping a public place that the entire front of his establishment, containing plate or bevel glass, should look perfectly clean and brilliant, for people are thus able to judge from the exterior of the proprietor’s character and disposition. They will also be able to form an opinion of the character of the place by the condition of the closets when visiting the rooms.

Furthermore, in cleaning your front windows, the chandeliers (hanging or stationary), the brass and metal work, the shades and globes, and where there are swinging or removable fixtures, they must be handled carefully or they will soon become easily injured, gas will escape and to the annoyance will be added extra expense. If there is any brasswork connected with the front kick-plates as well as the push-plates, metal handles, hand or foot rails, lamp posts, hinges, frames and lamps, it should all be cleaned and polished before business begins in the morning. Done at a late hour, the work is an obstruction and nuisance to customers and badly impresses the passer-by.

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18. HOW CORKS SHOULD BE DRAWN FROM WINE BOTTLES.

The proper way to draw a cork from a wine bottle is first to cut off the top of the tin-foil cap, as far down as the rim, just below the groove in the neck of the bottle. This prevents any sediment or dust that may have been beneath the tin-foil from entering the wine as it flows out. The remainder of the cap remaining on the bottle presents also a good appearance. Then draw the cork. How bottled wine should be served has already been previously stated.

No bartender or waiter should ever think of pouring out wine with the left hand – in Europe, generally, this action is considered a personal insult or affront – because it is naturally awkward, except with a left-handed man, and even when the bottle is properly retained in the right hand, there is a correct way of grasping it, in order to have full control of the flow of wine and prevent spilling or any form of accident. Proper care should be taken of all empty bottles and, if not returned, they should be sold to get a return of some part of their cost.

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19. GLASSWARE FOR STRAINED DRINKS.

Attention must be given to have your glasses of the right size and style, sufficiently large to hold the mixed drinks – but not too large – you intend to strain into them. Mixed drinks will show to better advantage if served in a handsome style of glassware.

In every first-class, well-regulated place it should be the pride of the man in charge to have nothing but the best selected glassware, a proper glass for every different kind of wine as well as for the mixed drinks. It is important in purchasing your glassware to consider the style of your house and the nature of your customers, because there are different grades of patrons everywhere. It is naturally understood that the finest glassware adds to the pleasant appearance of the surroundings of a café, restaurant or saloon, but a proper distinction must always be made. A man who has not a first-class trade should never purchase Bohemian or French glassware, which is exceedingly costly. The domestic manufacture which resembles the foreign goods can be obtained much cheaper.

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20. THE ICE-BOX IN YOUR BASEMENT OR CELLAR.

It is very important for a man in our business to select the proper place for the ice box. He must be very careful and not have it placed where there is just beneath, or in the immediate vicinity, a number of pipes, such as steam, waste, water or sewer, for in case of their getting out of order, with the consequent necessary repairs, he would be given a vast amount of annoyance and trouble. The place where the box is to be placed should be perfectly dry and well ventilated. The box should be made of the best material, long and large enough and sufficiently convenient to serve the purposes of your present trade, and even larger than the present demands, to meet the possible requirements of a growing business. It is much better to have it built sufficiently large for the future time, so that you may not be troubled by having it enlarged or altered.

The ice box should not be nailed together, but built in sections, which are joined together by screws. It might happen that it was necessary to remove the ice box to some other place and this could readily be done when it is in sections. Otherwise you would destroy the box in tearing it apart. The bottom of the box should, particularly, be made of the best lumber. Before the bottom of the box is filled with charcoal or sawdust, it is proper to put in a layer of good, solid felt paper on both sides of the wood, so that the filling is packed between the two layers of paper. This will prevent air or heat from entering in between the cracks and crevices which would obviously heighten the temperature and evaporate the cold air. The side walls of the box should be made the same as the bottom and they should reach as high as the ceiling of the basement or cellar, unless the ceiling is extraordinarily high. In that case, the box should be made the average height, which is about six feet six inches. The vacant space above the box should be boarded, filled and boxed up with felt paper, right against the ceiling, in order to keep the hot air from settling down on the top of the box.

When you are obliged to have a large-sized box for your business, it may be possible that one door is not enough, then, of course, two should be made. Have the ice chamber constructed so that it will only come down as far as to allow the placing of barrels underneath it. If it is made too low down, the space underneath is wasted, as no keg or barrel can be placed there, and in an ice box you want every inch of room to be utilized. This chamber should also be made of the best material, the beams placed in it not crossed vertically but horizontally. The best material is hard pitch pine, the reason being that it does not absorb water, will neither rot nor decay, nor become filled with the bad odor as is frequent with soft woods. The drip-pan, to be placed under the ice chamber, must be of the proper size, not too small, or else water will drip outside of it. It should be made of galvanized iron or copper, for if cheaper material is used it will soon corrode and even break from the coldness of the water. As this furnishing of a place is only made once in a series of years, no expense should be spared in having the ice box constructed thoroughly and properly. The connections, such as the waste pipe, connected with the sewer, should be made in such a manner that when it becomes closed up by the slime, as it will do in summer every ten days or fortnight, it can be easily taken apart, cleaned and then put together with but little trouble.

A small platform made of strong material, about two or three inches from the floor of the box, should run lengthwise in the rear and at the two ends, but should not obstruct the passage through the door or doors. The platform should be boarded up tight in front or else left perfectly open underneath, so that it will be easy to clean the vacant space. The top of the platform should be covered with smooth, solid galvanized iron to protect it and also to allow a barrel to be slipped or pushed along on it with convenience.

Every first-class ice box should have one or two ventilators, placed conveniently, so that they can be regulated handily, in necessary changing of temperature as desire. On the floor inside of the box, close to the door or doors, a solid piece of iron or steel plate should be screwed, the same width as the door. This will not only prevent the heavy beer barrels from injuring the floor but keep it in good condition. Iron or steel plates, like a cornice, should be placed in all the four corners of the box to prevent the entrance of air. Not more than a quarter of an inch in thickness, they should always be screwed into the wood. A plate should also be attached to the inside of the doors, as well as to the door of the ice chamber, by screws, so that it will, when the door is closed, cover the crevice between the door and the jamb. Then there should be the proper size door plates made to cover the sills and substantial door hinges, handles and knobs. When this is entirely completed, well put together and screwed up tight, have the box painted with two or three coats to suit your own taste, though I prefer white, as it helps to lighten the basement or cellar.

On the inside of the box, if there is room, have shelves put up at the top, on which to place bottled goods. At each end there should be a small shelf for your tools, such as mallet, brace and bit, a can containing plaster of Paris and a bottle of water for mixing the plaster, the latter to be used if any of the beer barrels are leaking. If it is convenient, illuminate the ice box with electricity; if not, a candlestick and candle is to be placed on the shelves with matches ready for use. It is also best to have a small iron chain attached to the door and a hook or staple, to which it can be fastened, when beer is being placed inside, so that the door will not constantly swing to, half closed. It is also wise to put to the bottom of the box, on the outside, good solid metal plates about five or six inches high (the height of the base), for the reason that it helps to preserve the box and keeps out the rats and mice who might otherwise gnaw into the box. It is to be understood, naturally, that the box should be kept clean and the bottom perfectly dry, as this will result in maintaining a sweet odor, with your stock in proper condition.

It is not to be forgotten that a good, reliable thermometer is always to be placed in the ice box, that the right temperature may be secured.

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21. HOW TO HANDLE PROPERLY LIQUORS IN CASKS OR BOTTLES.

In laying in your imported liquors, I would not advise the purchasing of too great a quantity, because of late years the consumption of imported liquors has decreased considerably, and by having too many packages on hand, ten per cent. or more of which will evaporate during the year, the original cost will be greatly increased. In a business where there is little demand for imported liquors, the wisest method is to buy in very small quantities or “case goods”. As everyone knows in our line of business, imported liquors with the present high tariff are very costly and the sensible man will only have a small stock on hand, being sure to purchase his goods from a reliable house – as otherwise he may get adulterated stock – and thus be certain that his customers are getting the best the market affords.

But where there is sufficient business to justify the laying in of foreign liquors in bulk, they should be placed together on the skid in one particular section of the cellar or wherever you may choose to keep them.

Before they are placed on the skid, the barrels should be stood up on end and a hole bored large enough for a faucet. Then have the barrels placed on the skid in such a manner that they cannot be shaken or jarred. It is also wise to put a little tag inscribed with the name of the goods on each separate barrel, that you may readily know which liquors you desire may be found. It is furthermore advisable, in drawing liquor from the barrel or cask, not to loosen the bung, but to bore a small hole on top with a gimlet to give sufficient vent for the liquor to run freely out of the faucet. After having finished filling the bottles,