Containing hints to the Professional Barkeeper and General Remarks to the Public.

To those who do not find the following useful in its details for their own use, I express my congratulations and esteem as a business associate. To those who do find it a guide I wish to express my assurance that they will find this work an absolutely and indispensably correct one to work by, provided they understand and practice it.

You may travel all over the country, and you will find my practice a good one. In discharging your duties you will find many little hints you will not be able to practice for not having the facilities to do so, but I may say I have at least shown you how it ought to be made and executed. It must be left to your own judgment to follow the directions given herein the best way you know of, and leave out what ought to be left out, because your position does not offer you the opportunity. I have mentioned in this work everything that is necessary for a theoretical experience. It should be borne in mind: Not everybody can advance so as to become an artist in tending bar, but we all should learn, and try to improve by all means that are offered. I am far from believing it possible to become a practical man by simply studying this book, but while doing so, you will get an essential and true idea of how to become a valuable man in this line of business. Every man can educate himself and acquire all the knowledge necessary for tending bar, provided he takes enough interest and wants to make it a business. Practical knowledge cannot be acquired except by actual work and experience.

An inexpert cook never will become an artist nor a chef de cuisine by simply reading a book on cookery, no matter by whom or how intelligently written, and no man can ever become an artist behind the bar by simply looking into this book or possessing it. A great deal of ingenuity and taste is required on the part of a chef in an important position, and the same is required on the part of a man in the capacity of a bartender. He, having a position of responsibility, must be a man of original ideas, a man who is proud of his work and who tries to discharge his duties with credit to himself, his employer, and the guest he waits on. Originality is the key to success. Therefore, always try to work accordingly; make a change in the old system, if you see it needs improvement; introduce it to your guests instead of being taught by them what to do. A bartender ought to be leading and not to be led. An actor must understand for himself how to amuse his audience and how to gain a reputation: he never would succeed by simply following another man's guidance.

The situation of a barkeeper gives the holder the chance of studying human nature. A man fit for the position, and consequently a keen observer - for one thing cannot be separated from the other - will be able to tell a man's character very soon, as far as conduct, education, language, and general savoir-vivre are concerned.

Such a situation is a better teacher of human nature than any book howsoever, and by whomsoever it may be written. "Tell me what you drink and I will tell you who you are." The tastes and habits of your different customers appear to you so plain, that you have to take an interest in this study of human nature.

As a general rule you will find that only a little part of drinking is done by one individual. A gentleman either brings his company with him or he expects to find it in the barroom. It is in drinking as it is in eating: very few want to enjoy their drinks by themselves.

As to my individual belief, all men are born equal, with a heart full of honesty; I cannot believe any one might think otherwise. If any one grows up to become different, it is the fault of his surroundings or his own carelessness. How any one can lie without knowing what he does it for, I cannot comprehend. Thus with me ! Many a time I have been asked concerning mixed drinks: What do you think of them in regard to their effect and result to the stomach ? Many a time I have heard the complaint, mixed drinks make a person sick; consequently we do not believe in them; we think them to be bad and a failure. Patience, my dear patrons ! Most cheerfully I give the following answer: Drinking is a luxury, water and milk excepted, and any man will admit this fact who is not a slave to drinking. First of all, if you make a mixed drink, your honesty must force you to use pure articles only. Suppose you need for your drink three or four ingredients; take every article genuine but one, and you will spoil the entire drink by the one that is not genuine. Therefore, order mixed drinks only in reliable places.

Secondly: Never order a mixed drink when you are in a hurry; you can get a well-mixed drink only when you devote the time absolutely necessary to prepare it.

Thirdly: The mixer ought to be careful not to use too much of one ingredient and too little of another. Do not get too much water in your drink when you prepare drinks with ice; find the suitable temperature, not too warm nor too cold; chiefly, however, be careful in your measurements, and compare a plain drink in its size with your mixed one.

Mixing drinks might be compared to music; an orchestra will produce good music, provided all players are artists; but have only one or two inferior musicians in your band, and you may be convinced they will spoil the entire harmony.

A man who is a slave to drinking will always prefer something strong, even if less palatable, and the effect is generally harmful to his brain; whereas the man who believes in mixed drinks may hurt his stomach, in case he drinks too much; but even this too much will never reach the quantity of the former.

It must be borne in mind: Drinking is an art, and it requires practice to know how to drink, what to drink, and when to drink. Drinking is like eating. Who but a cannibal would not prefer his viands prepared in a palatable form? That fancy cooking is not injurious, we have full proof of; we know of aged people of the past and of the present who spent a little fortune in having their dishes made to suit their taste. As good eating depends on the cook, so good drinking on the expert barkeeper.

A distinguished Englishman, Mr. T., one day told me: "We do not have much mixed drinks in our country." Whereupon I asked him: "Why do your countrymen mix ale with porter, or Bass ale with ginger ale?" "Well, it makes the drink more pleasant to the taste." I needed no more answer.

A man gets tired of good company, of good friends, or even of his best girl - why should we wonder at seeing him getting tired of mixed drinks? I cannot help stating the fact that our drinking capacity is increasing, compared with former times. Not everybody is capable of criticising and appreciating a good drink, more so a mixed one. Never smoke when you want to enjoy a fine drink, nor chew; never drink anything mixed when you do not feel well. For medical purposes, plain drinks are preferable.

When I began my business as bartender, I was only a boy and hardly able to keep up with the demands of my employer; I remembered this often enough afterwards; yet the imagination on my part was at that time like that of the rest of boys of the same age. But with the advance in age, this imagination faded, for it had to; and now I began to learn. A period of a few years passed and I began to believe I knew something; undoubtedly I did, but how little ! and every day convinces me more and more how much there is to be learned, although I have given particular care to this business close on to thirty years.

How often a man will overestimate himself, because he happens to be successful, as well as another one will undervalue his dexterity because good luck did not favor him. Perhaps you think I was born with a fortune waiting for me; I was, but I was not to keep it, and only my misfortune in younger years is the cause, and has ever since been, that made me work hard and seek new ideas. There is no more reason for a well-off man to give up his ambition than there is for another, who did not meet with success, to despair. Surely it is a nice, pleasant feeling for any one to be born rich; but to be born with a silver spoon in the mouth and to die with a fortune behind you, without having shown that you accomplished something of value through your daily toils and labors - no! I would rather be a dog than a man without ambition and a record of toil.

My dear readers ! Never was I guilty of not enjoying myself at every opportunity after business hours, and I never will let the time pass by without doing so hereafter. It is a pleasure to me to enjoy the labor, the skill and the talent of others, and I know how to value and appreciate it, but still my greatest pleasure is to amuse others; and you will find, "True happiness is gained by making others happy." Often have I done extra work to amuse my friends, for the pleasure I felt was ample reward.

I would mention right here some of my little extra doings, different from the usual way. When you are not pushed for time, while you are making mixed drinks, cool your glasses with ice before you serve your drink; in serving a strained drink, you begin with serving a glass of ice-water; then fill your glass, into which you are to strain your drink, with ice. You may place your glasses together in the form of a pyramid and ornament your structure with fruits and flowers. Now begin to prepare your drink. By following these hints you will accomplish several purposes: Firstly, you will please the eye of your customer; secondly, you will have thoroughly cooled glasses; thirdly, you will not need to wipe your glasses dry, etc.

On a hot summer day you will find such little extras to a great advantage to the business practically, i. e.y financially. A drink well served is worth two that lack in presentation.

When a drink is made with ice and then strained, there should be nothing left in the glass but the liquid; the fruit would hinder you in drinking, it would touch the mustache; if you want to eat it you cannot get it out, and the fruit has lost its natural aroma; fruit ought, consequently, to be presented separately, if it is desired on your guest's part.

Very different it is when you have a drink in which the ice is to remain; in this case use plenty of fruits, as it is pleasing to the eye and allows your guest to eat it if he likes.