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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 salon 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 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 that the drink, for which he has asked, and send him home with an extra quarter, instead of taking the dime 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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