Читать книгу Bartenders' Manual - Harry Johnson - Страница 13

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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