Читать книгу Bartenders' Manual - Harry Johnson - Страница 16

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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