Читать книгу Bartenders' Manual - Harry Johnson - Страница 18

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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