Читать книгу Bartenders' Manual - Harry Johnson - Страница 2
Table of Contents
Оглавление2. HOW A BARTENDER MAY OBTAIN A SITUATION.
3. THE MUTUAL RELATIONS OF EMPLOYER AND EMPLOYEE.
4. RULES FOR BARTENDERS IN ENTERING ON AND GOING OFF DUTY.
5. FIRST DUTY IN OPENING A BAR-ROOM IN THE MORNING.
6. WHY BARTENDERS SHOULD HAVE THEIR OWN UNION FOR PROTECTION AND ASSOCIATION.
7. GETTING YOUR MONEY WHEN BUSY OR IN A RUSH.
8. HINTS ABOUT TRAINING A BOY TO THE BUSINESS.
9. TREATMENT OF PATRONS – BEHAVIOR TOWARD THEM.
10. HOW TO IMPROVE THE APPEARANCE OF BAR AND TOILET ROOMS.
11. TO KNOW HOW A CUSTOMER DESIRES HIS DRINK TO BE MIXED.
13. THE OPENING OF A NEW PLACE.
14. HAVING A COMPLETE PRICE LIST.
15. TO KEEP ANTS AND OTHER INSECTS OUT OF MIXING BOTTLES.
16. HANDLING OF CHAMPAGNES AND OTHER WINES.
17. CLEANING SILVERWARE, MIRRORS, ETC.
18. HOW CORKS SHOULD BE DRAWN FROM WINE BOTTLES.
19. GLASSWARE FOR STRAINED DRINKS.
20. THE ICE-BOX IN YOUR BASEMENT OR CELLAR.
21. HOW TO HANDLE PROPERLY LIQUORS IN CASKS OR BOTTLES.
22. A FEW REMARKS ABOUT CASE GOODS.
23. A TIP TO THE BEGINNER. – HOW TO MAKE MONEY.
24. KEEPING BOOKS IN A SIMPLE MANNER.
25. A RESTAURANT IN CONNECTION WITH A CAFÉ.
26. IN CONNECTION WITH THE CHECK SYSTEM.
27. CONCERNING THE HIGH-PROOF OF LIQUORS, WHISKIES, BRANDIES, ETC.
28. SOME REMARKS ABOUT MORTGAGES.
29. A FEW REMARKS ABOUT CASHING CHECKS.
30. RULES IN REFERENCE TO A “JIGGER”.
31. A FEW WORDS REGARDING LAGER BEER.
32. HOW LAGER BEER SHOULD BE DRAWN AND SERVED.
34. ABOUT CLEANING BEER AND ALE PIPES.
36. THE PROPER STYLE IN OPENING AND SERVING CHAMPAGNES.
38. HANDING BAR-SPOONS TO CUSTOMERS.
39. HOW TO KEEP CELLAR AND STORE-ROOM.
40. HOW TO CLEAN BRASS AND OTHER METALS.
43. THE PURCHASE OF AN OLD PLACE.
44. THE OPENING OF MINERAL WATERS.
45. HOW DRINKS SHOULD BE SERVED AT TABLES.
46. HOW CLARET WINES SHOULD BE HANDLED.
47. TREATMENT OF MINERAL WATERS.
48. IN REFERENCE TO FREE LUNCH.
49. HOW TO HANDLE ALE AND PORTER IN CASKS.
50. CORDIALS, BITTERS AND SYRUPS.
51. HOW ALE AND PORTER SHOULD BE DRAWN.
52. DECORATING DRINKS WITH FRUIT.
53. HOW TO HANDLE FRUITS, EGGS AND MILK.
54. COVERING BAR FIXTURES WITH GAUZE IN THE SUMMER.
55. CIGARS SOLD AT THE BAR AND ELSEWHERE.
57. COMPLETE LIST OF UTENSILS, Etc. Used in a Bar Room.
58. LIST OF GLASSWARE Required in a Bar Room or Café.
59. LIST OF DIFFERENT LIQUORS That are required in a Bar Room.
61. LIST OF PRINCIPAL CORDIALS.
63. LIST OF THE PRINCIPAL MINERAL WATERS.
65. LIST OF PRINCIPAL BITTERS.
66. LIST OF THE PRINICPAL FRUITS Used in a Café.
67. LIST OF PRINCIPAL MIXTURES.
69. THE PRINCIPAL STOCK OF A RESTAURANT.
70. THE PRINCIPAL STOCK OF A CAFÉ.
AMERICAN STYLE OF MIXING ABSINTHE.
ITALIAN STYLE OF MIXING ABSINTHE.
GERMAN OR SWISS STYLE OF MIXING ABSINTHE.
THE OLD DELAWARE FISHING PUNCH.
BOWL OF EGG NOGG FOR A NEW YEAR’S PARTY.
HOW TO DEAL OUT TOM AND JERRY.
CLARET AND CHAMPAGNE CUP À LA BRUNOW.
HOW TO SERVE A PONY GLASS OF BRANDY.
BOTTLE OF COCKTAIL FOR PARTIES.
CALIFORNIA SHERRY WINE COBBLER.
DUKE OF NORFOLK PUNCH FOR BOTTLING.
