„Bartending is an old and honorable trade. It is not a profession and I have no sympathy with those who try to make it anything but what it was. The idea of calling a bartender a professor or mixologist is nonsense.

In the many years that I have tended bar, I have learned a few lessons that may be of some benefit to bartenders of the near future. The barkeeper should be neatly shaved, and his hands and nails should be immaculately clean. A good bartender wears a fresh white linen coat, and I personally fancy a carnation. I hope, in the better bars, to see the old tradition of the trade revived. At the Ashland House, for instance, where I had charge twelve years, four barmen in spotless white, wearing carnations in their lapels, were ranged in their appointed stations behind the long, highly-polished bar. When a customer approached, a little napkin of Irish linen was placed on the counter in front of him. A gleaming glass, suitable for the drink he ordered, was set before him, and the bartender than rapidly mixed the drink.

I cannot too much deplore the custom, which has become prevalent of late of free and general conversation between bartenders and patrons. The bartender should answer civilly and briefly every reasonable question that is put to him, but he should not enter into protracted conversation with the customers. Mr. Brockway, the proprietor of the Ashland House had one of the most distinguished bars of the old days, and he was in the habit of discharging immediately any barkeeper whom he found indulging in unnecessary conversation across the counter.“

Patrick Gavin Duffy - The Official Mixer's Manual - 1934

Contact: Joerg Meyer, 41 a Mill Road, SW19 2NE, Londonmailto:jm@lebonlion.net?subject=Betreff%20der%20E-Mail