Limitierte Erstaufage 2009Copyright © 2009 by William DodooExemplar No.Diese Karte ist Eigentum der Hopper‘s Cocktailbar.Sie kann gegen Entrichtung eines angemessenen Druckkostenbeitrages in Höhe von30,- Euro erworben werden. Wer sie einsteckt, ist ein Dieb und soll sich schämen!
„The ﬁrst rule to be observed by any man acting as bartender isto treat all customers with the utmost politeness and respect.It is also a very important matter to serve the customers withthe very best of liquors, wines, beers, and cigars that can beobtained; in this respect, naturally, one must be governed by the style of house kept and the prices charges. Show to your patrons that you are a man of sense and humanity, and endeavour to do only what is right and just by refusing to sell anythingeither to intoxicated or disorderly persons, or to minors. If youthink a customer is about spending money for a beverage, whenit is possible that he or his family needs the cash for some other,more useful purpose, it would be best to give him advice rather than the drink, for which he has asked, and send him home withan extra quarter, instead of taking the dime for the drink from him.The customers will then respect you as a gentleman and a businessman. No one should make distinctions between patrons on account of their appearance. As long as they behave like gentlemen, they should be treated as such. Therefore, all customers, whether richor poor, should be served alike, not only in the same respectfulmanner, but with the same quality of goods; not keeping a spe-cial bottle for rich people, and an inferior grade for poorer persons,unless you have before you one who prefers quantity to quality.In observing these rules, you will build up a reputation as a ﬁrst-class business man who acts with correct principles, and youwill ﬁnd it safe and easy to succeed. But there is a way of spoiling your customers, and that is by offering too much or by treating too often.This latter fault is especially the case with many on opening a new place of business. It is always the wisest to give your customers allthey are entitled to, but no more.”
Harry Johnson`sBartenders`Manual published 1882