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Expert Soda Drawing

As much depends on the way a glass of soda is drawn and served as on the quality of the syrup and carbonated water. With the best of everything at hand the drink may be easily spoiled if not mixed properly. This is a thing very much neglected by owners and managers of soda fountains. At many of the first-class soda fountains in New York and Philadelphia, St. Louis and other cities, it will be found that although the syrups and soda water are in most cases of excellent quality, the drink is THE INNOVATION-SHOWING WORKBOARD. spoiled in the drawing ALL WITHIN REACH OF HIS ARM. and serving.

A good soda clerk should be polite, neat of person, and dress, and be able to serve drinks with skill and dexterity. Fruit flavors with chocolate, skill and dexterity. Fruit flavors with chocolate, vanilla, sarsaparilla , and ginger, should be drawn as follows: Glass must be perfectly clean; pick it up in a delicate manner; keep your fingers away from the rim; draw syrup into it first, add ice cream if wanted; hold glass up close under full stream until nearly full and then a few dashes of fine stream to finish. Put spoon into glass, at same time giving a slight stir and serve in holder, seeing that straws are handy and that counter, especially in front of customer, is dry. Soda, without ice cream, should be drawn with fine stream first and finished with full stream. Still drinks: Syrup first, shaved ice if wanted; place glass in front of customer and pour plain soda into it from another glass, stirring well with spoon at the same time. Serve with straw. Take hold of straw in the center or about three inches from the end of it as you put it into the glass. Don't let the customer do this. Do it yourself in a manner to indicate that you know your business. This pleases your patron, who will appreciate the drink much more than if he had to reach for the straw himself.

Phosphate Drinks:- Draw regular quantity of syrup; pick up glass with left hand and hold it on level with your chin; pick up clean, shining phosphate bottle. Hold glass as above described, add a few dashes of same before customer; lower glass and add shaved ice if THE INNOVATION-SHOWING WORKBOARD. WITH HIS FACE TO THE CUSTOMER. wanted, set before customer and finish same as still drinks. Cherry cobblers and nearly all phosphate drinks should be served in above manner. Don't serve phosphates in large or thick glasses. For egg drinks, break egg into glass with your back toward customer, add syrup called for, pour into shaker in front of customer, giving him an opportunity to see the egg. Add a few pieces of ice and shake well, holding shaker in both hands level with or slightly above the line of chin while shaking. Smile while doing this; at least look pleasant and be lively. Strain or pour the mixture into clean glass in front of customer, holding back the ice, add plain soda from another glass, at same time stirring with a spoon. Put the straw in the drink yourself. For Egg Phosphate: Same as above, using lemon or special egg phosphate syrup. Hold glass as above described, add a few dashes of acid phosphate and proceed as with egg drinks. Add powdered nutmeg, if wanted, before putting straws into glass. Don't sit down in your little corner after serving a customer and collapse as if you were tired. This has a bad effect not only on the customer, but on the drink as well. Stand up, be busy with a nice clean towel or something pertaining to the fountain. Don't watch your customer while he is drinking.