Home › At the Fountain › Suggestions for Users of Small Apparatus

Suggestions for Users of Small Apparatus

BY JAMES W. TUFTS.

There are three essentials for obtaining a good trade: PLENTY OF ICE; GOOD SYRUPS; AND CLEANLINESS AND NEATNESS ABOUT THE STORE, particularly in regard to the tumblers and apparatus. Keep the ice box well supplied. The ice should be broken very small. A convenient way is to place it in a stout bag and beat it up with a mallet made of oak, with a long handle in the end; or the use of an ice dealer's chisel will be found convenient. A bit of blanket or carpet spread over the ice in the apparatus will save a large percentage of the ice. As the ice melts away from the coolers, it should be occasionally shaken down with a stick. Always let off the gas by means of the gas-cock when a fresh fountain of soda water is attached, and also occasionally during the day, as the gas often gets ahead of the water, particularly when soda water is drawn rapidly. The syrups that I recommend I know from experience to be excellent; and I hope all who use my apparatus will at least give them a trial. The Pineapple, prepared as Fruit Floss, retains its flavor for years; and it has seldom given me trouble by fermentation. Vanilla is a flavor that some dealers think they must economize on, and so use Tonka beans. I would as soon flavor syrup with assafœtida. Buy your extracts only from a reputable house, particularly vanilla, as the extracts sold for vanilla are seldom genuine; and, if you can't afford to make good syrups, leave them off your list. LEMON SYRUP.-Allow me to make what I consider a valuable suggestion; unless you make from the fruit, or sell all that you mix within twenty-four hours after it is mixed, use American Concentrated Lemon and Orange Syrups made direct from the fresh fruit. Do not use Extract of Lemon or Orange, for the oils of lemon and orange, when mixed with the syrup, turn bitter and musty in a few hours. Use only the best Concentrated Fruit Syrups and Crushed Fruits at your fountain, and do not dilute them too much with syrup. A strong, true fruit flavor pleases your customer and makes trade. Finally, in regard to neatness. Your friends and customers notice the appearance of your store in regard to its neatness, perhaps, more than you do. Another dealer in soda water may take a good proportion of your trade away from you by keeping his store looking more attractive. The best way is to make an invariable rule to have the apparatus "polished up" every morning. Also have the tumblers washed with hot water and soap at the same time; then, if you have not a tumbler washer or running water, have a clean tub under your counter, which should be replenished with water and scrubbed with a brush two or three times a day. Rinse out your tumblers (particularly when you have had cream syrup in them) before washing them in the tub. Use clean towels, and keep things looking nice during the day. I have spoken very forcibly about these things (I wish I could speak more so); for, there is no mistake about it, those who will take pains to have ice in plenty, to make good syrups, and keep the store looking wholesome will find their account of it in the very large addition to their receipts from the soda water counter. Fine china, silver plate and cut glass are as necessary at the soda counter as on the dining table. The effect of dainty richness, neatness and order upon the appetite must be borne constantly in mind. All, even the poorest, appreciate luxury, particularly that which appertains to food and drink. The finest beverage loses its charm if indifferently served. Thoughts after 10 P. M.

With thousands of customers soda water is very apt to taste as the fountain looks. Remember that women like a little more syrup and three times as much foam and froth as men like. But never overflow a glass. Don't forget that soda is not like an ordinary purchase. People require some things, but they must be tempted to buy soda. Japanese paper napkins cost only one-fourteenth of a cent. Occasionally they are much wanted. Keep a few on hand. Do you care to drink water that comes from a common sidewalk fountain? And yet it's pure water. What wonder, then, that people patronize a polished and shining soda fountain rather than an untidy and tarnished one? Chairs are a good thing; when resting, customers drink slowly. This means looking about seeing other things to buy. Use a sponge on the counter rather than towels.

You don't want accidental trade on soda; you want regular custom. The fountain tells people whether you are making a specialty of soda or not. Be lavish in every direction except as to quantity; use a thin and dainty glass, but have it moderately small. Cover your ice with thick newspaper, and it will last much longer. If you want the best of everything, stand your thin tumblers with the rims in crushed ice. They will retain their coldness a long time. It pays to study these minor details. There is as much difference between the soda of different stores as between the roast beef of different restaurants. People find it out quickly. Soda water is a matter of taste-in a double sense. Scores of customers loose when they see a slovenly fountain. Keep your fountain clean. The sound of a fiddle makes a man want to dance; the odor of a beefsteak makes him hungry; the sight of a tempting fountain awakens his thirst. See that your fountain and its surroundings are attractive. Every store sells soda nowadays. Competition has taught people to expect fine soda from a fine fountain. Ten years ago it made less difference, but now it's important. Get your fountain ready each day before the first customer arrives. An electric fan means no flies. Think it over!

Use odd moments to keep the silver bright.

Keep a tempting list of flavors in plain sight.

Keep one eye on your customers, syrups, attendant, location, the weather, etc. Keep your other eye on your Fountain. An attractive fountain and good soda are better than a fine location. They will draw trade a block away. SLATE REFRIGERATOR FOUNTAIN BASE.