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The American Soda Bo

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 T