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The Innovation-Showing Workboard With His Face to the Customer

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 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. The Virtue of Cleanliness.

Your store should always look as neat and clean as it is possible for human hands to make it, and by far more so the small store, where the customer has usually plenty of time to, and ninety-five times out of a hundred, does, scrutinize and criticise to the minutest detail your fixtures and appliances while waiting for the prescription or other order to be filled. If they meet his approval he leaves your place a walking and continuous ad. Cleanliness and order in a store in which soda water is sold inspires not alone admiration in your customer, but an innate feeling of satisfaction and confidence. Windows always bright and shining, mirrors polished, and the rows of bottles nicely arranged glistening upon the shelves, all go to make a favorable impression. Have your fountain and its surroundings immaculate. Sparkling glasses and shining silver go a long way toward tempting a reluctant customer into trying a hot chocolate or an ice cream soda. If a man has a prejudice against any fountain beverage coax him into trying just once. If your fountain is irreproachable in cleanliness and your beverage good you have won him over. He will no longer hesitate to allow his children to patronize your fountain and will sing its praises to every one. Isn't that better than to have people say "Oh! don't go there; they serve such miserable sodas and everything is so sloppy," etc., etc. Always try to do better than everybody else in your line and you are sure to hit the mark.

Daily Duties.

First thing in the morning chip the ice and fill your apparatus. Throw in the fine ice first, as it packs closest and will not dent the cooler. Save your clearest pieces for use in mixing beverages. Take everything off the counter, wash and wipe it dry, polish up all the metal, fancy bottles, etc. Wash the glasses with bicarbonate soda and thoroughly clean the sink. Prepare your syrups and soda and get ready your general supply for the day. Then at the close of the day shut off the running water and let it all out of the sink. Clean off the counter and floor. If the latter is wet, sprinkle some dry sawdust on it and let it stand. Place all the fruit, eggs, cream, etc., on ice, wash the sponges well and lay them out to dry.

Keep your eyes open to wait on customers and give them their checks promptly without having to be asked for them.

Be polite under all circumstances. Wait for your customer's order, but not in a manner that indicates impatience.