The morning news. [volume] (Savannah, Ga.) 1887-1900, 1893-09-17

diagrams his own drinks in nine cases
out Of ten combines ingredients that are
az perfect war with one another, both In
taste aud effect, and lets his poor old
stomach take chances.
But the champion worrier is the fell
low who looks dYspeptic and rocky. and
his hands shake. and his voice is a little
uncertain, aud he says; i say, all, w-what
We think I want this morningl l feel
kind o. so and So
Nov, a good many barkeepers are that
vain that they'll go and recommend a dose
TO that man and fix it up and force IL into
him, and l swear it's wonder more of
EN- aren't fatal
"If you recommend rational drink, like
plain whisky and settler, TO one of those
what-do-I-need customers all you get for
your pains is a grumble or the funny
laugh.
EARLY AND LATE DRINKERS.
"The early morning and late at night
customers have most kicking to do. Be
fore breakfast with them is before break
fast with me- too, but they don't seem to
know it, and they come in here with their
katzenlammers and weak suOmacns and
bad tempers and beef and growl, and all
the time I'm mixing their eyopeners, |
nave to pick my way around behind the
bar between the scrub girl and the bar
porter and the ice man and the boys who
are rubbing glasses and bottles and keep
track Of all they're doing besides. It's
enough to make saint surly.
'NOw, this morning for example, the
very first man that came in hSfe after I
opened up had a head that needed two
hats. He looked as if the Asiatic cholera
had struck him. He wanted an Ollaga-
walla.
'NOw, I'm not up on Ollagawallas. He
might as well have called for little boy
blue. He began to roast me when l asked
him what he'd like to have it made of,
and told me ought to be a book agent in
stead of bartender Well, ! got his re-
ceipt and went to mixin' up the egg and
abslnthe and lemon on Scotch whisky
and Angostura and Maraschino and fiz-
zing 1t with settler, as he told me, and he
began to skirmish for lunch. Now, of
course, there want any lunch up at that
hour. The milkman even hadn't been
around. The lemons hadn't been
squeezed not the bottles put in order but
he was madden than wet hen because he
couldn't get any sliced ham to eat with
his Ollagawalla.
Il says Look here, is there anything
else you'd like to kick about? Just let me
serve this drink to you on the table out
There, where you can sit down and think
it over while Pm trying to earn my $40
week. He said he'd report me for i'm
peFGln6nC6, DuG ne drank MS 'OlIa' With
out any ham and took some cloves, and
told me not to be so fresh after this and
then he got.
BARRoOM BoREs.
II tell you, take all the different grades
and breeds of people that line up in front
of a bar in day, and man has to keep
his brain going to find something to say to
'em all. Nine out of ten of 'em want to
tell you story or give you a barney of
some kind. Three or four out of ten want
to hang you up for a greater or less num-
Der of drinks and have as many ways of
going about it. And two out of ten want
to borrow some money from you or get
you to cash a check. It's a fine chance a
barkeeper's got to lend money The big
gest salary l know of is $3.50 a month,
and there's only two men in New York
get that, SO far as l ever learned"
Where do the bartenders come from?"
"''Well, hotel bartenders mostly begin as
small boys. The manager sees a smart
hall boy, and as soon as there is any va
cancy behind the bar puts him in there.
He has to wash glasses and make himself
generally useful and learn the business,
until by and by, if he's got manners and
the patience of Job and the constitution
of a camel and leaves rum alone, he may
get so he can earn $50 month and get
married.
''Oh, its fine little thing to be bar
tender and wear white jacket"