The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1894-08-28
THE PASSING OF THE SALOON.
A Bartender Moralizes Over the Eff
feet of Ice Cream and Soda.
From the Cincinnati Times-Star.]

From the Cincinnati Times-Star.]
The bartender became very communi
cative i've been behind the bar of
some of the most regal establishments
in the country I believe the saloon
business has had it's day and it's only
a question of time when the saloon will
be a back number. Men do not guzzle
down the liquor like they used to. They
are coming to their senses and find
that their health requires them to alb
stain from such strong drink. The ice
cream saloons are doing much toward
taking away the trade of regular liquor
saloons.
You see, hel is how it is: You can
soon prove to your own satisfaction. Go
into the cafe of any of the hotels.
Where you found four or five bartend-
ers you see two or three at work.
Where you saw crowd, you'll see one
or two patrons at the bar. Take the
saloon, it's the same thing. Then talk
to the bartenders themselves and they
will tell you their trade has fallen off
greatly, at least so per cent. They will
tell you further that bartenders are not
receiving living wages. The only sa-
looms that are doing any business now
adays are the saloons where beer is the
greatest sale. IT does not require men
now behind the bar to have full
knowledge as to making mixed drinks.
He now is a part porter and part bar
tender, and he don't get more than a
porter's wages. Some people say the
late depression in business has a great
deal to do with the falling off in the
saloon trade. That has in a measure
had something to do with it, but the
taste of the people has changed. Peo-
pie have come to their senses and see
that all this squander of money in
strong drink debases them in the bust
ness they pursue. Heads of firms can
get clean, temperate and tidy girls
nowadays to do all kinds of work that
was formerly done by men and they
won't have man about whose breath
smells of the fumes of liquor. Again,
there has been the most radical change
in liquor. There's too much doctoring
and it makes mems brain whirl who
satisfy their thirst at the saloons now
adays 1 happened in myself the other
night to a prominent hotel bar, and
while there several men came in upon
whom 1 have waited hundred times.
They used to drink champagne. bottle
after bottle. They would sit for hours
at the little round table indulging in
the wine that cheers, but that night
they all lined up at the counter and
only one Of them ordered whisky. An
other took a bottle of beer, but the rest
confined themselves to settler, lemon
juice, Calisaya and Vermuth. 1t was
formerly that cocktails were the regu-
lation drinks in the morning and were
sold in great numbers. There was also
a great deal of champagne taken at
luncheon during the time we had flush
periods Now the bars are deserted in
the morning and the men do not begin
to drink until 2 or 8 O'Clock in the after
noon. There is, though, 1 tell you, a
strong tendency to eschew the stronger
liquors and even in restaurants where
liquors are sold general liking is dis
played for iced teas, Vichy and Apolli-
nairis waters Perhaps it is only a
gradual evolution into the habits Of the
older civilization Of Europe after all. !"