Cool Ad Photos of Proper Dispensing to All Carbonated Beverages in the 1950s
Proper dispensing adds the customer-appeal of taste and quality to all carbonated beverages
Proper dispensing is final step which makes all your investments in soda fountain equipment and material pay out. Here is the correct way to dispense many of the drinks you serve at the fountain. Coca-Cola is used as an example, but the same principles apply to carbonated beverages of all kinds.
A set of cool ad photos shows the proper dispensing adding the customer-appeal of taste and quality to all carbonated beverages in 1954.
Always use a clean, thin-blown glass–and preferably the standard glass for Coca-Cola
Use a full measure of syrup–one-sixth the maximum content os the standard glass
Add one standard scoop of finely chipped ice. Avoid lump ice and ice like snow
Draw off the warm water standing in the draft arm and carbonated water line
Let water glide gently down side of glass held at an angle close to the nozzle
Leave a quarter-inch serving level so that the drink will not overflow and spill
Mix with spoon–Using 4 or 5 upward strokes. Avoid over-stirring
Serve with a smile