1953 The U K B G Guide to Drinks

THE COCKTAIL BAR The Sections in this particular part of our book deal with bar equipment, bar layout, glasses, etc.,in other words the tools for the job ! It is only right therefore that prior to dealing with these items we should briefly consider the Cocktail Bar itself. In the first half of this twentieth century the Cocktail Bar hasestabhshed itself asa recognised rendezvousand meeting place with its high standards of service and the ability of the Cocktail Bartender to provide, within reasonable limits, almost any drink or mixed drink the client desires. It is without doubt one of the most important, popular and profitable adjuncts to any first-class licensed Hotel or Restaurant. Managements go to a good deal of trouble and expense to provide this amenity for their clients, carefully considering its position, its decoration, etc. All too frequently, unfortunately, whilst providing something most handsome and pleasing to their clients,in other words,from the front, they tend to overlook the bartender himself and the service he has to provide. Consequently many cocktail bars in the past have been just beautiful shells. When the bartender has arrived he has discovered it has been most unsatis factory from the working point of view. It is obvious that no fixed standards can be laid down to cover this sort of thing,as every bar varies according to the size of the establishment, its position, the number of men working, etc., but there are certain essentials that can be borne in mind and we set them out below: (a) Space. A bartender must have room to move, especially when the bar is busy. There should be up to 4 ft. between the back of the bar counter and the cupboards and display shelves at the back of the bar. Lengthwise, space should be allowed according to the number of men working the bar, each having space for a completely equipped station.

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