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THE COCKTAIL BAR
(b) Service. This requires careful planning so that the
bartender has everything easy to hand, including
a firm horizontal working bench for the prepara
tion of drinks, cutting frait, etc., bottle racks
(preferably of the open vertical t3T)e) so that
bottles can be handled quickly. These items
should be about 2 ft. 6 in. from the floor.
(c) Plumbing. Many is the bar where this is an after
thought. In some cases forgotten altogether or
with just a cold water tap. It is essential that
both cold and hot water are laid on to the bar and
in easily accessible positions. Adequate washing
space for glasses, etc., in the form of a deep
stainless steel sink is also essential, together with a
reasonably sized and accessible draining board.
Wliere the bar is a large one it may well be
advisable to have two sets of taps, sinks and
draining boards. Another important item is a
receptacle or well for ice. These can be separate,
or obtained as part of a unit including the sink
and draining board. It is essential that the ice
weU has drain hole and plug for draining and
cleaning.
(d) Refrigeration. An ice box and/or refrigerated cup
boards for the storage of certain tjq^es of aperitifs,
mineral waters, etc., is another- essential item.
For ease of access the cupboards or ice box should
be off the floor, high enough for the bartender to
turn from his work and obtain what he requires
quickly.
(e) Storage. A good supply of storage cupboards and
display shelf space is another helpful item. One
j)oint here to bear in mind is that the space
between shelves should be enough to take the
larger litre bottles, etc. In some cases it is possible
to provide a store room adjacent to or at the back
of the bar itself ; where this is possible it is an
advantage.
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