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U. K. B. G. GUIDE TO DRINKS
(/) Bar Counter. There are one or two points in connec
tion with the bar counter itself that are worth
bearing in mind. It should not be too high or too
wide. In other words it should be possible for a
bartender of normal height to serve his customers
easily and quickly. Suggested height is approxi
mately 3 ft. 6 in. to 3 ft. 9 in. and width about
2 ft. The bar surface should be of material that
is easy to clean and does not stain.
It should be borne in mind that both ladies and
gentlemen may be standing or sitting at the bar
and therefore the front surface of the counter
should be designed without any sharp edges that
can catch or tear delicate materials used for
clothing.
A foot rail and cigarette trough at the foot of
the bar are items worth considering if they can
be fitted into the decor.
(g) Bar Flooring. The flooring at the back of the bar is
a matter of some importance, especially when
considering cleanliness, etc. The floor is likely to
take a certain amount of water, spillage, etc. The
floor should be non-absorbent and of strong
construction. Some people prefer fitted"Duck-
boards on the floor. These can be removed each
day and the floor space below cleaned.
If tte above points are borne in mind a really practical
oar should result and thus not only the front of the bar
n
appeal to the clients, but the bartender will be able to
pve more speedy and improved service over the bar that
has been constructed with due thought to these matters.
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