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Arrangement
of a
Bar
The practi cal proprie tor who expec ts the bes t
possible res ults from hi s bar-tenders will pay especia l
attenti on to the
111aking
;in cl arrangcrnl' nt o f what
is known as the wo rkin g bench. "'hich i:; reall y one
o f the mos t im porta n t fi x tun·:-' in a ba r. l ha'·"
seen m a n v a ha nd some <'" tahli,; hment here and
abroad \\'hi ch has a be nc h th at ha m pers a nd imped es
the wo rk o f a good barma n . This is a pLLce in the
mak in g o f \\'hi ch no reasonalilc e x pe nse s ho uld be
spared.
It
should be lined \\'ith tinned co pper .
The plumbin g s ho uld L>c open a n d sanita r y . The
sink for watN s ho ul d be mad<! "'it h rounded edges ,
so as to m a ke cleanin g a sim ple m atter. The
liqu or box sho uld I.Jc a rra nged as pla n s ho\\'n,
-
"
0 0 0 0 0
u.>.:1.:.r
f. tf>
--
Sink
= 0n::u11nq
=
0
lee bo_x-
0
=-:-
l·oar~i =
- -- - -
- - - -
-
0
0
- - - - -
to contain a t least nme me rnl tubes to conta in th e
following bo ttles: t gin.
1
Fren ch ve rmo u t h , t
Italian vermouth . t rye \\' hisky,
1
Scotch,
1
bottle
orange j uice,
1
buttle lemon juic<",
2
syphons. The
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