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U. K. B, G. GUIDE TO DRINKS
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 to4ft. between the back of the bar counter and
thecupboards and display shelvesatthe back of the
bar. Lengthwise, space should be allowed accord
ing to the number of men working the bar, each
having space for a completely equipped station.
(6) 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 fruit, etc., bottle racks
(preferably of the open vertical type) so that
bottles can be handled quickly. These items
should be about 2 ft. 6 in. from the floor.
(c) Plumbing. Many are the bars 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.
Where 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,
as part of a unit including the sink
and draining board. It is essential that the ice well
has drain hole and plug for draining and cleaning.
{d) Refrigeration. An ice box and /or refrigerated cup
boards for the storage of certain types of aperitifs,
mineral waters, etc., is another essential item.
ror ease of access the cupboards or ice box should
e off the floor, high enough for the bartender to
urn from his work and obtain what he requires
quickly.
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