1960 The U K B G Guide to Drinks (3 rd edition revised)

Part I

SECTION I

THE COCKTAIL BAR AND BAR LAYOUT

BAR EQUIPMENT

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 has established itself as a recognised rendezvous and 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

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