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

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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