PARTS OF BAR

  • FRONT BAR
  • BACK BAR
  • UNDER BAR

FRONT BAR

  • A customer area
  • Bartenders take orders and serve
  • It is a functional area
  • Have adequate space for serving and pouring
  • Height is 42-48 inches
  • Width is 16-18 inches with waterproof/alcohol proof surface
  • Most bar surfaces are made up of laminated plastic
  • Or made up of high quality granite
  • If armrest space is given then 8 inches space added to width
  • Glass arranged in glass rail (drip rail)
  • Bar die: a vertical structure that supports bar,
  • that separates the customers from the working area.
  • The customer side may be decorated, carved or padded etc.
  • Footrest length is 9-12 inches
  • High stools for sit down bar
  • Space between stools 2 fit
  • Footrest of the bar should be within the reach

BACK BAR

  • Has a decorative display
  • Hard-working storage space
  • Located at the back of the front counter
  • Having sufficient space for bartender to move
  • Consists display racks for storage
  • Storage for all kinds of liquor
  • Often back bar lined with mirror for bottle reflections
  • Act as a merchandising device by displaying
  • Mirrors add depth to the room
  • Helps bartender to observe customers discretely
  • It may include pictures, posters tainted glass, plants, any antiques etc
  • Back bar functions as storage space
  • It may include refrigerated cabinets.
  • The base may have space for Special equipment:
  • Like bottle cooler, espresso machine, dispensers, cash registers etc
  • Design of back bar must be functional and pleasant
  • It is a centre of attraction for customers
  • Design must blend with overall décor.

UNDER BAR

  • It is at bartender’s side after the front bar.
  • It is designed keeping in mind:
  • Drinks to be made
  • Equipment required
  • Mixes needed for drinks
  • Easy to carry and handle the items.
  • Divided into many workstations based on
  • Volume of the business
  • Length of the counter
  • Each station will have its own supply of fast moving liquor, mixes, ice, glasses, blender, sink, garnishes, etc within reach.
  • Two categories of liquor: Well brands & Call brands.
  • Well brands (House brands)
  • Call brands (requested by the guests by name)
  • Have automatic dispense system for mixes (Draught beer).
  • Clean glasses are grouped and stored in the glass shelves near station.
  • Should be provision of waste disposals and hand wash.
  • If dispense bar not there, then collected from main bar.