The Bar – Facts  for the planning

The size, shape and arrangement of the bar specify  two aspects:
1. The element of the decor
2. The element of the function
The size and shape of the bar, your appearance and your position in space are determined by the owner or architect, whose main focus is the layout and the decor.
The job should be planned by a consultant. Unfortunately, it happens too often that the consultant will only get called after the position of the bar and the dimensions have already been established.
Unfortunately, the space in the house is set for the bar, ignoring the crowd, the drinks are served, the overall level of turnover, the space and equipment needed to produce these drinks too. A poorly planned bar costs more,  limits the profit and frustrated every day, who must work with behind the bar.
The partitions of a bar
A bar consists of three parts: the Frontbar with the underlying work systems, the lower and upper back bar. Each bar area has its special function.
The Frontbar is the guest area, where drinks ordered and served. The  Bartop is normally 20 inches wide and equipped with a lacked surface. An armrail on the front side, which is often padded to expand the width by  4 inch. On  the bartenderside lies the barrailmat, on which the bartender is preparing , the drinks, to demonstrate the quality of the drinks and his skills. This part is known by various names such as Barrail, Glassrail, Driprail.
The vertical front which  calls bardie,  usually equipped with a foot barrail attached in 17-20 cm high.
The height of bardie inclusiv bartop is 1.10 - 1.12 Meter high.
When is a place to sit, there must be the chairs are high enough to make the bartop to the table. Each chair must be granted about 60 cm of space from the bar. The chairs should be comfortable and as these chairs are quite high, they have either a recessed foot support or foot barrail but the bar is within easy reach. All parts of frontbar should be considered as visual elements in the overall decor.
The Frontbar
The underbar is the heart of the entire serving, the designers must spend , therefore, the greatest attention. In this area, the tools and supplies has to be efficiently arranged, whereby speed plays the largest role. Each bartender has to make  his job with an individual stock of spirits, ice, readymixes, glassware, blenders and decorations in the distamce of an arm length. Each workstation has an icechest and one or more racks for the bottles of spirits and the mostly  used readymixes. The glasses can be stored on a side drainboard near the icechest, or in glass racks in glass storage cabinets next to the workplace, or at the bottom seperated by type and size. The mixer and blender are on a mixer station next to the icechest, while  ingredients are in containers on or near the Cocktailunit.
The number of workingspaces of  a bar depends on the sales and business process.
If the drinks are served from the bar to the tables, the bar  requires a server station. This means a separate part of the Frontbar, not accessible for guests, to give the the orders, receiving the completed order and can leave empty glasses. Otherwise they would have to find their way through the guests.
The workingstyle of a bar

Our bars are desihned to produce the drinks on the bartop and to store underneath. The device enables the bartender to prepare in a short time a wide selection of cocktails and drinks in a systematic and hygienic manner.
The following list contains tips for the professional work at the bar.
You and your staff should work consistently on all skills and develop their skills and their style as a bartender.
A good bartender
• works always at full speed, is not lost, even if the bar is busy.
• garnished the drinks always correct even when busy.
• used for cocktails in his blender or shaker is always the exact amount of liquid.
• prepare all the drinks in the sight of the guest.
• does the Bartop keep always impeccably clean. In none of the ashtray in front of him is more than a cigarette butt
• pay attention when guests have finished their drink, and is asking if they want a new one, but he always remembered    what it was for a drink.
• Recognizes and talks to regular customers, when possible, by name.
• Always has a pen and a lighter
• Always uses a tip tray.
• Wasted no time. He uses every quiet moment to clean, wash and polish glasses  or wipe the countertops and makes conversation with the guests.
• Cleans immediately after use, all equipment and cocktail jugs.
• Provides all the things back into place.
• Summarizes each bottle is always on the neck while holding his thumb to the spout.