1953 The U K B G Guide to Drinks

THE COCKTAIL BAR

(b) 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 frait, etc., bottle racks (preferably of the open vertical t3T)e) so that bottles can be handled quickly. These items should be about 2 ft. 6 in. from the floor. (c) Plumbing. Many is the bar 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. Wliere 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, or obtained as part of a unit including the sink and draining board. It is essential that the ice weU has drain hole and plug for draining and cleaning. (d) Refrigeration. An ice box and/or refrigerated cup boards for the storage of certain tjq^es of aperitifs, mineral waters, etc., is another- essential item. For ease of access the cupboards or ice box should be off the floor, high enough for the bartender to turn from his work and obtain what he requires quickly. (e) Storage. A good supply of storage cupboards and display shelf space is another helpful item. One j)oint here to bear in mind is that the space between shelves should be enough to take the larger litre bottles, etc. In some cases it is possible to provide a store room adjacent to or at the back of the bar itself ; where this is possible it is an advantage.

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