1954 Practical Bar Management by Eddie Clarke

PRACTICAL BAR MANAGEMENT

various bottles which must be kept cool during service. Make sure that these bottles are so positioned that during the stress of business there is no fear ofthem being crashed against the under side of the counter. Very near to the ice-bin(and well insulated, if too close)should be the washing-up sink with draining-board attached, fitted with hot and cold taps, here again of swivel type which can be pivoted away after use, also attach rubber nozzles, thereby saving untold breakages. It is possible to install a complete stainless steel unit, consisting of an ice-bin, washing-up sink and draining-board, which, of course, is ideal, as the smooth polished surface is hygienic, because there are no corners or crevices to harbour any foreign bodies. It is also easy to keep clean, and, of course, pieces will not chip off, neither do acids such as fruitjuices stain its surface. In fact the only thing to beware of is to be careful when washing glass; being so brittle they are apt to break more easily on such a hard surface. One final point—there must always be a constant supply of really hot and cold water. The space under the draining-board can be used to house the empty bottle basket; be sure it is fitted with a detachable metal container which will hold the drainage from the bottles. Provision must be made for a refrigerator or a cooling cabinet, and somewhere conveniently situated to aid speedy service. If possible it should be recessed under the bar-counter, so that it will not occupy the limited floor space. Temperature control is essential, it should be automatic, thereby preventing the minerals, etc., from bursting through being too cold. Care and attention to these cooling devices will give a better service, they should be defrosted every week or ten days. Remove all the contents and place the drip trays in position, then leave the door open. When completely defrosted clean the inside of the cabinet with lukewarm water and bicarbonate of soda. Any remaining space under the counter-top can be fitted with slotted compartments to house bottles for quick service. These should be built with a slight downward angle, and so that the neck of the bottle is protruding, thereby enabling the hand to grasp it speedily. Beneath these slots, if there is any more room it should be utilized for shelves for glasses or additional lockers for stock.

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