1954 Practical Bar Management by Eddie Clarke

TWO

Planning the Bar

We come into this world all naked and bare. Wego through this worldfull ofsorrow and care. We go out o/this world, we know not where. But if weWe goodfellows here, we'll be thoroughbreds there.

CERTAINLY it is not a correct statement to make that a man only drinks when he is thirsty, if it were, one would marvel at the vast numbers of parched human beings. Obviously,then, the universal popularity of bars is not solely due to the refresh ments served in them. A bar provides many other things besides drink. It is a meeting place, a centre of good fellowship, a comfortable spot where one can relax and let the world go by. In fact, it is the basis ofan important social habitin our communal life, whether it be a Cocktail Bar in a first-class hotel or restaurant, our own favourite club, or the bar parlour at the"local". The wise caterer will do well to remember these human desires when considering the creation of a new drinking oasis for the benefit of mankind. He must concentrate on providing pleasant surroundings and endeavour to give his patrons all the amenities at his command,together with service beyond reproach. For the momentlet us set aside the customer's point ofview and dwell on the assets to be derived from a well-run Cocktail Bar. 1. It adds considerably to the attractiveness of the hotel or restaurant. 2. It is a very profitable department of any establishment. 3. It is beneficial to the restaurant—that is to say, if the bar is a popular rendezvous,friends who have met and enjoyed its hospitality are reluctant to leave, and will therefore stay and order their meal at leisure. It is surprising the amount of casual custom obtained in this manner.

CHOOSING A CONSPICUOUS POSITION

What should the Proprietor's course of action be in order to

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