Step up to the bar and design a work station that makes a bartender's job run efflciently

Nation's Restaurant News, June 25, 2001 by Foster Frable Jr.

My last column focused on customer and server-friendly bar design. But successful operators also know that providing bartenders with efficient work stations and adequate storage is a key element of good bar planning.

Properly configured cocktail stations are critical to a bartender's speed and efficiency For instance, traditional 24- to 36-inch-wide ice chests are too narrow to hold all of the mixes required by today's drink recipes. But a 48-inch-wide ice chest permits six bottle wells on each side of the chest. And extradeep ice chests -18-inch vs. 10-inch -- require fewer refills during peak periods.

Some modular blender station shelves are too "hallow to support the newer high-capacity blenders that require 9-inch or 10-inch shelves. If you are using an Island Oasis, Taylor or VitaMix blender with an ice shaver, consider a dedicated 18 inch wide and 24-inch-deep blender station, made specifically for that equipment.

Remember, blender stations with shallow dump sinks don't allow easy cleaning of the blender container. Blender sinks should have high gooseneck faucets.

Soda guns should be located on the left side of the mix station. The bar top support should provide enough clearance so that the soda controller doesn't hang into the mix station work zone.

Another barrier to a bartender's efficiency is the lack of easily accessible bottles and limited glass storage. Efficient bars have double bottle rails called "speed rails" on all cocktail stations and drain boards. Lockable storage cabinets in soffits above a bar top also can provide valuable storage in a tight bar layout. Be conscious, however, of open overhead glass storage. Most health departments ban it, and shorter bartenders may not be able to reach the glasses.

Underbar equipment often is used as a stepladder to reach glasses and televisions and even to change light bulbs. If glasses are located above a bar top, make sure that the underbar is strong enough to accommodate the weight of a 200-pound person. Some lighter-weight modular underbar units may bend or even collapse.

Cocktail stations always should be located close to the service pickup. All busy pickup stations should have a perforated drain board at the drink pass even if it is only a portable one set on the bar top.

A functional glass-washing area should be more than just a three-compartment sink or a 24-inch-wide dishwasher set under a bar. If you are using a glass washer, make sure it has a support cabinet with a sink for draining glasses and storing bottles of detergent. Manual glass-washing sinks should have a fourth compartment with a strain basket to catch fruit and ice. All manual glass-washing sinks should include a mechanical brush. Mechanical brushes require that the drain be offset on the rear of the sink bowl.

Many health departments require hand sinks with soap and paper towels next to glass-washing stations. Most underbar manufacturers offer compact, modular hand sinks with integral soap and towel dispensers. Locating a modular trash container between the hand sink and the glass-washing area provides a convenient receptacle for paper towels and bar waste.

Frozen and ice-cream-based drinks are growing in popularity but too often are ignored in traditional bar layouts. Planning for a 24-inch-wide space in the underbar allows operators to accommodate either a batch mix freezer, a refrigerator for mix cartons or a modular ice-cream-dipping cabinet.

Underbar areas often become unsightly messes during busy service times. Cleanup is easier with custom-fabricated or modular equipment with fillers and corner pieces that provide a continuous work surface. Equipment should have high backsplashes that fit tight to the underbar. Provide covered bases along the floor and on both sides of the bar die wall. The latter should be wide enough to enclose soda lines, electric wiring and plumbing. That is preferable to having them come up through the floor under the equipment.

Elegant solutions to many of the problems addressed in this article are the modular bar die systems available from Perlick and Glastender. The mix stations and drain boards are hung from a steel frame with openings for utilities and services, including most beer lines. The end result is legless work stations that are easy to clean, reduce bar clutter, allow for easy equipment changes and enclose utilities inside the wall.

Bartenders always seem to be short at least one two-door, backbar refrigerator. If your layout can't accommodate more under-counter refrigeration, consider using shallow, upright refrigerators in the center of the back bar or narrow, single-door units concealed in millwork columns on the sides of the bar.

Back bars often need to be stripped and secured at night, and if bottles are stored under the back bar, the space is unavailable for other storage. Back bar liquor displays should be designed with provisions for off-hours closure. Disappearing sliding doors, decorative gates, glass shallow boxes or tambour doors are options.