Comprehensive information on the bar

The bar counter is the working area where the bar provides drinks and other services to guests. It is the core part of the bar. It originally originated from bars, Internet cafes and other places with the word "bar", which represents the total service of these places. counter (cashier). It is also used to represent the main service desk of some modern entertainment and leisure service places such as restaurants and hotels. Basic introduction Chinese name: Bar counter Origin: Bar, Internet cafe representative: General service desk (cashier counter) Setting conditions: Bar counter definition, origin, components, management methods, function settings, visual significance, convenient service, reasonable layout, adapted to local conditions, Main configuration, cleaning and maintenance, cleaning, maintenance, lighting decoration, design types, design principles, design points, related configurations, bar kitchen settings, bar table holding equipment, bar operation procedures, home bar, living room bar, open bar, Bar counter definition "Bar counter" originally originated from bars, Internet cafes and other places with the word "bar", which represents the general service desk (cashier counter) of these places. Now it is also used to refer to some modern entertainment and leisure service places such as restaurants and hotels. Main service desk. After the open bar "bar" entered Chinese, "wine bar" was translated into "bar", and "coffee bar" was translated into "coffee bar". Nowadays, "Internet cafes, Tao bars", etc. have appeared. New words. Such as: beer bar. Book bar (book bar), Internet cafe (bar), English bar (English bar)... originally originated from bars, Internet cafes and other places with the word "bar", which represents the general service desk (cashier) of these places. . It is also used to represent the main service desk of some modern entertainment and leisure service places such as restaurants and hotels. The bar counter is the working area where the bar provides drinks and other services to guests. It is the core part of the bar. Due to the different spatial form and operating characteristics of the bar, the bar counter It is best to design it by the operator himself, so the operator must understand the structure of the bar. Components The bar counter consists of (front bar) bar cabinet (back bar) and operating table (center bar). The size and shape of the bar counter also vary depending on specific conditions, and its styles can be diverse. The three basic bar counter designs are the linear bar counter with closed sides. Such a bar counter can be protruded into the room or recessed into one end of the room. The advantage of this kind of bar counter is that the bartender will not turn his back to the guests. The linear bar counter has no fixed size. , it is generally believed that the bar counter that a bartender can effectively control is about 3.5 meters. Another bar shape is a horseshoe-shaped bar, or U-shaped bar. The bar protrudes into the room. Generally, three or more operating points are arranged, with two sections against the wall. In the middle of the U-shaped bar, you can set A recessed storage cupboard. The third type is the circular bar, or the middle square bar. There is a small island in the middle of this type of bar for storing items and displaying alcohol. Others include semicircular, elliptical, and wavy forms. Hotel bars are generally located near the entrance where guests can easily find and reach them. The bar can also be located in the hotel. On the top floor or next to the restaurant. The design of the bar should be elegant and comfortable. The decoration should be beautiful and elegant. The atmosphere should be cordial and soft, giving guests a "home away from home" feeling. Furniture should be practical. The bar counter is best decorated with high-grade marble that shows luxury, composure and elegance. But because marble gives people a cold feeling, most bar counters are framed with wood or metal and covered with dark hardwood. The design and decoration of the bar should be carried out from the aspects of equipment, walls, floors, ceilings, lighting, windows and some decorations. There are no two identical bars in the world. Although the target market, function, space, environmental layout, etc. of each bar are different, to a certain extent, the layout of the bar must follow certain rules. Traditional Bar Management Measures The People's Republic of China and the Ministry of Public Security Order No. 103 "Measures for the Administration of Public Security in Entertainment Places" were adopted at the office meeting of the Minister of Public Security on April 21, 2008, and are hereby promulgated as of October 1, 2008 Be implemented. Minister ***

June 3, 2008 Function Settings Although the setting of the bar should be adapted to local conditions, when arranging the bar, the following points should generally be noted.

Visual prominence means that guests can see the location of the bar and feel its existence when they first enter, because the bar should be the center of the entire bar and the general symbol of the bar. Guests should know as soon as possible what the drinks and services they are enjoying are. Where did it come from. Therefore, generally speaking, the bar counter should be in a prominent position, such as away from the entrance, directly opposite the door, etc. Convenient service means that the bar setting allows guests sitting at any angle in the bar to receive quick service, and it also facilitates the service activities of the service staff. Reasonable layout should try to make a certain space accommodate as many guests as possible without making the guests feel crowded and disorganized. At the same time, it should also meet the special requirements of the target guests for the environment. On the right side of the entrance, the more attractive setting is to The bar is placed a few steps away from the door, and a semi-enclosed train seat is set up in the space on the left. At the same time, it should be noted that an irregular space should be left at the bar to facilitate service. This is often used by some bars. Neglected, so that the service staff and guests compete for space, and there is a danger of spilling drinks due to crowding during service. Main configuration: The bar is divided into two parts: the front bar and the back bar: the front bar is mostly a high-low counter, which is composed of a dining table for customers and an operating table for wine matching; the back bar is composed of wine cabinets, decorative cabinets, refrigerated cabinets, etc. As a complete set of bar equipment, the front bar should include the following equipment: bar bottle rack, three-compartment sink or automatic cup washer, sink, accessories tray, ice storage tank, beer dispenser, beverage dispenser containers, empty bottle racks and trash cans, etc. The back bar should include the following equipment: cash register, bottle and wine storage cabinets, bottle and beverage display cabinets, wine and beer refrigerators, beverage, ingredient, fruit ornaments refrigerators and ice machines, wine glass storage cabinets, etc. The service distance between the front bar and the back bar should not be less than 950MM, but it should not be too large. The distance should be suitable for two people to pass by. The refrigerated cabinets should be set back appropriately when installed so that the doors of these devices do not affect the waiters when they are opened. of moving around. The floor of the aisle should be paved with plastic partitions or wooden strips, and rubber mats should be laid in parts to make it waterproof and anti-slip. This can also reduce the fatigue caused by standing for a long time by waiters. Key points in the design of the back bar: In addition to the aforementioned bar counter, which is the front bar, the design of the back bar is also very important. Since the back bar is where customers’ eyes are focused and is also the essence of the store’s decoration, it needs to be handled carefully. First of all, the back bar should be divided into upper and lower parts to consider. The upper part is not used for practical arrangements, but is used as a place for decoration and free design; the lower part is generally equipped with cabinets, where cups and wine bottles can be placed out of sight of customers. The width of the lower cabinet is preferably 400-600MM, so that more items can be stored and meet practical requirements. Three things to note when designing bar stools in Utopian style: 1. The height difference between the bar stool surface and the bar table surface should be maintained at about 0.25M. When the bar surface is higher, the corresponding bar stool surface is also higher. 2. The lower end of the stool and the bar should be equipped with poles to support the feet, such as steel pipes, stainless steel pipes or step stools. 3. It is better to choose a taller bar stool with a backrest, which will make you feel more comfortable when sitting on it. Cleaning and Maintenance When setting up a bar counter indoors, the bar counter must be regarded as part of the complete space, not just a piece of furniture. Good design can integrate the bar counter into the space. When cleaning and maintaining the bar counter, pay attention to the use of detergents and maintenance agents. . Cleaning Bar counters are generally made of marble and hardwood. If drinks are spilled on the countertop or stains are left on the countertop, hardened spot stains will form if not treated in time. Therefore, it must be wiped dry immediately with a rag. If hard lumps have formed, wipe it with a wet towel first, then spray it with detergent and wipe it on the surface until the stain disappears completely. After cleaning, spray maintenance agent on the bar surface. Maintenance 1. The wooden surface of the bar must be kept away from drinks, chemicals or overheated items to avoid damaging the natural color of the wooden surface. 2. When there is a lot of dirt, you can use diluted neutral detergent and warm water to wipe it once, and then wipe it with clean water. Remember to wipe off the remaining water stains with a soft dry cloth. After it is completely wiped, use maintenance wax. Polished.

Design principles 1. When setting up a bar counter indoors, the bar counter must be regarded as a part of the complete space, not just a piece of furniture. Good design can integrate the bar counter into the space. There are no specific rules to follow for the location of the bar. Designers usually recommend using some odd spaces. If the bar is integrated into the main body of the space, the direction of movement must be carefully considered. Good design is guiding and virtually makes living and commuting more comfortable. 2. Of course, the location will also affect the circuit and water supply and drainage design. Especially when it is far away from the pipe room or the drain pipe, drainage becomes a big problem. Drainage pipes must have a certain inclination angle. If the bar is located close to the outdoors, you can connect the drainage pipe to the outdoors and drain the water through a separate pipeline; if the pipeline needs to be connected between the pipes and the slope is not enough, and the pipe must be installed from the ceiling or wall, the construction will be more troublesome. Fees will also increase accordingly. 3. If you want to use high-power-consuming electrical appliances in the bar, such as induction cookers, it is best to design a separate circuit to avoid circuit tripping. 4. For a bar counter built using corners, the operating space needs to be at least 90cm. The height of the bar counter comes in two sizes. The single-layer bar counter is about 110cm, and the double-layer bar counter is 80cm and 105cm. The gap must be at least 25cm. The inner layer can Place items. 5. The depth of the countertop must depend on the function of the bar. The width of the countertop required for just drinking and dining is different. If there are seats in front of the counter, the countertop must protrude from the bar itself, so the depth of the countertop must be at least 40-60cm. The width of the bar is also convenient for storage. 6. How long should the bar be to be convenient for use? Generally speaking, the smallest sink needs to be 60cm long and the work surface 60cm. Others can be measured according to your own needs. 7. When purchasing a sink for a bar counter with a sink, please note that the sink should be a flat-bottomed trough so that it will not tip over or be damaged when placing cups. The depth of the sink should be at least 20cm to prevent water from splashing around and getting wet everywhere. . 8. The design of the wine cabinet should pay attention to the convenience of use. The height of each layer should be at least 30-40cm. The part where the wine bottles are placed is best designed to be tilted so that the wine can submerge the bottle stopper and the wine can be stored. Longer; the depth of the cabinet should not be too deep. It will be inconvenient if you have to pass a cup over other objects. 9. It is best to use wear-resistant materials for the countertops, and veneer is not suitable. The bar with a sink is best to be water-resistant; if the bar uses electrical appliances, fire-resistant materials are the best, such as artificial stone, melamine board, and stone. etc., are all ideal materials. Design Points: The bar can also be semicircular, elliptical, wavy, etc., but no matter what its shape, for the convenience of operation and visual beauty, the following points should be paid attention to when designing: The bar is composed of a front bar and an operating table (center bar) The back bar is composed of three parts. The height of the bar is approximately 1 to 1.2 meters, but this height standard is not an absolute truth and should be determined by the average height of the bartender. The height of the operating table under the front bar is generally 76 cm, but it is not static and should be determined according to the height of the bartender. Generally, the height should be at the bartender's wrist, which saves effort. The operating station usually includes the following equipment: a three-compartment washing sink (with initial washing, brushing, and disinfection functions) or an automatic cup washing machine, a sink, a twist sink, a bottle rack, a cup rack, and a beverage or beer dispenser. The height of the back bar is usually more than 1.75 meters, but the top should not be higher than the bartender's reach. The lower level is generally about 1.10 meters, or the same height as the bar (front bar). The back bar actually plays the role of storage and display. The upper cabinets of the back bar usually display wine utensils, wine glasses and various wine bottles. The middle cabinets mostly contain various spirits for preparing mixed drinks. The lower cabinets store red wine and other bar utensils. . The refrigerator installed on the lower floor is used to refrigerate white wine, beer and various fruit raw materials. The distance from the front bar to the back bar, that is, the working walkway for service personnel, is generally about 1 meter, and no other equipment can protrude toward the walkway. The top should be equipped with a blister board or rubber board ceiling to ensure the safety of bar service personnel. The floor of the walkway should be paved with plastic or wooden strips or rubber pads to reduce fatigue caused by standing for long periods of time.

Related Configuration Bar Kitchen Settings Many modern bars provide guests with snacks or simple foods, fruit platters, etc., which not only meets the needs of guests, but also increases bar sales. in this way. The bar should have a kitchen design and certain setting facilities. The kitchen of the bar should be arranged in a unified room, that is, cutting, cooking, washing, and dessert making are all arranged in a unified room, so that it has the characteristics of compact space, convenient communication, and good natural ventilation. Since most of the bars provide snacks, fast food or other foods that are easy to eat and make, the kitchen area can be smaller, and the equipment and facilities can be relatively simple. Under normal circumstances, its basic facilities and equipment should include: 1. Ventilation fan. If possible, two types of ventilation fans should be installed, one is an intake fan with a lower rating, and the other is an exhaust fan with a higher rating. The exhaust fan must be stronger than the intake fan and must have a scrubbable filter. 2. Stoves and ovens, fryers, rice cookers, heating and insulation dining tables, etc. 3. Freezers, low-temperature refrigerators, etc. 4. Washing and disinfection facilities and equipment. Bar table equipment The specifications and shapes of tables and chairs in the bar adapt and change with the location, business form, and architectural style. Before choosing tables and chairs, you should also consider your target market customers. If the target customer is a customer who pursues elegant enjoyment, the tables and chairs should be high-end wood products with exquisite workmanship and texture; if the target customer is a business person who has been busy on the hard floor for a day, then modern tables and chairs, such as wide and Comfortable chairs or sofas will create a relaxing and comfortable atmosphere; if you want customers to party all night long, then comfortable couches or couches are ideal; if the operator wants to increase customer turnover, it is best to use hard plastic Chair and plastic tabletop. In addition to the type of tables and chairs, you should also pay attention to the height and slope of tables and chairs. To encourage customers to talk and increase a comfortable atmosphere, the heights of tables and chairs must be appropriately matched. Due to different business styles and other factors, the sizes of tables and chairs in bars do not have uniform specifications. Here, the following data are drawn based on the general specifications adopted by most bars: the height of the table is generally around 75cm, and the height of the seat should be around 45cm. Various common tabletops: one-legged small round table with a diameter of 50cm. Generally, round tables are 80cm, 90cm, 100cm, 120cm and 130cm according to the size. Square tables are generally 110 x 60 or 110 x 65cm. Bar operation process Developing appropriate work processes can improve employee work efficiency and work quality. This information introduces the bar work process for reference.

1. Opening in the morning: The drinks at the bar and the drinks in the warehouse are neatly arranged (including the drinks on the display rack, pay attention to the aesthetics of the items), and the bar hygiene must be up to standard (no garbage in the trash can, the floor is clean, and no tablecloths are allowed) Mopping the floor); 2. When the market opens, check that tea, sugar cubes, packaging items, and order papers are complete; 3. Empty wine boxes or other items are not allowed to be left outside in the market, which will affect the appearance of the front desk; 4. Distribution Drinks are distributed according to the specified quantity on the receipt, and are not allowed to be distributed at will (you are responsible for the consequences); 5. Drink receipts should be kept in the designated area (location) to prepare for the evening market accounting (to be cleared for each city) ; 6. Do a good job in restoring items (in the wine warehouse, inside the bar, and on the bar surface) and doing hygienic cleaning work at the end of the market; 7. Do a good job in handing over the shift when you get off work, and hand over in person. If the accounts are unclear, you will be responsible for the consequences; 8. Lock the drinks: The refrigerators and wine storage outside the office must be locked during the afternoon and evening hours. The items in each cabinet at the bar must be properly taken care of. For cabinets that need to be locked, all items inside must be known when taking over the shift; 9. On the same day For wine series with a large sales volume on the market, orders should be made in time to avoid out-of-stocks, and orders should be made reasonably based on sales volume, and no hoarding or overstocking of products should occur; 10. Personnel on duty are not allowed to leave their posts without permission, and walkie-talkies are provided in front of their posts. , keep the communication equipment open at all times during work; 11. When the goods arrive during the shift, the bar staff will be responsible for inspecting the goods. After inspection, the delivery note will be presented to the manager for signature; 12. If there is a problem that cannot be solved by the department during the shift, please contact the manager on duty. Come to solve the problem; 13. Standards for opening the evening market: items that do not belong to the bar will be disposed of, and other department personnel are not allowed to enter or leave the bar without permission; 14. When doing accounting for the evening market, the daily sales and sales must be reflected in the accounts. Store, temporarily store and other quantities to prepare for replenishment (calling goods); 15. The cashier is responsible for accounting and handing over all cashier accounts, so that department responsibilities are assigned to everyone; 16. All wine bottle caps provided by suppliers Fees will be negotiated and issued for review by the manager; 17. If the supplier's price is unstable, changing suppliers must be approved by the manager and cannot be changed at will; 18. Production of inventory tables: daily inventory, weekly inventory, monthly inventory - monthly sales Statistical table; 19. Do a warehouse inventory at the end of the month, register monthly sales, monthly deposits, and gifts, and keep the numbers consistent with the goods; 20. Account books: Keep the bar accounts in order and not chaotic at all times, so that the numbers are not changed and are clear Eye-catching, the manager will randomly check the account books every month to verify the inventory; 21. Inspection standards: Every time the goods come in, the bar staff will personally count the goods. This operation cannot be affected by other work. After the inventory, the bar staff will sign and then send the delivery note. to the manager’s signature; 22. Sample wine on the wine rack: Use empty bottles and empty packaging boxes to place them, and display the same effect, and achieve continuous innovation, and put high-quality wine in the wine warehouse; 23 Permission rights: No authorization is allowed. Any fractions from the bill will be removed, and drinks and other alcoholic beverages cannot be given to others without the manager’s approval and signature; 24. The items in the office cabinet should be neatly placed, and items not related to work should not be placed; 25. End-of-month items (excluding bar drinks) The cashier is responsible for taking inventory; 26. Drinks are stored in and out of the warehouse on a first-in, first-out basis; 27. Cost control: 25 chrysanthemums, 4 clips of Longjing, 2 spoons of Tieguanyin, and 4 sugar cubes are distributed as the standard; 28. Individual Appearance: Wear work clothes, black leather shoes, and black socks, and adhere to the company's uniform dress standards; 29. ??Keep your mobile phone on silent or vibrating during work (you are not allowed to make calls casually); 30. Do not leave your chair during work hours At the bar or sitting down (except for cashiers); 31. Do not smoke or do anything unrelated to work during working hours; Home Bar Living Room Bar Living Room Bar The living room is the key area of ??the room and is generally decorated very elegantly. , the bar counter placed in the living room gives people a unique mood and sense of luxury. The most economical and effective way is to use the scattered light. The high bar stool is the most charming part of the bar counter to create a luxurious atmosphere.

Open Bar Kitchen Open Bar With the continuous development of society, the perfect open kitchen bar design achieves both beautiful and practical functions. Whether it is a small apartment or a villa, there are different styles of kitchen bars, both It can be used as a small dining table, where you can chat and read a book. This kind of design can accommodate a few more people. Sitting on high bar chairs, drinking wine and chatting, why not enjoy life!