What are the points for attention in Wuhan bar decoration?

Matters needing attention in bar decoration

1, and the bar height is about 1- 1. 2 meters, but this height standard is not absolute truth, it depends on the average height of bartenders.

2. This column consists of three parts: front column, console (middle column) and back column.

3. The height of the console below the front bar is generally 76 cm, but it is not static, depending on the height of the bartender. Generally, its height should be at the wrist of the bartender, which is more labor-saving. The console usually includes the following equipment: three-room washing tank (with primary washing, brushing and disinfection functions) or automatic cup washer, pool, wringing tank, wine bottle rack, cup rack, beverage or beer distributor, etc.

4. The height of the back bar is generally above 1. 75 meters, but the top bar should not be higher than the bartender's reach, and the bottom bar is generally around 1. 10m, or the same height as the bar (front bar). The back bar actually plays the role of storage and display. In the upper cabinet of the back bar, there are usually wine utensils, wine glasses and various wine bottles, most of which are spirits for preparing mixed drinks. The lower cabinet stores red wine and other bar utensils. The refrigerator installed on the lower floor is used to refrigerate liquor, beer and various fruit raw materials.

5. The distance from the front bar to the back bar, that is, the service staff's working aisle, is generally around 1 m, and no other equipment can reach into the aisle. Plastic or rubber ceiling should be installed at the top to ensure the safety of bar service personnel. The floor of the walkway is paved with plastic or wooden strips or rubber mats to reduce the fatigue of service personnel who stand for a long time. The floor of the bar aisle should also be covered with plastic grating or strip-shaped wooden frame, which can be covered with some rubber pads, which are waterproof and non-slip, and can also reduce the fatigue caused by the waiter standing for a long time.