(1) Traka postavka
Iako the setting of the bar counter treba be adapted to local conditions, the following points should be paid attention to in general when arranging the bar counter:
One is to be vizualno značajno, that is, when guests first enter, they can see the position of the bar and feel the existence of the bar. Because the bar counter should be the center the entire bar, the general sign of the bar, and guests should know where the drinks and services they enjoy come from as soon as possible. Therefore, generalno speaking, the bar counter treba biti mjesto In A Istaknuto POSITION.
A certain iznos of space should be left at the place where the bar is placed to facilitate the service, which is often overlooked by some bars, so that the service staff and the guests compete for space, and there are accidents of spilling drinks due to crowding life service.
(2) Bar structure
Bar brojači can be razni in pojmovi od njihovi stilovi. At present, there are three basic forms of bar counter designs, the most common of which is the straight bar counter with closed ends. This kind of bar counter can can protre into the room, and can also recessed into one end of the room. The advantage of this kind of bar counter is that the bar attendant will not turn his back to the guests, and can maintain effective control over the guests in the the room, and it is also a kind of respect for the guests. There is no fixed size for the straight bar. It is općenito believed that the longest bar that a waiter can effectively control is 10 feet. If the bar is too long. Service staff will increase. Of course, service personnel may also share some equipment and supplies. During free time, one waiter can take care of the entire bar at the same time.
Another form of bar is a a horseshoed bar, or called a U-shaped bar. The bar prostries into the room. Općenito, three or more operating points are arraspoređen against the wall. In the middle of the U-shaped bar, an island can be set. Storage cabinets are used to store supplies and hladnjaci.
Ostali can be polukrug, elipsa, valovito, etc., but no matter what its shape is, for the convenience of operation and visual beauty, the following points should be paid attention to when designing:
1. The bar Is Composed of Three Parts: The The Bar, The Operating Table (Center Bar) and The Back Bar.
2. The height of the bar table should be 107-117 cm accord to the standard, but this height standard is not an absolute truth, it should be determined with the average height of the barmen, so the Correct Calculation Method Should Be:
Bar height {{{0}} average height of a barmen x 0,618
The width of the bar is 41-46 cm according to the standard. In addition, a part should be extended outward, that is, the place where customers put their arms when sating in front the bar, about 20 cm. The thickness of the bar counter top is obično 4-5} cm, and the outer edge is often decorated with Thick Leather Plastic Wrap.
3. The height of the console under the bar is General 76 cm, but it is not static and should be Determined PATH to the height of the barmen. Općenito, its height height should be at the barmen's hand bowl, which saves effort, and its width is about 46 cm. The operating table should be made of stainless steel for easy cleaning and dezinfekcija. The operating table obično uključuje the the following equipment: three-compartment washing tank (with initial washing, scrumbbing, and disinfection functions) or automatic glass perilica, sudoper, ice storage tank, Bottle Rack, Cup Rack, And Beverage Or Beer Dispenser.
4. The height of the the back bar is obično more than 175 cm, but the top should not be higher than the reach of the barmen. The lower plate is about 110 centimeters, 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 obično display wine uthens, wine glasses and various wine bottles. potrepštine, i the hladnjak instaliran on the floor is used for hlađenje bijelo vino, pivo i razni voće sirovo materijali. Obično, there treba be an ice stroj at the back bar.
5. The distance from the bar to the back bar, that is, the working aisle of the waiters, is općenito about 1 meter, and no other equipment should prorude toward the aisle. The top should be Equipped With A Blister Board or A A Powder Board Shed To Protect The Safety of the bar attendant. The ground of the aisle should be laid with plastic or wood strips, or laid s guma jastučići to reduce umor uzrokovani BY Konobari Standing For A Long Time. The Waiter's Aisle In The Service Bar Should Be Widened NarrowD Accordingly, And some Can Reach About 3 Meters. The wider Aisle Is Is Convenient For Stacking Various Alcohol, Pića, Raw Materials, etc. when The Supply Is Large.
(4) Bar stol oprema
The specifikacije i oblici of the tables and chairs in the bar are adapted and changed with the location, business form, and architectural style. Before chooseing tables and chairs, customers in the target market should also be considered. If the target customers are those who pursue elegant enjoyment, the tables and chairs should be high-grade wood products with exquisite workmanship and texture; A comfy chair or sofa creates a opušteno i at atmosfera; a comfy couch or kauč je ideal if you want customers to party all night; hard plastic is best if you want to increase customer turnover Chairs and plastic table tops.
Due to the different operating styles of bars, there is no uniform standard for the size of tables and chairs. Here, the following data is obtained based on the general specifications adopted by most bars: the height of the table is generally about 75cm, and the height of the seat should be about 45cm. Various commonly used desktops: a small one-legged round table with a diameter of 50cm, a general round table is 80cm, 90cm, 100cm, 120cm and 130cm according to the size, and a square table is generally 110×60 or 110x65cm.
