TIps?
Been collecting entries for a couple-few days now and I don’t know when I'll be able to get around to posting. It's Friday morning and I just came back from a meeting with the electrician to add power and lay out the circuits. I'm eminently not ready but you take what you can get.
The lawyer for the landlord was there also we and went over what was legally necessary to operate under the existing permits, or patentes. We'll have to connect the buildings with some kind of structure to make the two buildings into one. This fits pretty well with what I had in mind anyway for a covered walkway directly to the back outdoor area.
Did a few sketches for the bar layout. The first ones were for fitting in the ideal workspace, then massaging the components. Now I have to figure out how to substitute those 'ideal' components for the equipment I already have.
Any tips or helpful hints from old-hand bartenders at this point would be welcome. Do's and don'ts, things to avoid at all costs, that sort of thing. At the moment from right to left I have the waitress station next to which is space for soiled glasses and trash. Next up is the 3-part bar sink followed by space for drying glasses. Then ice, cutting board with under counter trash receptacle, then the mixing station. The cash register next to that and then more space for glasses without stems and things I haven't figured out yet. Glasses with stems will be hanging from overhead.
Tips for the ideal setup of the mixing station would be most helpful.
