How to Lay Out Bar Equipment in a Nightclub
A fast-paced nightclub environment requires the strategic organization of bar equipment. Bartenders must be able to respond quickly to customer orders, maintain health code standards and keep all employees safe during business hours. For example, cash registers accessible to customers invite theft. Bar equipment layout depends on the shape of the bar and the number of people working, but the most effective designs are functional as well as pleasing to the eye.
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Things You'll Need
- Point-of-service terminal
- Hand-washing sink
- Step stool
- Condiment caddies
- Refrigerator
- Cutting board
- Shelving
- Trash receptacle
- Ice well
- Sanitation cloths
Instructions
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Designate a hand-washing sink in the bar area. Installation of this at one end of the bar or the other avoids taking up valuable real estate to allow employees to take orders and prepare drinks. A shallow basin allows for storage under the sink.
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Build or purchase shelving units to create a back bar. An ideal arrangement includes open shelving above waist-height and closed cabinets below. Ensure the shelves are sufficiently tall to accommodate large bottles of liquor, liqueur and other ingredients for mixing drinks. Build the lower cabinets deeper than the shelving unit to provide a flat space on top for mixing drinks and other tasks. Leave at least six feet between the front and back bars so employees have space to move freely.
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Leave space in the back bar for the refrigerator. Some nightclubs build around a refrigerator so it becomes part of the back bar, blending seamlessly with the other cabinetry.
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Install an ice well in the front bar, preferably in the center where all staff members have easy access to it. Larger nightclubs might require several ice wells to accommodate large crowds. Since many alcoholic drinks require ice, the ice well should be no lower than waist height and at least 12 inches deep. Positioning the ice well near the ice maker allows bartenders to scoop ice into the well while attending to other tasks.
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Place the point-of-service terminal or cash register on the back bar, on top of the cabinets. Placement of cash registers on the front bar makes the cash more vulnerable when closing out tills or counting change. If there isn't enough room on the back bar, place the cash register on a cart.
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Position a cutting board on the back bar for slicing lemons, limes and other garnishes. Use a board with a non-porous surface, such as plastic, to avoid food contamination. If possible, place the cutting board above or next to the refrigerator. Larger nightclubs might require more than one cutting board; position these side-by-side near the trash can.
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Spread four or five condiment caddies across the length of the front or back bar. These hold swizzle sticks, sugar and sugar-substitute packets, napkins and other items customers might need. For example, if paper and condiment storage is included in the cabinets of the back bar, place the condiment caddies on top of the cabinets, near where those items are kept.
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Store a step stool under the back bar or in another out-of-the-way location. Shorter bartenders and nightclub staff will use the stool to reach items on the top shelves of the back bar.
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Place a trash receptacle near the refrigerator and cutting board. For example, if the refrigerator is built into the bottom cabinets of the back bar, place the cutting board over it and the trash can on the floor to either side of it. Some nightclubs and restaurants use two trash bins, one for organic refuse such as lemon rinds, and another for inorganic refuse, like plastic and paper waste.
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Make sanitation cloths available to all nightclub staff. Place a bucket of sanitizing solution on the counter next to the hand-washing station, then soak five or six sanitation towels in the solution. Change out the cloths as they are soiled, or at the end of the night. Post rules about sanitizing surfaces and utensils as well as hand washing on the front of the refrigerator or cabinets, or on available wall space.
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Tips & Warnings
Condiment caddies should go on the back bar if you do not want customers to have access to them.
Even nightclubs equipped with kitchens should provide a hand sink in the bar area. Bar service personnel will be more likely to use it.
Use separate containers for different types of garnishes to avoid cross-contamination.
References
- Photo Credit Creatas Images/Creatas/Getty Images
