BARS

It is the largest and most significant furniture unit, as well as the biggest income producer, in any location. Its appearance reflects the ambience of the entire place. A wall bar with mirrored superstructure produces the most impressive image with no waste space. A three-sided (or U-shaped) configuration is good for handling 12-15 customers (at 2' per person) and also limiting cost because of the reduced back bar length which accounts for most of the expense. A 4-sided bar accommodates the most seats with minimum image value. It requires a width of at least 14' to accept a center island storage and display unit.

A bar should be strategically placed so that it is viewed by as many patrons as possible but is separated from (restaurant) diners by a low partition wall topped by glass sections to keep intrusive noise to a minimum. Building to 8' x 18' x 8', or 2' shorter in length, seems to provide particularly cost- effective dimensions, seating 14-15 patrons along with a 4' service area. It is always better to have a smaller crowded (popular-looking) bar than a much larger (and possibly empty-appearing) one that is more expensive to build. Use adjacent free-standing bar height tables to increase capacity at very minimum additional expense. In summary, try to choose aesthetics and serviceability over sheer size and low impact construction.

For ultimate elegance and bar crafting applicability mahogany wood stands alone, but western hemisphere availability is rapidly diminishing, now requiring use of other sources. Oak, with it's heavy grain and strength, is good for hard use (sports bars) and typical informal or rustic décor.