This area is usually the last section of the bar to be designed, after the front of the bar has been created. It refers to the area under the front bar of the bartender’s side.
The under bar should be designed keeping in mind the kind of drinks to be made, equipment required, and mixes needed for the drinks. In other words, work flow must be considered while designing the under bar. It is the main centre for the entire bar operations as the bartenders will be facing the guests while preparing their drinks.
The under bar may be divided into many workstations according to the volume of the business and the length of the counter. Each station will have its own supply of fast moving liquor, mixes, ice, glasses, blender, sink, garnishes, etc. within reach.
The liquors in each station are grouped into well brands’ and ‘call brands’. Well brands are house brands that are served to the guest who do not specify a particular brand of liquor. They may just ask for scotch, bourbon, rye, gin, etc. Hotels will be serving the brand that is kept in stock. Call brands are the brands requested by the guest by name. For example, Blue Sapphire Gin, Johnnie Walker, Red Label, etc. If blender is required for most of the drinks then the blender may be provided in each section; otherwise kept separately at the back bar. Most busy bars will have automatic dispensing system for mixes in each station. If draught beer is served, beer dispensing unit must also be provided. Clean glasses should be grouped according to the type and stored in the glass shelves near the station, on the back bar or in the overhead racks, and the prepared glasses for the drinks should be kept ready in the glass rail or near the ice box. Storage area should be provided for storing reserve stock of spirits, wines, liqueurs, beers, and kitchen supplies.
Under bar should have provisions for waste disposal and hand wash. Some restaurants may not have dispense bar attached to it; so, the waiters or sommeliers will be collecting the drinks from the main bar. In that case, one or two sections must be completely devoted to catering to the needs of the restaurant guests. The bartender should have adequate area to collect the BOT (bar/beverage order ticket), prepare the drinks, issue to the concerned waiters/ sommeliers, receive empty glasses, empty bottles, prepare the bill, etc.
If separate section is not set aside, the restaurant staff will be forced to collect the drinks from the stations moving through the customers’ station. This will result in accidents and confusion. All the three parts of the bar—front bar, back bar, and under bar—must be functional keeping the requirements of the guests and the bar staff in mind. The minimum space from the back of the back bar to the front of the front bar is 8 feet for a comfortable operations