DIVISION OF BAR COUNTER
The term bar normally indicates the space in which the barman realizes all preparations and greets customers and nurturing you advising them on best. That area, which is central to all local, is divided into four functional subareasmore: under the table, worktop, service plan (which make up the bar counter itself) and behind the counter.
In the counter are all those bulky equipment, used daily and used mainly for the conservation of the drinks and washing: This includes refrigerator, ice machine, glass washer or dishwasher professional. The opening of refrigerated compartments is through doors or drawers, stainless steel.
The work plan is the part on which are placed the bar used most often and less cumbersome and it is precisely the area in which the barman prepares drinks and snacks. Consists of a stainless steel or other material (such as marble). It is here that generally there is also a sink with running water and a space for frequently used bottles.
The service plan instead is positioned a little higher than that of work. 
Can be coated in the material of your choice, in keeping with the style of the room. Is the element of communication between customer and bartender and is the area where we serve the prepared or prepared snacks for appetizers.
Finally in the back counter bar is normally home to the ward cafeteria: coffee maker, coffee grinder, hopper for coffee grounds and garbage recycling. The counter (as well as the bar counter) can be neutral or refrigerated and composed by a variable number of cabinets with doors or drawers.
ORGANIZATION OF THE BAR COUNTER
After planning the Division of the tour you need to figure out How to put all the equipment in order to organize the work of the barman in the most optimal manner. A good organization in fact can help increase the efficiency and speed of the operators, allowing at the same time, to offer a better service to customers and to optimize resources.
For example the work plan could be raised so you don't force the barman to bend down too, the coffee machine should be positioned at the same height as the floor, so that he can work with his arms at an angle of 90 degrees, the most widely used bar equipment should be placed so as to reach them with a single gesture , etc. You might also consider whether or not to use a platform, item that requires additional maintenance.
Beyond the actual design of environment and selection of equipment, theorganisation of the tour should be left to the barmen, to calibrate it to better meet your needs.
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