My other bartender and I share a rail but we each have our own bottles. So on my side (my right leg is leaning against the far left of the rail) I have Vodka, White Rum, Dark Rum, Rye, Scotch. Gin, and a couple bottles of premix. After the premix just go backwards for her side. To the left of my well I have two smaller rows that have Tequila, Baileys, more premix stuff (Long Island, Paralyzer, Alabama Slammer, and some other customs ones I use a lot).
Set the bar up in a way that's most efficient for you with the space given. It's like setting up a home kitchen. My plates and glasses are right above my dish rack so I can put them away easier. My pots are in a cubbord beside my stove but on the side with more counter space for preparation. Don't be afraid to ask other bartenders how they'd set it up with your bar layout but also offer your input on what works and doesn't work for [i:21c6a079ea]you[/i:21c6a079ea] for the best possible solution.
Last edited by NiKo on Tue Aug 23, 2005 2:27 pm; edited 1 time in total
Posted: Mon Aug 22, 2005 10:45 am Post subject: speed rack order
What liquor goes where behind the bar would depend on how you were trained to bartend, but most likely the bar is already prearranged before you start to work there. My speed rack was in the following order from left to right:-
The cheapest brand of Bourbon, Scotch, Rye (Canadian whiskey), Gin, Vodka, Rum (light, brown, & dark), & Vermouth (dry and sweet). Unless the other bartender has already set it up according to his liking.
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