A Bar Story - Ep 3 - Ideal Bar Back Workflow

For more information on Mike Soldner and B28, click on the link above

[Crewit]

Interesting to choose fridge doors that opens outward. You then have to move in order to open the fridge instead of simply sliding the door to the side on a track.

[PippiClaremont]

This is to all those that commented on the ice scoop being left in the ice... I was recently at the class to test for my Food Handler's Permit and I asked the Big Guy - City Director of Health Inspections about this and he replied, "There is no danger of spreading disease or contamination as long as the handle is standing up out of the ice." He was in full agreement that the canisters that hold the scoops are often filthy with mold and debris and he said he'd only report that or if he looks in the ice bin and the handle is laying on the ice.... If one follows proper hand washing while they work it's a non issue.

[jar]

That was great bro, thanks for the info!

[VictorVictor-bjsv]

ice scoop left in the ice bin and glasses should be placed upside down on a plastic grid, these are two health code violations right there.
Also, what's the point to have a chilled spirit if you mix the drinks? You are running the costs up because you have to use more booze for a mixed drink to fill the glass. And also mixed drinks are supposed to be diluted with water, it created the perfect balance and flavor.

[BananaManaTV]

I see I see - no wonder you know so much about these things! Well, thanks for the comments - will help others I'm sure!

[kroniclazo]

noticed the ice scoop left in the ice bin thats not something u want people seeing

[BananaManaTV]

Great feedback - obviously you own a bar?

[samperez]

lol dilution is the MOST important ingredient in every alcoholic beverage that isn't a neat spirit. Not "watered down" is idiotic.

[rhumweed]

IF you had decent ice you wouldn't water your cocktail down.

[xeit]

The plan of bar was okay. Folks have to keep in mind this bar is in Singapore and that is way different from the US. In Singapore you dont get nice bar equipment so I imagine the person had to really build his own bar from a fabricator OR import from the US. Health and hygiene isnt well understood in almost all Asian region bar and frankly while this one is fine bars in India will just make most Europeans and Americans sick cos they focus lot on design and violate every healthcode known to man. What you could have just done is ordered a Perlick or Glastender for your restaurant and avoided making a custom fabricated.

[lindavided]

Worst bar i've ever seen. The biggest problem is that the bar IS thought through, but worthless anyways...