Is there a perfect working station?

We know, being a bartender is hard work. Hard on a mental level, since we often have to show off smiles to our customers even when the mood is not the best. Hard on personal social relationships, since it requires sacrificing the most suitable moments for their development (especially on weekends) to give an experience of authentic hospitality to all those who decide to cross the threshold of our bar. Finally, hard from a physical point of view, by virtue of the large number of hours standing behind the counter, preceded and followed by just as many in the preparation phase of the service and rearrangement of the structure for the following day.

Now, if in the case of sociality and psychophysical health these are deliberate choices that every bartender decides to face in order to carry out what we consider “one of the most beautiful and stimulating jobs on the face of the earth”, in terms of physical investment a large field of possibilities opens up, in which the decisions taken by the owners of the business can seriously make a difference in the performance of our tasks. And, certainly, the focal point around which most of the importance of the choices revolves is mainly one: the workstation.

Focus on the workstation

You will agree with us in considering the structure and organizational capacity of the counter as the elements that can decide the success or failure of your service. How many times have you had the most studied drink or cocktail list that you could prepare, the colleagues with the highest degree of harmony, the most professional room service you have ever encountered, but your bar station represented a barrier to the quality or speed of your work? And how many times has an evening that could have been a “quiet pleasure stroll” turned into a “marathon” due to a work surface that was too low, narrow or uncomfortable? And what about the constant coming and going between different areas of the place because the space reserved for the counter is not adequate?

Here we are writing this article, therefore, to try to discover the perfect working station. But let’s start by answering the question in the title, namely ” Is there a perfect working station”, with a firm “No”. We know you may be confused, but before talking about our choice, a clarification is required.

There is no universally perfect work station, but rather the one that best suits your needs. And what parameters to consider to design one that is as functional as possible depends on your needs. We have found some that led us to choose Behind Bars as a partner for the set of Sasso Marconi, where the Drink Factory and Drinking.me videos and courses are filmed.

Why did we choose Paloma?

Let’s start from the top, like in a cinematic overview: the issue about height was one of the factors that guided our choice. Mixing on a one-meter high work surface is one of the most satisfying sensations we have ever experienced in over twenty years of activity. Not bending your back, having everything you need at the same level, with the correct width of the surface to position your tools and at the same time having enough space to prepare drinks without having to lean excessively forward, allows you to maximize operational efficiency without impacting on a grueling physical investment. Not to be underestimated is also the possibility of working at the same height as our client, bringing him with the gaze inside the creative process of each cocktail and breaking down the barrier between bartender and guest.

Space optimization is a prerogative of Behind Bars, which you can easily notice by observing the equipment integrated into the structure of its working stations: sinks, sliding cutting boards that hide small bins, trays to insert your bartools, pressure rinser for tins and jiggers to quickly rinse and clean shakers and measuring cups, automatic draining grids, boxes that can hold bottles or return to work platforms if turned upside down are the standard for the Norwegian company. The Ice Unit, the section dedicated to containing ice, can hold up to 54 kg, but since it is a modular unit it is possible to arrange it according to your needs, transforming a single ice tub into smaller modules ready to hold what we need most.

Below the worktop opens the section dedicated to drawers. Their size and capacity can also be modulated to accommodate bottles, glasses and decorations. They also come in a refrigerated version, to keep the ingredients and ice chunks cool, so you have everything you need to prepare and serve your drinks at hand.

What to expect from Behind Bars

In the dynamic and ever-changing world of mixology, efficiency, precision and ergonomics are key to creating unforgettable cocktail experiences. Behind Bars is at the forefront of this industry, offering innovative and high-quality workstations for bartenders, designed to meet the needs of the most demanding professionals.

Behind Bars workstations are the result of a deep understanding of the dynamics of the bar and the needs of bartenders. Every element, from the layout of the tools to the ergonomics, is designed to optimize the workflow and maximize productivity.

Ergonomics is a crucial aspect: the work surfaces are designed to reduce fatigue and allow fluid and natural movements. The adjustable height of the stations allows bartenders to customize the work environment according to their preferences, ensuring correct posture and reducing the risk of injury.

Behind Bars workstations are designed to keep tools and ingredients within reach, allowing bartenders to work efficiently and without interruptions. Modular compartments and drawers provide ample storage space for bottles, glassware, utensils and garnishes, while integrated ice trays and sinks make cocktail preparation easy.

Behind Bars uses only high-quality materials for its workstations, ensuring exceptional durability and resistance to wear and tear. Stainless steel and other premium materials give the stations a sleek, professional look, consistent with the image of the best bars in the world.

Behind Bars understands that every bar has different needs. For this reason, it offers a wide range of customization options for its workstations. Bartenders can choose from different sizes, configurations and finishes to create a workspace that perfectly suits their style and needs.

Behind Bars bartender workstations represent the future of mixology, where efficiency, precision, ergonomics and sustainability come together to create unforgettable cocktail experiences. With their bartender-centric approach and commitment to innovation, Behind Bars is redefining the way cocktails are prepared and served.

Investing in high-quality bartender workstations is an investment in the success of your bar. Behind Bars workstations enable bartenders to work more efficiently, accurately and comfortably, improving the quality of service and increasing customer satisfaction.

Behind Bars workstations are much more than just bar furniture: they are complete work environments, designed to meet the needs of the most demanding professionals. With their ergonomic design, impeccable organization, high-quality materials, customization options, integrated technology and commitment to sustainability, Behind Bars represents a solid reality capable of making the hospitality world take a leap forward.