3-3
BAR
3-3.1 ACTIVITIES AND USES ANTICIPATED
3 - 3 . 1 . 1 Beverage service, dancing, entertainment, and the opportunity
t o meet and socialize with fellow members in an informal setting.
3 - 3 . 1 . 2 The service bar is a small bar associated with the dining room
The
o r multi-use space for the provision of bar service to that room.
s e r v i c e bar should be designed as a self-sufficient bar which is stocked
p e r i o d i c a l l y from the main bar storage.
3 - 3 . 1 . 3 Mobile bars are used in multi-use and party r o o m s w h e r e
no
service bar is provided.
3-3.2 CHARACTER OF SPACE
3 - 3 . 2 . 1 Bar should be an attractive informal space. The atmosphere
s h o u l d be warm and discreet, and there should be opportunity for a variety
o f group sizes to be easily accommodated, ranging, from the solitary
d r i n k e r to a large group of a dozen or more.
3-3.2.2 Cocktail bar should be relatively conservative in character and
a t t r a c t i v e to female guests.
3 - 3 . 2 . 3 Informal bar is more casual in character and will be oriented
m o r e , though not exclusively, towards male patrons; dress will be casual.
T h e informal bar will tend to appeal to younger members and guests.
C o n t e m p o r a r y decor is appropriate, b u t g e n e r a l l y c o l o r s a n d l i g h t i n g
should be subdued.
3 - 3 . 2 . 4 A stag bar is for men only and may be quite cheerful, rough and
homey in atmosphere:
There should be more emphasis on bar as opposed to
table service.
3-3.3
DIMENSIONAL
CHARACTERISTICS
3-3.3.1
Governing
Dimensions
A.
Horizontal
Dimensions:
G o v e r n e d by table numbers, size and
location, together with guest and staff circulation
requirements.
See generic space 2 - Dining Room for more
i n f o r m a t i o n on table layout, and Figure 3-11 for bar
layouts.
Minimum
ceiling
height
10'-0".
B.
Vertical Dimensions:
3-15
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