3-3.3.2 Sizing of Spaces
A.
Size of overall bar areas may vary greatly depending on
l o c a l tastes and management policies.
B.
Guideline for establishing size
of
aggregate
bar
areas:
7 - 1 2 % of gross floor area.
3 - 3 . 4 BASIC EQUIPMENT REQUIRED: Tables, chairs, stools, bar equipment.
F l o o r drain should be provided in back bar area.
3-3.5 PLANNING CRITERIA
3-3.5.1 Although service-at the bar will be available
at
all
bars,
the
e m p h a s i s will be on table service, except in stag bar.
3 - 3 . 5 . 2 The cocktail lounge should have ready access to
the
dining
room
a n d may form an appropriate waiting area for this space.
However, the cocktail
3-3.5.3 A view to the outside
is not important.
l o u n g e may with advantage utilize an outside terrace court or deck if the
v i e w is attractive and the climate is amenable.
3-3.5.4
Rest
rooms
should
be
conveniently
accessible
to
the
bar
area.
.
3 - 3 . 5 . 5 Different types of bars should be separated from one another,
a n d preferably have completely separate entrances, since their patron's
d r e s s and habits may diverge.
3-3.5.6 Different bars may be appropriately planned on different floor
levels.
3-3.6 GENERAL ENVIRONMENTAL PERFORMANCE REQUIREMENTS
3-3.6.1 Lighting:
Should
be
subdued.
Specific
standards
are
not
applicable.
3-3.6.2
Bars may sometimes be noisy, particularly the
i n f o r m a l and stag bars.
Ventilation should be good, and controls a n d s y s t e m s
3-3.6.3 Thermal:
should be able to accommodate a r a n g e from a few solitary drinkers to a
n o i s y crowd.
Provide 15-20 air c h a n g e s / h o u r .
See
Figures
3-12
and
3-13.
3-3.7 RELATIONSHIPS TO OTHER SPACES :
3-17
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