Video: Should Bartenders Be Assigned To A Certain Section of The Bar?

I've been fortunate to not only work behind, but also manage several bars in a mid-sized city. I will say it is nearly imperative to divide a bar into sections. Below I will give a few reasons.
First and foremost. The guest is the most important factor. Although obvious, the patron is the priority and without them, none of us would be in business. With sections, the guest and the bartender alike will be able to interact more intimately and deeply than several bartenders running around.
Second, a 7-12 seat bar is much easier to manage than a 20-25 seater. If the bar is not divided and the bar is high volume, it can be extremely difficult to tell who has been waited on and who has not. If the bar is sectioned-off, you can keep a better eye on your guests.
There are several others reasons i can think of, however i think this matter is too much of a no-brainer. Good luck!

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My straight answer is yes divide the bar into "sections".

At the very least there should be a bartender dedicated to server end. It would be nice to know if each bartender has a station to work from (ice well etc). That would be ideal. Sharing a well sucks and is inefficient,

I'm an architect who has works in the hospitality sector and I have learned a thing or two about the bar business.

For a 20-seat bar, two 3 bartenders seems excessive. With the limited distance between the bar and the backbar, 3 tenders moving past each other creates an interference that takes away from the smooth operation of tending the bar. Add a bar-back to the mix and you have even more congestion behind the bar. If you have a lot of room between the bar and the backbar, you have an inefficient condition, which makes more work for the bartender.
The most successful bar that I have been patronizing for 20 years, has 20 seats (with often times 40 more standing), with the head bartender serving one half and the second bartender serving the other half and the service bar.
However, you need a fast tender at the service end. I have seen the servers wait. A (potential) client, who is very astute at bar operations, insists that the service bar have a dedicated tender and if possible, isolated from the rest of the bar. His belief stems from the natural tendency for the tender to take care of his bar first. That is where the tender gets her most immediate feedback. It often times leaves the server waiting.

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Should Bartenders Be Assigned To A Certain Section of The Bar? http://bit.ly/cQ85iK