An organized bar is a profitable oneAn organized bar is a profitable one

David Flaherty, marketing director, Washington State Wine Commission

A bar is undoubtedly a cramped place to work, but it also affords the bar team the opportunity to truly own their space. From the way they organize themselves and their products to the grace required during service when in full view of guests, bartending demands both efficiency and cleanliness. The concept of “everything in its place,” a phrase often heard in the kitchen, is paramount to ensuring your bar area is inviting, sanitary, professional and, therefore, as profitable as it can be.

“Bars are like icebergs,” said bartender Chris Elford, who is opening two new bars in Seattle this year. “If you can see mistakes on the surface, things are seriously messed up underneath.” Conversely, a bar that is gleaming in its cleanliness and organi...