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I'm still banging on about "The Art and Practice of Innkeeping". Except we've moved above ground to the bar.

This section is slightly frustrating.

"The following are the usual compartments of the Bars: American, Hotel, Saloon, Public, Jug and Bottle, and Off License.

A Private Bar is becoming a thing of the past.

The main difference between them is in regard to price and company. The leading features common to some are the lack of comfort, space and ventilation; it is unnecessary to describe each Bar in detail."
"The Art and Practice of Innkeeping" by Alexander Francis Part, published by Heinemann London, 1922, page 208.
It is actually necessary to describe all the bars. Almost 100 years later, what they were is no longer common knowledge.

The list of bar types seems very London-orientated. I can't imagine there were many American bars in Bolton or Bradford. There are also many types of bar missing, including such common ones as Lounge, Smoke Room or Vault.

And what's the difference between a Jug and Bottle and an Off Licence? Surely they're both for off sales?

Here are some more details about exactly what a bar should look like:

"The equipment of a Bar will vary with the class of house very considerably, and also in town and country.

We shall assume that the bar is to be, partly, a buffet and that it will have a long counter.

This counter should be about 2 ft. 6 in. wide to allow of plates and sandwich and other dishes being placed upon it. The panels of the front, sloping inwards, should be as plain as possible, and dull polished. At its foot should be a rail, not of brass, which requires too much manual labour. The counter should be rather high, on the customer's side say 3 ft. 6 in. to 3 ft. 9 in., to avoid the breakage of glass, and there is nothing better for the top than a thick, highly polished, bright, plain linoleum, finished off with beading, to protect the edges.

Who has not, when consumed by hunger or thirst, gazed with veneration upon a Barmaid as "she moves a goddess and as she looks a Queen" upon the invisible Olympian heights she occupies?

The back, or serving side of the counter, should have a raised platform, running its full length, and should have at least two lift-up flaps, and a contrivance to hold them back on occasion. Nothing should be allowed to obstruct the flap.

If the bar is to serve one class of customer only, and this is highly desirable, it should be, mainly, divided into two sections, one to be used for food and one for liquor."
"The Art and Practice of Innkeeping" by Alexander Francis Part, published by Heinemann London, 1922, pages 208 - 209.
That's a bit mean not having a brass foot rail. I'm glad that recommendation has been widely ignored. A linoleum bar top seems a bit cheap, too. What's wrong with good old-fashioned wood?

Does anyone still have a raised platform at the serving side of the bar? I seem to remember seeing this years ago in a crowded Dublin pub.