Pub stools-Take note of the height of your bar counter…
Although the above statement may seem like common sense I have, on many occasions, been in bars and pubs where the bar stool was the wrong size for the bar or table at which I sat. Many proprieters spend a lot of time and energy on the look and feel of the bar’s environment but fail to look seriously at how comfortable the customers will be when seated.
For instance if you have a bar counter that is 46″ then the most appropriate stool would be 34″. A quick rule-of-thumb is to have a 9-13″ gap between the seat and the counter. This will give a very comfortable experience to the customer and have the average person in an ideal position at the bar.
For a traditional pub or tavern with a 46″ bar counter I would recommend a high-back wood style 34″ stool with a foot rest. This would provide maximum comfort with that added authentic look and feel.
For a cafe it is always best to have metal stools or chairs as opposed to plastic. Plastic has a cheap look and feel to it whereas metal lends to both modern and traditional eating environments. They come in many different styles and designs and can produce a real european flavour to any dining area.
In addition metal stools or chairs can be used both inside and in an outside seated area. I have been in expensive coffee houses where the exterior eating area has mirrored the inside and this allows you to enjoy the feel of the inside environment while enjoying the sun.
For those of you interested in the more up-market approach, a stainless steel or aluminum stool, with a circular ringed footrest, is a must for all cocktail bar lovers. These bar stools blend into almost any surroundings. With a young clientele, as the main customer base, this environment can be fast paced and the seating arrangements can change over the space of a night.
In such situations, when bartenders often need to alter the pub arrangements in order to facilitate customer requirements, it is essential to have both a light-weight and durable stool.
The aluminum bar stool is ideal for such a task, as is lightweight stainless steel. These stools are not only remarkably light and therefore easy to maneuver, in compact environments, but they are also exceptionally durable, easy to clean and can be found at very reasonable prices.
Lounges are traditionally used for recreational socialising with friends and establishments tend to create a relaxed atmosphere which allows easy conversation. With this in mind, the seating arrangements should reflect this and it is, therefore, crucial to think of the comfort of the customer.
Upholstered stools and chairs are essential for creating the correct ambiance and level of comfort to meet the customer requirements. Even if the environment reflects a more traditional feel, as do some Irish bars, wooden stools with padded seats in no way detract from the feel of the surroundings.
As well as the standard 36″ bar stool, which is the average height for an average bar counter, all bars from local taverns to up-market cocktail lounges have additional seating areas. Obviously, the standard size of bar stool would be inappropriate for such a bar table or lounge area.
Therefore proprieters should always have a stock of smaller stools for the lounge and seated area in the public bar. Usually, in most cases, only a 20″ stool would be required to meet the comfortable table height. A good rule-rule-thumb for a table stool would be to give aproximately 6″ between the seat and table surface.
Whether its a modern breakfast bar you have or a traditional pine table, kitchen stools can be ideal for your seating requirements. Traditional chairs or bar stools like those pictured below can give that warm feeling that you had whenever you where in your mama’s kitchen. Alternatively a metal, chrome or aluminium look can add sleek and sophistication to any modern kitchen.
As with the pub stools the height of the counter should be considered prior to purchasing any stools or chairs. The standard breakfast bar is usually 36″ which would suggest that you use a 30″ stool.
When considering a breakfast bar the rule-of-thumb is to have a 6-10″ gap between the counter and the seat to derive maximum comfort. However, if you have traditional seating arrangements around a table leave a 6″ gap.
Beer lovers take note. Did you know that you too can also make your own version of the alcoholic drink?
And this process doesn’t involve any rocket science either. The process is much simpler than what you think, and this is the main reason why home brewers are on the rise in the United States and in many countries.
Several equipment for use in home brewing are on the rise, and there is a growing of materials available online ready to be downloaded. Now, it’s easier to concoct your own brew. But just a little reminder, don’t let your over-eagerness get the best out of you.
Exercise some restraint as well when trying home brewing for the first time.
You don’t want to go the way of many first-timers who become frustrated simply because they failed to know some of the more common home brewing mistakes.
In order to avoid duplicating these, make sure that you are aware of some of these mistakes. Listed below are some of the well-documented mistakes by many first-timers in the field of beer making at home.
One major mistake that is often reported concerns sanitation. Many upstart home brewers right now doesn’t know a thing or two about sanitation. It should be remembered that the unfermented beer is packed with malt sugar- for this reason bacteria may breed on this. And if the person is not too concerned with cleanliness in workplace then this can make the brew unfriendly to the taste buds.
So what needs to be done in order to address a concern like this?
The best thing to do is to ensure the cleanliness of equipments every time. All the equipments used in home brewing should be sanitized. But it doesn’t mean that you have to invest in pricey sanitizing products.
You can cut cost when cleaning if you can dilute an ounce of Clorox in a gallon of water and use this mixture as the cleaning agent for brewing equipments. And after that, you can rinse the equipments with hot water.
Another traditional mistake is not using the right temperature to brew the beer. As a home brewer, it is important that you know the balance between a too hot and a too cold temperature. There is a right temperature for use in home brewing and this is dependent on the kind of yeast strain selected for the brew.
By practice, the most common temperature used will register in between the 60s and the 70s.
As already identified early on, often the impatience of the brewer can become a mistake as well. For example some brewers will bottle the brew even if the brew is not yet primed for that. It is best to not bottle the brew at the early phase since the release of the gasses will continue even when already inside the bottle. And when this happens, the caps may be blown off and could serve as an additional work load for the brewer!
These are common mistakes reported by many home brewers- and mistakes that you should avoid