Bartending is one of the twenty-two professions that are stressfull

Bartending might seem like a fun, carefree job — how stressful could it be to make craft cocktails and pour wine and microbrews to thirsty guests? Very, according to U.S. News & World Reports. Using their own data and data from the U.S.

Department of Labor’s Occupational Outlook Handbook, the company recently released a list of most stressful jobs of 2017. Bartending is one of the twenty-two professions that made the list, right alongside anesthesiologist, paramedic and patrol officer.

Bartender Fondest dream would be to get his company get the bar design and layout right. There is almost three feet distance between the bartender hips and where the glass goes leads to stretching and performing acrobatics regularly to serve drinks. This constant movement in the bar leads to lower back pain for most of the bartenders and regular kinks at the back. Most bars are designed by architects or designers, who are usually unaware of the unique physical challenges a bartender faces. Add to that that most bar equipment has not been redesigned since the nineties and you have a recipe for bruises, scrapes, and sore feet, backs and legs.

Getting the space right, for performers, bartenders is a priority for Arcux and team.If you want your Bartenders to make the very best of cocktails and drinks, we must give them the best tools.

For recently opened NOI lounge bartenders, the real magic has been found in the Tobin Ellis Cocktail Station by Perlick. “It’s the Rolls-Royce of bars. “You can reach everything with only one or two steps. Bartenders dream about this system.”

Highlights of the high-volume cockpit include two low-temperature refrigerated drawers, an insulated bottle well, a three-compartment ice bin to hold various types of ice, a rounded, concave speed rail so bartenders can stand closer to their work counter and guests and a prep sink fitted with a glass rinser, tool caddy and foot-operated faucets.

“No matter what type of equipment you need, the top consideration should be your bartender’s movements. “Limiting wasted motion is a key part of maximizing efficiency, productivity, and ultimately return on investment.” says Piyush Tayal ceo of Arcux.

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