Decor, service beverages, decor and food items, or at least Bar snacks each contributes to the making of a good bar but in the broad sense, there is numerous small things that make up a truly great bar. Following is an inventory.

Service

Door staff

Friendly welcome at the door instead of “You’re there but not in the queue. We’re not bringing you in, buddy”.

Warm and friendly welcome

The ideal is that every guest be welcomed and made feel at home as they enter.

Consummate host

It’s hard to have a conversations with the people seated at the bar. So, when you were at Savoy’s American Bar Peter Dorelli used to introduce guests to their neighbors to spark conversation.

Table service

The efficient and friendly table service sets a bar apart. An attentive server will notice that glasses are empty and, after recollecting what guests have previously ordered and requests if they’d like a second. Also, they should be aware that guests aren’t drinking and ask if it’s acceptable to them.

Clean toilets

The cleanliness of the toilets should be always monitored. Hot water and hand towels are provided. Toilet attendants who are waiting to hit you with a spray of soap and a hand towel to return the tip should be avoided.
Decor

Age gracefully

Bars that are well-designed and stylish get better with time but, at the same time it’s a good indicator of when bars need to be redesigned every few years.

Simplistic or clutter-free

Minimalist interiors can look great but bars with a lot of clutter typically feel comfortable with walls lined with pictures or other items that are arouse interest particularly for single drinkers.

Atmospheric lighting

Great bars have a warm glow that is not light bulbs that are bright and bare.

Robust flooring

The bar’s flooring not only has to appear nice but also be robust enough to withstand high heels and spills. Hardwood floors with thick planks are the best choice for flooring.

Bartender station

A well-designed, functional and well laid out bartender stations are essential. Bartenders should have everything they require at arms’s reach, without needing to move.

Bar counter

Many people like sitting in bars, which is why great bars are stocked with counter space. Barstools must be comfy with backs, arm and foot rests. The ideal height for a bar counter is 43 3/4 inches / 11 cm. Counters should have enough overhang (at least 10 inches / 25 1/2 cm) to properly accommodate guests legs, allowing them to sit close to the bar. This is especially important for those eating at the bar.

Coat hooks

Each bar should have hooks placed at regular intervals below the counters for bags and jackets. If there is no the cloakroom facility, then there should be enough hooks for coats within sight of each table.

Seats and chairs

Chairs should be comfortable and not too low that they are hard to remove from. The table, or the ledge on which to rest food and drinks should be at the reach of each chair.

Good air circulation

A good ventilation system is vital, particularly where smoking is still permitted.

Temperature

The temperature should be kept at a reasonable level, not too hot, nor too cold. Even in the toilets.

Toilet signposting

The ambiguity of gendered signs on toilets can be an embarrassing testing guests. They must be easy to read and clearly explained to different language speakers.

Atmosphere

Space that is empty

A good atmosphere is the most difficult thing to attain. It’s not easy to pin it down, however bars have either it or don’t. The best bar near me manages to accomplish this feat with a small number of people. Space that is empty can be depressing and island bars are a great method to divide space and make even bars that are quiet feel more intimate. False walls which are able to be opened up to reveal more space when busy are effective as well.

Lighting

See design above. A bright light is not atmospheric.

Music

Music should fit the mood and should be played at an the right level.

Crowd

A friendly and diverse crowd, but not too crowded.

Fruit flies

Fruit flies can be a nuisance and could be a evidence of a dirty bars.

Bar and drinks available

Beers

* Truly great bars have 20 plus beers on draught and 100s in bottles however even if only three beer options are available, the choices should be varied with different styles and not just bland Euro beer.

* Beverages are best served in safe, clean glassware that is specifically designed for that beer. Don’t drink directly from bottles.

It’s nice to see an alcohol menu that includes tasting notes, or perhaps food-related recommendations.

* Beverages is best offered by knowledgeable and experienced staff who offer tasting samples of draught ales.

Wines

Truely excellent bars offer wine lists that challenge 3-Star Michelin restaurants, but a dozen wines can still make a good list. The list should incorporate some interesting bins featuring a variety of grape varieties and styles. Blends should go beyond two varieties of grapes.

* The wine list should be well-designed and include short notes on the tasting and food suggestions.

* Wines should be provided by knowledgeable staff who can give recommendations.

It is recommended to have a decent selection of wines available by the glass using an Enomatic system or secularised to ensure that the wine is served with the best quality.

Spirits

* Truly great bars offer a wide selection of top liquor brands in all categories, not just gin.

A good selection of interesting quirky spirits as well as more obvious must stocks.

* All other than the fastest moving bottles should be sealed to prevent the evaporation of water and contamination. Pouring spouts don’t make the bottle sealable.

* The best bars have drinks menus that include tasting notes, along with suggestions for aperitifs as well as after-dinner drinks.

Cocktails

* Every “cocktail establishment” that claims to be a ‘cocktail bar’ should serve great drinks that taste great and are well-balanced using freshly pressed juices.

Great bars feature great ice with drinks preferably served over moulded/carved frozen ice. (I prefer stirring and shaking with inch square cubes.)

* Cocktails must be served in neat, elegant and chilled glassware. There are no Z-shaped stemmed Martini glasses or big Martini glasses (5 to 7oz maximum).

It is better to create one or two perfect cocktails rather instead of presenting a list of 100 of them that are largely poorly-made. A lot of the best bars serve less than a dozen drinks on their menu.

* A assortment of modern and classic cocktails with at least one house signature cocktail.

* Cocktail menus must not include mentioning “sour mix”, “grenadine” and local laws that permit “sugar”.

Menus should not contain drinks that bartenders are confident and proficient in creating. “Our expert bartenders are able to make any drink you want” is a nonsense claim to put on a menu. Have you seen the number of cocktails available offered on this website?

The best signature cocktails can enhance a bar’s reputation. Some examples could be the Pisco Punch in San Francisco’s famous Bank Exchange Bar, the Bellini at Harry’s Bar, Venice, the Bloody Mary at Harry’s Bar, Paris, the Singapore Sling at Raffle’s Hotel, Singapore, the Daiquiri at El Floridita, Cuba, Tommy’s Margarita at Tommy’s in San Francisco.

Beware of three important variables of bartending a cocktail: 1. Ice and dilution – the size of cubes older ice and length stir or shake. 2. Accuracy of measure – difficult to ‘free-pour’ a fraction of an inch. 3. Qualitative ingredients (particularly sugar syrup and juices).

Temperance drinks

* Alcohol-free drinks and cocktails should be available for drivers, pregnant women as well as youngsters… as well as people who are thirsty.

A great bar should include excellent coffee.

* Every bar should routinely provide iced water with a complimentary drink along with alcoholic drinks – particularly short cocktails and spirits.
Food/snacks

Essential accompaniment

Many of us consider food to be an integral accompaniment in the responsible consumption of alcohol and in many cities like Portland, Oregon it is essential that bars serve food.

Don’t do it!

Customers stay for longer periods at bars which serve food instead of leaving to go out for food.

Simple is what you need to do

Simple dishes like the club sandwich, cheese selections and charcuterie boards made with delicious bread will suffice.

Finger food

Food served at bars should just that and not require knives and forks.

Dips and chips

Every bar should offer Chips (fries) and dips.

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