The bar at Cook & Brown is very long and straight you can get a sense of it on bar manager Michael Dietsch's blog. For now we're using a mishmash of containers that are doing the job pretty well.īoy, did I spend a lot of time last week thinking about these issues. I also keep a zero dollar button in the computer so the chef or food runner can bring ice in a pinch. Sometimes places use compartment sinks instead of proper ice bins because they are far cheaper, come in better shapes, and if you don't have soda on the gun, you don't need a cold plate. get the white versions and not the clear because they handle the freezer better without cracking the plastic. two regular ice, one crushed, one shaved for your various bottles like lemon juice or wine. Use '18 quart carlisle containers' and you can stick a few of them next to each other in the well.

I think winging it is going to be the only option for a while. There will be no barbacks, so the question is how one of us can get that ice from the far recesses of the basement, through the prep kitchen, up the stairs, through the kitchen and pass, and into the bar, how much of the wet ice we can expect to use for water, that sort of thing.

I've got about 50 pounds in a deep freeze hardening up in hopes that it will produce something less than the 50% dilution we were seeing last night (and I've got four Tavolo trays worth of cubes sitting in my day-job freezer for rocks drinks). Soft opening was last night, and we're hoping that was the last we'll see of similarly soft ice.

Bartender 2 dream layout