The Williamsburg bar was designed to be as ergonomic as possible. The design implemented the ‘1 Step’ philosophy that the bartender should not have to move more than 1 step from their work area to execute the menu items. With a large guest capacity the bar is able to handle the busiest expected periods without needing to restock ice or glassware so bartenders are able to maximise high volume periods. It is a high functioning powerhouse of a bar.