What’s the Standard Counter Overhang for Bar Tops?

Cabaret Design Group

What’s the standard counter overhang? Discover the standard commercial bar dimensions for proper countertop overhang for seating and ergonomics.

 

BAR DIMENSIONS – STANDARD COUNTER OVERHANG FOR ERGONOMICS

When it comes to bar tops, many people have a misconception of what’s the standard counter overhangDesigning a bar for a basement is one thing, but in commercial bar design, we’re dealing with customers and bartenders. One thing’s for certain: we want to maximize the experience of those sitting at the bar as well as those working behind the bar. There’s greater leeway on the customer’s side of the bar, since the range for comfort is actually pretty wide. For the bartenders, however, we need to design for ergonomics so we can reduce back fatigue. In fact, our commercial bar designs are expressly geared for maximum bartender comfort and efficiency – which translates into maximum profits for the bar owners.

Photo of typical bar top with a standard counter overhang of 8 inches
PHOTO OF TYPICAL BAR TOP WITH AN OVERHANG OF 8″

WHAT’S THE STANDARD BAR TOP OVERHANG?

For the customer-side of the bar, the standard counter overhang is between 6” – 9” from the face of the finished bar to the outer edge of the bar top. For the bartender’s side of the bar, we recommend 11” from the face of the finished bar to the inside edge of the drink rail. The depth of the finished bar base (referred to as the “bar die”) is a function of its construction. Some prefer using 2” x 4”’s or 2” x 6”’s, while others prefer using modular bar die. Both are adequate. Depending on the details of the exterior bar finish (the side customers see), the depth of the finished bar die can vary quite a lot. The following examples demonstrate various finishes, bar bases and bar top depths of some recent design projects of ours:

Architectural drawing showing the standard counter overhang is between 6
ARCHITECTURAL DRAWING SHOWING THE IDEAL BAR TOP OVERHANG

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HOW MUCH DO COMMERCIAL BAR TOPS COST?

  • 24” stainless steel bar top ($85.00 per sq.ft.) – a 2” x 4” carpenter-built base with a simple acrylic clad façade and an overhang of 8 ¼”
  • 24” hammered copper bar top ($200.00 per sq.ft.) – a 2” x 4” carpenter-built base with wood stiles and rails and an overhang of 7 ¾”
  • 28” wood top ($70.00 per sq.ft.) – a modular bar die base with corrugated siding and an overhang of nearly 9 ½”
    The bar top in this last example was intentionally wider because the Owner had a strong belief that the overhang should be extra-generous. This is te deepest bar top we specified in recent memory.
Photo of hammered copper bar top
PHOTO OF HAMMERED COPPER BAR TOP

WHAT IS THE MOST TYPICAL BAR TOP SIZE?

The most common size of bar tops we specify is 24”, which includes a 4″ drink rail.

 

My favorite reference book for architectural standards:
https://amzn.to/38q3piJ

 

POPULAR DOWNLOADS:

UNIVERSAL_BAR_CLEARANCES_WITH_ADA.pdf

CUSTOM_DRINK_RAIL_DESIGN.pdf

BAR_AND_RESTAURANT_SEATING_GUIDELINES.pdf

 

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RICK UZUBELL

President of Cabaret Design Group, Rick holds a degree in mechanical engineering from Purdue University, and is a F&B consultant and well-known bar design expert with years of experience serving hotels, restaurants, sports bars and destination bars. He has developed a command of bar design solutions involving ergonomics, equipment, systems and finishes that bridges the "Gray Zone" between interior designers and architects. He's also a champion of ADA design in commercial bar applications. Through his unique architectural engineering approach he calls "Integrated Bar Design," Rick solves complex bar design challenges beyond the expertise of typical design professionals. His proudest achievements include curved bar design solutions using the modular bar die system and steel as a core design element. As a commercial bar design specialist, Rick has cutting-edge knowledge of draft beer systems, liquor systems, keg room design and batch cocktail systems. He will add significant value to any commercial bar design project. Rick is a proud member of the F&B consortium known as the "Magnificent 7".
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