CHEF COUNTER
Must be the first visual guest is greeted with 

CHEF COUNTER & BAR
Should be connected with kitchen which can easily service both spaces. 

POS STATIONS
Should be adjacent to the bar and bistro seating, easily servicing both sides of the room. 

ENTRY
When applicable, entry should service both exterior and lobby 

BISTRO SEATING
Table should be stationed by bistro seating that can be used for host to capture guests who need to be seated.

LOUNGE & COMMUNAL TABLE 
May be open to first-come service