You’re limited by the speed at which you can make a drink. Not which way people come to the bar. At best you might be able to pull two pints at once. Fancy bar staff might start prepping a third. But we’re talking marginal gains.
I doubt they do five. These days they’ll just about manage three if they’re good at their job. But the point is they’re limited by how fast the taps pour or they make the cocktail. Not how the punters are queueing at the bar.
You’re limited by the speed at which you can make a drink. Not which way people come to the bar. At best you might be able to pull two pints at once. Fancy bar staff might start prepping a third. But we’re talking marginal gains.
If the gains are minimal why is it standard for bartenders at busy bars to keep a stack of 3-5 orders they are working on?
I doubt they do five. These days they’ll just about manage three if they’re good at their job. But the point is they’re limited by how fast the taps pour or they make the cocktail. Not how the punters are queueing at the bar.