Documentary Photography Proposal take 2

Bar tending

Working in a bar can be an exciting yet also challenging at the same time. Knowing where things are kept and being able to find them easily is one of the biggest challenges when you first begin. After this you begin to become more confident, you start interact more with the patrons and become better at pouring drinks.

Documenting the people who work in the bar will begin at 10 o’clock when the bar is opened. At this time it is quite quiet and not too busy so the opening staff member has enough time to set up the bar, while still able to serve customers. Setting up the bar includes getting glass bins, getting the ice into the ice containers, setting up the spirits etc. It will be important to photograph these occurring because it shows how the bar is set up.
After this the afternoon is quite slow and not too busy. The staff occupies themselves by cleaning inside the bar and also outside the bar, clearing and wiping tables.

The bar is its busiest from around 5-7:30, these time includes ‘happy hour’ and the dinner rush. This will be the best time to get the staff interacting with patrons. It will also be the best chance to photograph how busy the bar actually gets.

This time will also be the best chance to photograph bar tenders pouring drinks, pouring spirits and getting drinks for patrons.

Another part of the bar tenders job is cleaning, whether it be cleaning glasses and putting them into the washing machine or going out on the floor to collect glasses and wipe tables. At the end of the night every table needs to be wiped down and the coasters replaced.

After the rush of dinner everything starts to slow down and the bar tenders are able to relax a bit more after the rush. They can talk to their customers more and have a little bit of fun. They also start to close the bar. Wiping down all the surfaces and cleaning the entire bar has to do be done before the bar is closed.

The last thing to document is the actually closing of the bar. At 12 most of the bar tenders have gone and there is only one left. This person keeps serving up until closing time when they stop serving.