You have a small restaurant. You want to design the space, but know it can be challenging. You need to utilize the space positively, and not against it. Use every nook and corner. Design to accommodate guests comfortably, instead of leaving them crammed. The spot should be cozy, but still be freeing enough for restaurant staff to move around when needed.
If you operate a restaurant and pub, then divide the two sections. And place the bar a little further way, may be near the cooking area. This should leave plenty of room for staff to walk up and down. This layout is similar to an old gallery style.
A restaurant consultant will show you how to divide the work space when you operate a restaurant and pub together. Have one end of the bar complete with a beer cooler and small sink. The stemware and beer mugs can be placed above the bar. You can store your wine on recessed shelving above the counter. In addition, place refrigerators and freezers below the bar to store chilled glasses, milk products and juices. Have a computer register at the end of the bar which the bartender can access anytime.
Now when it comes to the restaurant side of things, use a single, long banquette seat on the other side of the work station. You can also place narrow tables and chairs, or even smaller square tables where the servers can walk easily from the side of the restaurant to the bar, and back again.
If you have a walk in cooler and freezer, place it in the back end of the house. This should be used for dry storage and put behind the gallery kitchen door. You can also setup a break area for your employees which include a couple of tables and chairs, and if you like install a small office. A dish washing area should be arranged as part of the establishment. And an exit door which leads from the back end of the restaurant, mostly for employee use.