Dining "at the bar"

Just wondering what motivates people to choose to eat "at the bar" instead of at a table. I only recently started doing this, it was twice, and both times at Volare.
My reason: they had 1/2 price bottles of wine at the bar only.

What are some of your reasons?

I've found that sometimes the service is just faster. If I'm on a short timeline, it becomes a viable option.

When dining alone or if there is a really hot bartender. Sometimes for speed. Bartenders pour the kitchen staff their shift drink at the end of the night and can get expedited service.

If I am dining alone and want to get into "bar" chatter. If I want to talk drinks (over dinner) and it is not too busy. If I like the bar area more than the rest of the restaurant (BBC St. Matthews and 4th St.) If I'm watching a soccer match/sporting event and the bar has the best TV setup.

I tend to do it mostly when alone. I grew up watching Cheers. It taught me you can walk in somewhere by yourself and make fast friends.

I usually like dining at the bar when I know people who frequent that particular bar or if I know some of the bar staff. Half price wines, bar appetizer menus, etc. usually catch my attention as well. I like sports, so that's sometimes a factor if a bar has a TV and there's a game on.

I love eating at the bar. It's kind of like eating at the counter of Fricshe's when I was a kid. More action, faster service, and little or no pressue to clear out.

It depends on the place and the atmosphere but certain places in town I enjoy sitting at the bar to watch the hustle and bustle instead of a table. 732 Social ( I can watch them cook! FUN), Z's Fusion, and depending on my mood that night, Proof.

Also, to belabor the obvious...you are closer to the booze, and the booze-dispenser-person.

Why is service fast there? Because that bartender never wants to be away from the booze-dispensing apparatus, which also doubles as his income-dispensing apparatus.

Some bartenders who attended the same Metro Health Dept seminar on the new food code I attended were very very dismayed to learn they need to be wearing gloves when putting bar garnish on drinks. Alternative option is a documented hand-washing log...ugh.

Everything already said plus

It makes a place more casual without compromising the food and I like watching the bartenders work.
We always eat at the bar at the "fancy" steakhouses. I hate waiters dressed in a suit/tux and crumb combs with a passion.

Also, to belabor the obvious...you are closer to the booze, and the booze-dispenser-person.

Why is service fast there? Because that bartender never wants to be away from the booze-dispensing apparatus, which also doubles as his income-dispensing apparatus.

Some bartenders who attended the same Metro Health Dept seminar on the new food code I attended were very very dismayed to learn they need to be wearing gloves when putting bar garnish on drinks. Alternative option is a documented hand-washing log...ugh.

I'm never, I mean, always one who tries to blur the rules. So, couldn't, with many bar garnishes, the bartender successful put on the garnish by using the gloves like tongs? I always love a good letter/spirit of the law fight. He/She might not be "wearing" the glove, but sure seems the glove is accomplishing the same purpose.

That would have to be three times as fast I would think.

When we have a babysitter, we like to eat at the bar at Corbett's. We feel - and eat - like grown-ups, not just a Mommy and Daddy. It's more casual food than the sit-down part of the restaurant, but still very high quality.

Justin, they are allowed to use tongs with bare hands...but I haven't had too many bartenders squeeze the lime in my drink with tongs. Or place the pineapple garnish on the edge of the glass with tongs. According to the health dept it just has to be some - any - "barrier" between the hand and the fruit.

But, to be honest, it's usually a bare hand, am I right?

For us it is like "dinner and a movie." We enjoy watching the bartender, wait staff, kitchen staf and patrons interact.

If I'm alone and out of town, I feel more comfortable at the bar. At Jeff Ruby's "the bar" is the whole area in front of the stage including all the tables, btw. If you book on opentable and eat in "the bar" you don't get your points. I'm not sure if it's that way in every restaurant, but it's better to ask!

I specifically asked in my HD rtaining if i had to keep a log of every time I touch RTE food with bare hands (properly double washed) and my instructor said "no." You have to have a "written procedure in place" that describes how you will accomplish the task of touching RTE food with bare hands. It is just a matter of writing the policy, Thou shalt double wash, or thou shall wash thy hands and then use hand sanitizer before touching any RTEs.