In my musings, I've often pondered the curious policy that denies patrons the privilege of occupying the Sir Michael Balcon's barstools. The establishment boasts an expansive counter, stretching an impressive thirty or perhaps even forty feet in length, yet it frequently hosts a few forsaken souls, standing idly by, all but invisible to the indifferent staff. This arrangement, I dare say, lacks hospitality and exhibits a conspicuous absence of foresight.Upon entering, one is met with a peculiar obstruction – the first third of the bar, adjacent to the entrance, is obstructed by an array of cash registers and computers, rendering it inaccessible for service. It strikes me as rather odd, for one would anticipate that a warm smile and prompt service should greet the incoming patron at this juncture. It ought to be a place where one's order is taken with courtesy, perhaps a simple "Hello" or "Goodbye" when departing. Such a practice would naturally guide patrons further along the bar to retrieve their libations.Alas, the final third of the bar is also encumbered with a superfluous assortment of objects and contraptions, leaving only the central third, situated at a right angle to the entrance, as the sole point of interaction. Predictably, on busier evenings, a throng of patrons accumulates here, resulting in undue stress for both staff and clientele. In any other establishment, patrons seeking refreshment would be served along the length of this extensive counter, with the occasional patron perched on a stool, engaged in jovial conversation.Indeed, it is my concurrence that, by definition, this establishment must rank among the most inhospitable public houses in Ealing. The inability to engage in convivial conversation with companions while seated on stools at the bar stands as a testament to this unwelcoming disposition. Furthermore, a perplexing matter perplexes me - on bustling nights, a towering stack of hundreds of drinking vessels occupies the far third of the bar, nearest the television. I am left to ponder the rationale behind this practice. Considering the abundance of staff during such times, one must question the difficulty in cleansing a glass. Regrettably, this circumstance only contributes to the prevailing impression of inadequate management.
Paul Halls ● 207d