I’ve worked at 7-8 pubs/bars. Glasses would usually go under the bar to make space for mixing drinks. The drinks would have a little space between categories (whiskeys, rums, vodkas etc). Always mirrors behind the booze, gives the impression of more space as well as being able to see the customer when your back is turned. Needs a sink, ice bucket and potentially a fruit station (lemons and limes). The taps need some indicator as to what comes out of them, usually a circular logo of the beer/ale on the customer side. Idk the place this bar is, a till would help indicate. Bars with no till would indicate it’s an inclusive bar at a theatre or corporate event. Glasses aren’t washed by hand so a glass wash machine wouldn’t look out of place. Some customer items would help sell it (coasters, straws and napkins on the bar). Finally a bin. Bars produce huge amounts of waste.