The counter assumes greater importance in beverage establishments because it is where most of the food handling and service takes place.
If there are refrigerated display units for pastries, these must be equipped with doors that close properly and temperature indicators.
The counter should be equipped with a non-manual tap basin, with a washing sink (preferably double), and a glass and cup washing machine. If there is a back-counter, the wall in the contact area should be covered with waterproof, resistant, and easily washable material.