This section is from the book "Modern Buildings, Their Planning, Construction And Equipment Vol6", by G. A. T. Middleton. Also available from Amazon: Modern Buildings.
The arrangement of the Masonic rooms, now almost necessary in all buildings of this type, is noticeable, each of the two principal rooms being capable of being utilised for suppers, banquets, or balls, as need may arise, as well as for purely Masonic purposes, and all being readily served from the kitchen lifts.
The top floor contains the kitchen and several bedrooms, the kitchen accommodation being ample even for large banquets in the rooms below. The back of the site, as will be seen from the ground-floor plan, is given up to large public stables consisting of one loose box and seven stalls and a coach-house and harness-room, with a large yard in front of them; while provision is made for additions in the future should the need arise - as it probably would do before long - for a motor garage. Stables will be dealt with in greater detail in a later part of the volume, and therefore there is no necessity at this moment to say more about them.
Still greater departures from the country inn, out of which they are developments, are the great London combined drinking saloons and places of refreshment, such as the Angel at Islington, also designed by Messrs. Eedle & Meyers, of which four plans are given in Fig. 12. In this the various bars and the service portion, as seen on the ground plan, are arranged centrally in much the same way as at Dulwich, though the site is more restricted and greater use is made of lifts; while two staircases are shown, one for public use in a broad entrance, and the other entirely for service. The whole of the back of the site is occupied by a large buffet and saloon bar, to be utilised to a great extent for the service of luncheons, and top lighted, out of which a staircase drops to the billiard-room in the basement, which is only lighted artificially. At the back of the serving bars are stands for bottles, with a small office behind them, while underneath is a beer cellar and heating apparatus, there being even a sub-basement for further cellars.
The first floor is given up entirely to a large grill and dining-room, which occupies the whole of one frontage and would be used principally by lunchers and diners, and to a coffee-room for the service of meals for those using the place as an hotel, there being a combined servery and still-room for supplying each of these, the former across the landing of the back stairs, and the latter through a servery hatch. The main staircase does not proceed above this floor, where it is replaced by a more private inner stair for hotel use, leading up to the second floor, on which is a smoking lounge for hotel residents as well as a number of bedrooms and a rather curiously placed bathroom. On the second floor the back stairs are changed in position on account of a certain portion not being carried up farther. The third floor is almost identical, the smoking lounge being replaced by an additional bedroom, and the hotel staircase going up no farther. The method of lighting this staircase does not appear on the illustrated plans, but would be seen if the third-floor plan were illustrated. There is a good deal of heavy brickwork on these upper floors, particularly in the chimneys, which has to be carried by girders, but this presents no difficulty if modern steel construction be adopted. The chimneys are generally arranged so as to group the flues and to permit of beds being placed comfortably in the rooms.
There are yet two more storeys, the fourth and fifth, and the kitchens occur on the fourth floor, being served for most purposes by the large lifts, while themselves serving the various dining-rooms and bars by means of the smaller lifts. The large lift is carried right from bottom to top of the building - from sub-basement to the fifth floor; while the smaller lifts commence on the ground-floor level and go up to the fourth floor only. A large storeroom is interposed between the kitchen and the staircase corridor, a scullery also serving somewhat in the same way to cut off the smell of the cooking from the bedrooms on this floor. At this level the angle takes a circular form, which is more emphasised again on the fifth floor, where the circle is complete, the room being used as a sleeping place for bar attendants; for this top floor is naturally given up to the staff bedrooms and to a large larder above the kitchen - a most sensible and airy position for such a room, where it would be possible to ventilate it thoroughly.
Attention may be devoted to the general scheme of planning illustrated in Figs. 11 and 12, which is the same in both examples, namely, that of placing the bar counters and serving space in the middle of the building on the ground floor, and arranging the various rooms and bar compartments radially outwards, so that all are under the control of the attendants in the centre, and can be equally well served by any of them, and with all the different things which are on sale.
The way in which this arrangement works in actuality can be well seen on the two photographs on Plate II., which represents the saloon bar and the private bars of the Dover Castle Hotel, Waterloo Bridge Road, designed by Messrs. Treadwell & Martin. In the saloon bar there is a wide open space in front of the counter, which has seats or stalls ranged round it for the use of what are known as standing lunchers, there being a brass rail at the bottom of the counter front for them to rest their feet upon as they half stand and half sit to take a hurried lunch at the bar counter, upon which are arranged a few permanent stands for food and glasses, as well as a hot-water urn; while at the back there is a series of shelves with mirrors behind them for bottles, glasses, and cigars, while a money check occupies the centre. The arrangement of the dining saloon can be seen also through the open doors. In the private bar the arrangement is much the same, the partition at the back not being carried right up to the ceiling, and being so far open that a view can be obtained, past vertical barrels for spirits, into a similar counter space on the other side. Other spirit barrels occupy the upper part of the partition. These are sometimes dummies, but in the present instance are intended for actual use, the pipe and gauge being shown upon the front, indicating how much is left in the barrel at any time. The beer pulls will be noticed on the counter, as well as the hot-water urn. It may be noted here that all pipes for beer should be of tin-lined lead, so that beer standing in them over night may not become lead poisoned. There is always a tray beneath the taps from these pulls, to catch the drips and into which wastage can be thrown. This is generally of lead, but also is preferably tin-lined, as again should be the pipe leading from it to the wastage cask in the cellar, - for beer wastage is saleable to a brewery.
The elaboration of design is always considerable, and may be carried to any excess, though modern experience shows that extravagant expenditure is not justified by the return, and that plainer work will suffice so long as there is brightness and the glitter of light and glass combined with extreme cleanliness.
The "Dover Castle," Waterloo Bridge Road, London, S.E.
[Messrs. Treadwell & Martin, Architects.