A bartender's space is best organized if the goal of the speed of service goes into the organizational plan's core. They need to easily access the most frequently used bottles, tools, and any other supplies that they have at their disposal.
A bartender does not want to be struggling to find something they need when they are making a drink, while simultaneously trying to take another order from a guest, as well as trying to ring up someone else bar tab. They have to be fluid and in motion at all times behind the bar, moving quickly to create drinks while providing excellent service to the other guests.