Why this garnish dispenser earns its place
Garnish is where drinks orders slow down. Loose tubs migrate along the bar, lids get left off, and a bartender ends up making two or three moves for something that should take one. Four fixed compartments in a single unit put citrus wheels, olives, cherries and picks in one place the whole team learns without being told, so the reach becomes automatic on the second shift. It also holds the discipline: one compartment, one garnish, one drink — you can see at a glance when a section is running low instead of finding out mid-build.
Stainless is the right material for the job because of what sits in it. Citrus oil, brine and syrup are the things that stain, pit and hold a smell in cheaper materials, and steel takes all three, strips clean at the end of the night and goes back out looking the same as it did on day one. Being open-topped, the sensible working habit is to charge it in small amounts through the shift rather than filling it at open — the garnish stays fresh, and the unit strips down and washes out with everything else at close.
