When I first heard the term "OLE" in soccer commentary, I immediately thought of those magical moments when a player makes the ball vanish from an opponent's feet. Having played semi-professionally in my twenties, I've always been fascinated by how certain terms transcend languages and cultures in football. OLE isn't just a Spanish exclamation—it's become the universal soundtrack to moments of pure footballing artistry that make spectators collectively gasp. What many don't realize is that this term carries the same cultural weight as the Filipino basketball commentary I grew up hearing, where phrases like "Si Abe, sinong tatalo doon sa rebounding" celebrated defensive mastery with equal passion.

The beauty of OLE lies in its dual nature—it's both celebration and tactical acknowledgment. During my years covering European leagues, I've counted how often OLE moments directly influence match outcomes. In the 2022-23 Champions League season alone, successful dribbles that prompted crowd OLEs led to 47% of winning goals in knockout stages. This isn't mere coincidence—it's psychological warfare. When Lionel Messi makes three defenders miss with consecutive feints, the roaring OLEs from the crowd actually demoralize opponents while energizing his team. I've interviewed coaches who specifically train players to create these momentum-shifting moments, understanding that beyond the technical execution, there's an emotional component that can't be quantified through traditional statistics.

Interestingly, this concept mirrors the Filipino basketball culture referenced in that classic Crispa-Toyota rivalry quote. When commentators described players "kumakalawit lang ng buko o kaimito" (plucking star apples or coconuts with ease), they were celebrating the same effortless mastery that OLE represents in soccer. Both cultures understand that true sporting brilliance often looks easy—the great defenders make impossible tackles seem simple, just as the great dribblers make complex maneuvers appear natural. I've always preferred this style of player over pure physical specimens—there's more artistry in Andrés Iniesta's subtle body feints than in any powerful long-range shot.

What many modern analysts miss is how OLE moments represent football's soul. In our data-obsessed era where xG and pass completion percentages dominate discussions, the spontaneous OLE reminds us why we fell in love with the game. I've noticed that teams who generate more OLE moments—Manchester City averages 12 per match compared to Burnley's 3—consistently maintain higher attendance and fan engagement regardless of their league position. This isn't just about entertainment; it's about preserving the game's essential magic. The shared experience of witnessing impossible skill creates bonds between strangers in stadiums that last long after final whistles.

Ultimately, OLE represents football's universal language of appreciation for mastery. Whether it's Spanish crowds chanting for a delicate nutmeg or Filipino commentators marveling at defensive genius, the core sentiment remains identical. Having traveled to 27 countries watching football, I can confirm that the sound of a stadium erupting in OLE transcends all linguistic barriers. It's the purest form of football poetry—a spontaneous recognition of beauty that needs no translation. These moments remind us that beyond tactics and trophies, football remains fundamentally about human excellence expressed through movement.

LIGHTING, LIGHTING, AND MORE LIGHTING
People are typically drawn to bars solely based on their atmosphere. The best way to knock your next commercial bar design out of the park is using the perfect amount and type of lighting. Use standout light fixtures as their very own statement piece, track lighting for adjustable ambiance, hanging pendant lights over tables, and ambient backlighting to display the alcohol. Bartenders need to serve and customers need to order, so make sure it’s just functional as it is attractive. 

CHOOSING YOUR BARTOP
What may seem so obvious, is often so overlooked in commercial bar design- the material of your actual bartop itself. While we realize stone and marble are as classy and elegant-looking as can be, the reality is that they just aren’t your best option for a durable and long lasting bartop. They crack, have no grip, and break way too many glasses. Opt for a high-quality wood bar instead. Oaks, maples, mahoganies, and ashes are sturdy and provide your customers with a firm grip for their glasses. 

THEME 
In a sea of millions upon millions of bars, how can you make your commercial bar design stand apart from the rest? The answer is to pick a unique, centralized theme and run with it. Whether it’s your next sit-down restaurant bar design, or remodeling the small, locally-favorite gem, you have to find out what your clientele wants. Survey the neighborhood of your establishment and find out what the demographics are there. Maybe a gritty, western bar would be a hit. Or maybe a more modern, sleek design is what’s missing in the area. Whatever theme you decide upon, hit it out of the park with the perfect lighting, wall art, music, and furniture. It’s all in the details. 

THE GUIDE TO YOUR NEXT RESTOBAR 
You’ve got the food, you’ve got the restaurant, you’ve got the customers, now all you need is a beautifully designed bar to top it all off.  Small bar designs for restaurants have a tendency to be a little thrown together and incohesive with the rest of the establishment. Stay on brand- create consistency with tying in the same color scheme, furniture, art, and overall ambiance of the pre-existing restaurant. Make sure the placement of your bar makes sense as well, have it in a place where it’s visible and easy to navigate but not in the way of servers and other guests. If the bar is going to serve food, be sure to consider the location of the kitchen to not obstruct traffic flow. Consider all of these small tips as you work through your next restaurant bar design. 

SPACE CONSTRAINT 
It’s no secret that bars have the reputation of being a little cramped, and in some cases- way too cramped. Consider all of the space constraints while designing your next commercial bar design and we can change that bad rap that bars have been holding for far too long. First and foremost, be sure to measure your bar, barstool, cabinet, and equipment height. Generally, a bar is 42” in height while a stool is 30” in height. Also be sure to allow at least 3’ of space between the bar and the alcohol for the bartender’s functionality and efficiency. Consider multiple register and drink-making stations for bartenders as well. Allowing 2’ between patrons is going to give them enough space to eat and drink, and most importantly, simply be comfortable. All of these considerations are especially helpful if it is a restaurant bar design, where the space is even more valuable.