> I get the logistics but with the hospitality industry you sort of need to use the space you have.

You also have to be able to adequately staff the space. If you can’t do that, then you need to reduce the space being served - hence, closing off part of it to maximize efficient, good service. Which leads to…

> Why do we have a dedicated space to order at the bar?

Two reasons:

1. So you can be more efficient with service by localizing customers and don’t necessarily need a wait staff. If you don’t have enough staff to adequately have table service, this is a good way to get around that.
2. So people don’t have to fight for a spot to just make an order. People don’t have to order over each other, you don’t have the risk of the bartender never noticing you when you’ve been waiting to a long time.

I have absolutely zero idea what you’re talking about with it being “theater”