Tips for a Host Bar

Alcohol is easily one of the most controversial topics when it comes to a wedding.  Is a tip jar okay?  What about guests who may not drink?  And how can you keep the budget from getting out of hand?  Here are some tips on keeping your plans from getting tipsy.

1) Create a signature drink.  Whether it's the drink that was poured when he proposed or a crowd pleaser with a catchy name, offer your guests a beverage that's uniquely you.  Served alongside a house wine and beer, it's an instant conversation starter and is a fun and classy way to lower your alcohol expenses.

2) In addition to your signature drink, create a non-alcholic one for guests who may choose not to imbibe.  Often the non-drinkers are left with a choice of flat water and Sprite.  Make sure you have a good assortment for them as well. 

3) Many times people will take a sip or two of the champagne after the toast and then return to their beverage of choice.  Eliminate this waste by skipping the champagne and allowing guests to toast with whatever they have in hand.

4) Ask the bartender to price on consumption rather than per person.  By using this method, you will only pay for what is actually used and bottles won't be opened until they are needed. 

5) If you are having a full bar, ask the bartender to refrain from serving shots of hard liquor.  This will keep some of your wilder guests from getting drunk faster and lessens the chances of a chaotic scene later on.

6) To ensure you have enough alcohol on hand, a good rule of thumb is to plan on two drinks per person.  Some people will drink more and others less.  In the end, this ratio typically balances out.

7) Tip jars can be confusing to guests and are tacky.  As the host, let the bartender know that you will be taking care of the gratuity and ask them to keep the jar hidden.

Photo courtesy David Molnar Photography 

Comments

[Kelly Mahoney]

I really enjoy the idea of a signature cocktail, it's both unique and sophisticated. And I agree, tip jars are tacky.

[Laura]

How do you handle it if the venue staff clear drinks from tables as fast as guests can order them (i.e. the guest is not finished drinking it yet)? Then the guest will just go an order another one and your bar bill skyrockets because guests are ordering multiple drinks but only drinking half of what they order because the staff are clearing drinks too fast. This was a HUGE problem at the last wedding I attended.

[At home with Kim Vallee]

I agree with your rules except for the champagne. As a champagne lover, I have to disagree with you. Champagne is part of tradition that must continue. After all, a wedding is not an everyday event.

If you are worried about waste, serve the champagne in smaller glasses, tell the service staff to not offer refills or set a time where most people have an empty drink to do your toast. You can always play around a situation if you think about it.

Laura, I would advise to complain to the maitre d'hotel about that fact while the party is still going on. But really it comes down to the honesty and the reputation of the venue place. Taking an open bar at a fixed price per person is not the cheapest option but you know in advance how much it would cost.