Keep the guest interaction relaxed by organising the working side properly. The team needs the right capacity, supplies and room to prepare drinks, with clear handovers between the hired bar, hotel and caterer.
Remove interruptions behind the bar
Brief arrivals, dinner, speeches and any room change. A reception followed by everyone returning from dinner produces different pressure from a steady flow of orders. Confirm the team and bar position for those moments.
Agree who replenishes ice and stock and who collects used glasses. Do not assume hotel staff cover those duties for an outside cocktail service. Keep the menu readable before guests reach the counter and preserve the dining-service page, so maintaining the bar does not disrupt the rest of the room.
- Share the full programme and named service responsibilities.
- Plan replenishment and glass collection alongside the bartenders.