Make the work behind the bar organised so the conversation in front of it can stay relaxed. Enough staff, clear choices and supplies within reach do more for the experience than asking one person to hurry through every order.
Plan for the moment everyone wants a drink
Tell the bar team when guests arrive, whether dinner or speeches interrupt service and when the next concentrated wave of orders is likely. The busiest ten minutes can need a different approach from the quieter middle of the evening.
Give staff a usable working area and agree who replenishes ice and stock and collects used glasses. Keep the displayed menu readable before guests reach the counter. If a reception needs drinks ready for a particular moment, include that in the brief instead of assuming the ordinary made-to-order service will happen instantaneously.
- Share arrival and programme timings before confirming the service.
- Keep replenishment and glass collection from interrupting every order.