Give the bar team the programme and agree which moments require quieter service, a pause or a prepared drink. Keep one person responsible for cues, so changes are not passed through several competing instructions during the event.
Plan the demand on both sides of each pause
Identify arrivals, dinner, speeches, awards and the return to open service. Guests ordering together after a stage segment can create a sharper peak than the initial reception.
Confirm whether the bar remains open during presentations and how lighting, glass collection and replenishment should be handled. Keep the counter and guest approach clear of stage access and sightlines. A toast or timed serving requirement needs a specific plan; ordinary made-to-order cocktail service should not be mistaken for simultaneous drinks delivery.
- Circulate one current programme with clear service cues.
- Prepare staffing and supplies for the post-programme order wave.