Cocktailhire's planning ratio of one bartender per 50 guests gives three bartenders for 150 guests. That covers the staffing calculation; the dinner still needs a clear division between cocktail production, wine service, table delivery and clearing.
Plan for the reception and the post-dinner return
The busiest moments may be the opening reception and the period immediately after speeches or awards. Tell the team if most guests will order at once, and provide the selected drinks and service hours.
Three bartenders should not be assumed to cover every serving role around 150 dining guests. If the caterer handles wine and glass collection, record that. If cocktails need to be delivered to tables or served in another room, include the extra duties when planning the team. Do not lower the guest count to make the quote smaller.
- Use all 150 guests in the brief and quote.
- Confirm who handles dinner drinks and used glasses.