Cocktailhire plans one bartender per 50 guests: two for 100 guests, three for 150. A hotel reception also needs a check of how guests arrive, what they will order and which duties the hotel team is already covering.
Use the real guest count, then check the workload
One hundred guests arriving together after a ceremony put more pressure on the opening minutes than the same guests arriving throughout an evening. Keep the full guest number in the brief and explain any concentrated arrival rather than reducing it because some guests may choose wine.
Cocktail production, table service, glass collection and replenishment are different tasks. Confirm whether hotel staff handle any of them and whether the cocktail team is serving from one bar or separate rooms. The staffing figure is a planning basis, not a promise of a particular waiting time.
- State total guest numbers and the busiest expected arrival period.
- List cocktail service, table drinks and clearing responsibilities separately.