Start with what guests should experience and what the hotel already supplies. The useful choice is between staffing an existing bar, adding a cocktail station or booking the complete cocktail service, not simply choosing the most elaborate option.
Make the brief answer four questions
Where will guests be when they want a drink? Will they arrive together? Are cocktails the main service or one part of a wider drinks plan? Who is supplying the ingredients and glassware? Those answers decide the staffing and equipment before appearance becomes the final choice.
A seated private dinner may suit quieter cocktail service from an existing position. A ballroom reception with a concentrated arrival needs more attention to production space and the first round.
- Share the run sheet, guest count, rooms in use and drinks selected from the existing menu.
- Make the responsibilities of the hotel, planner and Cocktailhire explicit in the booking.