Give the bar lead the same current running order as the catering lead, with drinks service, pauses and guest movements marked clearly. The important detail is what each timing means for preparation and serving, not simply a list of ceremony and dinner times.
Translate the schedule into bar decisions
Show when guests enter, when food is served, when speeches require quieter activity and when the bar reopens. Include setup access, the ready deadline and the final collection window so preparation is not confused with paid serving hours.
Name the person who can authorise a change and pass updates through the bar lead. If dinner runs late, both teams need to know whether drinks continue, pause or move to another room. Any extra time or duty outside the booking must be agreed rather than assumed.
- Mark likely demand peaks and all planned service pauses.
- Share changes with the catering and bar leads together.