Plan the reception from the arrival pattern backwards: how many guests, how quickly they arrive, what they can order and when they move to dinner. Then assign the supplies and staffing needed to serve that first round.
Keep the reception brief specific
Choose drinks from the existing Cocktailhire menu and make alcohol-free choices clear. A concise selection is easier to explain and prepare for than a long menu introduced to guests at the counter.
Agree who supplies ingredients, ice, glassware and any supporting service. The caterer's canape team and the bar team need a shared ready time and a clear instruction for the move into dinner.
- Use the actual guest count, not a reduced number based on how many you expect to order cocktails.
- Confirm how used glasses will be collected before the next stage of the event.