For 100 guests, choose a compact set of clearly different drinks from the existing menu and plan the team around the full attendance. Cocktailhire's staffing guide is one bartender per 50 guests, so two is the starting point, not a guarantee of instant service.
The order pattern matters as much as the menu
A citrus-led choice, a contrasting fruit-led or richer option and an available alcohol-free choice can cover different preferences without creating a long list. Select the actual drinks through the booking rather than treating these flavour examples as extra menu items.
Tell us if all 100 guests arrive together or cocktails follow a seated meal. That concentrated demand affects the plan. Confirm bar space, ice, glassware and replenishment as well as staffing. For staff-only hire, use the shopping list for the chosen drinks; a supplied package handles the agreed ingredients instead.
- Declare the full guest count and any concentrated arrival period.
- Choose distinct drinks and confirm the complete service setup.