The useful difference is the work covered, not the word premium. Ask whether the booking provides the skills, equipment and preparation needed for your drinks, plus a clear plan for the pressure of guests arriving and ordering together.
Judge the service by what happens on the night
Serving straightforward drinks, making cocktails to order and performing flair are different requirements. Make the expected duties clear rather than assuming any staffing title includes all three. Confirm the service hours, dress and working setup as part of the booking.
Look for a team that can explain what must be ready, who supplies it and how the busiest period will be handled. That practical clarity is more informative than unsupported status claims. Extra bar furniture, ingredients or table service must not be inferred from an adjective; compare the actual written inclusions.
- List the drinks and duties the team must cover.
- Compare preparation, inclusions and responsibilities rather than labels.