A concentrated round creates a queue even when the total evening looks manageable. Tell us about that likely peak before booking, so staffing, menu, working space and any planned welcome drinks can be considered together.
Plan for arrivals rather than an evening average
Guests arriving from a ceremony, coach or seated dinner often approach the bar at a similar time. That is different from the same number of people ordering gradually. Give the actual attendance and timetable rather than reducing the guest count because not everyone drinks cocktails.
Use a clear menu and keep the agreed ice, stock and clean glasses ready. Replenishment and glass collection need to continue without repeatedly pulling the serving team away. If drinks must be ready for a specific toast or reception, agree that service separately; made-to-order cocktails do not appear simultaneously by default.
- Tell us when concentrated ordering is likely.
- Agree the team and supplies for that peak, not only the total hours.