Choose a cocktail service that has a practical covered working position and a plan for guests moving indoors if the weather changes. The main choice is still staff-only versus supplied ingredients, with a mobile bar added where the garden needs a proper serving point.
Plan the garden and the wet-weather alternative together
Check the route from unloading to the bar, the ground surface and the space for people to work. Agree the utilities and cleaning arrangements for the actual setup, plus protected storage for ingredients, ice and glassware.
Use the real guest count even if people will spread between the house and garden. A sudden shower can bring everyone to one serving point. Choose drinks from the existing menu and decide who supplies them: staff-only clients buy their event shopping list, while the package includes the agreed ingredients.
- Confirm the covered setup and a workable weather alternative.
- Plan the serving point for guests gathering together, not only spreading out.