Agree the boundary between the catering and bar teams before the event. The most useful addition is a team with a clear drinks responsibility, not another supplier asking the caterer where everything is once guests arrive.
Share one brief and one running order
Set out the menu, guest count, service times and working location. Name who supplies ingredients, ice, glassware and back-of-house support, and who collects used glasses from the room.
Give the bartenders the relevant catering timings: reception, call to dinner, speeches, courses and evening service. One named event contact should communicate changes so the food team and drinks team do not receive conflicting instructions.
- Confirm access and the ready-to-serve deadline before confirming supplier arrival times.
- Record anything outside the bartender booking, including table service or kitchen support.