The important details are the first arrival rush, the drinks being served and how the bar team works alongside the hotel. Guests should find a prepared service point, not see the organiser resolving missing ice or unclear responsibilities.
Prepare for the first round
Give the team the expected arrival pattern as well as the total guest count. One hundred guests spread over an evening create a different first-round demand from one hundred leaving a ceremony together.
Confirm the dress brief, service start, setup deadline and named event contact. Ingredients, clean glasses, replenishment and clearing need their own agreed responsibilities; hiring bartenders does not automatically transfer the hotel's other service duties to them.
- Have the working bar ready before the advertised service start.
- Keep the drinks choice clear enough for guests to order without a lengthy explanation.