Plan reception drinks and dinner duties separately, then decide what cocktail service is needed after the meal. The same guest count can create two concentrated order periods, while dining-table work belongs with the team specifically assigned to it.
Give each part of the timetable a clear service plan
Share arrivals, seating, speeches and the time guests return to the reception area. Confirm whether the bar continues serving during dinner or pauses under an agreed arrangement.
Cocktailhire's bar team should not be assumed to cover dinner wine, water or table service. Assign those duties to the caterer or designated team, alongside glass collection and replenishment at the bar. Use the actual guest count and selected drinks to plan staffing; a quiet dinner period does not cancel out a demanding arrival or post-meal rush.
- Separate bar duties from dining-table responsibilities.
- Plan for both arrivals and guests returning after dinner.