Choose by the assigned work, not the job title alone. If made-to-order cocktails are a central part of the launch, brief a dedicated cocktail service; if the job is primarily wine, beer and straightforward bar duties, describe that clearly instead.
Ask what the team will actually be making and serving
State the selected drinks, guest count, service window and busiest arrival period. Confirm that the supplied team and working setup suit those requirements rather than treating every event-staffing request as interchangeable.
Mixologist hire does not mean developing new recipes or a campaign menu. Clients choose from the existing Cocktailhire menu. If the launch also needs a physical bar, supplied ingredients or a complete booking, include that as a separate booking decision; a staffing title does not establish those inclusions.
- List cocktail preparation and general bar duties separately.
- Compare the actual service and supplies included in each quotation.