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Posted on: January 31, 2008

What’s in a Drink?

Cheers! Here’s what you need to know to plan wisely for bar service for your reception

By Bev Bennett
CTW Features

Some wedding guests only drink cocktails that end with “-ini.” Others take a sip of sherry once a decade.

You’ll have to accommodate these and more drink preferences at your wedding celebration. And, at the same time you’ll want to keep your bar bill manageable.

Here are some pointers for bar set-ups.

First, decide how beverages will fit into the celebration, suggests Tony Conway, president of Legendary Events, an event-planning and catering company in Atlanta, Ga.

For example, if a reception is in the same location as the ceremony, expect to serve drinks as guests move from one area to the next. You may have to set up more than one bar to avoid forcing guests to stand in line. Consider having the wait staff pass sparkling wine or Champagne and sparkling water, Conway says.

A long reception, a series of toasts and an elegant menu will add to the drink expense. You can trim your costs by serving one wine with the meal instead of a different wine with each course.

Second, think about the beverages.

“People like a specialty drink that goes with the setting. In the South, people serve mint juleps; the mojito is popular. Some couples have ‘their drink,’ like they have ‘their song,’” says Conway.

You may think a beer- and wine-only bar will save money; not so, says the event planner. You must still pay for the bar, the bartender and the glassware. You can, however, purchase less expensive brands of spirits for punches and many cocktails. Stick with brands your guests prefer for martinis or an on-the-rocks drink.

“Vodka, gin and scotch are all label drinks. If you’re having scotch on the rocks you want a particular brand,” Conway says. Avoid substituting less-expensive labels when it comes to these top-shelf spirits.

Next, estimate your guests’ likely consumption levels. Assume each adult guest has two drinks during the first hour, and then tapers off to one drink an hour after that. Some guests will drink more, some less, but it averages out, according to Conway.

Instruct the wait staff about removing drinks.

“Make sure people are gone before the glassware is cleared. Otherwise you could be responsible for twice as much liquor,” says Conway.

Avoid closing the bar early as a cost-saving measure. It’s tacky.

To elegantly abbreviate the time alcoholic drinks are served, switch to a coffee bar or fruit smoothie bar during the last hour, Conway suggests.

By the Bottle, By the Glass

Even non-drinkers should bone up on bar fees before budgeting for a wedding reception. Joyce Scardina Becker, Events of Distinction, San Francisco, explains some common catering terms.

By the bottle

The hosts pay only for those bottles opened, even if they are not poured from. This service is appropriate for a wine, beer and champagne bar.

By consumption

The bartender keeps track of orders and charges by the drink. The hosts pay the bill at the end of the event. Expect to pay $5 to $10 per drink.

Flat-fee per person

A set per-person bar fee that doesn’t depend on how much each guest drinks. This is suitable for heavy drinkers. Expect to pay about $20 to $30 per person.

Standard drink menu

Usually the lowest-priced option, this gives you one “house” brand each of scotch, gin, vodka, bourbon, rum, tequila and Canadian whisky. It also includes wine, domestic beer, soft drinks and mixers.

Bev Bennett, a veteran food writer and editor, is the author of "Dinner for Two: A Cookbook for Couples" and "30-Minute Meals for Dummies"