PARTY BARTENDERS
custom bar catering
by Don Ho Branzuela on March 6th, 2015

Below are pictures of the bar we branded for Semigroup from Richardson, TX for their Christmas party. 

If you are interested in a branded bar with your company logo for your next event, please call Party Bartenders @ 817-458-8382. 

by David Monks on December 7th, 2014

Great article below written by an attorney about how to minimize liability when serving alcohol for a company sponsored party of event. So what are the two most important points David Monks makes in this article? Hire professional bartenders and opt for a Cash Bar and not an open bar.

Guess who provides both services for your next corporate event? Party Bartenders does!. Please call us today @ 817-458-8382 or visit our website @ www.party-bartenders.com for information on setting up a Cash Bar for your next company sponsored party staffd with professional bartenders.
There is always a risk involved in holding any company-sponsored function. Serving alcohol compounds the problems.

According to one study, 36% of employers reported behavioral problems at their most recent company party. These problems involved everything from excessive drinking to off-color jokes to sexual advances to fist fights. As a result, more and more employers now hold alcohol-free parties.

David Monks of Fisher & Phillips.

Since most employers still want to hold holiday parties, you can reduce your legal liability by observing as many of the following recommendations as possible:
10. If possible, don’t serve alcohol. This is easier to do if you simply have a catered lunch at the company’s offices.
9. Invite spouses and significant others so that there will be someone there to help keep an eye on your employees and, if necessary, get them home safely.
8. Always serve food if you serve alcohol, and always have plenty of non-alcoholic beverages available.
7. If your party is a dinner, consider serving only wine or beer (plus non-alcoholic alternatives) with the meal.
6. If you do serve alcohol, do not have an “open bar” where employees can drink as much as they want. Instead have a cash bar or use a ticket system to limit the number of drinks.  Close the bar at least an hour before you plan to end the party. Switch to coffee and soft drinks from there on.
5. Let your managers know that they will be considered to be “on duty” at the party. They should be instructed to keep an eye on their subordinates to ensure they do not drink too much. Instruct managers that they are not to attend any “post party” parties.
4. Consumption of alcohol lowers inhibitions, and impairs judgment. This can result in employees saying and doing things that they would not ordinarily do. Remind employees that, while you encourage everyone to have a good time,  your company’s normal workplace standards of conduct will be in force at the party, and misconduct at or after the party can result in disciplinary action.
3. Hire professional bartenders (don’t use supervisors!) and instruct them to report anyone who they think has had too much. Ensure that bartenders require positive identification from guests who do not appear to be substantially over 21.
2. Arrange for no-cost taxi service for any employee who feels that he or she should not drive home. At management’s discretion, be prepared to provide hotel rooms for intoxicated employees.
1. Never, never, hang mistletoe! Yep, we’re not kidding. Take a look at item number 4 again, and you’ll see why.
David Monks is a partner in the San Diego office of Fisher & Phillips, a national law firm focused on labor and employment law. Monks counsels employers on a wide variety of matters, including employee discipline and termination, wage and hour issues, disability accommodation protocols, family and medical leave issues, investigations of harassment and other misconduct, and independent contractor issues.

by Don Ho Branzuela on December 5th, 2014

Here are some pics of the Baileys Irish Cream Tasting last night at The Pottery Barn on Knox Street in Dallas, TX.

It's beginning to taste a lot like Christmas :)

by Tammy Walker on December 4th, 2014

This is a great article on how not to get hammered during the holidays. Not saying you have to do all 11 to stay sober. But throughout our many years of drinking and serving drinks...we have found that you will be in better shape at the end of the night and the next morning if you follow just a few of these wise tips. Thanks to Tammy Walker for this very informative article. You can read it in it's entirety by clicking here.

Don't forget if you are planning a party for the holidays or for any occasion in the Dallas/Fort Worth area, please call Party Bartenders @ 817-458-8382 or visit our website @
www.party-bartenders.com. We provide private party bartenders, Cash Bars and Hosted Bar Service as well as Consumption bars for events of all sizes and any location! Have a fun and safe holiday drinking season :)

-Party Bartenders Staff
1. Consider the "less is more" approach. I approach my drinks like I do my food. I suck at compromising on flavor or enjoyment, so I drink what I like, but I have less. For example, I’ll savor one excellent rye Old Fashioned, and then call it quits. If you have a hard time cutting yourself off after one, or nursing a drink isn’t your thing, then go with a less boozy drink and have a couple. Different situations may call for a different approach. Along those lines…

2. Plan your drinks. Walking into every drinking situation with the wishy-washy “I’ll just have a few” mindset doesn’t work. I recommend setting some intentions before you have a cocktail in hand. If you decide you’re going to have two drinks, you may have three, but you’re probably not going to have five. Also, consider which drinks are truly worth it. Maybe there are a few that you wouldn’t miss having. Would you rather the glasses of crappy wine at a work-related event or a shared bottle of great wine at dinner with a friend? Have a general plan in mind for the days ahead and factor in a few impulse drinks for the week, if your plans aren’t usually so concrete.

3. Pre-party with some healthy fats and complex carbs before you drink. These will slow down your body’s absorption of alcohol, so you don’t go from zero to tipsy in one drink. Avocado or nut butter on whole-grain bread. A handful of nuts with a banana. A baked sweet potato with coconut oil. It’s also helpful to eat something while you drink. Whatever you do, don’t pull the rookie move of drinking on an empty stomach.

4. Be fashionably late. Or get into the Irish goodbye. Arriving an hour late or bailing an hour before an event is over lessens your overall drinking time. I like this for events that may go on for hours, and it won’t be obvious if I’m not there for part of it (wedding receptions, huge birthday get-togethers). If you want to keep getting invites, don’t be the a-hole who pulls this at a seated dinner situation.

5. Go easy on mixed drinks with syrup, liqueur, tonic, soda, juice, or energy drinks. So many people ask me about the calorie content of alcohol, but it’s really the mixers that get us into trouble. The sugar content in most of them is unreal. Consider whiskey, gin, vodka, or tequila sipped neat or on the rocks. It’ll be strong, but that forces you to sip it slower.

6. Don't cheap out. Cheap booze leads to a killer hangover. The producers of high quality, top-shelf alcohols filter out more impurities, so go with those as often as your wallet allows.

7. Bubbly water with bitters. Want a drink that’s cocktail-ish, but simpler and much less boozy? Get into bitters. They come in a zillion flavors (I like the handcrafted BitterCube and Cecil & Merl varieties), and you just add a few dashes to soda water, toss in a wedge of citrus and you’ve got yourself a low-alcohol, but still tasty cocktail. Bonus: bitters are made from plant extracts so they have beneficial properties that make them a good digestion aid and stress remedy.

8. Order a single in a double glass. This works well for simple drinks like vodka soda. The liquor amount stays the same, but you’ll get double the soda, essentially watering it down a bit.

9. Have a full glass of water in between drinks. Some of the most noticeable side effects of getting snockered--headache, sloth-like lethargy, corpse-like pallor--are caused by dehydration. Finishing a full glass of water before and after every cocktail can hydrate you, flush out toxins quicker, slow down your alcohol intake and make your next morning a lot less hellish.

10. Sip your drink slowly. Your liver can only process about a ½-ounce of pure alcohol per hour (give or take a bit depending on body size and food intake), so pounding it with more is super taxing on your body. This is why shots are such an eff you to your body. I try to keep it to one drink per hour. If I’m having a full glass of water in between each drink, this timing is totally reasonable.

11. Drink buckets of water before you go to bed. Yep, more water. Maybe not buckets, but definitely several glasses. This may lead to middle-of-the-night bathroom trips, but I’ll take that over feeling like garbage when I wake up the next morning.

by Brides Magazine on December 3rd, 2014

We find "disagreements" over Open Bar between brides and grooms and their parents all too often. But fear not, this is why Party Bartenders Custom Bar Catering is here! We specialize in creating the perfect solution for your wedding reception bar that makes newlyweds, their parents, and guests all happy :)

Call Party Bartenders @ 817-458-8382 or visit our website www.party-bartenders.com for more information.
Ahh ... compromise. It's a word that all happy couples understand well, but when it comes to wedding planning, often it's not with each other that they have to compromise, but with their parents.

Regardless of where you and your parents may fall on the Bridezilla/Momzilla scale, there will be times when you won't things see eye to eye. We asked wedding planners Amy Katz, founder of Amy Katz Events and Nicolle Sellers, principal planner at Mother of the Bride, to share the most common planning disagreements they encounter and offer their wise advise on how to resolve them.

1. The Guest List
Parents don't want to feel limited in how many people they can invite to the wedding, says Katz. "This becomes an especially sticky subject if they also happen to be footing the bill." The key to navigating the issue is to be respectful of feelings at all times. "Don't yell or fight," warns Katz. "Instead, sit down together and make a joint list of who the most important people are to the families and how realistic it is to accommodate everyone given the venue and budget. Any reasonable parent will understand that they shouldn't invite 10 work clients that have never even met the couple if that means the bride's college roommates would need to be cut."

2. The Invitation Wording
Invitations might look pretty and pristine, but they can be the source of a lot of tension. "Sometimes if the bride's family is paying for the entire wedding, they can get adamant that the groom's parents' names not be anywhere on the invitation," explains Katz. Unfortunately, this may cause the groom to feel slighted and starting off a marriage with a bride vs. groom family feud is never a good idea. "There are ways to list names in order on the invitation that makes it clear who is the host," Katz says. "Your best bet is to have your wedding planner — an expert who has dealt with this before and can bring an impartial view to the situation."

3. The Open Bar
"A lot of disagreements between the couple and their parents come down to the bar," says Sellers. "Whether it's because they want guests to drink responsibly or because it's such a large line item on the budget, many parents want to cap how long the open bar lasts, whereas the couple may want it to go all night." An easy fix? "Split the cost of the bar," suggests Sellers.


4. The More Traditional Aspects of a Wedding
Keep in mind that norms have changed a lot in the past 30 to 50 years, when your parents had their wedding, says Katz. "For example, now couples don't think twice about having a dessert bar or a coffee bar, but when the parents were getting married, the proper thing to do was to have coffee service at the table. Both sides need to compromise a little if they're getting worked up over these types of details."

Another traditional part of the wedding that many parents find important but couples find less so is having a receiving line. "Parents see the receiving line as an opportunity for the couple to thank people who have traveled to see them and brought them a gift," says Sellers. If you have a lot of older relatives who are attending your wedding, Sellers recommends that couples compromise on this to avoid any hurt feelings. "But if a receiving line is not possible because of time or space constraints, then couples should specifically make a point to greet and thank their guests individually."

Click here to for the original article in Brides Magazine.

by Sandy Malone on December 1st, 2014

Was reading this post about catering and noticed that points #3 and #5 - #8 apply to us. If your caterer does not have a liquor license, give Party Bartenders a call and let us provide the bar service alongside the caterer of your choice. For additional questions, please call 817-458-8382 or visit www.party-bartenders.com.
Photo Courtesy of Ballad Photography
Owner of Weddings in Vieques, a destination-wedding planning company off the coast of Puerto Rico, Sandy Malone has helped countless couples plan their big day since 2007. Here, she's sharing the top eight things most couples don't know about wedding catering. Photo courtesy of Ballad Photography.

Most brides and grooms don't know the ins-and-outs of how catering works at their wedding reception. There are rules and schedules caterers will follow to make sure your event runs smoothly.
Unless you've planned big events before and have the scoop, the following info will help you understand the hows and whys of the food and beverages at your wedding reception:
  • 1. You don't get to keep the leftovers. You only get what you paid for and your guests ate, unless you've pre-arranged something differently on the contract. An off-site caterer will have brought more food than necessary to make sure they have enough to satisfy all of your guests. It leaves with them.
  • 2. When you have an off-site caterer, plated, pre-ordered meals are often less expensive than a buffet or food stations.
  • 3. Bar packages have specific hours. If you've contracted for an open bar for five hours, that means your wedding party can't hit the bar when they're getting ready beforehand or the caterer has every right to close the bar early.
  • 4. Buffets and service stations that require a carving chef or other special attention will require an addition fee — usually $150 of more — for that extra chef.
  • 5. Like the food, any "leftovers" on the bar belong to the caterer. They've brought more booze and mixers than they needed and they'll be taking the extra back with them at the end. Prepare to be charged if any of your guests help themselves to a bottle.
  • 6. Not every caterer has a liquor license, but they won't always tell you that. Be sure to ask so that your event doesn't break any laws.
  • 7. The caterer has the right to cut off any wedding guest who becomes too inebriated. We had one guest so drunk that he stole a bottle of booze, hid it in his pants and then accidentally dropped it on the pool deck amongst a whole crew of dancing barefoot guests. What a nightmare!
  • 8. If you have a complaint, you need to take it directly to the chef, owner or manager of the establishment. Making a scene at a bartender or server makes you look like a bully. Legitimate complaints should be acted upon immediately by management if you go to the right person.

Click here to view the original article.

by Don Ho Branzuela on October 21st, 2014

Here's a couple of examples of menu boards our brides have created for their reception with signature cocktails.
 
This one below was a tall menu board sitting next to the bar...
This menu board sat atop the bar...

by Albert B. Ciuksza Jr. on May 10th, 2012

Steve Blank is a damn good entrepreneur. He writes a very interesting blog and seems to be a great guy. He also points out a common entrepreneurial challenge in a recent post that I’ll paraphrase — a lot of engineers start companies, and those founders often really suck at the relationship part of building a business.

I’m a salesman at heart (you build these skills when the Cub Scouts force you to sell popcorn door-to-door when you’re 9 years old), but early on in my career, I sucked at the relationship part too. I’d try to impress people with whiz-bang knowledge, not realizing that I had to build rapport before I could get someone to be interested in my ideas. It’s actually a classic marketing mistake — If they like you, they’ll likely buy from you.

Then I hit drinking age.

I was so impressed by bartenders who could control a room and engage people they didn’t know, especially the folks who weren’t regulars. I realized they had something about them, some sort of skill that I just didn’t have. Maybe because there was alcohol involved, or maybe it was because a lot of people just wanted to have a good time and not worry about whatever crappy stuff they were dealing with in their own lives. Regardless, a good bartender could get anyone going.

So, I watched how they worked and figured a few things out. For those of us where the rapport stuff doesn’t come naturally, here’s the overused bulleted list in a blog:

It’s all about the customer — Bartenders make the customer the center of attention. They ask where you live, what you do, how your day was. They greet you with some generic-but-informal name (buddy, chief, whatever). You’re the most important person to them at that moment, and it feels awesome.

They’re warm — There’s nothing like being in the presence of someone who’s genuinely warm and welcoming. EVERYONE wants to be Norm from Cheers, because it feels good to be known. The masters make you feel like that, even if you’ve never been there.

They give valuable freebies — There’s nothing that can make you feel special like a beer on the house. To add a little drama, a great bartender will use a glass or some other token as a reminder that you’re due when you finished your last drink. It’s like there’s a little unspoken communication between you two, and that builds a hell of a lot of goodwill.

They bring people together — They can’t be in two places at once and there are a lot of other people that have to be served. A great bartender makes connections between people so that the attention isn’t always on them. It’s a little bit of sleight of hand, and you never know the difference. Plus, you never know who you’re going to meet.

They know how to have fun — It’s all about feeling good, and great bartenders focus on having fun.

They’re not talking about the technical aspects of making a perfect margarita or the new electronic system that only lets them pour exactly 16oz pints. They just make you feel relaxed and at ease.

They remember the details — If you’re there more than once, they remember your name and what you do. They bring it up the next time they see you. They ask about the kids or what the daily grind is as a (enter your title here). You know that they paid attention.

They know how to get your money – Maybe it’s just some great conversation or the extra beer, but you feel compelled to leave a few bucks more for the great bartender. You feel like they deserve it. And you do it voluntarily.

You can get a drink anywhere and great bartenders know this. So, they make up the difference in service and it works. You go back to that place. You have conversations that make you feel good at the end of the night. You tip enough to be surprised by what you left the next morning. In short, you do exactly what you’d love your customers to do. You want them to like you, to refer you, to give you their money voluntarily. You want them to love your level of service and tell people about it. You want them to realize that, even if there might be other solutions out there, you’re bringing a level of game that no one else can match. Perhaps most importantly for any start-up, you want them to like you enough so that when there’s the inevitable hiccup, they’re more forgiving and understanding.

If you really want to understand how to build the relationships you need to succeed, skip the Dale Carnegie books and spend $20 at your local bar. You’ll learn more and have a lot more fun doing it.