PARTY BARTENDERS
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by Don Ho Branzuela on December 24th, 2011

NEW YORK, Dec. 21 -- The Insurance Information Institute issued the following news release:

It is the holiday season, a time for office parties and charity events. While gatherings can provide opportunities for professionals to mingle casually with their co-workers and clients and can help boost employee morale, they can also prove to be a liability for businesses that serve alcohol. That is why businesses should take reasonable precautions to prevent any risks and financially protect themselves by making sure they have the proper insurance, warned theInsurance Information Institute (I.I.I.). Forty-four states plus the District of Columbia have enacted liquor liability laws. These laws make it possible for a plaintiff to hold those who serve alcohol to an intoxicated or underage person responsible for any damage or injury caused by these same individuals after they leave the party. Most of these laws also offer an injured person, such as the victim of a drunk driver, a method to sue the person who served the alcohol. There are circumstances under these same state laws where criminal charges may also apply. Liquor liability laws were intended originally to apply to taverns, bars, and other establishments selling and serving alcohol. However, the liability laws have expanded over time to include "social hosts" (such as those holding a holiday party in their home or business) in some states giving them some exposure to the risk of liability for serving alcohol. "In many states you can be held legally responsible for your employees' actions after they leave the party," said Loretta Worters, vice president of the I.I.I. "If you are throwing an office party where alcohol is served, you have a responsibility to make sure that your employees are capable of driving safely." Worters noted that when business owners host a holiday party and serve alcohol as part of the festivities, liquor liability would most likely be covered by their commercial general liability (CGL) policy. "It's best to check with your insurance agent or broker first," she said, adding, that "if an employee becomes intoxicated and assaults another employee at the party, the incident might be excluded under the CGL policy." In addition to a CGL policy, businesses should also consider purchasing an Employment Practices Liability Insurance (EPLI) policy. An EPLI policy will protect a business from discrimination, sexual harassment, emotional distress, and other workplace-related issues. When you buy the coverage, make sure it includes "third-party" coverage. Third-party coverage refers to claims made by non-employees, usually clients or customers, who allege that an employee engaged in wrongful conduct such as sexual harassment or discrimination. This can be important coverage, for example, if someone in management has had too much to drink and makes an inappropriate overture to a client or customer. Without a specific policy endorsement for third-party claims, EPLI policy forms do not cover these types of exposures. "Even innocent flirting or touching can be misconstrued and result in a lawsuit," explained Worters. In addition to overtly inappropriate behavior, if someone puts a video clip or picture on YouTube or Facebook that could result in reputational harm, it is also covered under an EPL policy. Over the years, office parties have changed considerably. Alcohol used to flow freely, and employers would sometimes overlook inappropriate conduct, explaining away bad party behavior without taking any action. Today, lawsuits are so rampant that some companies have concluded office parties involving alcohol are not worth the risk. How to Protect Your Business:
If you plan to host a holiday party at which you will be serving alcohol, the I.I.I. offers the following tips to prevent a lawsuit:

  • Advise employees to be responsible. Include a statement on the party invitation and/or circulate a written reminder to all concerned on the responsibilities to drink only in moderation and to avoid driving after drinking.

  • Emphasize to management that they must lead by example.

  • Hold the party at an offsite location. If problems do arise, it is better that they occur away from the business premises. Depending on the state, the liability will generally be on the restaurant than the company. However, it is not unusual for an employer to be named as a defendant in a civil lawsuit if an intoxicated employee leaves any company-sponsored event and injures himself or herself or another person as a result.

  • Do not pay for alcoholic drinks. Guest will drink less if they have to pay for the drinks themselves.

  • If you feel you must furnish alcoholic beverages, consider a drink voucher system to limit the number of drinks served. Or, serve alcohol for only a short period.

  • Consider hiring a professional bartender. Most bartenders are trained to recognize signs of intoxication and will limit consumption by partygoers.

  • Offer non-alcoholic beverages and always serve food. It is proven that food can help counter the effects of alcohol.

  • Do not serve alcohol to minors.

  • Stop serving liquor toward the end of the evening and switch to coffee, tea and soft drinks.

  • Arrange alternative transportation. Anticipate the need for alternative transportation for all employees and guests and make special transportation arrangements in advance of the party. Encourage all employees and guests to make use of the alternative transportation if they consume any alcohol.

  • Worters advised business owners to talk with their insurance agent or company representative about their liability insurance coverage and any exclusions, conditions or limitations to their policies for this kind of risk. "Appropriate liability insurance coverage is necessary. In some cases special event coverage may be available that will cover both liquor liability and other liability exposures specific to the event."

TNS MD66 MD66111224-3728232 61 MariaDonald
Copyright: (c) 2011 Targeted News Service
Wordcount: 931

by Don Ho Branzuela on December 17th, 2011

It’s that time of year again, when companies get ready to host an end-of-the-year office party. If alcohol is being served at the event this year, here are 10 tips for minimizing your company’s liability.

Think through the ramifications (lawsuits and other hassles) before the event takes place. As BLR Senior Legal Editor Susan Schoenfeld pointed out in last week’s feature article, there are a great number of legal issues related to alcohol abuse and employment.

  • Review insurance policies. Be sure that you are aware of coverage and exclusions.
  • Host the party off premises. Move the party to a club or restaurant, and hold it during nonworking hours.
  • Make attendance optional. Do not require attendance, or even recommend that employees attend; make it strictly and absolutely voluntary.
  • Post a "greeter" at the door. A greeter can ensure employees don't arrive intoxicated and/or carrying their own liquor into the event.
  • Limit the number of drinks. One way to control alcohol consumption is to provide employees with tickets for drinks. On a similar note, don’t just have ice-cold beer and wine. Serve non-alcoholic beverages such as juices, sodas (both regular and diet), and water.
  • If possible, have professional bartenders serve drinks. Professional bartenders know how to portion drinks and how to politely cut off people when they've had too much. Don't let employees pour their own drinks!
  • Don't be afraid to cut people off. Shut down the bar if things appear to be getting out of hand. It’s also a good idea to stop serving alcohol at least an hour or two before guests leave.
  • Identify at least one attendee who won't be drinking. Sober attendees can help identify co-workers who have had too much to drink and need a ride home.
  • Post gatekeepers for monitoring attendees. In a lawsuit where an employee has hurt himself or herself or others or harassed a colleague, the court is sure to ask if the employee appeared intoxicated. The gatekeeper also can suggest that employees use a designated driver's services or can call a cab.
  • Review sexual harassment training. Under certain circumstances, employers could be found liable for sexual harassment that occurs during an office party.

by Don Ho Branzuela on September 16th, 2011

This video below is a demonstration of how easy it is to setup our Ultimate Party Bar...made by our friends @ Ultimate Bars. One person can set it up in four minutes. This bar is available for rent and we can put your company or personal branding on the bar. Call 817 458 8382 for more information on the Ultimate Party Bar.

by Don Ho Branzuela on September 12th, 2011

Here are a few pics of the bar at the Coronado/Hume wedding at the YWCA in downtown Fort Worth on August 21st, 2011. This is the bar that is required to be used at the facility. It's a solid bar and works well.

The purple cocktail is a Blackberry Infused Champagne cocktail. I mixed sugar, water, and 8 cups of blackberries to create a blackberry simple syrup to add to champagne. The bride's favorite color is purple and they were wanting a sweet specialty drink. I finished it off by garnishing it with one blackberry floating in the drink.

Did everyone enjoy the cocktail? Let's just way we ran out pretty quick. Even men were drinking it!

DH

by Don "Ho" Branzuela on September 12th, 2011

It’s All About the Mixers!
I have been a bartender for over 13 years. Most of it in two of the most polar opposites of the bartending spectrum: high volume nightclub bartending and private party bartending. But the one thing I notice that these two have in common is that they use they pretty much use the same type of liquors. Of course in a nightclub setting, you go through more bottles than you would a private party, but at the end of the day, people drink pretty much the same thing; vodka, whiskey, rum, and tequila. The one thing you have to have to please people in a club or a private party is drink mixers.

It's no longer about just sodas and tonic water. Nowadays, you have to have all the juices to keep your guests happy. Every private party offering a full bar should have the following mixers:

Sodas (Coke/Diet Coke and Sprite)
Club Soda and Tonic
Juices: Cranberry, Pineapple, Grapefruit, and Orange Juice
Sweet and Sour Mix
Grenadine and lime juice and olive juice
Energy Drinks

So why do you need to have all these mixers at your party? Variety. You want to be able to give your guests all types of variety and give the private party bartender you have hired some creative freedom behind the bar. Here is an example of how many drinks you can make just from vodka...

Vodka & Soda
Cape Cod
Greyhound & Salty Dog
Screwdriver
Madras
Sea Breeze and Bay Breeze
Vodka Sour and CherryVodka Sour and Cherry Vodka 7
Vodka Red Bull
Gimlet
Dirty Martini

If you only had vodka for your event, you can pretty much keep every segment of your guests happy just by having the right mixers. So when shopping for your party, keep the liquors simple and the mixers plentiful. And hire a bartender to serve these drinks. I’m sure you didn’t know you could make all those drinks just from vodka. And who knows how many more are out there!

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Don Branzuela is the owner of Party Bartenders and Dallas Hot Bartenders. He has been in the special event bar service industry since 2000. Party Bartenders provides Cash Bar and Hosted bar services for private parties in the Dallas Fort Worth metroplex.

Posted on April 17th, 2011

BY MOLLY KELLOGG • MODERN SOUTHERN BELLE • PUBLISHED: APRIL 17. 2011 2:00AM


Tipping a bartender who gives you great service is a normal part of having a cocktail in a bar or restaurant, but the expectations are a bit blurred when you're attending a private party or event that has a hired bartender or wait staff. Knowing the correct protocol for tipping these individuals will ensure confidence the next time you order a beverage.

Dear MSB: I'm going to more and more parties at homes where my friends have hired a bartending service instead of having a self-serve bar. I really enjoy having the professionals there to mix my drinks and keep my glass full, but I'm always confused about whether I should tip them for every drink I get or not tip them at all. Do bartenders at private parties need tipping like a bartender in an establishment? — Distressed Drinker

Dear Distressed Drinker: Hiring a bartending service to work at a party or event you're hosting takes a lot of weight off your shoulders and gives you extra hands to make sure your guests are well taken care of and having a good time.

Typically when you order a drink in a restaurant or bar, you tip the bartender for every drink you purchase with cash or you add a tip at the end of the evening on your bar tab. Either way you are taking care of the bartender just the same way you would take care of a waiter or waitress who's serving you food.

When you are at a private event and there's a bartender serving drinks, they are being paid by the host of the event and will most likely also be tipped by that person at the end of the evening based on their level or service. Try to remember to stick a few dollars in your pocket before going to the party so you can tip the service professionals you deal with, if you feel they're deserving of a tip.

Gentlemen, if you're attending an event with a date, it's your job to remember this detail, since most party attire for ladies doesn't feature pockets. If you aren't sure if tipping is OK at a particular event or you don't see others doing it, you may ask the bartender if they accept gratuities and act accordingly, based on their answer.

In general, tipping is a sign that you enjoyed a job well done, and showing your appreciation will always be appreciated.


Read more: Tips for tipping the party bartender | tallahassee.com | Tallahassee Democrat http://www.tallahassee.com/article/20110417/LIVING/104170309/Tips-for-tipping-the-party-bartender#ixzz1JpEOd2gm

Posted on March 30th, 2011

BARTENDER VS. MIXOLOGIST: WHAT IS THE DIFFERENCE?

Times are changing. Old concepts evolve and new words appear constantly. There used to be a time when a Martini was obviously a mix of vodka and vermouth, shaken and not stirred (right Mr Bond?) and anyone tending the bar was called a bartender. Now nearly any straight up drink you can put in a Martini glass is labelled a Martini and the person who mixes it claims to be a mixologist. Confusing, isn’t it? Well, it gets even worse knowing that most mixologists will frown at you in disdain if you address them as “bartenders”, the same way some bartenders will have to fight the urge of throwing you out of their bar if you dare call them “mixologists”. So what is the difference between the two and why does it trigger such strong reactions?

Theoretically, a bartender and a mixologist should be one and the same. A mixologist is someone who studies or possesses the skill of preparing mixed drinks and the same definition applies to bartenders: they all are (or should be) able to perfectly mix any cocktail so we can assume that they also carefully learned the way of doing so. Incidentally, in the state of Washington all bartenders must get a Class 12 Mixologist Permit, proving they can draw alcohol from a tap and mix alcoholic drinks, which make them both bartenders and mixologists. Thus the question remains: what does set them apart?

While bartenders are focusing on cocktails recipes and how to make them, mixologists are studying everything related to cocktails in great detail. They know everything about the history of cocktails, every famous bar, every bartender’s name, every recipe and how it was created. They have mastered all the classic and neo-classic cocktails, even infusions, from any era. They aim at creating better drinks by using their in-depth knowledge of liquors, liqueurs and other ingredients. They are often hired as advisors by prestigious bars looking for a cocktail menu or signature cocktails. Most of them don’t actually work at a bar.

Mixing liquors and ingredients to prepare cocktails is far from being the only activity of a bartender during his or her shift. They must also take orders, check ID’s, serve wine and bottled or draft beer, collect money, clean glasses and utensils, stock bar and occasionally deal with inebriated patrons. They are more than mere mixologists as they have to make people feel comfortable and welcomed, interact with them, show some interest in their lives and entertain them.

Both mixologists and bartenders are essential to the beverage industry. Thanks to their knowledge and experiments, mixologists make sure that the cocktails of today are in tune with their time. Thanks to their mixing skills and social skills, bartenders make sure that the cocktails of any time are in tune with their customers.

-Written by Party Bartenders contributing beverage blogger Isabelle Grenier. Party Bartenders provides bartenders for private parties & hosted bar and cash bar services for special events in Dallas/Fort Worth and surrounding areas. Please call us @ 817-458-8382 for more information.

Posted on March 30th, 2011

Organizing an event can become a real challenge especially if its success is a determinant factor for your business’s growth. It is a tedious task which, if done well, may become a rewarding experience. To reach the best possible results one should pay attention to every single detail of theevent organizing procedure.

Choosing a professional bartender is critical for your event’s success. It is worth spending time on selecting a bartender who best suits your needs. Professional and well trained bartenders do not only mix and serve drinks, but also provide entertainment for your guests.

To make a right choice read our recommendations on how to find a bartender who will make a success of your event.

Bartender’s trainings and experience

Make sure that the bartender received trainings at bartending schools and was awarded a license for bartending. It is absolutely necessary that your bartender has at least a few months actual experience in an actual bar.


Answering your calls

Private party bartenders usually have their own business and/or personal phone. That is OK unless they answer with professionalism, i.e. instead of saying “hello” will introduce themselves by their business name.

Website

The existence of a business website is a big plus for a bartender. First of all it shows that they take their business seriously. Secondly it provides you with all the necessary information about the bartender such as contact info, pictures, videos, testimonials, links to other party professionals, etc..

Responsiveness

Responsiveness is another factor that is worth taking into consideration when choosing a bartender. If they respond to your emails with delays, then you should consider the candidacy of another bartender.

Readiness to travel

If you have chosen a non-local bartender, find out how willing they are to travel. Do they charge a gas subcharge to be present at your event? In case they do, make sure it isn’t more than $40. If the charge is higher it makes no sense to invite that bartender and you will probably need to find another one.

Insurance
Make sure that bartender has at least General Liability insurance.

Small or large bartending businesses?

This depends on your personal preferences since both have their advantages and disadvantages. Hiring from a large bartending business is good since you may be sure they have a lot of experience, testimonials and happy customers and the chances that they will say “we’re booked out for that night” are smaller. However, the person you will talk to on the phone will not be the bartender himself. On the other hand, a small bartending business may not have such a broad experience but most likely the actual owner will be bartending your event. So the choice is up to you.

The arrival time

Your bartender should arrive at least 30 minutes prior to your event. Discuss this beforehand and make sure to reach a final agreement on it.

Bartending supplies

Ensure that your bartender brings the minimum required supplies (mixing supplies, ice bins, wine key, speed pourer spouts for liquor bottles, towels, bottle opener, garnish tray, knife, cutting board, blender, etc.).


Portable bar

Find out whether or not they have available portable bars beforehand and don’t allow them to charge more than $50 extra for this service.


Shopping list

After booking you should be given a free customized shopping list, which should include not only alcohol products but also measurements, garnishes, accessories and brands.

Cocktail menu

Ask the bartending service to provide you with a cocktail menu, based on your specifications at no additional charge.

Party planning tips

A private party bartender should be able to provide you with all the necessary information concerning party planning and especially the bar.

Preferred vendors

Your bartenders should have a list of preferred vendors and should be able to refer you to a reputable DJ, photographer, event planner or any other event/party professional you need.

Free pre-party setup

Bartenders should be able to arrive early and make the pre-party set-up for free.

Appearance

Appearance is also important when choosing a bartender. Bartenders are mostly dressed with the traditional bow tie and vest even if they are female. If you prefer a different look, talk about it just from the beginning to find out how flexible they are in their looks.

Prices

Don’t look for a bartending service at very low or expensive prices. The required fee should be moderate. If a bartender service charges $300 for 4 hours plus gratuity but doesn’t provide you with a shopping list, cocktail menu, a list of preferred vendors,party planning tips, etc, you should seriously consider finding another bartender. It should be clear for you that you get what you pay for and in case you want premium services, you should be ready to pay premium prices.

Follow our tips during the event planning process and make your event management easier.

(Source: blog.eventish.com)

Posted on March 27th, 2011

The bartender is an important element in any party. He adds more life and sophistication to any event because a party is never complete without a great bartender. The ideal bartender is not only good in serving drinks but he is also able to socialize with people while preparing beverages and cocktails at lightning speed. This way, he can be able to amuse & conversate with party guests without backlogging the line at the bar.

Though most people think that the bartender is only responsible for serving beverages and cocktails, the bartender is also part of providing entertainment to the crowd. The handling of different bar tools and drinks by bartenders has become a popular entertainment event in a party. This is called flair bartending.

Great bartenders are able to dazzle their party guests with their skills in manipulating bar equipment. The act of throwing bar tools while creating mixed drinks is a skill that a good bartender should have so he can amaze the party crowd. Flair bartending is like the juggling trick you can see in circus events but with the use of more complex tools like breakable bottles and shakers.

People go to parties to be entertained and one way to do this is to hire bartenders. Most importantly, as the host, hiring professional bartenders for your party allows you to enjoy it for yourself and make it less stressful. Contact Party Bartenders today and have the kind of experience that can provide a night that you and your party guests can never forget. If you want your party to be extraordinary and unforgettable to your guests, invest in a great bartending service.

Posted on March 27th, 2011

We are your one stop shop for all your special event beverage service needs. We offer...
  • Bartenders
  • Full Hosted Bar Packages
  • Cash Bars (we also accept credit cards from your guests)
  • Frozen drink machines & mixes
  • Mixology and custom cocktail creation
  • Non Alcoholic beverages
  • Glassware rentals
  • Portable bar rentals
  • Ice
  • Disposable cups
  • And everything else beverage related!

This is why you love us :)

Posted on March 27th, 2011

Hosting an event is never easy because aside from all the work that needs to be done in preparation for it, having a sizable budget is needed to make one a great success. Now, the question of whether having a cash bar or an open bar for any event is usually a dilemma that is difficult to decide upon as the host. There are many things to consider before you can settle which one is better for you. To help you with this, you need to familiarize yourself regarding the pros and cons of a cash bar and an open bar. By knowing these things and matching them to your priorities, you can be able to choose which type of bar will work best for your event.

The cash bar is more advantageous for you as the host in terms of budget because you don’t have to pay for the alcoholic beverages your guests will have. Moreover, there will be more control in the amount of alcohol your guests consume because they will be limited by the amount of money they are willing to spend for their drinks. However, some people find cash bars a little offensive because it is rarely expected for guests to pay for anything that they consume in a party.

On the other hand, the open bar is the custom choice made by most hosts because it often thought that the host handles everything that happens in the party especially when it comes to bills and payments. Yet, if there is no room in the budget, having an open bar might be difficult for you. Thus, in this situation, you might need to settle for a cash bar though it may be frowned upon by party guests.

There is no rule of thumb when choosing whether to have a cash bar or an open bar in an event. If you have the money, it is best to go for an open bar because it is conventional and it can make a lot of guests satisfied. If you have no extra pennies for an open bar, a cash bar is a suitable resort. Instead of not having a bar at all in your event, having a cash bar is your final option that can save the party that you are hosting.

Posted on March 26th, 2011

Andrew Freeman & Co. reveals 2011 hospitality trends...

Drinks trends:

Omakase Cocktail – You pick your poison, but let the bartender mix the drink. Super talented bartenders now custom-create a drink based on your flavor or liquor preferences. You’ll never know what hit you.

Examples: Copa d’Oro (Santa Monica, CA); Fifth Floor (San Francisco, CA)

Shrub Your Enthusiasm – What was old is new again as do-it-yourself bartenders bring back the old-fashioned house-made fruit flavored vinegar syrups known as shrubs and add them to cocktails.

Examples: Champagne Shrub at The City Tavern (Philadelphia, PA)

Everything is Better with Bacon - In a process called fatwashing, ambitious bartenders and mixologists are infusing liquors with fats and savory flavors. Bacon-infused bourbon, brown butter rum and chorizo-infused tequila… Now we drink the fat, not just chew it.

Example: Jamesey’s Breakfast Cocktail with Bacon-Infused Scotch with Maple, Lemon and Grand Marnier at Proof (Washington, DC)

"De" Still my Heart – Micro-distilleries are the movement of the moment when it comes to artisan spirits proving that the more things change, the stills are not the same. Small-batch distilleries are making it big as bars and restaurants keep it local when they select their whisky, gin, vodka, bourbon and rye. Call it the all new microbrew.

Examples: House Spirits Distillery (Portland, OR); Leopold Bros (Ann Arbor, MI)

Cherie, Sherry – Sherries and port make a comeback as they take a leading role along with other low-alcohol fortified wines in cocktails. Bartenders love their sipping potential, enhanced food friendliness and aromatic properties. Guests like being able to order more than one drink. 



Examples: Smoke Signals Cocktail with Tennessee Whiskey, Manzanilla Sherry, Pecan Syrup, Lemon Juice, Bitters, and Smoked Ice at Laurelhurst Market (Portland, OR)

Get Off the Bottle – As alternative packaging takes off in the wine industry, expect to see more and more restaurants offering wine not by the bottle, but poured from kegs, barrels, taps and even canteens.

Examples: Natural Process Alliance delivers and refills wine in canteens at multiple Bay Area restaurants

Getting a “Head” on the Game – Private label and house custom-blended wines are common enough – now chefs are doing customized signature brews.

Examples: Lüke Fru at Lüke (New Orleans, LA) Picán IPA at Picán (Oakland, CA)

Root for Beer Floats – Something’s brewing in the sweets kitchen as restaurants introduce beer based desserts.

Examples: Cherry Kriek Beer Ice Cream at Café Boulud (New York, NY); Tecate Cake at Kiss My Bundt Bakery (Los Angeles, CA)

Un-Tapped Potential – Non-alcoholic drinks offer new ways to boost beverage business with homemade root beers, fresh seasonal lemonades in never tried before flavors and studied mocktails; shaken not stirred.

Examples: Saltwater Taffy Lemonade at David Burke restaurants (New York, NY); Ginger Lime Soda from Pranna Restaurant | Bar | Lounge (New York, NY)

Top Drinks in 2011:

SOURS Patch Kids – And not just the Pisco variety, but rum and tequila too - photo courtesy of FIVE (Berkeley, CA) 

A Lighter Shade of Whiskey – WHITE WHISKEY or “white dog” are being used in cocktails for their lighter flavors
We All Scream for EGG CREAMS – It’s the revival of the old classic, a chocolate soda, no cream and no egg

We Hear a RUM-bling Going On – Tiki drinks, rum punch, and riffs on the ever-popular mojito not to mention growing appreciation for aged rums

SANGRIA, I Just Met a Girl Named Sangria – House-made sangrias

Going Coco for COCONUT WATER – Appearing in cocktails and blended juices

Super-Cali-MEZCAL-icious – There is growing appreciation for fine mezcals taken neat

Some Like it Cold – COLD PRESS COFFEE that is

Tom & Harry Make a Comeback – Tom Collins, Harvey Wallbangers and other RETRO MAD-MEN ERA COCKTAILS make a comeback

Posted on March 21st, 2011

We save you money! If you are buying alcohol yourself...we can help you plan exactly what to buy and how much of it to buy. We'll make sure you don't run out of booze and at the same time not have too much of it left around. Not that there's anything wrong with that :)

Posted on March 21st, 2011

I’ve bartended hundreds of wedding receptions and in my humble and professional opinion, an Open/Hosted Bar is the way to go. Guests obviously enjoy themselves more which in turn make the wedding into a more fun and memorable experience for the couple. And I hate to say it but an Open Bar also brings more people to the party. I know of people who just show up for the ceremony and leave since they have to pay for drinks. What sucks about that is the couple probably paid for their meals since they RSVP’d. I’m not saying its right, but I’m saying it happens.

I recently witnessed a wedding this weekend where it was a Cash Bar and the group just had no energy. By the time the DJ turned up the music for some dancing, no one was on the floor and seriously…it was a very blah wedding.

Is there a place for a Cash Bar at a wedding? Absolutely. A few weeks ago we bartended a wedding reception in which neither the bride nor groom drank alcohol, but they still wanted to provide it for their guests, but not at their expense. I understand why they did that and so did their guests. But guess what? Party was over by the time dinner was done and the only people on the dance floor was the wedding party.

I know it hurts the pocketbook when it comes to paying for the bar and most of the time the bar is the first to get cut out of the budget. However, don’t forget that having an open bar at a wedding just makes the night more fun and enjoyable. Isn’t that why you invited all these people out to celebrate this special time in life with you?

by Don Ho on February 22nd, 2011

Thanks for visiting the Party Bartenders website. Visit our blog from time to time as we talk about cocktails, trends, and just general advice on special event bar service.