Beverage Service Style and Cost
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There are many ways to provide beverages to guests. If the budget is
smaller, consider providing a preset number of drink tickets to each
guest as part of their arrival package, after which those who desire
more drinks can purchase them. If a venue provides an open bar, it should
be clear as to whether it billed at a flat hourly rate or by the amount
consumed. The bartenders/wine waiters should be instructed to notify
the event floor manager when approximately half the budgeted for alcohol
has been consumed, so as to decide whether more alcohol needs to be
provided, whether the bar will need to close early, etc.
For tray cocktail and wine service, it is important that the serving
staff be instructed to circulate through the entire room, as trays can
end up being emptied within 20 feet of the pouring area, if care is
not taken.
Some venues will insist that they provide the drinks for the event
at their regular mark up, while others will allow outside beverages
but may charge a corkage fee. Some venues have a contract with certain
brands, and these brands are the only ones that can be served at any
events at this site.
| Ottawa Conventions.com
Event Planning 101
Chapter 3: Food & Beverage
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