Post # 1
We are providing our own alcohol, and will have a bar tender but will also be leaving a few bottles on each table during dinner just to prevent some wandering around and to try to keep the line at the bar to a minimum. So there will be extra of everything available elsewhere, this would be just to start, and presumably some guests may still have a drink in hand from cocktail hour. There will be one bottle of champagne per table of 8, and either 2 or 3 bottles of wine. Which would you pick?
Post # 3
I think 3. If you estimate that you can get 4 glasses of wine per bottle, that only leaves one glass per person at the table. Some people won’t drink more than one, but you will want to have the option available there so people don’t crowd the bartender.
Post # 4
Hmm… we had one bottle of wine in an ice bucket on each table of 8 and had extras elsewhere. The people who didn’t drink, didn’t touch it and those who wanted more wine at their table had no trouble finding it 😉
Post # 5
If that’s in addition to a bottle of champagne, I would go with 2. That will be 3 bottles, so that will give approximately 12 glasses. That’s enough for one drink per person, with some left over. Some people won’t drink, so that will also leave more for the others. You don’t want your guests to not use the bar, either, so if anyone is a 1-2 drinks a night person, they may not even get to the bar.
I think it’s a great idea to cut down on the lines, so I would stick with the approximately one drink per person at the table and anything else they can get at the bar.
Post # 6
You don’t want to have half empty bottles at tables (particular if you have a crowd that drinks white and another table that drinks only red) so I’d limit the bottles on the table. If you have 2 that’s sufficient to eliminate the initial crush of the bar, so people are going up more one by one to get drinks later.