Beer & Wine Reception Dilemma!

posted 2 years ago in Reception
  • poll: Which option would you pick?
    Option 1 : (7 votes)
    14 %
    Option 2 : (16 votes)
    33 %
    Option 3 : (4 votes)
    8 %
    Option 4 : (22 votes)
    45 %
  • Post # 16
    Member
    2098 posts
    Buzzing bee

    Hi- I needed to hire bartenders for my wedding where everything was a la carte, DIY. A question to consider is if the restaurant requires you to hire a licensed bartender. If they don’t have to be licensed, you could hire anyone and it would cost less. Seems pretty simple to pour wine and beer, wouldn’t need to be super skilled. I needed a whole bar for 6 or more hours, so it was around 1200 I think for bartenders. You probaby don’t want to spend that. But if you don’t need an official bartender, you could hire a babysitter or other 20/hour type helper. 

    Honestly, I’d be okay with option B but it’s not ideal. Keeping white bottles cold and stuff like that would be a concern. 

    Post # 18
    Member
    166 posts
    Blushing bee
    • Wedding: May 2017 - the garden house, seattle

    we’re also going with option 4. a friend of a friend has a basic serving permit (required in washington state), so we’re paying her a couple of hundred dollars to chaperone the beer and wine. that way, we have a little more control over drink size and cutting people off, if necessary.

    Post # 19
    Member
    117 posts
    Blushing bee

    If the restaurant is not handling the bar, you either need a bartending service that has insurance for liability or you have to take out liability insurance yourself, most likely.

    Post # 20
    Member
    982 posts
    Busy bee
    • Wedding: June 2017

    starrynight898 :  option 2. Make sure the wine you pick is a screw top not a cork. Problem solved. 

    Post # 22
    Member
    3838 posts
    Honey bee
    • Wedding: April 2017

    Is option 1 a lot or a little more expensive? It’s obviously the easiest option as you don’t have to worry about how much to buy, taking it away at the end of the night etc.

    Post # 24
    Member
    2807 posts
    Sugar bee
    • Wedding: May 2016

    starrynight898 :   Regarding option two, have you asked if there will be a server working the table with all the booze? I would think that someone would need to be there to keep it tidy, and pick up trash, so why can’t they open some bottle as need be? Also, if the beer bottles are on ice, I don’t see why several bottled could not be opened in advance as well. 

    Post # 26
    Member
    1353 posts
    Bumble bee
    • Wedding: February 2017 - Seattle, WA

    We did option 2 and it worked well for us! 

    Post # 28
    Member
    1353 posts
    Bumble bee
    • Wedding: February 2017 - Seattle, WA

    starrynight898 :  we did kegs of beer and they were kept on ice outside. The white wine was kept in clear plastic wine tubs with ice. It worked really well! The red wine ended up being twist off which I didn’t even realize until that day so that helped. Good luck! Your guests won’t care either way, people are usually pretty understanding. 

    Post # 29
    Member
    85 posts
    Worker bee

    starrynight898 :  Provide your own bartender – not a big deal at all that people have to retreive their own alcohol to bring back to their table. Highly doubt restaurant will agree to serve what you buy. Just factor out of hiring bartenders will save you that much money in the end. When I catered at weddings 7ish years ago, by the end of the night I usually made around $150.

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