Tuesday, February 4, 2014

Liquor Service

If you are planning to serve liquor at your reception, there are a few guidelines to remember as you place your order. Know that costs for beverages can be either managed or shoot the stars. The prices of champagne, wine, beer and/or hard liquor can vary a great deal, but with a little research on brands, quantities and service style, you can contain the costs. Most of your decisions will depend on the expectations of your guests and your own personal tastes. Here are some points to keep in mind as you choose your wedding spirits. • Champagne: * Brut = extra dry, Extra sec or sec = medium dry to medium sweet, demi sec or doux= sweet to very sweet. *750 ml = six flute glasses of champagne and 1500 ml = 12 flutes. *Budget two glasses of champagne per person if wait staff are pouring. But you can save costs if you budget one glass per person and have waiters serve from silver trays as they pass among the guests. • Wine: *Sugar Content - very dry = 0% sugar, dry =1 to 2% sugar, medium = 3 - 6%, sweet = 7+% *Budget two glasses of wine per person per hour. *The number of bottles to order will depend on whether or not you are serving cocktails before or during dinner. *Unless dictated otherwise by menu choices and guest preferences, the usual breakdown of wine to be served is 60% white and 40% red. • Beer: *Include a mix of light, dark, imported and nonalcoholic beers. Other factors to consider when determining quantity to order are will you serve wine and beer only or include a specialty drink? Will you have an open bar? Will you serve wine with the meal following cocktails or with no pre meal cocktails? Will you serve after dinner liquors? Will the bar remain open during dinner? Reminders: You will need one bar for every 40-50 guests. You will need one bartender for every 40 guests. Order a minimum of 3 glasses per person for stocking the bar. Work closely with your catering or reception venue staff to insure that your "spirit" needs are met.