Prep/close
This bar should always be prepared first in a typical wedding
the ballroom
we wait until we hear cheering to pour the self serve white and sparkling wine due to this.
Wanting the wine to be fresh and chilled, not sat out for long.
This cleaning should be done during flip
Wipe counters, wash tools and mats, take out trash and counted bottles
bartenders must do this to alcoholic cans and bottles when handing them to guests.
Open them, it is illegal to hand over unopened beers or seltzers.
If you are unsure a guest is old enough to drink or not a bartender should do this
Check their ID
This is where you check in first before an event
The office with the VC.
What positions should bartenders take in the cocktail hour at the bar?
Left , right and middle.
When a guest comes back down during the flip looking for a drink, the bartender should do this
Kindly remind them the bar is not open at this time and will be open shortly for dinner.
bartenders can do this during slower periods in reception to help stay on top of things
restock mixers or display cooler.
What should you do when you believe a guest has had too much to drink
Kindly offer them water while explaining they cannot be served at the moment.
Check here before pulling extra product from closet.
rosehip shelves behind bar or keg cooler, wine fridge.
If another ice well is needed, bartenders can do this to utilize a second one
sanitize the sink and fill with ice, or use the mobile ice bin found under the stairs.
Cocktail hour showed guests are drinking lots of a specific selection. Bartenders should do this to get ahead
Restock more in the keg cooler from stock in closet
Last call should be announced at this time with no alcohol being served past what time following
5 min before reception end : no more alcohol allowed to be served
Who should all be aware of which guests are cut off?
The other bartenders, security, and a VC.
This is when you should pour the green eco down the sinks.
Very end of night starting with rose hip sinks after counting money and after caterers have finished dumping drinks in ballroom.
If a bartender runs out of a domestic beer selections stock in cocktail hour, they should pull more from here.
ballroom keg cooler while also replacing the case taken with stock from closet.
If the timeline is a bit behind bartenders should usually go off this to reopen the bar.
When salads have begun being cleared
After last call a bartender should begin moving unused product downstairs, what should the other bartenders do.
remain at the bar serving guests and doing ballroom bar cleaning.
A guest gets a drink and you see them hand it to someone who has been cut off/ underage. Bartenders should do this
Notify security to confiscate the drinks and warn the guest who supplied the drink for the other if it happens the again they will be cut off as well.
Checking off checklist out loud to ensure its all been completed.
Bartenders should do this when timeline says cocktail hour is over yet the guests have not been called to go up yet
Keep serving until they are called. VC, Nick or coordinator will discuss when to stop serving. If you see people still hanging around 5 minutes after guests were called up to a hard close.
When cocktail hour is over the bartenders need to gather these items to bring upstairs.
-Open bottles liquor and wine
-extra bottle or two of the more popular liquors (consult beverage use sheet)
- tips jars/ signs (2 of each)
-garnishes
-menus if needed
-keys, paperwork, and cash tips
If there is an event the next day, the bartenders should prep this to make it easier for the following days crew
Two guests come to bar asking for tequila on ice. A bartender should say this
Our policy forbids shots or drinks meant as a shot, but I can make you a mixed drink.