A.
There are so
many variables here it's hard to
give you an answer. Beer and house
wine should run less than mixed
drinks will depending on if they are
imported or domestic. Generally
providing beer and wine is adequate
and a way to keep costs down. You
can also stipulate an amount on how
much you want to serve then either
go to a cash bar or close it down.
(For example...once the bar tab
reaches $7500 then you can decide to
keep it a hosted bar or go to a cash
bar.) You can also choose to host
beer, wine, a signature drink, then
if anyone wants something else it's
on a cash basis. Unfortunately
guests tend to take advantage of a
full bar and you need to be ready
for this.
You need to ask
the caterer if 1) can you bring in
your own alcohol? If you can this
will drastically cut your costs. If
you can provide your own alcohol,
make sure you can return anything
that is unopened, keeping in mind if
labels get wet etc. you'll have to
keep it.
2) if you can't
bring in your own, then find out how
they charge. They may offer you a
package of somewhere between
$12-20/per person. Ask if they can
bill on consumption. The reason I
like this best versus a package deal
is that you will have guests who
don't drink or will only have one or
two drinks as well as guests who
will have a drink in their hands all
night! I think you'll find most
drinks will run around $5(and
up)/per person per hour.
You may discover
that serving a signature drink will
be no difference in cost than
serving an open bar. Discuss this
with the caterer. Chances are that
the cost per drink will be about the
same either way.
Something else is
to ask that the bartender not put a
"tip" jar out if you are hosting the
bar. In my opinion, they are being
well paid by you and you also will
give them a grauitity.
Talk to your
caterer to find out exact costs of
the types of drinks you'd like to
offer as well as the beer and wine.
Also, while a house wine is fine for
the bar, you may want to consider
serving a different wine with
dinner. You can figure 4-5 glasses
per bottle so you are looking at 50
bottles of wine for 250 people -
this is for one drink per person.
Also, ask your caterer not to open
any bottles until they are needed.
This will help keep you from being
billed for more than is used.
Unfortunately this is something some
places will do to increase the bar
costs...they open a bunch of bottles
and then charge you because they
can't be put back into stock.
Another thing you
can do if you are trying to keep on
a budget is to have the toast with
whatever people happen to be
drinking. Most people don't like
champaign so you may not want the
expense. If you do, consider a
sparkling wine and specify the
glasses be filled less than 1/2
full. This way you don't have
excess waste.
For a wedding of this size, if you
haven't hired a coordinator outside
the country club, I'd recommend you
consider doing so. They will look
out for your best interest, keep
things on track and running
smoothly.
Something else you
might consider, that I do,
especially with fall weddings, is to
offer a Cappucchino Bar. This gives
your guests options and if there is
something else offered besides
alcohol they will appreciate it.
Also make sure they keep water on
all the tables all evening long. I
also close the bar at least 30
minutes before the send off of the
bride and groom.
I hope this
helps. Please let me know if I can
be of any further assistance.
$17.95/Pack of 24
