Set up one service line per 40 guests if space allows. Arrange spirits behind the bar grouped by type (vodka, gin, rum, tequila, whiskey, liqueurs). Place wine, beer, and chilled sparkling in ice tubs or coolers with easy access.

Ice & glassware

Fill dedicated ice wells with at least 10–20 kg of ice and keep reserve bags on hand. Arrange clean glassware by type (rocks, highball, coupe/flute) and provide cocktail napkins, straws, and stirrers at the service edge.

Garnish station

Prepare garnish trays: lemon/lime wedges, orange slices, cherries, olives, and mint. Have small bowls with salt and sugar for rimming and labeled spoons/tongs for hygiene.

Pouring & Drink Recipes

Standard pours

Use a measured pour: 1.5 oz (45 ml) spirit for a single spirit drink, 0.75 oz (22 ml) for liqueur modifiers. Train servers to use free-pour spouts with counts or measured pourers to maintain consistent beverage cost and strength.

Highball (vodka/gin + mixer)

Recipe per drink: 45 ml spirit + 120–150 ml mixer (tonic, soda, cola, ginger beer) over ice in a highball glass. Garnish with lime wheel for tonic/Gin or lemon wedge for cola/rum.

Old Fashioned (whiskey)

Recipe per drink: 60 ml bourbon/rye + 5 ml simple syrup + 2 dashes bitters. Stir with ice in mixing glass 20–30 seconds, strain over one large ice cube in a rocks glass, garnish with orange twist and cherry.

Margarita (tequila)

Recipe per drink: 45 ml tequila + 22 ml triple sec + 22 ml fresh lime juice. Shake with ice 10–12 seconds, strain into a salt-rimmed coupe or rocks glass over fresh ice, garnish with lime wedge.

Mojito (rum)

Recipe per drink: Muddle 6–8 mint leaves with 15 ml simple syrup and 22 ml fresh lime juice in a Collins glass, add 45 ml light rum, fill with crushed ice, top with 60–90 ml club soda, stir gently, garnish with mint sprig.

Cosmopolitan (vodka)

Recipe per drink: 45 ml vodka + 15 ml triple sec + 30 ml cranberry juice + 15 ml fresh lime juice. Shake with ice 10 seconds, double-strain into a chilled coupe, garnish with orange twist.

Wine & Beer service

Chill white/rosé to 6–10°C and reds to 14–18°C. Pour wine 125–150 ml per glass. Offer bottled beer upright, open if requested, with a bottle opener accessible. Serve sparkling wine chilled and in flutes, pouring about 120 ml per serving.

Service & Timing

Two-hour pacing: Staff to expect a higher throughput in the first 45–60 minutes. For a two-hour open bar billed per person, allocate roughly 3–4 drinks per guest on average (adjust by event type). Monitor inventory and switch to higher-margin or lower-cost mixers later if necessary.

Staffing: Recommend one bartender per 50 guests for basic service; add one additional bartender for every 25 extra guests for cocktail-heavy events. Provide a dedicated server for beer/wine in seated formats to speed service.

Responsible service: Offer water and non-alcoholic options prominently. Stop serving a guest showing signs of intoxication and have a plan for arranging safe transport. Keep records of pours if required by venue policy.

Breakdown & Cleanup

Keep spare garbage bags and sanitizer on hand. Collect glassware and separate for washing; empty ice into designated drain areas. Restock any small items used (garnishes, straws) so the bar is left clean and ready for next service.