Bar Service
Caterers can provide professional bar service and usually at reasonable rates based on consumption. The alcohol can be purchased for you, chilled, served and removed at the end of the evening for a small fee. This takes the worry out of wondering if you have purchased enough alcohol, mixes, bar garnish and ice for the event.
Caterers are skilled at estimating a sufficient supply at the bar. If beverage consumption is higher than anticipated, we can make a special trip out to purchase more liquor, with your permission of course!

If you are comfortable with purchasing your own alcohol, we are happy to provide bartenders to pour and serve all beverages to your guests. We always recommend hiring a Bartender with “Serving It Right” no matter how big or small your event. A bartender will ensure beverages are chilled, glassware is set up, bottles are opened, mix, bar garnish and ice are on hand and all empties are neatly cleared away.

Service Staff
Professional service staff is the link between organization and a successful event. They arrive on site with knowledge about your particular event, ready to execute all the details. Staff understands the level of service required and knows our food well. Any party should have an event Supervisor who is responsible for the "whole picture", along with the following:

Bartenders: Minimum one bartender per 60 to 80 guests. With specialty drinks such as blender drinks or Martinis, there should be one bartender per 40 guests.
Cocktail Reception Waiters: Minimum one waiter per 25/40 guests depending on the duration of the event. If you need to serve a lot of food in a short space of time, you should have more staff.
Buffet Dinner Waiters: Minimum one waiter per 25 guests, to effectively set up, serve and clear plates, glassware, etc.
Sit-Down Meal Waiters: Minimum one waiter per 12 guests for good service. If you decrease the ratio, your service level will increase.
Chefs: Your caterer will recommend minimum Chef requirements for your event depending on the complexity of your menu and the kitchen facilities available.

Also, make sure you budget enough time for staff to set-up and tear-down (at least 1.5 hours before the event to set up a cocktail reception and 2 hours for a plated or buffet meal. Allow for a half hour to an hour following the event to tear-down and clean up.)