Stage 1 · Guest count
Which decides the staffing, not the budget.
Our services, in detail
Four services for private and corporate events, with the host supplying the alcohol.
Program 01 · Enough of them
Bartenders & barbacks
One bartender for a hundred and fifty guests produces a queue that lasts all night and a host who wishes they had paid for two. We staff to the guest count and the service style, and we will tell you when you need more than you asked for.
Stage 2 · Service style
Passed trays, stations or a single bar.
Stage 3 · Staffing
Set so queues do not form.
Stage 4 · On the night
Arrive early, set up, serve, close down.
Stage 1 · Venue check
Space, power, water and access.
Stage 2 · Equipment
Bar, glassware, tools and ice.
Stage 3 · Setup
Before guests arrive, not during.
Stage 4 · Breakdown
Cleared and cleaned at the end.
Program 02 · Everything except the alcohol
Bar setup & equipment
Hosts consistently underestimate ice and glassware, and run out of both by nine o'clock. We bring the bar, the tools, the mixers and the garnishes, calculate the ice properly for a Florida evening, and clear everything away at the end.
Stage 1 · Agreed first
Policy explained before you book.
Stage 2 · ID checks
Every guest who looks under 30.
Stage 3 · Monitoring
Quietly, throughout the night.
Stage 4 · Cut-off
Handled discreetly, with water and food.
Program 04 · Not negotiable
Responsible service
Our bartenders check identification and refuse service to anyone under 21 or visibly intoxicated, and that is not something a host can overrule on the night. It protects your guests, and it protects you — hosts can carry real liability in Florida for what happens afterwards.
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