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 gratuity.
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
Cappuccino 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.
monthly
