Pour — Bartender FAQ & Booking

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Spirits & Substitutions

What's behind the bar?

Spirit substitutions, batch ratios, and the questions that separate a good bartender from a great one.

Campari at half the volume works well — it's more bitter, so balance it with an extra splash of prosecco and a touch of simple syrup. For a lower-alcohol option, try Lillet Blanc with a dash of orange bitters. The goal is the same: bright, slightly bitter, cold. The path just changes.
The classic Negroni is equal parts gin, Campari, and sweet vermouth. For 100 guests expecting 2–3 drinks each, you're looking at roughly 3–4 liters of each spirit. Batch it the night before in a large container, add 20% water to account for the dilution you'd get from stirring, and refrigerate. Serve over a large ice block — it stays colder longer and dilutes slower than cubes.
Yes, and many guests prefer it. Rye gives a spicier, drier finish; bourbon brings more sweetness and vanilla. If substituting bourbon, consider reducing the simple syrup by half — sometimes eliminating it entirely — since bourbon carries its own sweetness. The bitters ratio stays the same. Taste before you serve.
Seedlip Spice 94 is the industry workhorse — complex, aromatic, and it plays well with citrus and tonic. Lyre's American Malt is a convincing whiskey stand-in for mocktail Old Fashioneds. For something more accessible, a house-made shrub (fruit, vinegar, sugar) gives mocktails the same acidity and depth that spirits provide. Always have at least two non-alcoholic options at any event bar.
Industry standard is 1–1.5 lbs of ice per person per hour for drinking, plus an additional pound per person for chilling bottles and keeping the bar cold. For a 4-hour event with 100 guests: plan for 600–800 lbs total. Always round up. Running out of ice at hour two is a hard lesson you only learn once.
Service Law & Liability

Know the rules before you pour.

Liability questions, last-call etiquette, and the legal realities every bartender and venue owner should understand.

In most U.S. states, yes — under Dram Shop laws, a bartender or server who provides alcohol to a visibly intoxicated person can be held liable for damages that person causes afterward. This applies whether you're working at a licensed venue or as a private bartender at an event. Always carry professional liability insurance and document any refusals of service in writing when possible.
Stay calm, stay private. Pull the guest aside — never call them out in front of others. Say something direct but non-confrontational: 'I'm not going to be able to serve you any more alcohol tonight, but let me get you a water and something to eat.' Offer alternatives. Notify the event host or venue manager. Never argue, never negotiate on alcohol. If the guest becomes aggressive, involve security or event staff immediately.
It depends on the state and the nature of the event. In most states, a private event where guests are not paying for drinks (it's hosted bar) requires no liquor license for the bartender — but the host may need a temporary event permit. If guests are purchasing drinks, you're operating a cash bar and licensing requirements apply. Always check your state's ABC regulations and have the event host confirm their permits before you arrive.
Last call should happen 30 minutes before the bar closes — not 5 minutes. Announce it clearly once, give guests time to get their final drink, and then hold firm. After last call, no exceptions: not for the groom, not for the host, not for the person who 'just needs one more.' Consistency is your legal protection. If the venue has a hard close, you close with them.
Decline service, keep the ID if your jurisdiction allows (some states permit this, others don't — know your local law), and document the incident. Notify the venue manager. Never make a scene; a quiet, firm refusal is both safer and more professional. If the person becomes confrontational, involve security. Your job is to serve great drinks, not to be the last line of defense alone — but you are a line of defense.
Client Voices
Couple at elegant wedding reception with floral arrangements and candlelight

The martini station saved our reception. Guests are still talking about it six months later — and so are we. The bartender read the room perfectly and kept the energy exactly right all night.

Margot & Daniel Osei

Wedding Reception · 210 guests · Chicago, IL

I downloaded the bar-setup checklist before our grand reopening and ran through it with my whole team. We cut breakage by half in the first week. Half.

Professional bar manager in dark shirt standing at well-lit back bar

Terrence Alvarez

Bar Manager · Nightclub Reopening · Austin, TX

As a new hire studying for my first Friday rush, these FAQs were exactly what I needed. Specific, honest, no fluff. I actually felt prepared.

Young woman bartender smiling confidently behind a hotel bar

Kezia Thornton

New Bartender · Hotel Bar · Nashville, TN

The liability section alone was worth bookmarking. I sent it to every server on my team and then we rewrote our training manual around it.

Restaurant owner in business casual attire reviewing documents at a table

Robert Nkemdirim

Restaurant Owner · Full-Service Restaurant · Atlanta, GA

Free Resource

Download the Free Bar-Setup Checklist

The exact pre-event checklist used for every booking. 47 items. Nothing left to chance.

Event Planning

200 guests. One bartender. Let's talk.

Everything event planners and couples need to know before signing a bartender contract.

The standard ratio is one bartender per 50 guests for a full-service open bar. For 200 guests, that's four bartenders minimum — but if your venue has a single bar location, add a fifth to prevent bottlenecks during cocktail hour. If you're running a beer-and-wine-only bar, one per 75 guests is manageable. Don't cut corners here: slow bar service is the thing guests remember most.
A hosted (open) bar means the event host pays for all drinks. A cash bar means guests pay individually. For weddings and most corporate events, a cash bar reads as inhospitable and is generally discouraged unless it's clearly communicated in advance and the event culture expects it. A better middle path: hosted beer, wine, and a signature cocktail, with premium spirits available for purchase. Guests feel taken care of; costs stay controlled.
You need: two 8-foot tables minimum (one for spirits, one for garnish and glassware), a dedicated ice station with a chest cooler, a trash receptacle behind the bar, a separate non-alcoholic station, and a hand-washing station or sanitizer within arm's reach. Position the bar away from the main entrance to prevent a traffic choke point. Ensure the bar is lit — a beautiful setup in the dark is a liability waiting to happen.
Every contract should specify: event date, location, start and end times, number of bartenders, scope of services (setup, service, breakdown), what the client is responsible for providing (alcohol, glassware, garnish), liability insurance confirmation, cancellation policy with clear deadlines, and payment terms. Never work without a signed contract. A handshake is a memory; a contract is a document.
Absolutely — and it's one of the most effective ways to make an event memorable. A good signature cocktail should be batchable (so it's fast to serve at volume), visually distinctive, and tied to the event's aesthetic. I'll work with you on flavor profile, naming, and presentation. Plan for a tasting 2–3 weeks before the event so there's time to refine. Budget one signature cocktail per 50 guests in your overall bar estimate.
Pricing & Packages

What does this actually cost?

Transparent answers about rates, packages, and what's included — because you shouldn't have to guess.

Rates vary by market, event size, and scope of service. In most U.S. cities, expect $45–$85/hour per bartender for private events, with a 4-hour minimum. Full-service packages (including setup, bar design consultation, and breakdown) typically run $350–$600 per bartender for a standard 5–6 hour event. Corporate and high-volume events are quoted separately. The quote you get from us includes everything except the alcohol itself — no surprise fees.
No — and this is intentional. Alcohol licensing for resale requires a separate permit structure. We provide the service, expertise, and equipment; you purchase the alcohol (we provide a detailed shopping list based on your guest count and preferences). This keeps your costs lower and gives you full control over your bar budget. We can also coordinate with a licensed retailer who delivers directly to your venue.
Events within 30 miles of our home base are included at no additional charge. Beyond that, we charge $0.65/mile round trip. For events requiring overnight stays, accommodation and reasonable per diem are billed at cost. All travel fees are itemized clearly in your contract — nothing is hidden.
Cancellations made 30+ days before the event receive a full refund of any deposit. Cancellations 14–29 days out forfeit 50% of the deposit. Cancellations within 14 days forfeit the full deposit. This policy exists because we turn down other bookings once your date is held. For rescheduling (not cancellation), we'll do everything possible to accommodate your new date without penalty.
Yes — this is some of the most valuable work we do. Training packages are available for new-hire onboarding, menu roll-outs, and specific skills like speed pouring, upselling, and responsible service. Sessions run 2–4 hours and can be conducted at your venue. One bar owner reduced breakage by 47% after a single 3-hour pour technique session. Pricing starts at $275 for groups up to 6.
Client Voices
Professional woman in blazer at corporate event venue with holiday decorations

Smoothest holiday party I've run in twelve years of corporate event planning. The bartender arrived early, set up without being asked, and handled a last-minute guest count change without blinking.

Priya Chandrasekaran

Corporate Event Planner · Holiday Party, 180 guests · San Francisco, CA

We had a pop-up cocktail experience for our product launch and it was exactly what the brand needed. The signature cocktail concept was nailed in the first tasting.

Young creative professional at an urban rooftop event space

Marcus Webb

Brand Launch · Pop-Up Event · Brooklyn, NY

My sister's bridal shower had 60 women and zero drama at the bar. The non-alcoholic station was beautiful and the signature spritz was perfect. Highly recommend.

Smiling woman at a bright floral bridal shower celebration

Simone Okafor

Private Party · Bridal Shower · Washington, D.C.

The pricing transparency here is rare. I knew exactly what I was paying and why. No surprise invoice items. That builds trust before the event even starts.

Business professional in suit smiling at corporate conference venue

David Huang

Corporate Buyer · Annual Conference · Seattle, WA

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