This is an important topic so I’ve written an update about it here. Parties can be great fun and easy to work if you are prepared when you get there. The following is the procedure when you are given a party lead.
Portable Country Club Outdoor Wedding Bar. Simple to build, base table folds, and the crates can be folding too, or use folding Step Stools. That said, the crates can be used to transport liquor to the bar, then build it, then use them to hold and take away supplies after the event is over.
First, call the person back as soon as possible. Often the person has never given a party before and is anxious and worried. Calling back promptly is reassuring.
Be friendly and helpful. If you sound self-assured and know what you’re talking about, they will be eager to hire you.
Don’t discuss money first. First find out how large the party is. Where is it being held. What kind of a party is it. How long will it last. And, if you will be required to perform other duties like serving hors d’oeurves, etc. (most of this information will be given to you if the job lead is in an ad or from an agency).
Parties usually pay between $100.00 – $200 for four hours (2016 prices – check here for today’s prices inflation calculator if you’re arriving at this post at a later date), but can pay you as much as $300 – $600 (if, for instance, they are entertaining an “Oil Sheikh” at the Pierre or the Governor at Gracie Mansion). So find out all you can about a party before you quote your price. Generally speaking, whatever you charge for 40 people or under, charge 25% more for parties of over 40 people, and for formal parties you’ll begin by charging double what you charge for 40 people or under, and 25% (plus) above that for serving more than 40 people.
When you have settled on a price, WRITE IT DOWN so that there can be no question when the time comes for payment. Be sure you also write down the length of the party, starting from the time you are expected to arrive and ending with when you clean up.
DO NOT tell a client that you will discuss money when you get to the party. Even if he is foolish enough to agree, you will end up putting him on the spot. He has no choice then but to pay your price or have no bartender. But you can be sure he will never use you again nor recommend you.
Mix only rock or highball drinks. DO NOT mix fancy drinks during the party. You will have no time or place to wash your mixing apparatus at most parties.
Portable Clamped Wedding Bar (Requires table cloths draped over the sides and front)
If you have a vest from a conservative suit, a white shirt, black bow tie and black pants or skirt, you can wear them at almost any party. Eventually you should invest in a bartender’s jacket (white), white shirt, black bow tie, and black pants or skirt. The host does not want you to look like another guest. He has paid for a bartender, let him see one. He wants to show you off, so let him.
Carry your own mixing set, cutting board and knife. Purchase some speed pourers from an online restaurant supply warehouse if you’re not near a big city. In a pinch Party City sells in-stock cheap standard speed-pourers at $3.99 per dozen. Walmart has an order online with free local delivery to your store – but theirs are $5.95 for six. (You can get by without these things at most parties, but if you have your own equipment you will appear more professional. The speed pourers are a must!)
Get a satchel for your things:
- Mixing Set & Speed Pourers
- Salt & Pepper
- Nutmeg
- Bar Rags
- Bitters
- Roses Lime Juice (small)
- Ice Pitcher
- Knife
- Cutting Board
- Straws
- Worcestershire Sauce
- Sweetened Lemon Juice
When you arrive at the party introduce yourself to the host before you begin setting up. Usually it will be a portable bar or table that you will be working behind. Set it up as efficiently as possible. Check to be sure the host has enough ice for the entire party (1.5 lbs of COLD ice per person, more for longer parties). A party without ice is a disaster.
I know I said not to make anything fancy and stick to the basic rock and highball type drinks, but bring the trappings of the profession ready for any situation. It’s expected that you’ll take care of the bar. The tools, uniform and business cards may get you more jobs, but will also help avert disaster.
Be imaginative. Remember this is a party, so make your arrangement of the garnish bowls, napkins and sip stix attractive. Your host will appreciate your skill.
Unless your host tells you otherwise, give the guests whatever they as for. But don’t go overboard and get heavy-handed with the pouring. Remember that an ounce to an ounce-and-a-half is the right proportion of alcohol for a good highball. You don’t want to get the guests stoned. Most of them have to drive home. So after the first drinks, which can be strong (say an ounce and a half instead of an ounce), ease up on the booze. The guests will appreciate it, so will the host.
If your host has arranged with you beforehand to help serve the canapes, then you may leave the bar to the guests. (I strongly recommend that you discourage being used as a servant at parties for the simple reason that leaving the bar unattended will bring about the very thing you were hired to prevent – chaos at the bar.)
You can, however, police the room when things are slow, and empty ashtrays and take used glasses and dishes to the kitchen. Your host will appreciate it, and it is just that extra gesture that may get you hired again. Also, depending upon the system (DVDs or an MP3 player for instance) you may be able to help by keeping the music going when things are slow. Obviously if it gets too busy the host will have to handle it some other way.
When it’s time for you to start putting things away and closing the bar, be sure to announce “Last Call” – or better yet, ask the host to do it (as a nice option you can serve Kamikaze shooters for last call).
Remember, while you are only responsible for cleaning the bar. Your option: You may also decide to help the host and hostess clean up afterwards – again, that extra gesture may just get you hired again.
After you have settled with your host, leave your card and be sure to stay in touch.
CLIENTS SHOULD HAVE ON HAND:
(A party guest will consume four to six drinks, or one liter/quart per six persons. An average party [30-40 guests] will consume:)
Liquor:
2-3 liters/quarts of Scotch
2-3 liters/quarts of Vodka
2-3 liters/quarts of Whiskey
1-2 liters/quarts of Bourbon
1-2 liters/quarts of Gin
1-2 liters/quarts of Rum
Wine:
2-3 jugs of White Wine
1-2 jugs of Burgundy (more if you’re serving Sangria)
1 liter/quart of Dry Vermouth
1 liter/quart of Sweet Vermouth
Mixes:
4-6 liters/quarts of Club Soda
4-6 liters/quarts of Coke
2-3 liters/quarts of 7-Up
3-4 liters/quarts of Tonic
3-4 liters/quarts of Ginger Ale
1 quart of Tomato Juice (more if you’re serving Bloody Mary’s)
2 quarts of Orange Juice
1 quart of Grapefruit Juice
At least one Pitcher of Water (metal preferred).
Garnishes:
2 jars of Cherries
1 jar of Cocktail Onions
8 Lemons
1 jar of Olives
3 Oranges
8 Limes
Beer:
4 – 5 Cases
Additional Items:
One box of Sip Stix
One box of Toothpicks
Cocktail Napkins
ICE:
A minimum of 1.5 pounds per person, depending on the room temperature. An outdoor daytime summer party in Florida would require 3 pound of ice per person.
Here’s a link to an .XLS (Microsoft Excel Spreadsheet) I made so you can calculate on the fly with clients over the phone to give them quick party liquor calculation estimates. You can download the file here from my Dropbox account.
Site Author, David Jonathan Curtis: David Jonathan Curtis, a seasoned professional in his fifth decade of bartending and bar management, began his career in Midtown Manhattan, NY, tending and managing bars before diving into Manhattan’s bustling nightlife scene. Over the years, he has mastered high-volume, high-pressure bartending as the lead bartender in both iconic Midtown clubs and Wall Street bars, generating over $1,350,000.00 annually in personal drink sales. He has since extended his expertise to establishments in Georgia and now Tampa, Florida. David’s roles as a Bartending Instructor at the American Bartending School in Tampa, while maintaining a second job bartending, and his years experience of managing bars, and working as a Brand Ambassador along with his extensive professional library of over 1,000 bartending books, highlight his dedication to continually refining his craft. He holds a diploma in Bar Management and is BarSmarts certified by Pernod Ricard.
