Again, I've had some great questions coming in, I love to get questions so that I know what you guys are thinking and wondering. Please keep them coming.
Should we spring for an open bar?
Open Bars maybe the most expensive choice, because the bartenders have to cover all tastes, habits, and preferences. There are some options other than no bar or a cash bar. Trim costs with a limited-time open bar just during the cocktail hour, then shift to wine with dinner. My favorite is offer a signature cocktail rather than the full range, plus wine and beer. The cost depends on the length of time the bar is open, as a general rule, you can shave about 30 percent off the total bill by limiting hard liquor.
Should we serve food at the cocktail hour?
That's an easy, absolutely you don't want guests drinking alcohol on empty stomachs. Discuss the plan with your caterer. You can have these elegantly passed hors d' oeuvers, it may be wise to have a station, too; Such as one with a cheese and fruit display-so hungry guests don't gang up on the waiters.
I hope this information helps each of you. Please send your questions to stevenclaydesigns@fairpoint.net. I look forward to helping you out.
Clay
Steven Clay Designs
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