Alcohol and Wedding
Receptions--Everything You Will Need to Know
Sure you want your guests to enjoy themselves
at your wedding reception, but if you don't want to
break the bank or the law here's what you will need
to know, including how to calculate how much to buy.
Unquestionably, one of the hottest topics
that must be dealt with when planning a wedding reception
is whether to have an open bar or a cash bar. Why does
this particular topic tend to be so controversial?
Well, for one thing, some people will
tell you that it would be rude to invite guests to your
reception, then ask them to pay for their own drinks.
On the other hand, an open bar--at which your guests
drink for free, perhaps into the wee hours of the morning
if they last that long--could leave you with a bill
that will forever remain etched in your memory.
Both points of view are well taken. It's
true that one wouldn't ordinarily invite people to dinner
or a party with the expectation that they will pay for
what you serve. But it is equally true that people tend
to be overly indulgent, not to mention downright wasteful,
with alcohol they aren't paying for. They will take
a sip or two, set their glass down and begin talking,
then walk away. Later, instead of returning for their
glass, they will head for the bar to order yet another
drink. So, what's the answer?
Options, Anyone
There really isn't a correct answer, but
there are options. You could:
*Serve free champagne punch. Since it
is relatively light in terms of alcohol content, your
guests aren't as likely to become obnoxious, even if
they've had more than their fair share.
*Have an open bar for the first hour or
two. This approach will prevent you from feeling, and
looking, like a cheapskate but will allow you to keep
your bank account in the black.
*Have each table set to include the allocated
bottles of wine or champagne. For example, a table seating
six to eight people might be decked with two bottles
of wine or champagne. Since you can expect each bottle
to hold between 4 and six glassfuls, everyone will have
one to two glasses for dinner and the toast. (Obviously,
you will want to have the toast as early as possible
to avoid an embarrassing situation in which guests will
be forced to hold up empty glasses.)
*Use the open-and-shut-case approach.
This requires purchasing beer kegs or cases of good-quality
beer, plus several cases of good-quality wine. Since
you have purchased the supply in advance, you will determine
just how much is being spent on drinks. For guests who
insist upon drinking until the cows come home or would
like something stronger, make a cash bar available.
*Have waiters and waitresses serve drinks
from a tray. This approach is not only stylish, it is
also quite cost effective because you remain in control
of how much is consumed.
Choose a few different drinks to be served,
including beer and wine. Then have the staff circulate
throughout the reception area at pre-scheduled intervals.
Perhaps the waiters and waitresses might offer drinks
when the reception starts, then just before or during
dinner, then a few times later in the evening but not
throughout the night. With tray service, you guest will
not pay for their drinks, but this will still be a lot
cheaper than having an open bar.
At-home Receptions
If you are planning to have your reception
in a home or backyard and you will not be using a caterer,
here is what you will need to know.
In this situation, a cash bar is simply
not one of the available choices. It is against the
law to sell alcohol without a liquor license. (You wouldn't
want to spend your honeymoon in the pokey.)
If the home is not equipped with one,
you will need a rented bar (or a sturdy table or two,
dressed to the floor or ground with linen). Plan to
stock the bar or table(s) with beer, vodka, rum, whiskey,
tequila, cordials (liqueur), brandy, gin, wine, sparkling
juice, and possibly punch.
Offering a sparkling white wine is also
nice. If you are planning to serve champagne (Although
only a sparkling white wine made in the Champagne region
of France can be truly called champagne, people often
refer to any bubbly by that name.), expect to pay more.
A decent bottle (You will only disappoint the true connoisseur,
and they are a dying breed.) will cost between $10 and
$12 and will serve seven to eight glasses. Even at these
prices per bottle, you may want to reserve it for the
toast.
Borrow or shop for a bartender's guide
(Mr. Boston Deluxe Official Bartender's Guide, for example).
For your mixologist, you might also stock such things
as lemons, limes, celery, maraschino cherries, and olives.
You'll also want to have soda water, tonic water, sparkling
water, coke, ginger ale, and a few other soft drinks,
plus swizzle sticks and cocktail napkins. Last, but
not least, remember to have an ample supply of ice (crushed
and cubed) on hand.
Standard Guidelines for Consumption
Expect each guest to have four to five
drinks at the reception. You'll get twenty-five drinks
from a fifth of liquor, providing you're using a one-ounce
pony to make them with one ounce of alcohol each. Using
one and a half ounces of alcohol (that is, a one-and-a-half-ounce
jigger), you'll get eighteen drinks per fifth of alcohol.
A single case of alcohol contains twelve bottles. Assuming
that you're using one ounce of alcohol to make every
drink, then one case will yield 300 drinks.
If you would like to serve beer on tap,
half a keg will yield 260 eight-ounce glasses of beer.
Seven cases of beer will yield the same amount.
With regard to unopened bottles of alcohol,
don't be too concerned about over stocking. It is better
to have too much, rather than not enough. Besides, unopened
bottles of alcohol can usually be returned to the store.
The Law and Your Liability
Needless to say, it is against the law
to serve alcohol to anyone under the legal drinking
age. The sobering fact is that courts have consistently
ruled that restaurants, caterers, and hosts are financially
liable when minors who are served alcohol are injured,
become involved in a car accident, or break the law.
You can also be held liable for an adult
who suffers an injury, become involved in a car accident,
or step outside of the law after drinking too much in
your home. Caterers and restaurants are subject to the
same liability.
Your best protection against legal liability
involving alcohol is to plan ahead and react sensibly.
If your reception is to be catered, discuss a plan of
action with the caterer before hand. He or she undoubtedly
will cooperate.
Avoid serving salty foods since they
make people thirsty. Foods high in protein--such as
meat, fish, eggs, and cheese--will help to keep your
guests sober.
Once a person is drunk, it's too late
to reach for the pot of coffee. Giving your happy drunk
coffee will only make him or her hyper and jittery.
If you need to sober someone up, try to get the person
to drink water, which will dilute the alcohol in their
system and flush it out.
By no means, let that person drive--no
matter what they say. Instead, call for a taxi or find
another driver to take the person home. Ê
© 2005 Bachcroft Publishing. All Rights
Reserved.
About the Author
Jean Bachcroft is a former public relations
director, founder of Bachcroft Labels, and the publisher
and editor-in-chief of Town and Country Shopping Bargains
Magazine.
For designer wedding, holiday, and year-round
mailing and return address labels, visit Bachcroft
Mailing and Return Address Labels.
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