Our staff is prioritized on professionalism and experience. Having a stranger in your event requires real assurance and accountability. The strenuous interview process ensures quality service for your party.
All of the staff bookings have a 5 hour Minimum. Gratuity is not included in pricing. An All-Black Uniform is standard for most of the staff (special requests are optional and vary). Staff must pass a background check and drug test to work our events.
This has been and will always be the foundation to this business. Bartending a party or elegant event is not the same thing as bartending a restaurant or club. Our bartenders have at least 3 years of high volume experience, provide their own tools, and strong customer service skills. The bartender creates the bar-atmosphere at every party. This means a welcoming environment with a properly prepared bar station. It must be clean and organized; while pragmatic to minimize the time it takes to make a drink. Poor preparation will lead to delayed drinks and people waiting longer than 5 minutes for their martini at your birthday party or wedding reception. (use Bartender.png)
Any experienced bartender should be able to handle up to 75 guests with no more than a 5 min wait, even if the patrons are heavy drinkers (this is also assuming simple mixed drinks like vodka mixes Cape Cod, screwdriver etc.). Don’t let just anyone bartend your event because you may find out that poor training and bar technique well cause a delay and or diminished quality, causing a line to form at the wedding bar and the photographer won’t use those photos.
The lesser known bartenders…the mixologist, the Mixing Professionals, the Cocktail Chefs, and the Craft Drink Enthusiast. A mixologist adds a distinctive extra to the drink-making process. They push the limits of what mixed drinks can be. Spirit knowledge and rich cocktail history is only the foundation of what they can do. Their innovative passion for mixing cocktails is the main difference between them and bartenders. It’s more than just a martini; let’s add rosemary simple syrup, some Pear Bitters, with a citrus base like lemon nectar, some egg white to thicken the mix, then that’s before choosing the right Spirit (and not in that order at all). Their meticulous attention to detail will enhance the taste, presentation and even the enjoyment of a beverage.
A simple yet great example is using mint for mojitos. Most bartenders like to muddle or slap the mint, but proper shake technique can extract the mint oil out of the leaves without mincing them in the shaker. This results in a better enjoyment of the drink simply because bits of mint aren’t caught in your teeth or straw.
There are 2 types of Flair bartending, Exhibition and Working Flair. This is a style of Bartending that entertains the guests by doing visual tricks using the bottles, tins, or all other bartending tools to create a live show while making cocktails. Often this may include fire, juggling, or even guest participation. We have World Class Flair Bartenders that can be booked to setup your party to the next level. Take a look at some of the videos we have here and see how what can be possible.
The biggest support that a Bar can have is a great Barback. Also, booked as Bussers, these are the people that maintain the momentum of the bar. They are bartender assistants. That means they are running to get more ice, cutting fruit, re-stocking the portable bars with more supplies. This allows the bartenders, flair bartenders etc., to focus on making cocktails so that there is a minimum wait for the guests to receive their drink. The bar would come to complete stop if the bartender had to suddenly stop making a drink in order to get more ice. This is especially important for private parties where the portable bar is a good distance away from the supply area. Every event is different so it can’t be determined if a Barback is needed without a guest count, drink menu and a floor plan.
Servers handle an array of different responsibilities like bussing tables, running or serving food, refilling water, passing hors d’oeuvres, maintaining up-keep for the party, throwing out trash, and sometimes helping re-stock the bar. They do not handle cleaning services like mopping the floor and washing dishes. However, we can offer you someone specifically for these kinds of services at special request.
Experience is a guarantee. This means the wait staff has to have a minimum amount of hospitality experience, whether in catering, restaurant or hotel.
A Party or Event Assistant has to have strong communication skills to handle the different responsibilities that they take to ensure the event goes smoothly, all while maintaining a professional demeanor. Customer Service skills is also large aspect of what they have to do as they prepare the event by helping organize the party rentals, accepting deliveries if the Event Planner or Host is not available, tidying up any obstructions to the dance floor, and directing what is needed for the party. The Party Assistant can be a stressful because they’re in charge of being where the Host or Planner can’t be and direct accordingly. Any party without organization will see the consequences of that very quickly, but with organization it becomes extremely beneficial to have someone to competently handle tasks so that the Host or the Planner can focus on the big picture.
This is an on-site position, usually for large festival events, conventions or music concerts where there are at least 1000 guests and at least 10 cash bars to manage. Only hired for day-of, live appearance but may also be included in the planning of a large event. A Bar Captain has to direct or supervise the Bar Setup, Service, and Breakdown while managing Staff, Sales, Inventory and any miscellaneous issues that develop during the event. We’ve handled Art Basel Festival Events, South Beach Food and Wine Festival parties, Ultra Music Parties of up to 500 Guests, Concerts of over 7000, Company Retreats and more.
Very often are Event Producers confused with Bar Captains, Wedding Planners or Managers but the fact is that the scope of what an Event Producer must do has at least some overlap with all of the supervising positions. They handle floor plans with the Wedding Planner, but also deal with the city regulations to make sure a Cash Bar is permitted on the premises in first place. This job involves handling many different parts including the licensing, permits, insurance approval, staff confirmations (venue and city regulation requirements) and management support. Also they often handle advertising, marketing and promotion. Their involvement is critical for any party that will require a wide range of attractions and measures to ensure everything is taken care of before the setup day even begins, along with contingencies.
Everything in the Hospitality industry has to have a backup plan and must be meticulously confirmed.
Pricing varies on several details. Terms and Restrictions apply.
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