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Get in Touch with Professionals.  We are fully aware that you have many choices and we Thank you!~ for your time!  We are committed to undivided attention to every detail of service with the highest quality.  Express yourself.  Please do not be shy.  We offer 2 hours of free consultationprior to your event so that all your hopes, wishes, and dreams may be realized.  Define your Budget.  We will guide you through each step keeping you organized, focused, calm and within your budget!  We eliminate your stress while saving you precious time, energy and money!  Send Invitations in Advance.  Usually 6 weeks is sufficient; however, if you need guests to RSVP make sure it is received back 2 weeks before the occasion.  Consider Parking.  If there is limited parking, consider a valet service so that your guests will appreciate your concern in all facets of the party.

I. Food and Beverage Allowance:

• 2 - 2 1/2 drinks per person per hour
• 2 - 4 oz. glasses of wine with a formal dinner
• 1 bar for each 100 guests
• 1 bartender for each 50 guests
• 1 coffee station for each 60 guests
• 1 buffet line for each 50 guests
• 1 pieces of baked goods – (muffins, danishes, bagels) per person
• 1 - 2 cups of coffee per person, early morning
• 1 cup of coffee per person, afternoon, if soft drinks are also available

II. Alcoholic Beverages:

Beverage Serving Sizes.  When planning an event, the average consumption per person is one drink every 45 minutes.  If the event lasts 2 hours, plan on 3 drinks per person.

Wine & Champagne:

Bottle Size	# of Ounces	# of Servings
750 ml	25.4	5
1.5 liter	50.7	10
1 case (1 serving = 1.5 oz)	304.8	60

Spirits:

Bottle Size	# of Ounces	# of Servings
750 ml	25.4	16
1 liter	33.8	22
1.75 liter (1 serving = 1.5 oz jigger)	59.2	39

Beer:

Keg Size	# of 12 oz Servings	# of 16 oz Servings
5 gallons	53	40
7.75 gallons	82	62
13.2 gallons	140	105
15.5 gallons	164	124
(1 serving = 1-12 oz bottle or 16 oz pub glass)

How to Make the Calculations.  Start with your best guess of the drinking habits of your guests.  Divide the number of guests between the types of beverages you plan to serve.  For example, if you choose to offer wine, beer, and alcohol-free beverages, then figure the number of servings for each category, calculating one drink every 45 minutes, or 3 drinks every 2 hours.  Finally match the total servings to the chart above.

Example

Example - 50 guests for a 2 hour event
30 will drink wine	x 3 drinks	90 servings
10 will drink beer	x 3 drinks	30 servings
10 will drink alc-free	x 3 drinks	30 servings
In this example, you would need:
Wine	= 1.5 cases	90 servings
Beer	= 5 six packs	30 servings
Alc-free	= 6-750 ml bottles	30 servings

If you don’t know what the drinking habits of your guests are, you will need to overestimate an equal division of all categories.  For example, using the same 50 people above, with the same beverage offering, assume 25 will drink wine, 25 will drink beer and 25 will drink alcohol-free.  It may seem that you’re buying more than you need, butyour guests won’t be disappointed.

III. Taxes.  Typically, sales and use taxes are applied to the entire charge by the caterers for serving meals, food, and drinks.  This includes charges for food, the use of dishes, silverware, chairs, tables and other property used to serve the meals, along with the labor used for serving the meals by the caterers, caterer’s employees, or subcontractors.  Taxes are also applied to hot prepared food products,whether or not the food is served.

IV. Gratuities.  Gratuity is not calculated into your bill.  Giving gratuities is a gesture of gratitude for the service provided.  The rate of gratuity is based upon the overall event budget and your satisfaction regarding the service.  For general front and back of house staff, a good range would be $5-10 per hour, per staff person.  The event captain and kitchen manager supervise the management of the front and back of house, respectively.  If all elements were on time, and guests were delighted with the service, then the appropriate gratuity range would be $10-15 per hour of service, per person.  Finally, thanking your event coordinator may be done through a 10-15% gratuity from the overall event budget, depending on your level of overall satisfaction.

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