Drinks up, Rocky Mountain Brides! Bartending is a big part of your wedding day, and the bartending service and package you choose could really make or break how enjoyable and organized your reception feels. Good bartenders help the day run smoothly, supply the fun stuff, and most importantly – create delicious cocktails your guests will be talking about for weddings to come. We spoke with Jon Pineau of Top Shelf Utah – Utah’s premier mobile bar service – to help you be prepared when it comes time to book your bartenders. Keep reading to grab some wisdom from his Q&A, and cap it all off with a delicious cocktail recipe we took from the *Top Shelf*!
Q: Is there anything a couple should know about their event ahead of time before booking a bartending service?
A: Total guest count, Scope of Services (i.e beer & wine service only vs. full bar service), and Event Flow (timeline, where the bars will need to be, hours bar will be open, etc.) are all good things to know ahead of time. We understand that we may be talking to people over a year in advance, so those details might not be available yet, but even a general idea is helpful to start the conversation with your bartender.
Q: Is there anything you think couples should know about etiquette/tipping for bartenders?
A: Bartenders love tips (just like any other hardworking vendor on your wedding day)! We generally don’t solicit tips but they are always greatly appreciated!
Q: What is something that sets you apart from the rest in the bartending industry?
A: Our level of service standards from start to finish set us above our competition.
More Questions to Ask:
Cheers and beers (and wine and cocktails too, please!) Rocky Mountain readers! We hope these tips from Top Shelf take you in the right direction to book the best bartenders for your big day. While you’re busy planning your party, we recommend making a delicious Top Shelf cocktail to sip on:
THE AVIATION
2 oz Gin 1/2 oz Maraschino Liqueur 1/4 oz Crème De Violette 3/4 oz lemon juice, freshly squeezed Shake & Strain Garnish with a brandied cherry or lemon peel
