Let's check your date.

No — you purchase the alcohol and it stays yours throughout. We're hired for the bar itself: the menu, the technique, the setup, and the service. Tell us what you're planning and we'll talk through what makes sense for your crowd, then settle the rest on the quote.

A useful planning number is about one drink per guest per hour, with the first hour running heavier. Once we've talked through your guest count and what your crowd actually drinks, we can get more specific than that — it's the kind of thing worth a quick call rather than a guess.

Yes. We're TIPS certified, which is the standard alcohol-service certification venues and planners look for. It covers responsible service, spotting overconsumption, and handling the moment when someone needs to be cut off — which we will do, and which is most of the reason to hire a professional instead of putting a friend behind the bar.

The honest rule is one bartender per 50 guests for a standard bar, or one per 35 if you're serving a lot of built cocktails rather than beer and wine. Under-staffing the bar is the most common mistake we see, and it's the one guests remember. We'll recommend a number when we quote, and we won't pad it.