How many bartenders do you need for a wedding?
Updated
On average you need one bartender for every 60 guests: that is the sum we do for service that is quick and complete. For 100 guests that means 2 bartenders, for 150 guests 3.
The bartenders, though, are only the part you see. Around the counter there are also barbacks, who restock the bar and collect the glasses, and the floor staff. In one of our quotes for 150 guests, three people out of ten were bartenders.
| Guests | Bartenders |
|---|---|
| 100 | 2 |
| 150 | 3 |
| 250 | 5 |
| 400 | 7 |
The rule of 60 guests
Divide the number of guests by 60. If the result is not a round number, round it up: no bartender looks after more than 60 people. With 100 guests the sum gives 1.7, so 2 bartenders. With 250 it gives 4.2, so 5.
Why 60? It is the number that lets us serve everyone quickly even at the busiest moments, such as the bar opening after the ceremony, without giving up cocktails mixed to order. Nobody likes to queue, least of all at a wedding.
It is an average, not a rigid formula. The real team is decided on the event, and what changes it is further down this page.
Who works at the bar, besides the bartenders
A wedding bar works like a small team. These are the roles:
- Bartenders. They mix the cocktails to order and serve at the counter.
- Barbacks. They restock the counter and collect the glasses. Without them the bartender stops serving to go and fetch what is missing.
- The supervisor. Coordinates the team for the whole of the service.
- Floor staff. They work among the guests, away from the counter.
- Glass washing. Washes the glasses during the party, so the glassware comes straight back to the bar.
- Logistics. Looks after materials and supplies.
A real example: 150 guests
This is the team from one of our real quotes, for an event with 150 guests:
| Role | People |
|---|---|
| Bartenders | 3 |
| Barbacks | 2 |
| Supervisor | 1 |
| Floor staff | 2 |
| Glass washing | 1 |
| Logistics | 1 |
| Total | 10 |
Three bartenders, as the rule says: 150 divided by 60 is 2.5, which becomes 3. But the people at work were ten. Seven out of ten do not mix cocktails: they restock the bar, coordinate, serve among the guests, wash the glasses and look after the logistics. It is the part of the service you do not notice when it works, and notice at once when it is missing.
Glass washing is there because we serve in glass. Glass is the rule, and a glass washed during the party comes back to the bar for the next round.
The examples, from 100 to 400 guests
100 guests: 2 bartenders. The sum gives 1.7. Two bartenders at the counter keep the service quick even when the guests all arrive at once.
150 guests: 3 bartenders. This is the example above: with barbacks, supervisor, floor staff, glass washing and logistics, the team was ten people.
250 guests: 5 bartenders. The sum gives 4.2 and is rounded up. With four bartenders, each one would be looking after more than 60 guests.
400 guests: 7 bartenders. The sum gives 6.7. At these numbers it is also worth thinking about more than one bar station, so that all the guests are not sent to the same counter.
For 100, 250 and 400 guests we give only the bartenders, because they are the one part of the team that follows a rule. Barbacks, floor staff, glass washing and logistics grow with the guests, but they also depend on the venue, the hours and the number of stations: we set them in the quote.
What changes the team
Signature drinks
Signature drinks are created in our lab, from the couple’s tastes. A cocktail with more steps takes longer than a simple drink. If the menu leans on elaborate cocktails, or if the couple want the signature served to everyone at the aperitivo, an extra bartender can be needed. How the cocktail menu is put together is in our guide to the wedding cocktail menu.
More than one bar station
A bar for the aperitivo in the garden and one for the party after dinner. Or two counters open at the same time, to break up the queues. Every station that is open needs its own team, even if the number of guests stays the same.
The venue
A counter far from the unloading point, or from where the glasses are washed, means more trips: more work for barbacks, glass washing and logistics. An island, or a terrace reached only on foot, weighs on the team before the service has even started.
The hours
More hours of service mean more ice to carry to the bar, more glasses to wash and more restocking runs. The work of the barbacks and of the glass washing grows with the hours, even when the guests stay the same.
What about the cost?
We usually work with an open bar priced per person, and the uniformed team is among the things we bring, together with the counter, the glassware and the ice. How much it costs, and what pushes the price up, is in our guide to how much a wedding bar costs in Italy.
Frequently asked questions
How many bartenders do you need for 100 guests?
Two. With one bartender for every 60 guests, 100 guests need 2 bartenders, with barbacks and floor staff added according to the event.
And for a smaller party?
We do not ask for a minimum number of guests. Up to 60 guests the rule gives one bartender; the rest of the team depends on the venue and the hours of service.
Are the cocktails mixed to order?
Yes, at the counter, in front of the guests. Signature drinks are worked out beforehand, in our lab, starting from the couple’s tastes.
Do the staff work in uniform?
Yes, the team works in Nao uniform.
Who decides how many people are needed?
We do, in the quote: we start from the guests, the venue, the hours of service and the cocktail menu. We reply to every request within 24 hours.
Does the team speak English?
Yes. If some of your guests are travelling from abroad, mention it in your request.