I'll take a shot at this, well, here goes;
Having a thorough discussion with the host will answer most of your
questions. As a beginning bartender, $100.00 for every three hours of service
seems to be a conservative figure. After the first three hours I would charge
$33.00 per additional hour. Of course whether you charge below or above that
is entirely up to you. You decide your worth at this point in time and when to
give yourself a raise as you gain experience.
I haven't had a host who hasn't permitted me to accept tips(but you never
know, go ahead and ask anyway). A bartender to guest ratio range of 1 to 75 to
1 to 100 will usually provide efficient service - when more than 1 bartender
is required. However, if a single bartender is required or if guests are
expected to all arrive within a short period of time, a ratio of 1 to 50 or
less is recommended(So when the time comes, call on an associate bartender to
help divide and conquer, unless you become so quick and efficient that the
weeds will seem to be nonexistent.
Of all the private parties I've done, only a few actually had the liquor,
liqueurs, mixers and glassware in their possession. If your host doesn't have
them or is unfamiliar with a bar setup, then suggest for them to purchase
their product from a liquor store or beverage service that will allow them to
return and refund, or take back and credit, them for unopened product(Escort
your host to these places as necessary). That way you can be sufficiently
stocked to ensure that you do not run out of any product selection and have
minimal leftover cost. bottled beer and wine cannot be returned in most cases
due to label damage and potential product damage due to chilling and warming.
If large numbers of attendees are expected, suggest to the host to consider
changing the type of product packaging used to save money as well. For
example, a keg of beer is equal to 6.88 cases of beer (give or take a bottle)
which means you can save about 50% on the cost of product if you utilize keg
beer vs. bottles or cans. As a bonus the required storage space is also
significantly less. Although some people tend to believe that keg beer has a
negative visual impact, there are CO2 operated tapper systems available that
allow the kegs to be hidden from view under the bar or a back bar table.
Fabric covers for the visible part of the tapper systems are also available
which further enhance the appearance. You can also simply drape the visible
part of the tapper system with fabric. Bulk wine (boxed) transferred into
carafes can also save your host 50% or more on the cost of product versus
using bottled wines. At the very least, you should provide the tools necessary
to make the drinks (pour spouts, ice scoops, shaker tins, mixing glasses,
strainers, bottle & wine openers, barmats & funnels for transferring liquids
from economy size containers to more manageable sized bottles.
For a one time party, it is best to advise your novice host to keep your
selections basic. Since you do not know what specific type of beverages your
guests will consume at your gig, by minimizing the number of selections you
will be able to stock sufficient quantities of each selection within a
reasonable budget to make sure that you do not run short of any individual
selection (Unless the host is willing to go all out $$, your imagination is
your limit, a privilege that I love ). Running out of something in the middle
of your bar gig really sucks ! !
Using actual glassware makes a difference. There's nothing like a
chilled Martini glass placed on the bar for the guest to see while you're
straining that Martini. If they don't have glassware or need additional
glasses, They've got two choices. They can rent glassware( though I
wouldn't/they get charged for each and every piece of rented real glassware
whether you use them or not)Or you can use disposable plastic-ware. Clear,
hard, disposable plastic is also available with a look of etched glass for a
more upscale look.
From an appearance standpoint, clear plastic is preferred to colored
plastic(Unless you & everyone else don't mind your bar looking like a picnic
area). 12 ounce glasses are recommended for mixed drinks, beer and soft drinks
since it gives your guests a reasonable portion and allows you to more
efficiently decrease the number of times a guest will return for a
refill(Avoid using those skimpy little airline portion cups for mixed
drinks/instead utilize them as rocks glasses or shooter glasses). I usually
buy the clear 12 oz. cups at "Smart & Final"(or you can check out a restaurant
supply store near you).
On the other hand, using a glass size larger than 12 ounces, especially in
warm weather, will create significant waste since the ice will melt or the
product will usually warm before it is consumed - which adds to wasted
glassware and product usage. Wine should be served in 6 ounce glasses with a
4.5 to 5 ounce portion for the same reasons. Have a visible display of the
available beverage selections on top of the bar; it takes longer to pour a
mixed drink than to pour a portion of beer or wine. Although you will never be
able to please everyone who attends ,Don't fret over the huff and puff snobs
who subtly scoff at the lack of "their favorite brand" not present at the bar.
Instead suggest a close alternative or a specialty drink you've invented that
they might like/ try to target the basic mainstream tastes rather than
stocking trendy products.
Non alcoholic beverages, including coffee, should be offered until the very
end of your gig. Although coffee will not actually sober someone up, it will
dilute the amount of alcohol in their system, help them metabolize the alcohol
faster, and help keep them a bit more alert. A selection of soft drinks,
usually cola, diet cola, a lemon/lime soda like Sprite or 7up, and sparkling
water with lemon and lime twists will take care of the soft drink selection.
Stress to the host that although you want their guests to have a good time,
you are equally concerned about their safety and that they should monitor
consumption and alert you if a guest has exceeded his/her limit. Ask to have
someone from their party to check with you from time to time about the
condition of the guests( Having Gaurdian Angel Scouts is truly a blessing).
Professional bartenders have the experience to track individual consumption
and recognize signs of intoxication and can tactfully slow an individual's
consumption.
Here's to give you and your host a general idea (add or subtract items as
needed)
Basic Bar:
Vodka
Gin
Rum
Canadian Whiskey
Brandy
Scotch
Bourbon
Tequila
Sweet and Dry Vermouth
Optional Liqueurs and Cordials, i.e. Bailey's, Amaretto, etc.
Beer Selection - Regular and Light Domestic with an optional Import or Micro
Selection
Optional Non Alcoholic Beer Selection - Sharp's, O'Doul's
Wines - White, Blush, Red
(Chablis, Blush, Burgundy or Chardonnay, White Zinfandel, Cabernet Sauvignon
or Merlot)
Think about the carpet before serving red wine
Soft Drinks - Cola, Diet Cola, Lemon/Lime Soda, Sparkling Water
Mixes - Tonic, Club Soda, Sweet & Sour, Orange Juice, Lime Juice, Grenadine,
Cranberry Juice
Optional Mixes - Grapefruit Juice, Pineapple Juice, Coconut Cream, Bloody Mary
Mix
Garnish - Lemons, Limes, Olives, Cherries, Oranges
Essentials - LOTS of Ice (buy more than you think you'll need ,Barmats,
Napkins, Wine Opener, Pour Spouts, Stir Sticks, Bar Towels, Coolers for Ice
and Chilled Products.
Equipment - Portable Bar or Topped/Skirted Table with a small table for a back
bar area or as Cheryl Charming has illustrated on her Godsent website to use
the kitchen sink area as the bar.
http://www.miss-charming.com/bartender/homebars.htm
Hope this helped, feel free to post again for more questions or search the
post history to find more info on the same topic.
Good Luck Jamie