Are you serving alcohol at your wedding, an open bar, a cash bar, or no bar? How do you handle alcohol and your wedding? Alcohol is typically expected at cocktail and dinner receptions, but you can choose from different serving methods. So if an open bar doesn’t fit the budget, consider serving champagne as guests arrive, wine with the meal, and beer, wine, and specialty drinks after the meal. With an even tighter budget, serve a punch or pre-purchased beer, wine, and liquor. Once the alcohol is gone, the bar can serve nonalcoholic beverages.
Undoubtedly, on-premise pricing at a restaurant, banquet hall, or private club can be done per consumption or by bottle or drink, with cocktail reception included and then per consumption. Indeed an all-inclusive option is a good deal if your guests are heavy drinkers. Also, finding a vendor that only charges a corkage fee, you bring your own wine and champagne, and the venue charges you a fee to serve it. If you have under the drinking age on your guest, negotiate a lower price for them.
Creating two signature cocktails and having the option of wine and beer could help keep costs down. This creates a special option for your guests and helps you keep additional alcohol charges down.
An advantage to having your reception at a less traditional location and bringing in your own caterer is that you can also buy and bring in your own liquor. Check out prices at discount stores, wine shop catalogs, liquor stores, and local wineries. Also, make sure you buy about 10 percent more liquor than you need, and stock up on the ice.
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