• A bar must be running to the very end of the reception and should be manned at all times.
• One barman is needed per 100 guests.
• Beer as well as wine should be served, and ample quantities of still and sparkling water should also be available.
• It is cost effective to serve a cheaper wine at the bar than at the tables.
• In cold weather, hot toddies or mulled wine are instant warmers.
• Cocktails are popular and there are specialist companies that can provide a professional service. It can be expensive so is usually a budgetary decision.

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