Many set a limit on the amount of money they are prepared to spend on an ‘open bar’. For example, the client may state they want a full open bar up to a limit of $2,000. this is the case it is standard practice to inform the client on the day of the function regarding the progress of this amount. In the case of the $2,000 limit you might inform the client when $1,000 has been reached, when $1,500 has been reached, when $1,750 has been reached. Doing this allows the client to monitor consumption and provides them with an opportunity to authorise extra money to be allocated to the original $2,000. On-consumption Only what is consumed is charged for Client usually sets a limit above which guests pay for their own, however they sometimes extend the limit at the function. Below this limit it may be a case of: Anything goes guests can order bottles of wine, cocktails, premium spirits – Guests select only from a limited of bulk beer, house wines, soft drink and nominated pour brands of spirits A till’ is run that is, amounts are rung up on a cash register as drinks are ‘dry – served but no money changes hands. Cash basis This is a growing option as this of service reduces the expense incurred by the host. Cash bars are common. Guests pay for all their own drinks either obtaining them at the bar or via waiter service. Tailoring menus to client needs Regardless of the menu option selected by the client, it is important that a functions operation is flexible in ensuring that what can be provided meets their specifications. This is important especially in relation to any dietary or cultural requirements which they may have. 1.7 Introduction
Many set a limit on the amount of money they are prepared to spend on an ‘open bar’. For example, the client may state they want a full open bar up to a limit of $2,000. this is the case it is standard practice to inform the client on the day of the function regarding the progress of this amount. In the case of the $2,000 limit you might inform the client when $1,000 has been reached, when $1,500 has been reached, when $1,750 has been reached. Doing this allows the client to monitor consumption and provides them with an opportunity to authorise extra money to be allocated to the original $2,000. On-consumption Only what is consumed is charged for Client usually sets a limit above which guests pay for their own, however they sometimes extend the limit at the function. Below this limit it may be a case of: Anything goes – guests can order bottles of wine, cocktails, premium spirits Guests select only from a limited of bulk beer, house wines, soft drink and nominated pour brands of spirits A ‘dry till’ is run – that is, amounts are rung up on a cash register as drinks are served but no money changes hands. Cash basis This is a growing option as this of service reduces the expense incurred by the host. Cash bars are common. Guests pay for all their own drinks either obtaining them at the bar or via waiter service. Tailoring menus to client needs Regardless of the menu option selected by the client, it is important that a functions operation is flexible in ensuring that what can be provided meets their specifications. This is important especially in relation to any dietary or cultural requirements which they may have. 1.7 Introduction