Most often, I suggest setting up a bar in the back of the room. Your main goal is to keep guests from getting bottle-necked.
To help assist with that, I'd place the bar as far away from the bathrooms and entrance area as possible.
People seem to like to hang out in the front area (or front section) of the party, instead of moving to the back. Placing the bar in the back of the room gives your guests the incentive to move into the room.
When a client is on a limited budget, one way to keep consumption down is to place the bar in the foyer. Think about it. People are less likely to leave the room they're in to get another drink, so this option will usually work pretty well. But "party animals" are party animals, and if people a dead-set on getting bombed at an event, they will.
Serving tray passed cocktails is another option for you to take if your desire is to keep the lines short at your bar. When you have servers tray passing wine, the chance that your females guests will take a glass is far greater, because men are more inclined to stand in line for liquor, than women.
If you're planning to offer your guests tray passed beverages, be sure to add flat and carbonated water to your trays. It's not very hospitable to find out your guests standing, waiting in line for glasses of water. Anyone who is terribly thirsty will be annoyed by being placed in the position to wait for a glass of water.
Cater-Hater Tip: Be creative. It's a party! Make sure you garnish your beverage trays to add a bit of elegance to the decor. Per-drink profits are higher for liquor than for wine because the wine bottles serve so many more people. Just something to think about.
Image source: FoxyCoxy
Wine, Glass, Wine bottle, Drink, Distilled beverage, Water, Cocktail, Carbonated water: Technorati Tags
Written by Carlo of Carlo At Your Service Productions
