How to Set Up Bar Booths

Bar booths --portable bars --can be as upscale or pedestrian as an event warrants. Not matter how grandiose you want your bar, it's important to make sure the essentials are covered. Here are some portable bar instructions that include stocking, presentation, tending, common sense and a little law. Does this Spark an idea?

Instructions

1

Locate the bar in a convenient location but not at the center of the event. Set up four sturdy, portable tables to create a square or rectangular area for the bar. The tables should be placed to form a square or rectangular area that prevents easy public access but offers enough access for the bartender or bartenders to easily enter and exit with supplies during the event. On the tables, place tablecloths that are long enough to shroud the table legs on all sides visible to guests.

2

Place a large, lined tub capable of holding about 100 pounds of ice and a separate tub for iced beverages at a convenient location away from the serving area. Place glasses and napkins on one side of the serving area. Place a large trash container inside the serving area for your waste and at least two large, lined trash cans just outside the serving area.

3

Consider the number of people attending the event and their arrival time to decide on staffing. Calculate one bartender for every 50 people for reasonable serving, especially with a short bar menu. For a full bar menu, you'll need two bartenders for every 50 people.

4

Decide on a bar menu. Be sure to include soft drinks and water for non-drinkers and children. A short bar menu might include just beer, wine and water while a full bar would include the liquor of your choice (vodka, gin, rum, whiskey, brandy, scotch, bourbon, tequila) plus mixers (sweet and dry vermouth, juices), garnish (lemon and lime slices, cherries, olives, etc.), shakers, jiggers, tongs and strainers.