A. There are so many variables here it's hard to give you an answer.  Beer and house wine should run less than mixed drinks will depending on if they are imported or domestic.  Generally providing beer and wine is adequate and a way to keep costs down. You can also stipulate an amount on how much you want to serve then either go to a cash bar or close it down.  (For example...once the bar tab reaches $7500 then you can decide to keep it a hosted bar or go to a cash bar.) You can also choose to host beer, wine, a signature drink, then if anyone wants something else it's on a cash basis.  Unfortunately guests tend to take advantage of a full bar and you need to be ready for this. 

You need to ask the caterer if 1) can you bring in your own alcohol?  If you can this will drastically cut your costs. If you can provide your own alcohol, make sure you can return anything that is unopened, keeping in mind if labels get wet etc. you'll have to keep it.

2) if you can't bring in your own, then find out how they charge.  They may offer you a package of somewhere between $12-20/per person.  Ask if they can bill on consumption.  The reason I like this best versus a package deal is that you will have guests who don't drink or will only have one or two drinks as well as guests who will have a drink in their hands all night! I think you'll find most drinks will run around $5(and up)/per person per hour.

You may discover that serving a signature drink will be no difference in cost than serving an open bar.  Discuss this with the caterer.  Chances are that the cost per drink will be about the same either way.    

Something else is to ask that the bartender not put a "tip" jar out if you are hosting the bar.  In my opinion, they are being well paid by you and you also will give them a grauitity.

Talk to your caterer to find out exact costs of the types of drinks you'd like to offer as well as the beer and wine.  Also, while a house wine is fine for the bar, you may want to consider serving a different wine with dinner.  You can figure 4-5 glasses per bottle so you are looking at 50 bottles of wine for 250 people - this is for one drink per person.  Also, ask your caterer not to open any bottles until they are needed.  This will help keep you from being billed for more than is used.  Unfortunately this is something some places will do to increase the bar costs...they open a bunch of bottles and then charge you because they can't be put back into stock. 

Another thing you can do if you are trying to keep on a budget is to have the toast with whatever people happen to be drinking.  Most people don't like champaign so you may not want the expense.  If you do, consider a sparkling wine and specify the glasses be filled less than 1/2 full.  This way you don't have excess waste. 

For a wedding of this size, if you haven't hired a coordinator outside the country club, I'd recommend you consider doing so.  They will look out for your best interest, keep things on track and running smoothly.
 

Something else you might consider, that I do, especially with fall weddings, is to offer a Cappucchino Bar.  This gives your guests options and if there is something else offered besides alcohol they will appreciate it.  Also make sure they keep water on all the tables all evening long.  I also close the bar at least 30 minutes before the send off of the bride and groom. 

I hope this helps.  Please let me know if I can be of any further assistance.
 

 

Tanya W. Porter, ForeverWed.com, Wedding Consultant