On this page you will find:
* Determining Beverage Quantity
* Basic Serving Sizes
* Final Thoughts About Cost
* Basic Policies and Notices

Determining Quantity
Safe rule of thumb: Use a baseline of 1 drink per guest per hour
(Ex: 100 Guests from 7pm – 11pm = 400 servings)

* Sound too low? Well most of the consumption happens during the first two hours. Then things start to taper off.
* Allows for the person who nurses a drink all night and the person drinking for himself and his designated driver.
* Allows for waste (lost drinks, overly attentive servers, etc.).

Basic Breakdown for a Standard Bar

Liquor (45%)	Beer (25%)	Wine (35%)
Vodka / Scotch (30% each)	Regular (50%)	White Wine (50%)
Gin / Bourbon (15% each)	Light (50%)	Red Wine (50%)
Rum / Tequila (optional)

Oh, yes it does total 105%, but that is just extra insurance that you have enough to serve.

Basic Breakdown for Beer and Wine Only: Simple. 50% Beer and 50% Wine
Other Factors
The breakdown can be tailored to your particular group and modified based upon gender, age group, type of function, etc. Other factors to consider:

* Are you serving any specialty drinks? Increase amount needed for that drink as many require a 2 oz. serving.
* Passing drinks on trays? Increase amount needed for that drink.
* How many bars are there? You want to keep things roughly even between bars.
* Is it a cash bar? Decrease your overall quantity.
* Will there be a seated dinner with wine service? Increase wine – a safe guide is half a bottle of wine per person.
* Are you having a champagne toast? Is it optional or will everyone be handed a glass?
* Do you need a special bottle or two for particular guests (ie.featured speaker, celebrity host, father of the bride, etc.)?
* Will guests drop in for only a short time or will they stay for the entire event?

Basic Serving Sizes

Liquor	1.5 oz Servings	Martini 2 oz
750ml (fifth)	17	12
1000ml (Liter)	22	16
1750ml (Half-Gallon)	39	29

Beer

A can or bottle (12oz) equals one serving

Kegs	12 oz Cups	16 oz Cups
Full Kegs = (6.8 cases)	165 servings	125 servings
Pony Kegs = (3.4 cases)	83 servings	62 servings

Wine	5 oz Servings
750ml (bottle)	5 servings
1.5 L (Magnum)	10 servings

Champagne	5 oz Servings	Toast or Mimosas
750ml (bottle)	5 servings	8 servings

Final Thoughts About Cost
1) The key to controlling the overall cost of any beverage catering is the wine. As an example (and to keep things in perspective) consider the following:

* A $50 bottle of vodka (1.75L) will cost $1.28 per drink ($50 / 39 drinks)
* A $10 bottle of wine (750ml) will cost $2.00 per drink ($10 / 5 drinks)

2) Normally, Beer and Wine service will cost about the same as Liquor, Beer and Wine service.

Basic Policies and Notices
* Both stores are closed on Sundays; no pick-ups that day.
* Tower cannot deliver or arrange delivery.
* All orders must be paid for at time of pick-up.
* Keg Deposits must be cash or check.