• We provide everything but the booze! We are dry hire which means it’s illegal for us to sell alcohol. We get paid to service it

• Fruit and Garnishes: Limes, Lemons, Oranges, Olives, Blue Cheese Stuffed Olives, Cherries, Espresso Beans, Specialties to execute your personalized cocktail menu

• Juices: Olive, Espresso, Decaf Espresso, Fresh Squeezed Citrus, Orange, Pineapple, Cranberry, Grapefruit, Simple Syrup, Agave

• Sodas: Club, Tonic, Ginger Beer, Ginger Ale, Coca Cola, Sprite, Diet Coke

• Dried Goods: Trash, Beverage Napkins, Cups, Straws

• Ice: Between 3 and 7 LBS of ice per person based on the location, size, and length of the event

• The lead bartender develops an alcohol purchasing guide and orchestrates an order that allows us to execute the cocktail list and calculates how much total alcohol you need. You just have to call to put a card on file to be preauthorized.

• The lead bartender makes it so you never have to be afraid to forget something. We check the invoices and cross reference it to our alcohol purchasing guide. You also never have to be afraid to over order. The liquor stores we go to won’t charge you until they see what come backs to them unopened.

• The lead bartender develops a cocktail list with 4 cocktails, 2 mocktails based off the theme, season, and host’s preferences.

• There is 6 hour minimum rental which would include 3 hours of service, and 1 hour for each set up, break down, and transportation.

• This is based off the opportunity cost of them missing a night of work at their existing job. We like to guarantee them $400 + cash tips.

• We require an additional bartender for every 75 guests and recommend an additional bartender for every 50 guests in order to deliver top tier service.

• Reason #1 we created this position; there is no party without music!

• Reason #2: Our lead bartender could use some help setting up and breaking down. At that 50-75 person range, the lead bartender doesn’t necessarily need someone making drinks (although it doesn’t hurt), they really need that third arm.

• Reason #3: You need a second person for that third arm, so while they’re there, we’ll let them use both their arms and deliver the most essential service to any great party: playing quality tunes and curating quality vibes!

Glassware Rental: $50 Per Hour

• This is really the cost of a bar back to clean the glassware and protect it during transport

Cocktail Waitress: $100 Per Service Hour

• Again based on the opportunity cost of not working their existing jobs. Our cocktail girls don’t need to be there for set up or break down so we just charge for service hours.

Grill Master: $20 Per Person Tier: Cheeseburgers, Sausages, Salads, Fruit Platters

$25 Per Person Tier: Add Cheeseboards, BBQ Chicken Skewers, Baked Beans, Corn on the Cob

$30 Per Person Tier: Add Steak Tips Mac & Cheese, Ice Cream