Let us plan the bar.

No, and that is the point. You buy it at store prices from a shopping list we build for your guest count and hours, in three tiers with sample brands and an all in total for each. No markup, no guessing on quantities, and most clients shop the list at Total Wine in one trip.

Tell us the date, city, guest count, and hours. Your price is on screen in seconds. Sign the agreement, pay the $150 deposit, and the date is yours. The balance is invoiced before the event.

Our team arrives two hours before service to set up and prep, three hours for weddings, and stays after to break down and leave the space clean.

Yes. Every bartender is an employee on our payroll, trained on our playbook, and the company carries liability insurance. No gig apps, no subcontractors.

We staff to your guest count and hours. A 100 guest event with four hours of service runs two bartenders; your quote shows the number for yours.

Book from one hour of service up. Hours five and beyond bill at half rate, so long events stay reasonable. Extra hours are cheaper when booked before the event, and on the night a bartender can usually stay if the calendar allows. Service ends by 1 am.

Gratuity is built into your price. You decide whether a tip jar sits on the bar.

As early as you can. Weekend dates go first, and many clients book one to three months out. Short notice works when the calendar allows, so ask.

Dallas Fort Worth, Houston, Austin, and Los Angeles. Same bartenders on payroll, same playbook, same standard in every city.