Meet Courtney, the founder of Chesapeake Bartenders & Events, and get a full overview of everything inside your Guide. She walks you through exactly what to expect, how to use this resource, and why everything you're about to hear is based on real weddings — not theory. Listen to this one straight through first, then use the rest of the Guide as your reference.

This is where the planning actually starts. Courtney walks you through the two formulas she uses for every wedding she executes — one for cocktail hour, one for the main reception — and explains why the variables that feel unique to your wedding matter less than you think. You'll also learn how seasonality, your bar menu, and whether you're doing a champagne toast all affect your total order.

The staffing formula is simple: one bartender per 50 guests. But Courtney explains why the bar back is the hire most DIY couples skip — and why that's a mistake. From moving 700 pounds of ice between cocktail hour and reception to stepping in when a bartender gets hurt, the bar back is the insurance policy your wedding bar can't run without. She also covers when to add a third bartender and why craft cocktails change the math entirely.

Cocktail hour is the highest-pressure window of your entire wedding bar — everyone leaves the ceremony thirsty and arrives at the bar at the same time. Courtney shares her unpopular but battle-tested opinion on what to serve during cocktail hour, how to manage the transition to the main reception bar without losing a beat, and why the distance between your cocktail hour location and your main bar matters more than most couples ever realize.

Courtney calls ice a "non-sexy" element of wedding bar planning — but running out of it mid-reception is one of the most stressful things she's witnessed on the job. She walks through exactly how much ice you need based on your season, venue type, bar menu, and whether your beer and wine arrives pre-chilled. She also covers the keg ice trap most couples don't see coming and how to find affordable ice delivery.

Knowing how much ice you need is only half the battle — knowing where to put it is what actually saves your reception. Courtney covers the most common ice storage mistakes DIY couples make, including the 100-pound cooler that nobody can move. She walks through how to position coolers before the bartenders arrive and a clever keg bag trick that contains melting ice so it doesn't run all over your venue floor.

Courtney calls water and trash the two most overlooked elements of wedding bar planning — and the two most likely to cause chaos at the end of the night. She walks through how to set up a proper water station before the ceremony starts, why skipping it throws off your entire mixer calculation, and how to handle bar trash at venues that won't let you use their dumpsters.

Beer and wine only? Signature drinks? Full open bar? Courtney breaks down every bar menu format, what each one costs, how each one affects line speed, and how to match your menu to your guests, your venue rules, and your budget. She also covers the seasonal drinking patterns she's observed across hundreds of weddings.

Courtney shares the exact money-saving strategies she uses with her own couples — from buying 1.75L handles instead of fifths to asking your distributor about case deals before you even place an order. She makes the case for canned beer over bottles, explains why sangria is the most underrated signature drink in the wedding bar world, and reveals her favorite budget tip: how to buy a buffer of alcohol and return everything unopened after the wedding for a refund.

Courtney cuts through the vague estimates and gives you real per-person alcohol cost ranges for every bar format — beer and wine only, seltzers, signature drinks, and full open bar — all based on actual wedding orders from the DMV area. She also covers how local taxes, brand selection, and distributor discounts affect your final number.

Real glassware looks stunning and photographs beautifully — but it comes with logistics, rental costs, and someone whose entire job is collecting dirty glasses all night. Plasticware is easier, more affordable, and has come a long way in elegance. Courtney walks through both options honestly, explains why she almost always recommends a hybrid approach, and covers how to calculate quantities so your bartenders aren't scrambling for cups mid-reception.

The formula for napkins, straws, and garnish picks is simpler than you think — it mirrors exactly the drink formula from earlier sections. Mixers are more custom since they depend entirely on your bar menu, so Courtney keeps this section short and hands you directly off to the worksheet that does the heavy lifting for you.

Not all mixers are created equal — and after hundreds of weddings, Courtney has a clear picture of what flies off the bar and what sits untouched. She walks through the complete Chesapeake Bartenders classic mixers package and explains why club soda is the single most versatile and underestimated mixer at any wedding bar. If you're planning an orange crush, old fashioned, or anything with fresh juice — this section is required listening before you place your order.

The front bar is what your guests see. The back bar is what makes everything actually work. Courtney breaks down exactly how much surface area you need based on your guest count and bar menu, why most couples dramatically underestimate back bar space, and how to hide coolers so your photographer never captures a trash can in a detail shot. She also walks through her go-to classic bar setup that can be ordered entirely on Amazon and fits in your car.

This isn't the most fun section, but Courtney makes a strong case for why it might be the most important one. She covers why self-serve beer stations are a serious liability trap, what TIP certification actually means, and why your venue's COI requirements exist to protect you — not just the vendor. She also explains day-of wedding insurance and what to ask every bartending team before you hire them.

Courtney wraps up the audio portion of your Guide with one final reminder: you've got this. A little over-prepared is always better than under-prepared — and everything you need to execute a beautiful wedding bar is now in your hands. From Courtney and the entire Chesapeake Bartenders & Events team, congratulations and cheers to the best day of your life.