Prep Time refers to the dedicated period your mixologist spends getting the bar ready prior to service. During this time, they will: - Lay out all required glassware - Cut and prepare garnishes - Arrange equipment and liquor - Configure the bar for efficient flow, including placement of eskys, tubs, and glassware crates - Batch cocktails or ingredients as needed (if required but not preferred) - Fill ice buckets to chill cocktails - Set up the blender station (if required) - Locate and set up the designated rubbish area for bottle disposal - Prepare drinks or cocktails on trays, ready for service upon guest arrival What's not included in Prep Time: - Bar construction or physical setup: This is your responsibility and can be done using the Bar Setup Checklist provided at booking. If you've hired one of our mobile bars, it's delivered and set up by our logistics team on the delivery day. - Icing all guest drinks: Unless additional time is booked, staff will not pre-chill wine, beer, or sparkling. To ensure optimal serving temperature, these beverages require at least 3 hours on ice prior to service. This also applies to large-scale alcohol load-ins, which can be time-consuming. If you'd prefer hands-off support for this, our Full Bar Setup Service is available at an additional cost. Already booked a BYO package? Standard Prep time is built in—you don’t need to calculate anything.

​📅 Public Holiday Surcharge Surcharge rates apply for all Public Holidays. If you book online for a date that falls on a public holiday, please note that your invoice will be adjusted to reflect the applicable holiday rates. We charge a 20% public holiday surcharge. For details on specific public holiday surcharges, feel free to contact us directly.

A well‑organised bar setup is essential for smooth, efficient service at your event. You must have a designated area with hot running water for glassware washing. Our glassware operates exactly as it would in a professional bar — we do not supply one glass per guest per hour. Proper washing facilities close to the bar are critical to maintaining service flow. If your bar is outdoors, it must have suitable cover and cannot operate in rain or direct, harsh sunlight. You’ll also need to ensure the bar is equipped with eskies, bar‑top tubs, menus, and basic setup items prior to service. These can be hired from us, and we offer menu printing as an optional add‑on. Most clients choose to use their kitchen bench or open‑plan kitchen area as the bar space. Once your booking is confirmed, we provide a comprehensive Bar Setup Checklist to ensure you have everything required for a seamless, professional setup.

Once booked you will be able to view our online cocktail menus for your event to choose which menu or pick n mix cocktails you would like (they include all the favourites!). You can choose as little as one or 40 cocktails - but remember the more you choose the more ingredients are required and the more the cost. We advise at choosing around 4-8 cocktails for a great menu selection. You will be then sent a comprehensive shopping list of everything you need for your event…right down to how many bags of ice you require.

All glassware packages contain a lot of glassware but not on the ratio of 'one per person' - if this was the case you would be inundated with glassware! These packages are devised based on the assumptions; not everyone is drinking the same beverage at the same time, and glassware is being turned over (ie washed and re-used), which would happen in any standard bar facility. Don't worry we provide you with enough glassware for your function. Packaged glassware inclusions cannot be changed and we don't provide individual glass hire. With our BYO packages we supply you with wine, champagne, rocks and the matching cocktail glassware to the cocktails that you choose.

On the Tuesday prior to the weekend of your event we will send you a final confirmation logistics email detailing who is attending, package particulars also. This final confirmation is not sent until the Tuesday prior to your event once.