Things to consider when booking mobile bars for weddings in the Philippines

Supplier credentials & compliance

• Are you a registered business (DTI/SEC) with BIR official receipts for wedding events?
• Do you carry public liability insurance for on-site bar service? What’s the coverage and validity?
• Do your bartenders hold TESDA Bartending NC II or equivalent certifications?
• Do your staff have current Health Certificates and the company a Sanitary Permit (per local LGU requirements)?
• Can you provide a copy of your company profile, permits, and a list of past weddings you serviced?
• Do you have incident-report protocols and who is the designated safety officer during the event?
• Are there any pending complaints or unresolved client issues we should know about?

Packages, pricing & inclusions

• What mobile bar packages do you offer for weddings (unlimited, consumable, per-guest, cash bar)?
• What exactly is included (hours of service, bartenders, bar counter, glassware, ice, mixers, garnishes, bar tools)?
• Which items are add-ons (premium liquor, molecular cocktails, coffee bar, flair show, LED bar, signature menu design)?
• How many cocktails/mocktails are realistically served per hour per bartender?
• Do you charge corkage if we provide some of the alcohol? If yes, how is corkage computed?
• What are your overtime rates per hour once service time is exceeded?
• Are tasting sessions available? Is there a fee and can it be credited to the booking?
• Do you offer “dry bar” or mocktail-only packages for non-alcoholic receptions?
• How far in advance do you need our final headcount and menu selections?
• Can you send a detailed quotation breaking down labor, ingredients, rentals, logistics, taxes, and service charge?

Menu, quality & customization

• What are your standard wedding cocktail lists? Can we swap in our favorites?
• Can you create two to three signature cocktails inspired by our story, theme, or color palette?
• Do you offer local Filipino spirits (e.g., lambanog, Don Papa, Ginebra, craft beers) and regional ingredients (calamansi, dalandan, pandan, ube)?
• What premium brands are available for upgrades? Can you quote the price difference?
• Do you have halal/zero-proof/vegan options, low-sugar or gluten-free mixers, and allergy-aware recipes?
• How do you measure and standardize pours to keep drinks consistent?
• Will you provide a full list of the alcohol you’ll bring (brands, volumes), and can we approve substitutions?
• Can you provide a mocktail program for pregnant or non-drinking guests that still feels special?

Staffing, service flow & guest experience

• How many bartenders and barbacks are included for our guest count?
• Do you assign a bar captain to coordinate with our coordinator and caterer?
• How do you manage peak times (post-ceremony rush) to avoid long queues?
• Do you provide tray pass service for welcome drinks and toasts?
• Do you supply bar signage, menu boards, and garnish displays? Can we co-brand them with our wedding monogram?
• Can you set up a satellite bar, shots station, or his & hers cocktail stations to spread out the crowd?
• Do you offer flair bartending, smoke effects, or nitro/foam elements—and are they venue-approved?
• What’s your policy on serving shots, neat pours, or double pours at weddings?

Bar setup, power & venue practicality

• What footprint does your bar need (length/depth/clearance) and what surface is required (indoor/outdoor, level ground)?
• Do you need access to 220V power? How many amps? Do you bring backup power for blenders/lighting?
• Do you require running water nearby or do you bring your own potable water supply?
• What is your timeline for load-in, setup, and strike? How long does the bar take to assemble/disassemble?
• Can your bar be safely placed on grass, sand, or decked areas? Do you bring mats or risers?
• Do you have weather-ready configurations (tenting, wind/splash guards) for outdoor receptions?

Ice, glassware, sanitation & waste

• Who supplies the ice and how do you keep it food-safe in tropical heat?
• Do you use real glassware or acrylic? What styles and counts are provided for our guest number?
• How do you sanitize glassware on-site? Do you bring backup glassware to cover breakage/turnover?
• How do you manage liquid waste, used garnishes, and broken glass? Do you segregate and take out trash?
• Can you provide reusable or compostable straws, stirrers, and cups if the venue prohibits glass?

Legal, age-checking & responsible service

• How do you verify guests are 18+ before serving alcohol? What ID checks do you apply if needed?
• What’s your cut-off policy for intoxicated guests and how do you enforce it politely?
• Are you familiar with election-period liquor bans and other LGU restrictions that could affect our date?
• Will you brief us in advance if local ordinances (e.g., “no drinking on the beach” or glass bottle restrictions) apply to our venue?
• Do you limit high-proof spirits, “shooters,” or certain mixes for safety? What are the guidelines?

Venue rules, corkage & coordination

• Have you worked at our venue before? Any house rules we should know (glass restrictions, power limits, load-in routes)?
• Can you coordinate corkage arrangements if alcohol is brought in by us or the caterer?
• Will you align logistics with our caterer about ice storage, back-of-house space, and drink service during dinner?
• Do you sync with the emcee/DJ for bar announcements, last-call timing, and toasts?

Logistics, travel & island events

• What are your travel fees for out-of-town weddings (Tagaytay, Batangas, Subic, Baguio, Cebu, Boracay, Palawan)?
• For island weddings, how do you handle ferry/flight schedules, porters, and cold chain for perishable items?
• Do you have local supplier partners for ice, water, and restocking in case of delays?
• What contingency plans do you have for traffic, road closures, or brownouts?

Timeline, run-of-show & special moments

• Can you serve welcome drinks right after the ceremony and transition to cocktail hour seamlessly?
• How will you time signature cocktails vs. dinner service vs. after-party mixes?
• Do you handle pouring for toasts (Champagne/sparkling) and who supplies the bubbly?
• When is last call, and how is it communicated to guests?

Coffee, beer & wine add-ons

• Do you offer coffee or espresso carts as an add-on? Can you pair coffee/mocktails for the after-party?
• Can we add a local craft beer tap or kegerator? Who supplies kegs and handles deposits?
• Do you offer wine service packages (by the case or per bottle) and glassware for each course?

Styling & aesthetics

• Can we choose a bar facade (rustic, minimalist, neon/LED, tropical) to match our theme?
• Do you style the back bar and garnish shelves? Are florals or candles allowed on the bar?
• Can you produce a printed or digital bar menu that matches our invitations and signage?

Data, budgeting & guarantees

• Based on our timeline and guest mix, what’s your consumption forecast (cocktails per guest/hour)?
• Do you cap consumption on premium bottles or switch to house brands after a threshold?
• What quality/brand substitution policy do you follow if an item runs out?
• Do you guarantee bartender-to-guest ratios and minimum glassware counts?

Contracts, payments & policies

• What booking deposit is required and when is the balance due?
• What is your reschedule/cancellation policy (including force majeure like typhoons/power outages)?
• How do you handle partial refunds if the bar is forced to close early due to venue/LGU orders?
• Can we revise the package after contract signing (guest count, menu changes)? Until when?
• What fees apply for damages, excessive breakage, or deep cleaning?
• Will you provide a final service report (consumption summary, incident log, feedback form)?

Sustainability & community

• Do you prioritize local spirits, fresh produce, and Philippine-made mixers?
• What waste-reduction practices do you follow (no single-use plastics, bulk syrups, reusable garnishes)?
• Can you batch cocktails to reduce ice melt and energy use without compromising quality?

Day-of checklist (ask your coordinator to confirm)

• Confirm bar location, power access, and weather backup.
• Verify glassware counts, ice quantity, and water supply.
• Share final menu, allergen notes, and signature cocktail specs.
• Align last-call time, toast pouring, and end-of-night pack-out.