Three hundred guests, one drinks station and a photographer who needs everyone outside in twenty minutes. Here is how we plan it.
Start with throughput, not menu
A single trained server shakes 60–80 drinks per hour. For 300 guests you need two stations minimum if you want everyone served inside 45 minutes.
Pick two moments
Welcome drinks and post-speeches are the peaks. Everything in between is a trickle you can staff lightly.
Keep the menu short
Four drinks, three toppings. Short menus move queues; long menus create decision paralysis at the counter.