The bartender (in Italy often called barman) prepares and serves the drinks: sparkling wine and cocktails at the aperitivo, spirits and drinks at the open bar after dinner. They also handle ice, glasses and the counter. They may be part of the caterer's team or come from a specialist outside company.
For numbers, industry guides suggest one bartender per 50-75 guests as a rough guide. If the bar opens to everyone at the same moment, for example after the cake cutting, it is better to aim for fewer guests per bartender, so queues stay short. A short drinks list also helps to serve faster.
What to ask
Ask how many bartenders are planned, for how many hours, with which drinks and labels, and what each extra hour costs. If there are under-18s, ask how the caterer manages the bar. The details are in the guide to the wedding open bar and the one on the cocktail bar station.
