A compact bar with a separate water point

A compact bar with a separate water point
The bar counter handles prepared drinks while a nearby water point gives guests another place to help themselves.

What I want to borrow: Separating water from made-to-order drinks creates two visible destinations. A modest counter can feel intentional when the glassware, preparation area and guest approach are clear.
Adaptation to discuss: Ask the provider to lay out the back-of-bar work area, staff positions, water supply and clearing point. Add a readable menu and service information in the real setup; the concept shows the physical arrangement.

Questions for our supplier:
• How many simultaneous orders can the team handle?
• Where can guests obtain water without joining the bar queue?
• How will licensing, age checks and alcohol-free service be managed?

Scope to confirm: A compact staffed bar with a separate accessible water point.
Responsible people: Catering or bar service lead; confirm staffing, stock and collection in writing.
Before confirming: Check queue space, licensing responsibilities, service window, glass collection and final stock arrangements with the provider.
Working example (replace with actuals): List each drink, serving window and replenishment owner. Let the actual provider confirm quantities, ingredients and service requirements.

Reference: https://weddingideasnow.com/ideas/drinks-hosted-bar/