Drink

Drinks are usually supplied by the management in hotels and restaurants. If you want to supply your own drinks they will charge you a corkage fee. Hotels often provide a bar - you can choose to pay for all bar drinks or allow guests to purchase their own. Alternatively, you could put a fixed sum of money "behind the bar" until it is spent - at which point guests will need to buy their own drinks. A licence is needed to sell alcohol and so it is illegal to sell drinks in most hired halls or home receptions.

When buying drinks for a reception - shop around. Many off-licences offer discounts on bulk purchases or allow the return of opened bottles. Others may offer to lend glasses or supply free ice.

Many people take the opportunity to go abroad and get the wine, beers and spirits at the much lower prices available in France. This can work out cheaper for the alcohol, but has to be balanced against the cost of getting there, transporting the purchases home, and the fact that you won't be able to return any unopened bottles. You may also need to demonstrate to UK Customs that the drinks are for personal use, not for resale. Even if you do decide to buy the bulk of your wine and beer in France, you may still wish to consider getting some from the local off-licence on a 'use or return' basis to make sure that there is no danger of running out!

If you are having your reception in a hotel or restaurant, make sure you ask about bar opening times. Most hotel function rooms and restaurants will have a bar licence until 11pm, and occasionally later. However, you should not take this for granted so enquire to be sure. With sufficient warning, the function co-ordinator may be able to apply for a late licence on your behalf.

On Arrival

It is traditional to offer guests a drink as they arrive at the reception - Sherry, Bucks Fizz, Champagne or something similar, plus a choice of soft drinks for children and for those who don't drink alcohol.

However, there are many alternatives to choose from:

• Pimm's works well for a summer wedding and, and can be made at any strength you want.
• Sparkling wine can be served in place of champagne, and can be made more interesting with the addition of a fruit liqueur, such as cassis (blackcurrant), framboise (raspberry) or fraise (strawberry).
• Take a tip from the Italians and try a Bellini, made with Sparkling Wine and Peach Puree as a delicious alternative to Buck's Fizz.
• A glass of mulled wine in the winter can help guests feel seasonal and welcome on arrival from the cold.
• Alternative winter warmers include mulled cider or hot butter rum punch.

During the Meal

Wine should be served with the meal, as well as mineral water and juices.

For the toasts, champagne or sparkling wine should be served. Champagne is the favoured choice but it can be expensive and is not to everyone's taste. There are many excellent sparkling wines available which would probably suit most palates just as well and will add the same fizz and sparkle to the speeches and toasts.

During the Evening

Wine, beer and occasionally spirits are usually available during the evening party. Beer in quantity is most economically bought in kegs, which usually provide around 80 pints each. Local beers or ales should always be chosen, for local interest and the sake of economy.

A plentiful supply of soft drinks and mineral water should also be available for for 'non-drinkers', people who have to drive, and children. Allow half a litre of water per person and half a litre of soft drinks. If the weather is very hot (or you expect a lot of energetic dancing from your guests!), you may need to double this quantity.