Pick the spot
Put the station away from the food table so the two lines don't block each other. A spot near the kitchen makes restocking easy. Indoors, avoid the path to the door. Outdoors, choose shade, since sun warms drinks and melts ice fast. Give the table enough room for two people to stand at it at once.
Lay it out in order
- Cups or glasses. At the start of the line, stacked or lined up on a tray.
- Ice. In an insulated, covered container with a scoop that has a handle. Rest the scoop in a small clean bowl beside the ice, not buried in it.
- Drinks. Pitchers or a dispenser of the still batch, each with a label.
- Sparkling top-up. Chilled bottles of soda water or ginger ale in a separate tub of ice, with an opener if needed.
- Garnishes. On a chilled tray with tongs or picks, in small amounts you refill often.
- Napkins and a small bin. At the end, so guests leave with a dry hand and a tidy table.
Labels
Every drink gets a card with its name and a short ingredient list. Call out common allergens clearly, such as nuts in an orgeat syrup, or dairy in a creamy drink. If you also serve alcoholic drinks, put them on a separate table or at least at the other end, and label them just as clearly. Guests who avoid alcohol should never have to ask which pitcher is which. The inclusive hosting guide has more ideas.
Cups and glasses
Real glasses look nicer, but plan for more than you have guests, since people set drinks down and forget them. A simple fix is a set of glass markers or a few colored bands so guests can find their own. For outdoor or large events, sturdy reusable cups are safer than glass.
Restocking
Ask one person to check the station every half hour or so. Their job is to swap in a fresh pitcher from the fridge, top up the ice, wipe spills, refill garnishes and clear empties. Keep the backup supplies together in the fridge so this takes a minute.
| Check | What to look for | What to do |
|---|---|---|
| Ice | Low, melting into water, or touched by hands | Replace with fresh ice from the freezer |
| Batch | Out longer than about two hours, or warming up | Swap for a cold pitcher, discard the old one |
| Garnishes | Wilted herbs, dry citrus | Replace with a small fresh batch from the fridge |
| Labels | Moved or fallen over | Put each back beside the right drink |
Keep it clean
Put a small bottle of hand sanitizer at the station if there is no sink close by, and keep a cloth and a roll of paper towels under the table. A tray under every pitcher catches drips. A clean station looks inviting, and guests treat it with more care.
For more on ice handling and fresh juice, see fresh juice and ice safety.