SUITE DRINKS 7-1-1999

Meetings & Conventions: Short Cuts July 1999

July 1999
Short Cuts:
SUITE DRINKS

Hospitality suites have one thing in common: a bar. How can you be sure yours is well-stocked? Don James, director of catering and convention services at the Ritz-Carlton San Juan (Puerto Rico), recommends having the following items on-hand:
• Wine, both red and white
• Beer, in bottles, both imported and domestic
• Hard liquor, including bourbon, Scotch, gin and vodka
• Brandy and cognac
• Liqueurs
• Soft drinks
• Mixers and garnishes including tonic, club soda, fruit juices, Worcestershire and Tabasco sauces, bitters, vermouth, cocktail onions, olives, and lemon and lime slices.
• Dry snacks, such as pretzels, chips and nuts.

How much to order? "Figure on 2.5 drinks per person, per hour," says James.

LISA GRIMALDI