Food gets all the attention when you’re hosting. Drinks come later, and often as a rushed afterthought, which is how people end up with three open bottles of something nobody wanted and an empty ice bucket by nine o’clock.

A bit of thought beforehand makes the evening smoother for you and your guests.

Think about who’s coming. A work event, a milestone birthday and a family reunion all call for different drinks. Picture your crowd. Are they adventurous or traditional? Is it a long evening or a short one? Are there many guests who don’t drink alcohol? Answering these before you plan anything saves wasted money.

Keep the menu short. A long list of options sounds generous, but it slows things down and makes every drink harder to prepare well. Two or three signature choices, plus beer, wine and a few simple basics, is plenty for most gatherings. People appreciate a short menu done well far more than a huge one done badly.

Don’t forget the non-drinkers. It’s easy to treat them as an afterthought with a lonely can of soda. A good non-alcoholic option, something with fresh fruit, herbs or sparkling water, makes people feel included. Many guests who do drink will try it too.

Estimate quantities carefully. A common rule of thumb is to plan roughly one drink per guest for each hour, with the first hour a bit heavier. But it depends on the crowd, the time of day and the food. Ask whoever is supplying the drinks for their advice, since they’ll have seen what works. It’s usually better to have a little extra than to run dry.

Plan for ice and glassware. These are the things people forget. Ice melts fast in a crowded room, and you’ll want more than you think. Check that you have enough glasses so they’re not washed mid-party.

Think about the flow. A single bar with a long queue will frustrate people. Put drinks in a spot where guests can reach them without blocking the entrance or the food table. For bigger groups, consider a second station.

Check the rules. Alcohol service comes with local regulations and venue requirements, and they vary. Ask about licensing and insurance before you plan the details, and confirm what the place you’re using allows.

Decide who’s pouring. If you’re doing it yourself, you’ll spend the evening behind the table instead of with your guests. Many hosts decide that having someone else handle drinks is worth it, so they can actually enjoy their own event.

If that sounds like you, take a look at a hosted bar for your event in Toronto to get a feel for how that kind of setup works.

Whichever way you go, keep it simple, keep it welcoming, and make sure there’s plenty of ice.