DFW Bartending
Wedding Caterer
+1 817-460-7280
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
DFW Bartending provides liquid catering and mobile bartending services from Arlington, serving corporate, private, and World Cup-related events across North Texas and Waco. Offerings include hosted, cash, consumption, and mocktail bars, bartender staffing, mixers, rentals, and interactive mixology classes. The business is located at 2001 E Randol Mill Rd #109 and can be reached at 817-460-7280.
From its Arlington location, DFW Bartending provides liquid catering and mobile bartending for corporate, private, and World Cup events across North Texas and Waco.
The company’s listed bar services include hosted bar, cash bar, consumption bar, mocktail bar, and a mixers package, giving event organizers several formats to consider when planning beverage service.
DFW Bartending also offers bartenders and staffing, rentals, and mixology classes.
Its interactive mixology experience is designed for corporate events, brand activations, team-building activities, client appreciation, watch parties, hospitality events, and business celebrations.
The company lists its office at 2001 E Randol Mill Rd #109, Arlington, TX 76011, with contact available at +1 817-460-7280 and dfwbartending.com.
Event organizers can contact the business to confirm current package details, availability, pricing, and the specific staffing or rental needs for an upcoming occasion.
Mise en Placebooking facts
- Phone+1 817-460-7280
- Sitedfwbartending.com
- Kitchen base2001 E Randol Mill Rd #109, Arlington, TX 76011, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Arlington, TX. Before booking, ask the caterer and venue which permits, insurance documents, kitchen-access rules, delivery windows, alcohol-service requirements, taxes, and fees apply to this specific event. Treat the written proposal and current local guidance as the source of truth.
Consider Before You Callfive questions to bring to the booking
- What's the minimum headcount for a corporate booking, and is there a separate weekday vs. weekend rate?
- How far in advance do weddings book up, and is a tasting offered before the contract is signed?
- What's the server-to-guest ratio you staff at, and is bar service an additional package?
- What is included in the per-head price — appetizers, dessert, non-alcoholic drinks, gratuity, taxes?
- Do you carry a current health-department permit and a certificate of insurance the venue can request?
Table Questionsfrequent asks at the booking
- How is catering priced — per head or per dish?
- Pricing formats differ by caterer and event. Ask for a written proposal that identifies food, beverages, staffing, rentals, delivery, setup, taxes, fees, and any optional upgrades as separate line items.
- How far ahead should the kitchen be booked?
- Availability depends on the date, guest count, menu, staffing needs, and venue. Contact the caterer with those details and ask for the reservation deadline, deposit terms, and final headcount date in writing.
- Drop-off versus full-service — what is the practical difference?
- Do not rely on the label alone. Ask exactly who delivers, sets up, serves, clears, handles beverages, supplies equipment, and coordinates with the venue, then compare that written scope across proposals.
- How is the menu tasting handled?
- Ask whether a tasting is available, what it includes, what it costs, who may attend, and whether changes made afterward will alter the quote. The caterer's written tasting policy should control.
- What is the difference between a wedding caterer and a regular caterer?
- Directory categories describe public listing signals, not a guarantee of current scope. Ask about recent events similar to yours, the service timeline, staffing plan, venue coordination, and what is included in the contract.
- Tipping and service charges — how do they work?
- Ask the caterer to define every service charge, administrative fee, gratuity, and optional tip in the written quote. Do not assume one line item is distributed to staff unless the contract says so.