Since I responded to this post, we have had a change of plans. When I mentioned an open bar to the coordinators at our venue, they said that they have never seen anything good come out of it. People have a tendancy to waste soooo much. They'll order a drink, put it down after only a couple of sips, forget where they put and then go to order another one ~ racking that bill up quite high. Not to mention when it's open bar, people get wrecked. Instead they suggested to have a beer and wine station. My FH and I can decide on how much money we want to put twords it, and when that amount has been reached, the bar tender will back up and discretely go away ~ leaving the full stocked bar where guests can begin to order and pay for their own drinks.