Shots and group drinks in Bologna: how to organise the table

Anyone who has ever ordered for ten people at a counter knows: group drinking is a problem of logistics before taste. This is the guide we wish we’d read before certain nights.

The three-level rule

A group table works when the order covers three levels:

1. The toast — the collective moment. This is shot territory: a tray lands on the table all at once, everyone raises a glass, the night takes off. At Jimmy the tray is 12 mixed shots and the mix is agreed beforehand.
2. The shareable — what sits in the middle of the table. Half-litre XL spritz and one-litre beer pitchers exist exactly for this: fewer trips to the bar, more conversation.
3. The personal drink — because every group has someone who wants their Negroni, someone on alcohol-free, someone chasing a signature. This is where a menu with photos and prices everyone can open on their phone earns its keep.

Cover all three levels and nobody sits with an empty glass while the others toast.

The right numbers

For a table of 8–12 people, a sensible base: one shot tray per twelve, one XL spritz or pitcher per three-four, and individual drinks on top. Better to start there and add, than over-order badly: the second round always arrives faster than expected.

When the group is properly big

Above fifteen people the game changes: you need dedicated space. At Jimmy, Via Petroni 32/c, there’s an air-conditioned indoor room with exposed brick that takes up to around forty guests — the format used for graduation parties, birthdays and Erasmus nights. In that case the drink bundle is agreed in advance on WhatsApp: date, headcount, what to drink. We handle the rest.

The final tip

The secret of a good table isn’t drinking a lot: it’s never stopping the conversation. Trays, pitchers and XL formats exist for exactly that — fewer queues at the bar, more time with the people you came out for. And if something’s off, the counter is three metres away: come talk to us.