No bucket, no drip, no ice run
Beverages and wine service without an ice bucket
The ice bucket is a tradition and a puddle. A cold cell in a tabletop base chills the bottle and the table stays dry.
A bottle in an ice bucket is a bottle dripping on a tablecloth, and an ice run every hour. Peer-reviewed surveys have found that restaurant ice is not as clean as it looks, which matters less for a bucket than a glass, but the bucket is still a mess.
The cell alternative
A C1 Pro in a tabletop base holds the bottle cold for the length of the meal with no water and no top-up. For chilled beer and soft drinks on an outdoor bar, cells under the display keep the line cold for eight hours.
Presentation
A deco base in acacia or melamine, a bottle, no bucket. The table looks the way it did when the guests sat down.