Staffing guidelines

These staffing suggestions are meant to serve as a general guideline.



         Formal Sit Down Dinner ( 10-12 guests per table)


Budget            2 servers per 3 tables *

- Standar           1 server per table

- Superior          1 server per table & 1 backserver per 2 tables

                       1 floor Captain for every 8 tables.



          Buffet Service ( 8 foot buffet with 2-3 served items)


-    1 server per served item 

-    1 server per 25 guests for china dishware

-    1 floor Captain for every 100 guests



         Tray - Passed Appetizers


-    1 server per 25 guests

-    1 busser per 25 guests


           Beverage Service


-     1 bartender per 50-80 guests

-     1 bartender & 1 barback per more than 80 guests



                       


                                  

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