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.

Tray – Passed Appetizers

  • 1 server per 25 guests
  • 1 busser per 25 guests

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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

Beverage Service

  • 1 bartender per 50-80 guests
  • 1 bartender & 1 barback per more than 80 guests