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 tableSuperior 1 server per table & 1 backserver per 2 tables, 1 floor Captain for every 8 tables.Tray – Passed Appetizers1 server per 25 guests1 busser per 25 guests Buffet Service ( 8 foot buffet with 2-3 served items)1 server per served item1 server per 25 guests for china dishware1 floor Captain for every 100 guestsBeverage Service1 bartender per 50-80 guests1 bartender & 1 barback per more than 80 guests