
Staffing Guidelines
Formal Sit Down Dinner
(10-12 guests per table)
- 1 server per table & 1 back server/runner per 2 tables
- 1 Floor Captain for every 5 tables
Buffet Service
(8 ft buffet with 2-3 served items)
- 1 Server per served item
- 1 Runner per buffet
- 1 Server per 25 guests for china dishware
- 1 Server per 50 guests for disposable 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 75 guests
- Or 1 Bartender & 1 barback per 75 guests