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

Tags: Blog, Guides, Staffing