Staffing Guidelines

Saturday August 1st, 2015 0

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

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