Party Tips - Staffing Guidelines

Formal Sit Down Dinner
(10 - 12 guests per table)
Budget - 2 servers per 3 tables
Standard - 1 server per table
Superior - 1 server per table & 1 back server/runner per 2 tables
1 Floor Captain for every 5 tables

Buffet Service
(8 foot 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
Superior - 1 bartender & 1 barback per 75 guests