~Many hands make light work~
The success of an event depends largely upon having the right guest to staff ratios. While no two events are exactly alike, there are general guidelines that can be followed when selecting just how many staff you’ll need. These numbers are subject to change based on the complexity of your event, but our aim is to provide you with a broader jump off point.
Cocktail Reception & Passed Hors D’Ouevres
A cocktail reception is often designed as a “flow through event” – your guests arrive, and move through the space in a fluid nature, stopping momentarily to sample the culinary delights and beverages that are brought round the room and to their fingertips. For this kind of service, we recommend 1 server for every 20-30 guests, and one stationary bartender for every 70 – 100 guests.
Sit Down Dinner
There is nothing quite like a well executed dinner service. Meant to reflect the type of dinner service you’d receive in a 5 star restaurant, a sit down dinner allows for intimate contact between guests while sharing a meal. Waitstaff will wine and dine your guests while they kick up their heels and enjoy their meals. For this kind of service, we recommend 1 server for every 10-12 guests. For dedicated wine service, we recommend 1 bartender/wine steward for each 30-40 seated guests (unless your meal includes multiple wine pairings, which would merit additional wine stewards).
Stationary Food/Buffet Dinners
Don’t like being tied down? Or are you working with limited space? Food Stations or Buffet Dinners allow your guests to customize their meal by sampling a wider variety of the fare you’ve provided. They’ll get a chance to mingle while doing so, and will still have our waitstaff to depend upon for questions and cleanup. For this type of service, we recommend 1 server for every 20-30 guests.
“Family Style” Dinner Service
There is nothing quite like a family style dinner service to allow you to break bread with your guests. Large platters and bowls are served to each table for guests to help themselves to their meal and transfer it onto their own plates. This enables a more relaxed dining atmosphere, and imparts a communal dining experience upon your guests. Waitstaff will remove and replenish platters and bowls as needed, and remove plates and cutlery as your guests finish. For this kind of service, we recommend 1 server for every 10-15 guests. In order to provide beverage service for a family style dinner, we recommend 1 bartender/wine steward for every 30-40 seated guests (unless your meal includes multiple wine pairings, which would merit additional wine stewards).