Our staffing ratios are determined based on a number of elements such as guest count, itinerary, entertainment, number of courses and wine service. We typically recommend the following ratios:
- plated dinner – 1 server for every 10 guests
- cocktail reception – 1 server for every 35 guests
- buffets and food stations – 1 server for every 25 guests
- bartenders – 1 for every 75 guests
Of course every event is unique, and we are happy to discuss with you your specific needs.