Know Your Staffing Needs

To ensure that your event is as seamless as possible, we adhere to specific staffing guidelines. Below you’ll find some tips to help you staff your event appropriately. We ask that you please read through the guidelines thoroughly. A clear understanding of these guidelines will help us serve you better.

Depending on the number of guests attending your event, we reserve the right to require a minimum number of staff members for each event. We do our best to avoid a scenario in which our staff members can’t provide the level of quality you’re looking for.

Bartender Guidelines
  • All of our bartenders must work a minimum of 5 hours at your scheduled event.
  • A minimum of one bartender is required for every 40-75 guests if serving beer, wine and mixed cocktails.
  • A minimum of one bartender is required for every 75 guests, if serving beer and wine only.
  • For large or major events, hiring a barback is recommended to assist the bartender with drink orders, restocking, and sanitizing the bar area.
  • If you plan to hire 6 or more bartenders, hiring a team lead or captain is recommended.

Bar Supplies + Tips

Are you planning to have a bar at your next event and need help figuring out how much alcohol to buy? Visit our bar supplies and tips page to see a full list of supplies and tips you may find helpful.

Plated or Seated Dinner Guidelines
  • All of our kitchen, wait and support staff must work a minimum of 5 hours at your scheduled event.
  • If you’re planning to host a plated or seated dinner event, a minimum of one server is required per table that seats 8-12 guests.
  • One busboy is required for every four tables.
  • If you plan to hire 6 or more waitstaff, hiring a team lead or captain is recommended.
Buffet Event Guidelines
  • All of our kitchen staff, waitstaff and support staff must work a minimum of 5 hours at your scheduled event.
  • If you’re planning to host a buffet style event, a minimum of 2 servers is required for every 30-50 guests.
  • For every 50 guests, an additional 2 servers will be required.
  • Our buffet attendants will set up, refill, sanitize and break down buffet stations.
  • For tables where serving is required, a minimum of one server is required for every 3 chafing dishes.
  • For tables where serving is required, a minimum of one server per table is required if china or glassware will be used.
  • For tables where serving is required, a minimum of one server for every 2 tables is required if plastic ware will be used.
  • If you plan to hire 6 or more waitstaff, hiring a team lead or captain is recommended.
Cocktail Event Guidelines
  • All of our waitstaff and support staff must work a minimum of 5 hours at your scheduled event.
  • If you’re planning to serve cocktails at your next event, hiring a cocktail waiter will add a memorable level of convenience. Our cocktails waiters will evenly circulate drinks to each guest and ensure the smoothness of your event.
  • For every 30-40 guests, a minimum of one cocktail waiter is required.
  • If you plan to hire 6 or more waitstaff, hiring a team lead or captain is recommended.

Additional Help

Listed below are a few questions to consider when staffing your next event:

  • What type of event are you hosting?
  • How long will your event run?
  • What is the approximate time of the event?
  • What is the exact or approximate number of guests?
  • How many banquet tables are you planning to have?
  • How many guests will be seated at one table?

  • What kind of dinnerware are you planning to use? (i.e. chinaware, silverware, or plastic ware)
  • For seated or plated dinner events, how many courses will be served? (i.e. appetizer, main course, dessert)
  • How many cocktail tables will your event have?
  • How many buffet stations will your event have?
  • How many food stations will your event have? (i.e. coffee, popcorn, chafing dishes, meat carving, etc.)

  • Will you be serving hors d’oeuvre?
  • Are you planning to have menu options for the main course?
  • Are you planning to have our servers take individual food orders from guests?
  • Is there a need for anything special that we should be informed about?
 

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