BOOKING STAFF
Booking Strategies
These staffing suggestions are meant to serve as a general guideline.
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 50 guests
Superior – 2 bartender & 1 barback per 75 guests
