The rule of thumb is one waitstaff for every ten guests, but sometimes it is better to calculate according to each specific job.
- An elegant, full-service, sit-down dinner for twelve people needs two waitstaff and one bar staff.
- For a buffet supper for sixty, hire two bar staff and four waitstaff.
- For a cocktail party of a hundred and fifty people four to six bar staff (four if the host/hostess wants it self-serve only, or six if the host/hostess wants two bars staff roving among the guests taking some orders and clearing glasses). Probably hire six to eight waitstaff, according to how elaborate the food and how much the host/hostess is willing to pay.
- In other words, the number of servers needed per guest is lower the larger the group.
Waitstaff and Bar staff
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The success of your food outlet begins and ends with your staff!
