Suggested Staff to Guest Ratio
Any service is primarily a question of mathematics. A proper ratio of staff to the number of customers is essential.
Nothing is more
frustrating than trying to work them out, queuing for a drink or wait long time to finally sit down at a table, wondering when we can really
eat. Lack of adequate staff is very obvious to the guests and can undo all your careful planning.
Say farewell to party headaches and call Garçon S.V.P. to save the day!
| Cocktails - Buffet |
Wait staff member for every 8-15 guests Scullery (runner) for every 100 guests. |
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| Drinks only |
Barman/barmaid for every 30 guests Wait staff member for every 10-15 persons |
|
| Seated Meal |
Maître d’hôtel for every 60-100 guests Captain for every 60-100 guests Wait staff member for every 8-12 persons Scullery (runner) for every 100 guests. |
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