STAFFING GUIDELINES & RATIOS

Reception Passed Hors D’Ouevres Staff

 

  • 10 people   - 1 Tray Passers

  • 25 people - 2 Tray Passers

  • 50 people - 3 Tray Passers, 1 Bussers

  • 75 people - 1 Captain, 3 Tray Passers, 1 Bussers

  • 100 people - 1 Captain, 4 Tray Passers, 3 Bussers

  • 150 people - 2 Captains, 6 Tray Passers, 4 Bussers

Buffet Staff

  • 10 people   - 1 Tray Passers

  • 25 people - 1 Attendant & 1 Food Runner

  • 50 people - 1 Attendant & 2 Food Runner, 1 Busser

  • 75 people - 1 Captain, 2 Attendants, 3 Runners / Busser

  • 100 people - 2 Captains, 4 Attendants, 4 Runners / Bussers 

  • 150 people - 2 Captains, 5 Attendants, 7 Runners / Bussers

VIP Formal Event Staff

 

  • 10 people   - 1 Server

  • 25 people - 2 Servers

  • 50 people - 5 Servers

  • 75 people - 1 Captain, 7 Servers

  • 100 people - 2 Captains, 10 Servers

  • 150 people - 2 Captains, 15 Servers

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