Service Staff
Bartenders: Minimum one bartender per 60 to 80 guests. With specialty drinks such as blender drinks or Martinis, there should be one bartender per 40 guests.
Cocktail Reception Waiters: Minimum one waiter per 25/40 guests depending on the duration of the event. If you need to serve a lot of food in a short space of time, you should have more staff.
Buffet Dinner Waiters: Minimum one waiter per 25 guests, to effectively set up, serve and clear plates, glassware, etc.
Sit-Down Meal Waiters: Minimum one waiter per 12 guests for good service. If you decrease the ratio, your service level will increase.
Chefs: Your caterer will recommend minimum Chef requirements for your event depending on the complexity of your menu and the kitchen facilities available.
Also, make sure you budget enough time for staff to set-up and tear-down (at least 1.5 hours before the event to set up a cocktail reception and 2 hours for a plated or buffet meal. Allow for a half hour to an hour following the event to tear-down and clean up.)
