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Staffing Guidelines & Tips

For your convenience we propose certain staffing guidelines and some details to help you with. Please take a quick look, how we propose to handle staffing for certain events like; buffet style, dinner and bartending.

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Staffing guidelines for buffet and sit down dinner events.

Buffet Style

Tips for buffet style dinner.

If you plan to have a buffet style event, please keep in mind, that each buffet station requires a minimum of two servers for the first thirty (30) guests to set up, refill and break down of stations. For hosting a large gathering, runners (servers) will also be necessary to ensure that food and dishes at the buffet stations are properly stocked. Two additional runners are required for every 160 guests. More staff may be needed depending on the needs of your buffet. We can help you figure out how many staff members you need to create the perfect event.

Other Examples:
1. Buffet contains chafing dishes and serving your guests is required; a minimum of one server is needed for every three chafing dishes.
2. For seat down tables; one server per table is required for using chinaware with glassware. One server is needed for every 2 tables when using plasticware.
3. For hired six and over catering staff members, a captain is required to manage them. Only exemption could be used, when managers in the house are available.

Sit-down Dinner

Tips for sit-down style dinner event.

For the guests sitting down and having dinner, you will require a minimum of one server per 8-12 seat tables.
To serve wine, water or juices to your guests, additional wait staff may be required.
For over four catering staffers, a captain is needed.


Guidelines for bar style event with bartenders staff.

A minimum of one bartender is required for every 50 to 70 guests.
Additional bartenders may be needed for following reasons:
- to serve mixed, blended or special drinks
- for high volume of guests in a short period of time.
To keep the bar stocked, more servers/barbacks also may be needed.

~ See full list of liquors at Bar Supplies section ~

More Help!

For additional help to properly staff your event, please consider following questions:

What type of event are you hosting?
What is the approximate time of the event?
What is the exact number of guests?

How many sit-down tables are you planning?
How many guests per table you plan?
What type of dinnerware are you planning to use? Is it chinaware and glassware or everything plastic?
For seat down dinner, how many courses are you planning to serve? Will be appetizer, soup, main course and dessert?

How many cocktail tables are you planning?
How many buffet stations are you planning?
How many bar stations are you planning?
How many food stations you planning? For example coffee, chafing dishes, popcorn, meat carving and so on, stations?
Any food refills you ready to do? Like chafing dishes, salads and sweets that need to be refilled?

Are you planning to serve Hors D'Oeuvres?
Are you planning to serve main course with different choices? If so, do you want servers to take individual orders from the guests?
Is there a need for anything special, that we should be informed about?


Please, keep in mind that, this is a very general set of standard staffing guidelines. The guidelines described here may not fit your particular event and staffing requirements. It may vary depending on your needs. We are here to help you to figure out the proper number of staffers needed based on accurate information provided to us. For planning such a gathering, we recommend, that you provide all the necessary details to us in writing.

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