Wait staff are professionally trained to handle all types of banquet and catering styles of service. They will set up, serve and break down your event per your request. Wait staff are expert at preparing tables, table tops, buffets and formal types of table service.For a buffet, we recommend one server for every 25 to 35 guests. For a seated, plated event, we suggest one server for every 10 to 15 guests. For passed hors d'oeuvres, we recommend one server per 25 guests.
Questions to consider:
Are you using disposable tableware?
Do you want water and wine service tableside?
Do you need buffet table attendants (food runners)?
We are happy to consult with you to help you determine the number of staff you will need.