Bar
Light beer/wine: 1 per 75–100 guests
Cocktail‑forward/heavy: 1 per 35–50 guests; add bar-backs (standard wait staff can fill this role) at 150+
Food Service
Plated: 1 per 5–8 guests
Buffet: 1 per 35-50 guests
Passed canapés: 1 per 35–50 guests (+ 1–2 for tray prep)
Supervisors
Add Server Lead at 5+ servers; Supervisor/Captains for 10+ or for complex layouts and formal service.
Note: Every event is unique. These are standard figures, which work generally in most situations, but your Event Concierge will always be there to help you calibrate staff to your exact needs.
Tip: For a more thorough guide on the different service styles and staffing requirements, click here.