Suggested Staff
to Guest Ratio
All functions require 1
bar station and 1 serving area for every 50 guests to
arrive at least 1 hour prior to start time.
Plated - 1 waiter per 10 guests &
1 barmen per 30 guests. 1 scullery /
runner per 100 guests. 1 Function Manager or head waiter
per 60 to 100 guests.
Silver Service - 2 waiters per table of 10 guests,
2 wine stewards for every 30 people,1scullery / runner
per 100 guests. 1 Function Manager per 60 to 100 guests.
Informal Buffet - 1 barman per 30 guests
and 2 waiters per 30 guests. 1 Function
Manager per 50 to 100 guests.
Formal Seated Buffet - 1 waiter per 10 guest,
1 barman per 30 guests, 1 Function Manager
or head waiter per 60 to 100 guests and 1 scullery / runner
per 100 guests.
Cocktail Parties - 3 waiters per 50 guests
and 1 barman per 30 guests. 1scullery
/ runner per 100 guests. 1 Function Manager or head waiter
per 100.
Drinks Only - 1 barman per 30 guests,
3 barmen per 100 guests, 4 barmen
per 150 guests, 5 barmen per 200 guests
etc … 1 drinks waiter per every 15 to20 guests
and 1 scullery / runner per 100 guests.
Payment
Minimum of 80% deposit is required 72 hours prior to any
function and the balance payable within 7 days after the
completion of the function. Failure to pay the deposit
on time will result in your staff being cancelled.
Cash or Electronic Transfers are most welcome. |