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While some sites will be already set-cup once the servers arrive, in some cases clients will direct the staff to complete the set-up. The set-up may/ will include setting up the tables, chairs, dress the tables with linens and set the tables with the china, silverware, napkins and glasses.
For a sit- down event, servers will bring plates of food to each table assigned to them and clean afterwards to make room for each subsequent course. Servers working a sit-down may be assigned more than one table to tend to. For buffet events, food will be kept fresh and hot at all times; trays of food will also be replaced as they are emptied.
After the meals, the servers will ready themselves for clean-up. At a sit- down style event, this could mean removing the plates, silverware, glassware and lines; this also applies to buffet dinners with the addition of the break- down of the buffet area, remove all unfinished trays of food and deconstructing the serving dishes. In other occasions, this could mean breaking down the tables and staking chairs.
Approximate number of Staffing required:
Buffet: One Staff per 12 - 16 Guests Served
Sit-Down: One Staff per 10 - 12 Guests
Family Style Service: One Staff per 14 - 16 Guests
Bartender: One Bartender per 50 - 55 Guests