|
STAFFING CHART
Here are suggested guidelines for staffing
typical parties:
|
CHEF |
ASST CHEF |
SERVER |
BARTENDER |
CAPTAIN |
Cocktail parties
|
|
|
|
|
|
| up to 25 people |
1 |
|
1 |
1 |
|
| Up to 50 people |
1 |
|
2 |
1 |
|
| Up to 75 people |
1 |
1 |
3 to 4 |
2 |
|
| Up to 100 people |
1 |
1 |
4 to 5 |
2 |
1 |
| Up to 150 people |
1 |
2 |
6 to 7 |
2 to 2 |
1 |
| Up to 200 people |
1 |
2 to 3 |
8 to 10 |
3 |
1 |
| Cocktails and Buffet |
|
|
|
|
|
| Up to 25 people |
1 |
|
1 to 2 |
1 |
|
| Up to 50 people |
1 |
0 to 1 |
2 to 3 |
1 |
|
Up to 75 people
|
1 |
1 |
3 to 4 |
1 to 2 |
|
| Up to 100 people |
1 |
1 to 2 |
4 to 5 |
2 |
1 |
| Up to 175 people |
1 |
2 to 3 |
6 to 8 |
2 to 3 |
1 |
| Up to 250 people |
2 |
2 |
10 to 12 |
3 to 4 |
1 |
Seated dinners
|
|
|
|
|
|
| up to 10 people |
1 |
|
1 to 2 |
|
|
| Up to 20 people |
1 |
|
2 |
1 |
|
| Up to 30 people |
1 |
0 to 1 |
2 to 3 |
1 |
1 |
| Up to 50 people |
1 |
1 |
4 to 5 |
1 |
1 |
| Up to 75 people |
1 |
2 |
6 to 8 |
2 |
1 |
| Up to 100 people |
2 |
1 to 2 |
10 to 12 |
2 |
1 |
COCKTAIL PARTIES:
Suggested staffing for cocktail parties is based on serving hot and cold
hors d’ oeuvres and a full bar.
BUFFETS:
The number of staff required for a buffet without a cocktail hour may
be lower.
All of our buffets are attended by our service staff to maintain the elegance
of the presentation.
SEATED DINERS:
Staffing for seated dinners will vary depending upon
the style of service, the nature of the menu, and the
complexity of the wine service.
COST OF SERVICE:
Chef $150 per event
Assistant chef $125 per event
Captain $30 per hour (5 hour minimum)
Server/Bartender $25 per hour (5 hour minimum)
(Suggested tip for service staff is 20%)
These rates are standard for the New York metropolitan area. |