Service Criteria

For a simple buffet
1 person for every 30-35 people
Plus 1 person in kitchen

For a buffet with table wine service
1 person for every 20-25 people
Plus 1 person in kitchen

For an hors d’oeuvre party (not passed)
1 person for every 45 people
Plus 1 person in kitchen

For an hors d’oeuvre party (passed)
1 person for every 30 people
Plus 1 person in kitchen

For a sit-down party (casual wine service)
1 person for every 15-20 people
Plus 2 people in kitchen

For a sit down party (formal wine service)
1 person for every 10 people
Plus two people in kitchen

All staff is billed at $20/hour/staff

Chef's labor billed at $35 per hour
(on events under $1000 in food cost)