Planning leadership & proper staffing is important for a successful event. Standards Captain: One for most events Staff Members: Minimum 4 for every 100 guest for a buffet service Minimum: 6 for every 100 guest for a sit down service Chef: According to menu Bartender: 1 for every 100 guest Staffing is based upon guest count, location and menu. |
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| Prices Captain $50/hr Bartender $30/hr Wait Staff $25/hr Chef $40/hr Cook $25/hr Runner $20/hr Utility $20/hr Minimum 4 Hours of Service Please call for more information as some menu packages include the labor cost. |
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