What is the waiter-to-guest ratio?
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The number of guests each waiter looks after at an event. It is a guideline for planning, and varies with the format, the space and the level of service.
The waiter-to-guest ratio in catering tells you how many guests each waiter looks after at an event. It is used to work out how many front-of-house staff are needed, and it is not a rule: it is an industry planning guideline that changes with the format, the space and the level of service you want to offer.
Guideline figures
In our price guide we work from these figures, which are a planning guideline only, not a service commitment:
| Format | Guideline |
|---|---|
| Drinks reception with waiting staff | 1 waiter per 15-20 guests |
| Table service | 1 waiter per 10-12 guests |
On those figures, a drinks reception for 60 guests would need 3 to 4 waiters, and a seated meal for 60 would need 5 to 6.
What changes it
- The format: a buffet or a standing lunch needs fewer staff than a seated menu.
- The space: several rooms, a terrace or difficult access call for more people.
- The level of service: if trays are passed round or stations are restocked on the spot, more staff are needed.
- The duration: a long event needs staff working in shifts, with cover for breaks.
How we can help
Actual staffing depends on each event. Tell us the format, number of guests and venue and we will suggest the right front-of-house team. There is more on our event catering in Madrid page. To see what that team does, read about front-of-house service.
Related service: Event catering
More in Glossary.
Next step
Tell us the date, venue and number of guests. We will reply with a tailor-made quote.