Formal Dinner

(10-12 Guests per table)
Minimum: 2 Servers per 3 tables
Standard: 1 Server per table
Premium: 1 Server per table plus 1 Runner per 2 tables
1 Floor Captain for every 5 tables
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Buffet

Based on 8-foot table with 2-3 items served by staff
1 Server per item served
1 Runner per buffet table
1 Server per 25 guests for dish and glassware
1 Server per 50 guests for disposable dishware
1 Floor Captain per 100 guests
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Beverage Service

Minimum: 1 Bartender per 100 guests plus 1 Barback for every 2 bars
Standard: 1 Bartender per 50 guests plus 1 Barback for every 2 bars
Premium: 1 Bartender per 25 guests plus 1 Barback for every 2 bars
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Tray/Passed Appetizers

1 Server per 25 guests
1 Busser per 25 guests

Hard Liquor (1 Liter Size)

2 Vodka
2 Gin
2 Scotch
1 Light Rum
1 Bourbon Whiskey
1 Scotch Whiskey

Optional Liquor

1 Tequila
1 Brandy
1 Amaretto
1 Kahlua
1 Bailey’s
1 Cognac
1 Grand Marnier

Garnishes and Ice

12 Limes
12 Lemons
1 Jar Olives
1 Jar Onions
1 Jar Maraschino Cherries
300 Cocktail Napkins
300 10-oz. Tumblers
100 Stir Sticks
150 Pounds of Ice

Wine and Beer

4-6 Bottles White Wine
1 Bottle White Zinfandel
4-6 Bottles Red Wine
1 Case Regular Beer
1 Case Lite Beer

Note: Additional ice needed if you are serving blended drinks (such as margaritas). Or chilling beer or wine on ice. During the summer months increase by 25%.

SODAS AND MIXERS

1 Case Coca Cola or Pepsi
1 Case Diet Cola
1 Case 7-Up or Sprite
1/2 Case Diet 7-Up or Sprite
8 Bottles Tonic
12 Bottles Club Soda
1 Case Sparkling Mineral Water
3 Bottles Ginger Ale
1 Small Bottle Grenadine
1 Small Bottle Dry Vermouth
1 Small Bottle Sweet (Red) Vermouth
1 Bottle Sweet and Sour Mix
1 Bottle Triple Sec
1 Bottle Bloody Mary Mix
2 Quarts Orange Juice
2 Quarts Cranberry Juice
1 Quart Grapefruit Juice
1 Small Bottle Rose’s Lime Juice
4 Pitchers of Water

Note: More Sweet and Sour needed if serving Margaritas.
10-12 Ounce bottles/cans preferred over plastic larger liter bottles which go flat more quickly after opened.