How many hands
Staff Planner
The brigade for your dinner: cooks, servers, bartenders and the captain, with the hours, the ratios behind them and what they cost in your market.
What it does
Service ratios exist because a plated course has a temperature window. One server per six guests is not tradition, it is the number of plates that can be carried, placed and cleared before the food changes. This planner applies the professional ratios for your service style and shows the hours as a brigade would book them.
How to use it
- Set guests, service style and the length of the evening
- Add a bar, a wine service or a late supper if you have one
- Read the brigade, the hours and the cost
- Take the list to your caterer and ask for names against the stations
Notes
- Most markets have a four hour minimum call per person
- One hour before and one after the event belong in the hours
- A captain from twenty guests upwards changes the evening more than an extra server
Planners
Other planners
How much to buy
Quantity Calculator
Guest count, service style and menu shape turned into a shopping list in kilos, litres and pieces.
OpenWhat it should cost
Cost Planner
A full cost model for a private dinner: food, kitchen labour, service, rentals and logistics, by market and service style.
OpenBottles, ice and glasses
Drinks Calculator
Champagne, wine, water, spirits, ice and the glass count for a reception, a dinner or both.
Open