Guide
How many waiters do you need for a wedding?
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In short
For tray or plated service, plan one waiter per 15-20 guests; for a buffet, one per 30-40. A 120-guest plated wedding therefore usually needs 6-8 waiters plus 1-2 bar staff. If there's a cocktail hour, a drinks bar or a midnight course, add one or two extra people for the peaks.
Headcount by guest count
These ratios work well in practice. The exact number always depends on the menu and the floor plan too: a long service route or a multi-level venue needs more people.
- 50 guests, plated: 3 waiters + 1 bar
- 100 guests, plated: 5-6 waiters + 1 bar
- 150 guests, plated: 8-10 waiters + 2 bar
- 100 guests, buffet: 3 waiters + 1 bar
- 200 guests, buffet: 5-6 waiters + 2 bar
When you need more people
A few situations push you above those ratios. Think them through in advance, because on the day itself you can't conjure extra hands.
- Multi-course menus served simultaneously to every table
- A cocktail hour with a drinks bar before dinner
- Two separate spaces (garden reception, indoor dinner)
- A midnight course or dessert buffet
- A high share of elderly guests needing table service
When they arrive and how long they stay
Waitstaff typically start 1.5-2 hours before guests arrive for laying up, preparation and the on-site briefing. Clear-down takes another 1-1.5 hours after dinner ends. A wedding starting with an afternoon ceremony therefore usually means a 10-12 hour call.
Frequently asked questions
Do bar staff count towards the waiter headcount?
No. Bar staff stay at the bar, so plan waiters separately, otherwise drinks service will stall food service.
Do I need someone dedicated to the cake?
Above 150 guests it's worth it: cutting and distributing the cake needs many hands in a short window, or service stops everywhere else.
How far ahead should I book?
In peak season (May-September, Saturdays) 4-8 weeks is ideal. Off-season 1-2 weeks is enough, and in urgent cases we can staff within 24 hours.
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