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General staffing recommendations for a successful event: BUFFET DINNER PLATED DINNER BARTENDERS CAPTAIN • 3-4 Waiters to Serve * 1 Waiter per 3-4 Tables (30-36 Guests) • 1 Waiter per 2-3 Tables (16-30 Guests) * 1 Food Runner for Every 100 Guests • 1 Bartender for Every 50 Adult Guests • For Every 3 Bartenders, Add 1 Barback • 8+ Staff Requires 1 Captain 281-531-7500 Call Today! info@rentaprep.com