(Closed) Logistically, how will this work??

posted 5 years ago in Logistics
Post # 3
Member
857 posts
Busy bee
  • Wedding: July 2013

Generally, if the caterer doesn’t need a count on entrees in advance (this is where you’d put it in the invite), the servers would go around and take everyones order. 

2 servers for 100 seems pretty tight – for banquet service, you can stretch it a little, but i’d go for at least 4 servers for your party. 

Post # 5
Member
911 posts
Busy bee
  • Wedding: October 2013 - The Down Town Club, Philadelphia

2 servers is definetly too tight. You should ask them about adding 2 more.

The rest of it should be ouitlined in your contract. Do they expect a pre-count from you? If so, you’ll have to put your menu selections on your RSVP cards and track that along with your guest list. Then, you can put a little symbol (or just the words, “meat”, “chicken”, etc) somewhere on the back on the place card. Then they can just hand the place card to their server when they request it. 

If they are planning to take orders tableside, you are FOR SURE going to need more servers. 

Either way, you should talk to your caterers about it.

Post # 6
Member
452 posts
Helper bee
  • Wedding: March 2014

I guess I’m just reiterating what PP said, but as a server who has worked large groups and a few weddings, 1 server per 25 guests is definitely more reasonable. I’d also clarify with the caterer about having guests choose options beforehand and marking them on placecards – this’ll be easier for the caterer, you, and the servers!

Post # 7
Member
857 posts
Busy bee
  • Wedding: July 2013

@peachacid:  Just a helpful hint: From a catering perspective, i’d give them a list of tables by NUMBER, not name. Ask them if they have a floor layout, with table #’s, then use that. It’s much easier, especially when staff seems short. 

Post # 9
Member
45386 posts
Honey Beekeeper
  • Wedding: November 1999

@peachacid:  You can also use a little colored crystal or some other idea on each placecard so the wait staff knows what entree each guest has chosen. They will know from the list in the kitchen that table 8 needs 6 chicken and 2 beef, but the placecards save them having to ask each guest what they ordered.

Post # 11
Member
4047 posts
Honey bee
  • Wedding: November 1999

@peachacid:  In that example I would think pink = beef, blue = fish, green = veg?

Post # 12
Member
5494 posts
Bee Keeper
  • Wedding: August 2011

2 servers for 100 people is really tight.  We had one server per 15 people, (which was 1.5 tables per server) and I think that worked out well.  

We gave the caterer a list of how many of each entree were needed at each table and it went with a layout of the reception room.  So there were no ambiguities as to how many entrees go to which table.  Our seating cards were also color coded to correspond to the various entrees.

Post # 13
Member
154 posts
Blushing bee

Our caterer is providing 1 waiter per every 20 people, and that is for buffet service! I definitely think that you need to ask for additional help.

Post # 14
Member
141 posts
Blushing bee
  • Wedding: September 2013

I’m an event planner and I would never have 2 servers for 100 people.  The last dinner I planned had 30 guests (6 per table) and I had a server per table.  That might not be reasonable for your budget, but I do think you should try to bring the number of guests per server down if you can.  Also, i would ask your vendor what kind of system they have if they can serve that many guests per server.  They may have it down to a science and maybe that is ok for them.  I’d be very curious how they make it work smoothly. (Their servers are probably of a far better quality than the ones I am stuck with at work)

The topic ‘Logistically, how will this work??’ is closed to new replies.

Get our weekly roundup of the best of Weddingbee.
I agree to receive emails from the site. I can withdraw my consent at any time by unsubscribing.

Find Amazing Vendors