Most staffing gaps start long before the event does. They start with a headcount that was estimated from the last event rather than this one, in a room with a different layout and a menu that changes everything about how service moves.
A plated dinner for two hundred needs a different team than a passed reception for the same number. The service style, the bar setup, the number of entry points, the timing of the arrival — each one shifts the ratio.
This guide walks through the reasoning our captains use when we build a team, so you can sanity-check a number before it becomes a problem on the night.
