There is no single correct number
Two events with the same guest count can need very different staffing. A standing reception with drinks is not the same as a three-course dinner with wine service.
We assess staffing based on flow, menu, venue, service expectations and how self-directed guests are expected to be.
Typical factors that change staffing needs
If all guests arrive at once, the welcome needs more hands. If food is served at tables, it requires more structure than a buffet.
Bar service, cloakroom, stairs, distance to the kitchen and many speeches can also increase staffing needs.
- Guest count and arrival pattern
- Buffet, plated dinner or reception
- Bar, cloakroom and clearing
Get a concrete recommendation
The most accurate solution is to send the date, venue, guest count and programme. We can then suggest a team that fits the event.
The goal is not the largest possible team. The goal is the right staffing level, so service feels calm and professional.
Compare staffing choices with transparent figures
These four-hour examples use DKK 170 hourly wages, 12.5% holiday pay, the applicable service fee and 25% VAT. They show the cost of a chosen team, not the number of staff required for a particular guest count. The fee includes transport and coordination.
| Team × hours | Fee / staff-hour | Total incl. VAT |
|---|---|---|
| 4 × 4 | 95 kr | 5.725 kr |
| 10 × 4 | 69 kr | 13.012,50 kr |
| 50 × 4 | 39 kr | 57.562,50 kr |
Make your brief specific
Write arrival, the main service periods and closing as separate tasks. Allocate responsibilities between venue, kitchen, organiser and staff; a waiter booking does not automatically include cooking or technical production. Choose your own roles and counts, or ask us to help clarify them.
Free staffing cost calculator → Download the free event workbook →