Another point of interest and question from our couples relates to wait staff and service.

Yes, staffing is an expense, here’s why:

Staff starts preparing for your wedding the day before, starting with your food delivery and pre-preparation. The chef, sous chef and a kitchen helper are in the kitchen working starting usually at 7 am on your wedding day. Set up staff starts arriving at 1 and does not leave until the entire event is closed down and cleaned up, typically at 1 am or later! So, there are people working starting the day before your event and on your big day, we’re staffed for 18 hours! Here are the different types of service available for your reception.

Cocktail Reception & Passed Hors D’Oeuvres

A cocktail reception is often designed as a “flow through event” – your guests arrive, and move through the space in a fluid nature, stopping momentarily to sample the culinary delights and beverages that are brought round the room and to their fingertips. For this kind of service, experts recommend 1 server for every 20-30 guests, and 1-2 stationary bartenders for every 70 – 100 guests.

Sit Down Dinner (Plated)
There is nothing quite like a well-executed dinner service. Meant to reflect the type of dinner service you’d receive in a restaurant, a sit down dinner allows for intimate contact between guests while sharing a meal. For this kind of service, 1 server for every 15 guests is the recommended standard.

For dedicated wine service, 1 bartender/wine steward for each 30-40 seated guests is the recommended number(unless your meal includes multiple wine pairings, which would merit additional wine stewards).

Stationary Food/Buffet Dinners
Don’t like being tied down? Food Stations or Buffet Dinners allow your guests to customize their meal by sampling a wider variety of the fare you’ve provided.  They’ll get a chance to mingle while doing so, and will still have servers available to depend upon for questions and cleanup. For this type of service, 1 server for every 20-30 guests is the standard.

“Family Style” Dinner Service

There is nothing quite like a family-style dinner service to allow you to break bread with your guests. Large platters and bowls are served to each table for guests to help themselves to their meal and transfer it onto their own plates. This enables a more relaxed dining atmosphere, and imparts a communal dining experience upon your guests.  For this kind of service, we recommend 1 server for every 15 guests. In order to provide beverage service for a family style dinner, we recommend 1 bartender for every 30-40 seated guests (unless your meal includes multiple wine pairings, which would merit additional wine stewards).

The minimum bus person ratio is one bus person for every 3 servers.

Staff starts preparing for your wedding the day before, starting with your food delivery and pre-preparation. The chef, sous chef and a kitchen helper are in the kitchen working starting usually at 7 am. Set up staff starts arriving at 1 and does not leave until the entire event is closed down and cleaned up, typically at 1 am or later! So, there are people working starting the day before your event and on your big day, we’re staffed for 18 hours!

Tell us more about your special event, we’d love to hear about it. Plan a visit, request more information, and check our availability using this link:

https://vineyardweddingsva.com/contact/