Result
Total staff
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This calculation is for informational purposes only and does not replace advice from a qualified professional. Formulas and rates may not fit your exact situation — double-check the figures before making decisions.
How it is calculated
Staff counts round up: half a server doesn't cover half the room. Servers = ceiling(guests ÷ guests per server), cooks the same way against their own ratio.
Shift cost = (servers × server rate + cooks × cook rate) × shift hours. Cost per guest = shift cost ÷ guest count — handy for comparing against an event's per-head budget.
Service ratios vary a lot by format: a buffet needs fewer servers, plated individual service needs more. Calibrate the ratios against your own past events rather than taking someone else's numbers at face value.