"Not having enough staff, such as bartenders and servers, can lead to guests spending more time in long lines for drinks and food than partying on the dance floor. Instead, you want to ensure you have enough personnel available to keep the event running smoothly. Helmstetter recommends having, at a minimum, one bartender for every 50 guests and one server for every 10 guests."
"Weddings are beautiful celebrations of love, but that doesn't mean they're all perfect. Sometimes, the experience can fall short for guests who've had to sit through a hot outdoor ceremony or wait all night for a proper meal. When planning a wedding, it's easy to get caught up in the overall design and forget the smaller details that will really make a difference for attendees."
Insufficient staffing at weddings causes long lines for food and drinks and reduces time guests spend enjoying the event. Plan staffing levels to support smooth service, with a practical guideline of one bartender per 50 guests and one server per 10 guests. If budget cuts are necessary, prioritize guest-facing elements and reduce spending on nonessential decor such as florals. Failing to secure room blocks for out-of-town attendees can add travel-related stress and logistical challenges. Attention to staffing, food and beverage flow, and guest accommodations improves overall guest comfort and satisfaction.
Read at Business Insider
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