Do you know that the wait staff for your reception should consist of 1 wait person for every 10 guests for your higher end service? We have done receptions where the wait count was as low as 1 per 2 tables or 16/20 guests, but I wouldn’t go any lower than that. You want to be sure that guests are not left waiting too long to receive their meals, or to have their glass refilled. I don’t care how beautiful the room is; if the meal is cold when served to the guest that’s what they will remember.
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