Trade
Event staff for a villa
The right number of people, and nothing beyond it.
The commonest mistake is to book a chef for sixty guests and nothing else. The food is ready; nobody serves it. The second commonest is to hire ten people for a dinner for twelve, and spend the evening tripping over staff.
Rough guide
For a seated dinner, count one server for ten to twelve guests, plus a bartender from twenty. For a standing reception, one for fifteen to twenty. Above forty, the kitchen needs help as well.
These are starting points, not rules. The layout of the house, the distance from kitchen to table and how formal the service is can all shift the figure. We go through it with you.
Who they are
People we have worked with, who know villa service and know that discretion is part of the job. Not names pulled from a list the week before.