The requirement of the staff in banquets is totally depend on various factors, which are mentioned below:

1. Type of function:
2. Type of food service
3. Number of people to attend
4. Provision of alcoholic beverages – if provided, cash or inclusive
5. Skills of staff

As per the standard in a formal banquet:

1 waiter is appointed for every 8-10 covers

1 wine waiter is allocated for every 30 covers in buffet system. (totally depend on the number of food stations and other counters to be manned, number of dishes to be served by waiters.

1 supervisor is appointed for every 25-30 covers for a formal function and 70-75 covers for a buffet.

1 head wine waiter for every 4-6 wine waiters.

It is the duty of the banquet supervisor to allocate duty in such a way that everyone is distributed with adequate tasks and no waiter remains idle.