Guide · Staffing
How many bussers per server at a banquet?
Written by a hotel banquet operations manager ·
Hotelwright starts every hotel at 1 busser for every 3 servers, and 1 for every 2 servers when the event has a VIP table, and it rounds down, so an event with fewer than 3 servers gets no busser until you add one; these are starting points, not rules.
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The short answer
| Situation | Starting point |
|---|---|
| Regular event | 1 busser per 3 servers |
| Event with a VIP table | 1 busser per 2 servers |
| Fewer servers than the ratio | 0 bussers (rounds down) |
Other sources publish different numbers, and the right one depends on your menu, your room and your house standard. Treat the table as a starting point.
Rounds down, unlike the other ratios
Most banquet ratios round up, because half a bartender cannot work a bar. The busser ratio works the other way: it counts whole groups of servers.
| Servers | Bussers (1 per 3) | Bussers with a VIP table (1 per 2) |
|---|---|---|
| 2 | 0 | 1 |
| 3 | 1 | 1 |
| 5 | 1 | 2 |
| 6 | 2 | 3 |
| 9 | 3 | 4 |
| 12 | 4 | 6 |
That surprises people who work it out by hand. A 5-server event gets 1 busser, not 2. If your house standard is to have a busser on every event, set a minimum for the role.
From guests to bussers
The busser count comes from the server count, so work out servers first. At the plated ratio of 1 per 20, buffet 1 per 30 and plated with poured wine 1 per 16, each rounded up:
| Event | Servers | Bussers | With a VIP table |
|---|---|---|---|
| 100-guest plated dinner | 5 | 1 | 2 |
| 180-guest plated dinner | 9 | 3 | 4 |
| 180-guest plated dinner, wine poured | 12 | 4 | 6 |
| 200-guest buffet | 7 | 2 | 3 |
Use the guarantee once it is in and the expected count until then.
A VIP table changes the whole event's ratio
In Hotelwright, any event with one or more VIP tables uses the VIP ratio for its whole busser count, not only for the VIP table. If only one table is VIP, check the number and lower it if your house standard says so.
When to add a busser
- A long carry from the kitchen or across levels
- A tight turn between two functions in one room
- Heavy clearing between courses, such as a plated meal with several courses
- A full wine pour or water service, where glasses need constant attention
In Hotelwright
The ratio and the VIP ratio are settings you edit, and the plan shows its reason beside the number: 1 for every 3 servers, with the server count and "VIP tables" when it applies. Busser call is 90 minutes before the event starts and out 60 minutes after by default. A minimum or fixed count can be set for the role. Editing ratios and planning staff are Team plan features. See banquet staffing software, servers per guest and the printable ratio sheet.
FAQ
What banquet managers ask.
How many bussers per server?
Hotelwright's starting point is 1 busser for every 3 servers, and 1 for every 2 when the event has a VIP table.
How many bussers for 100 guests?
At the plated ratio, 100 guests need 5 servers, which gives 1 busser (5 divided by 3, rounded down). With a VIP table it is 2.
Why does 5 servers only give 1 busser?
Because the ratio rounds down to whole groups of servers. 5 divided by 3 is 1.67, which becomes 1. Set a minimum if you want more.
Does the busser count come from the guests or the servers?
From the servers. Guests set the server count, and the servers set the busser count.
What do bussers do at a banquet?
They support the servers by setting and clearing, water and bread, and keeping the side stations stocked. The exact list is your house standard.
Do bussers count toward the server ratio?
No. The server count is worked out first and the bussers are added on top.