In one of my previous careers, I was in the catering business. We used to promote either buffet or family style service. Buffet service could be managed with 3 service people for about 300 guests. With family style "almost everything that was to be served on the table at once and the diners served themselves and passed the plates around" I could get away with about 1 wait person per 6 tables. Formal / "Russian service" the most 1 wait person could handle was 2 tables.

CJ

CJ