Catering questions worth asking twice
Staffing ratios and kitchen logistics shape the room as much as the menu.
The difference between a seamless banquet and a frustratingly slow dinner rarely lies in the food itself; it lies in the front-of-house staffing ratios. A brilliant chef cannot compensate for an understaffed floor where tables wait forty minutes between courses.
Ask your caterer direct questions: What is the server-to-guest ratio? (Aim for 1 server per 8 to 10 guests for plated service, and 1 bartender per 40 guests). Who is specifically responsible for water replenishment, wine pouring, and clearing bread plates? What is the contingency plan if an oven fails on site?
Rigorous operational staffing ensures food arrives hot, wine glasses stay full, and the rhythm of the meal never stalls.
Notes
What this piece is, and where each photograph comes from. Open the original to check it.
- About this pieceA planning note written by the Wedding Digest desk for the October 2026 Toronto issue. It is general advice, not reporting on a particular couple, venue, vendor, price or availability, and it cites no outside source.
- Photograph · Hilton MarkhamSimple One Love: A banquet hall set with chair covers and centrepieces. ↗ Rights under review.
Chapter 03 · The TableRead it in the issue →
