Waiting Staff and Hostess Support

The service quality of a stand is set by the team more than by the menu. A team of the right size, standing in the right place, leaves a very different impression with the same menu.

How many people are needed

On a stand with continuous service, roughly one member of service staff is planned for every fifty visitors. At busy moments such as a cocktail reception, that ratio doubles. The exact number is worked out once the stand area and the style of service are known.

Division of duties

Service staff run the flow of food and drink; the hostess handles welcoming, directing visitors and, where needed, visitor registration. Loading both duties onto one person means both suffer at peak times.

Dress and appearance

The team works in uniform. If you have a corporate dress standard, we dress the team to match it; corporate colours or name badges can also be applied.

Shift arrangement

Fair days are long. The team works in shifts and break times are planned around service peaks, so that there is never a gap on the stand.

Fairground rules

Exhibition centres differ from one another in their staff entry passes, working hours and dress rules. We complete the team registrations and entry permits before the fair.