We are a public golf course restaurant and banquet facility. We are seeing a large growth in our weddings and private events. We would like to make the switch from nightly dinner service to just doing private events. We have a full-time chef as well as a full staff now. If we make this switch we are not sure on how to keep our staff. Has anyone ever made this move? How should staff be compensated? With a declining dinner service, we are looking to make a switch at the end of the year. We are located in PA so our wedding season is from March until October.