We've been asked to bid on a sit-down wedding for between 120 - 140 guests. I'm assuming 8 people per 60" round table. It's in a venue we've worked before, but usually we do buffets. The place has its challenges -- the main dining area only seats 80, and then there are some rooms on the same floor that will seat perhaps 30 - 40 people. There is also an upstairs area that is used for the cocktail hour and dancing after dinner, I don't think we'll serve any dinners up there. With all that said, and the menu not set as of yet, I need a reality check on the number of staff I think we'll need. Here's what I've come up with: Caterer FOH Manager Kitchen Manager (my Sous Chef) 3 Kitchen Staff 10 Wait Staff 2 Food Runners 2 Bartenders I've done events where I act as the FOH manager, and with a small event, it works, but with an event this size and two floors to manage, I think a FOH person makes sense and will keep me from losing my mind. Any suggestions, thoughts or comments? Thanks!