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Six bartenders and waiters in white shirts and bow ties standing under festoon lights at a night-time party
Waitstaff

Good service is quiet service

Waiters, bartenders and event crew from Greyton, trained by Eddie and briefed for every event. Your guests feel looked after. They hardly notice how.
01What we do

A full front-of-house team, from one phone call

Weddings, birthdays, anniversaries, corporate days, memorial teas and village festivals. Whatever the occasion, the job is the same: make guests feel welcome, keep food and drink moving, and leave the hosts free to enjoy it.

We work alongside your caterer, planner and venue, and we can run everything on the floor or simply fill the gaps in a team you already have.

Five waiters in black standing in a hall with fairy-lit beams and chandeliers
02The roles

Six roles, one team

  1. 01

    Waiters

    Table service, done properly

    Plated dinners, family-style feasts and buffets. Courses cleared together, glasses topped up before anyone has to ask, and a calm room from the first toast to dessert.

    A waitress in a white shirt and bow tie offering canapés to guests on the lawn
  2. 02

    Canapé and tray service

    Looked after from the moment they arrive

    Welcome drinks and canapés carried through the crowd, so nobody queues and nobody is missed. Ideal for ceremonies, drinks receptions and standing parties.

    A smiling waitress carrying a tray of rosé past a barrel bar
  3. 03

    Bartenders

    Quick, neat and friendly

    Pouring, mixing and keeping the bar moving, with a proper eye on responsible service. In white shirts and bow ties, or all black for an evening do.

    Two bartenders in bow ties pouring drinks at a wooden bar under a lace tent
  4. 04

    Event captain

    One person who owns the floor

    Your captain works with your planner, caterer and venue, runs the briefing and keeps every shift on time. On most weddings that person is Eddie himself.

    Eddie in a black uniform at dusk in front of a lit glass pavilion
  5. 05

    Scullery and clearing

    The work guests never see

    Glasses washed and back in circulation, tables cleared between courses, bins emptied and the kitchen kept moving. Guests never see it, but they notice when it's missing.

    Four staff holding round serving trays in a stone hall with chandeliers
  6. 06

    Set-up and pack-down

    Ready before the first guest, gone after the last

    Tables, chairs, bars and glassware set out before the doors open, and packed away after everyone has gone home. You wake up to a tidy venue.

    Five staff behind a white-clothed table lined with rows of wine glasses and juice dispensers
03Service styles

However you'd like it served

Plated

Every guest served at the table, course by course.

Family-style

Shared platters down the table, cleared and refilled.

Buffet

Stations kept full and tidy, tables cleared as guests eat.

Canapés

Trays through the crowd, drinks in the other hand.

Cocktail party

Standing reception with bar and roaming service.

04The GWS standard

What you can count on, every time

Two bartenders in bow ties pouring drinks at a wooden bar under a lace tent

Dressed for the occasion

White shirts, black bow ties and aprons for a classic look, or all black for evening. Pressed, matching and wearing our brass name badges, so guests know who to ask.

Briefed before the doors open

Every event starts with a walk-through: running order, table plan, speeches, dietary notes and where the ice lives. Nobody on our team is guessing.

Local and early

Our team lives in and around Greyton. No long drives out from the city and no late arrivals. We are set up and waiting before your guests pull in.

Trained by Eddie

New staff work alongside experienced hands before they run a station. The standard is Eddie's, and he is on the floor at most of our events to keep it.

05Staffing guide

How many staff will you need?

A starting point, not a rule. The venue layout, the number of courses and how far the kitchen is from the tables all change the numbers. The planner works it out for you, and your quote confirms it.

Work out my numbers
Guide to staff numbers by service style
ServiceGuide
Plated dinner1 per 10 guests
Family-style1 per 12 guests
Buffet1 per 20 guests
Canapés and standing1 per 25 guests
Cocktail party1 per 30 guests
Bartenders1 per 50 guests
Event captain1 for 50 guests or more
06Questions

Asked often

How many staff will we need?

It depends on the style of service more than the guest count. Use the guide on this page for a starting point; your quote will confirm the numbers after we know the venue and running order.

What do your staff wear?

White shirts, black bow ties, black trousers and aprons for a classic look, or all black for evening events. Everyone wears a GWS name badge. If you have a colour theme, ask us.

Do you bring a supervisor?

Every event over about fifty guests gets an event captain, and Eddie runs the floor at most weddings himself.

Do you stay for the clean-up?

Yes. Clearing, washing glasses and packing down are part of the job. We leave when the venue is tidy.

Can your staff serve alcohol at our own bar?

Yes. Our bartenders can run a bar you have stocked yourself, as long as the venue and licensing allow it.

Plan your event

Tell us about your guests

Tell us a little about it and Eddie will come back to you with a plan and a written quote. We reply to most enquiries within one working day.

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