I am planning a seated plated dinner for 160 people. I talked to three reputable catering companies in my city, and I got quoted for 9 servers, 13 servers, and 16 servers for the same 160 people (16 tables of 10). They all say their number is the appropriate number.
Obviously, 16 servers would serve dinner faster and refill wine and water glasses quicker than having 9 servers, but what would be the level of servers required to get service speed and attentiveness for say, Morton's Steak (using this as an example since it's a recognizable name)? Or for guests to NOT feel that the service was slow at the event, what would be the minimum number? Thanks.