The bench

Three roles. Three separate benches.

A good waiter is not automatically a good bartender, and neither of them is automatically a supervisor. We vet for each role separately and we do not pretend one person covers all three.

Waiting staff

Service at table, canapés and drinks on trays, clearing and resetting. The role most bookings are built around.

Our waiting staff arrive knowing the run of the day, not just the start time. They can carry three plates, pour wine without a towel-flourish, clear quietly during speeches and reset a room between courses without being chased.

What that covers

Silver service and plated service
Canapé and drinks trays
Table setting, clearing and resetting
Guest-facing questions handled without fetching a manager

Bar staff & mixologists

Bar setup and service, wine and beer, cocktails to a list or built to spec. Trained, not improvised.

Bar is where a badly-staffed event becomes visible fastest: one slow server and you have a queue that lasts all night. Our bar staff set up, work clean, pace a service and break down properly at the end. Mixologists are booked as a separate, higher-rated role.

What that covers

Bar build, stock and breakdown
Wine, beer and spirits service
Cocktails to an agreed list
Challenge 25 and licensing awareness

Event supervisors & floor managers

One person who owns the floor, briefs the team and talks to you — so you are not managing agency staff yourself.

A supervisor is the difference between hiring people and hiring a team. They take the brief, allocate sections, hold the timings, and handle the small problems before they reach you. On larger bookings we would usually recommend one supervisor per eight to ten staff.

What that covers

Takes the brief and runs the team from it
Section allocation and timing management
Single point of contact on the day
Problem-solving before it reaches you or the client

Not yet on the roster

Chefs & kitchen porters

Chefs are not waiting staff with knives. They are a separate bench, vetted differently, and we would rather tell you honestly what we can cover than take a booking we cannot staff properly.

We are building the front-of-house bench properly before we open a kitchen one. If you need kitchen cover, ask — we will either help or tell you we cannot, and we will not string you along in between.

Ask about kitchen staff

Before every single shift

Nobody should be learning your event at the door.

Every member of staff gets the venue, the access point, the start time, the finish time, the dress code, the service style, the name of their supervisor and the run of play — before they leave home. It is the cheapest quality control there is, and the reason most agency staff seem vague on arrival is simply that nobody told them anything.

The full vetting process

Assignment brief

Venue & accessWhere to arrive, and which door
On siteTime, and who to report to
Dress codeExactly as the client specified
Service stylePlated, silver, canapé, bar
Run of playTimings that must not slip
Client notesAnything you have told us matters

Worth being clear about

What we do not do.

Being precise about the edges of the offer saves everybody a wasted phone call.

Catering. No food, no menus, no kitchen. We are a staffing business, not a caterer.
Equipment hire. No crockery, glassware, linen or furniture. Your caterer or venue covers this.
Event planning or styling. We supply the people who deliver the plan; we do not write it.
Security or door staff. A licensed trade with its own requirements. Use an SIA-registered supplier.

Next step

Not sure what you need?

Tell us guest numbers and service style and we will tell you the team we would send — including when that is fewer people than you asked for. Or call 020 7946 0000.

Tell us what you need How we vet

Or call 020 7946 0000. Someone answers 8am–8pm, seven days a week.