How to manage event staffing when the guest count keeps changing

Event staffing is where just bring one more person sounds simple until the labor cost eats the job. I have worked small banquets where the guest count changed three times in the same week, and the hardest part was not the food. It was deciding how many people to schedule without ending up short at service or overstaffed during cleanup. I try to separate headcount from service style first. A 60-pe…