Maître d'hôtel for a seated dinner: how many and what price

Seated company dinner: 1 maître d'hôtel per 10 to 25 guests. Ratios by headcount, who does what, €250 excl. VAT for 6 hours at L'Écrin Traiteur.

For a seated company dinner, allow 1 maître d'hôtel per 10 to 25 guests, and 1 per 10 to 15 if the meal has several plated courses. At L'Écrin Traiteur, a maître d'hôtel costs €250 excl. VAT for 6 hours, set-up and clearing included. Here is how to work out the number of staff and the budget.

How many maîtres d'hôtel for a seated dinner?

Seated guests	Service staff	Service budget excl. VAT (€250 per 6 h)	Per guest
30	2 to 3	€500 to €750	€16.67 to €25.00
50	3 to 5	€750 to €1,250	€15.00 to €25.00
100	4 to 10	€1,000 to €2,500	€10.00 to €25.00

These benchmarks come from caterers and service agencies. They give an order of magnitude that your caterer adjusts to your venue. Always plan at least two people: one serves, the other plates and clears. The guide how many maîtres d'hôtel for a company event sets out the ratios for cocktail receptions and buffets.

What changes the number of service staff?

The number of courses: a three-course meal takes more trips than a single dish, hence the range of 1 per 10 to 15.
The crockery: hard crockery has to be laid and cleared; disposable crockery lightens the service.
The service style: plated, served at table, or sharing dishes do not take the same number of hands.
The venue: two floors, a long walk from the kitchen or a single lift all raise the need.
The duration: count the set-up before the guests arrive and the clearing after dinner.

What does the maître d'hôtel do during the dinner?

Before: checks the set-up, the table plan and the access to the kitchen, then assigns the team.
During: keeps the timing between courses, liaises with the kitchen and handles the unexpected (diets, latecomers).
After: organises the clearing, the packing up and putting the venue back in order.

The waiter carries out; the maître d'hôtel coordinates. Many caterers call all their service staff "maître d'hôtel": look at the quote to see what the term covers and how many hours are counted.

How much does the service of a seated dinner cost?

In Paris, service is generally charged at €30 to €50 an hour, often with a minimum of 3 or 4 hours. At L'Écrin Traiteur, a maître d'hôtel costs €250 excl. VAT for 6 hours. For 40 guests with 3 service staff, the service comes to €750 excl. VAT, that is €18.75 excl. VAT per guest, on top of the menu.

What can you serve at table with L'Écrin Traiteur?

Service is added to a sharing menu, a cocktail reception or a bespoke reception. State in your quote request the number of guests, the format and the duration: we propose the right number of maîtres d'hôtel, within 24 hours.

L'Écrin Traiteur prices, October 2026, in euros excluding VAT. Calculation: products plus one delivery at €29 excl. VAT, Paris and nearby towns. Minimum order €50 excl. VAT.

Ratios: caterers and service agencies (Acteur Fête, Bonnaire Traiteur, Firmin Traiteur, RS Traiteur, MyTraiteur), consulted on 17 October 2026.

Frequently asked questions about the maître d'hôtel for a seated dinner

How many maîtres d'hôtel for a seated dinner of 50 people?

3 to 5 service staff, depending on the number of courses and the crockery. At €250 excl. VAT per maître d'hôtel for 6 hours, that comes to €750 to €1,250 excl. VAT.

What ratio for a seated meal with several courses?

One maître d'hôtel per 10 to 15 guests for a full meal with several courses, and 1 per 10 to 25 guests more generally. The more courses, hard crockery and plated service, the more staff are needed.

How much does a maître d'hôtel cost for a dinner?

In Paris, service is generally charged at €30 to €50 an hour. At L'Écrin Traiteur, a maître d'hôtel costs €250 excl. VAT for a 6-hour service, set-up and clearing included.

What is the difference between a maître d'hôtel and a waiter?

The waiter carries out the service; the maître d'hôtel coordinates the team, keeps to the timing and liaises with the kitchen and the organiser. Many caterers call all their service staff "maître d'hôtel": check what the term covers on the quote.

Should set-up be counted in the service hours?

Yes. Count the set-up before the guests arrive and the clearing after dinner. A three-hour evening often takes six hours of presence.

What should I provide for a seated dinner?

A table plan, space to plate the dishes, a water point or access to a back kitchen if possible, and the list of dietary requirements. Mention these when you ask for a quote.