In large-scale evening banquet events, there's often a concept called "service ratio."
To ensure the guests' experience, the ratio of "waitstaff to guests" is typically controlled at "1:8," and it should never exceed "1:12" at the minimum.
This means ensuring at least one dedicated staff member for every eight guests. If there is only one waitstaff for more than twelve guests, the guests' experience will be greatly diminished.
In the usual banquet scenes we commonly attend, such as weddings, the number of waitstaff often doesn't meet this ratio. In most star-rated hotels, except for when dishes are served, one waitstaff is responsible for a specific area and has to handle several tables alone.
More often, even in these situations, you might look up and not find a waitstaff anywhere...
Zhou Wang's event today is a high-end banquet, so such low-level situations are naturally impossible.
