The roles we cover
Front of house. Waiters, runners, hosts, bar staff, baristas, bar backs.
Back of house. Chefs at every level from commis to head chef, kitchen porters, prep, wash-up.
Housekeeping and hotel cover. Room attendants, floor supervisors, public area, night porters.
Event crew. Silver service, canape and drinks staff, event bar, supervisors.
Whole team. New openings, relaunches, banqueting peaks, one-off events where you need the full floor at once.
Rates depend on the role, the notice and the hours. Tell us what you need and you will have a real rate the same day. We do not publish rates because a Tuesday breakfast KP and a Saturday night senior waiter are not the same job.
How fast is four hours, honestly
Four hours is what we can usually do in central London on a weekday if you ring us before midday. It is what happens most of the time, not what we promise on a wall.
Same-day cover is a rescue. Two days out is a match. A week out and we can send someone who has worked your style of service before and will want to come back. Two weeks out for an event team and we can pick the people you will want to book every time.
Outside zone one, add travel to the timing. We will tell you honestly on the phone what is realistic. If we cannot cover it, you will hear that straight away rather than at six o'clock.
What vetting actually means
This is the thing most agency sites bury and the thing that matters most, because it is why our people turn up ready and a gig platform's people often do not.
We interview everyone in person. Not a form, not a phone screen. We sit with them, we ask what services they have worked, what happens when a table complains, what happens when the kitchen prints for a section that has walked. People who cannot answer do not go on the list.
We check right to work before anyone is on the books. Passport or share code, in the room, filed. If we cannot verify it, we do not send them.
We take references from previous venues. Not from a friend, from a chef or a manager who has worked with them on a real service.
We put them through a trial where the role calls for it. Section leads and senior chefs work a trial shift with us before they work one at yours.
We drop the ones who do not turn up. Twice, quietly and without argument. This is the single reason our clients stop shopping around, and it is the thing a gig platform structurally cannot do.
