The cost of hiring a waiter depends on the agreed wage, service fee, number of people and paid hours. At Copenhagen Staff, the service fee is one part of the price. It is not the employee's wage or the total hourly cost.
This guide explains our calculation and the practical details to prepare before requesting waiters in Copenhagen. For the current estimate, including any applicable dated offer, use the staffing calculator.
The four parts of the price
Our calculation shows these amounts separately:
- Staff wages: the hourly wage used for the assignment. The booking calculator starts with DKK170 per hour; the final wage and arrangement are confirmed in the quote.
- Service fee: the charge for providing and coordinating the staff.
- Holiday pay: calculated at 12.5% of the wages in our pricing model.
- VAT: calculated at 25% of wages, holiday pay and service fees together.
Normal service fees are DKK80 per staff-hour for standard roles with fewer than ten people, DKK65 for standard roles when the booking has ten or more people, and DKK95 for specialist roles. A head waiter is a specialist role; an ordinary waiter is a standard role. Any eligible dated offer is handled in the calculator. The pricing page explains the current terms.
A worked example
Suppose you need two standard waiters for six hours each. This example uses the calculator's DKK170 default wage and a DKK80 service fee:
| Item | Calculation | Amount |
|---|---|---|
| Wages | 2 × 6 × DKK170 | DKK2,040.00 |
| Service fees | 2 × 6 × DKK80 | DKK960.00 |
| Holiday pay | 12.5% of DKK2,040 | DKK255.00 |
| Subtotal before VAT | Wages + fees + holiday pay | DKK3,255.00 |
| VAT | 25% of DKK3,255 | DKK813.75 |
| Total including VAT | DKK4,068.75 |
The DKK960 service fee alone would therefore be an incomplete budget. This is an illustrative calculation, not a confirmed quote or a claim about the price of every waiter in Copenhagen. Changes to wages, roles, hours or team size change the result.
Count the whole shift
Guest arrival and departure do not necessarily match the staff's working hours. A waiter may need to help set tables, attend a briefing, receive drinks, clear service areas and hand the venue back.
Write down what needs doing before guests arrive, during each part of the event and after service finishes. Discuss those tasks with the venue and caterer so the same work is not omitted or booked twice.
Our booking form uses a minimum four-hour shift and supports shifts up to thirteen hours. Events outside that pattern should be discussed with the team. If an evening crosses midnight, give both the start and finish times clearly.
Choose the team around the service
Guest count is useful, but it does not determine staffing on its own. A seated dinner with several simultaneous courses differs from a buffet or a standing reception. Distance between kitchen and tables, stairs, drinks service, clearing arrangements and the venue's own team all affect the work.
Describe the menu and schedule before choosing a fixed staff-to-guest ratio. You may need waiters, runners and a lead with different responsibilities. A separate bar team can also change how much drinks service the waiters handle.
For a larger company celebration, our company-party waiter guide explains how to turn that information into a staffing brief.
Compare quotes on the same basis
Ask each supplier which amounts include VAT, how many paid hours are assumed and what work each role covers. Compare the total for the same assignment, rather than comparing a service fee with another supplier's complete hourly price.
Check cancellation and payment terms in the actual agreement. Discuss clothing, equipment, travel arrangements and any unusual requirement before accepting the quote. Do not assume a reduced rate or an extra charge applies because an event is on a particular day.
Copenhagen Staff's current pricing information states that there is no additional service fee for evening, weekend or urgent bookings. Availability and the final arrangement still need confirmation.
Request an estimate
Prepare the address, guest count, service format, roles, dates and start/end times. Include the venue's existing staffing and a named contact. The booking form shows a calculation as you enter the assignment; a coordinator reviews the enquiry before confirmation.
For a complicated schedule or an urgent gap, contact the team. A clear brief makes it easier to give a useful answer and agree the right team.
