Lineup Staffing

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About

Avrom Malina grew up around the Country Club in the 50's and 60's, a place his father worked hard to be a part of. When Mr. Malina wasn't out playing golf, he started picking up on a gap in the market that nobody was filling. So in the spirit of giving back to his community, he began bringing in talented, energetic people to work the Club's many events. That's how Lineup got its start. Our bookers are the ones who connect you with the staff you're looking for, and that's really where the magic happens. Our talent bookers, will reach out to go through your event details, working alongside our dedicated sales team to make sure your Lineup is set and ready when the big day arrives. Our mission: the best way to create positive change is to be positive change.

Overview

Hired 4 times

Background checked

13 employees

7 years in business

Business hours

This pro hasn't listed their business hours.

Payment methods

This pro accepts payments via Credit card, PayPal, Venmo, and Zelle.

Social media

Facebook, Instagram

Services offered

Beverage types

Beer

Liquor / mixed drinks

Wine

Non-alcoholic beverages

Event type

Wedding reception

Birthday party

Special occasion

Cocktail party

Event vibe

Low key / casual

Formal / elegant

Upbeat / lively

Club scene

Projects and media

Reviews

Customers rated this pro highly for professionalism, work quality, and punctuality.

Exceptional 5.0

9 reviews

5

100%

4

0%

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Read reviews that mention:

Henry A.

May 17, 2026

•

From Google

Dee D.

May 17, 2026

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From Google

Listen. I been in this catering game for four years now and finding good help been the hardest part of running my business. I'm talking servers who show up late, dishwashers who don't wanna wash, bartenders who can't pour. I was bout to lose my mind tryna staff a 200 person wedding last summer when somebody put me on to Lineup Staffing.Y'all. Game changer.I called em kinda last minute, like a real catering emergency, and they ain't even flinch. Got me four servers and two dishwashers, all of em showed up early, in proper black and whites, ready to work. No attitude, no standing around on they phone, no me having to babysit grown folks. They moved like they been with my company for years.What I appreciate the most is they actually listen to what kinda event you running. Soul food catering ain't the same as plating up little fancy hors d'oeuvres at a gala. My events got energy, got family, got aunties asking for to go plates. The staff Lineup sent understood the vibe and rolled with it.Pricing fair too. I ain't gone lie, I was nervous bout the cost cause I'm still a small business out a van, but it worked out where I could actually pay folks right and still make my money. Booking process easy, they communicate, and if something come up they on it.I been using Lineup for every event over 50 people since then. Birthdays, repasts, corporate lunches, all of it. They my staffing plug now, period.If you a caterer, event planner, or anybody who need real workers who actually work, stop playing and call Lineup Staffing. Y'all saved my whole operation.

Angela L.

2 weeks ago

•

Hired on Thumbtack

Details: Wedding • 51 - 100 guests

Event Help and Wait Staff

Laureen C.

4 weeks ago

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Hired on Thumbtack

Great communication with LineUp and the professional they sent worked out so great for our party. He was prompt, so helpful and a pleasure to have around! Thank you!

Details: Birthday party • 51 - 100 guests

Lineup Staffing's reply

Thank you so much, Laureen! It was a pleasure working with you and we're so glad the party went well. Your communication made everything easy on our end too. Hope to work with you again soon, and please don't hesitate to reach out for anything you have coming up!

Event Help and Wait Staff

Brad S.

May 21, 2026

•

From Google

Been running our warehouse here in Gardena for about six years and feeding the crew on company lunch days has always been a headache. We do a buffet for holidays and when we hit production for around 140 guys and gals on the floor, and I needed actual people to serve it, keep the line moving, refill trays, handle drinks, the whole deal. We tried letting the team self serve a couple times and it was chaos. Food everywhere, line backed up to the loading dock, lunch break ran 30 minutes long.Decided to hire some staff out and honestly I wasn't expecting much. They showed up early, dressed clean, ready to go. I walked them through where the chafing dishes were, pointed at the drink station, and they took it from there. Didn't have to babysit anyone. My crew got through the line in maybe 20 minutes flat, which used to take us close to an hour.Best part was they cleaned up after. I didn't have to send anyone back into the break room to deal with trash bags and wiped down tables. That alone is worth the money to me because my floor leads were always the ones stuck doing it before.One of the servers was pretty quiet, barely said two words to the crew, but whatever. Food got out, my people ate, nobody complained. The other two were friendly enough and the older lady even joked around with some of the guys.Pricing was fair. Nothing wild. I'll be calling them back next month for sure. If you run a warehouse or any kind of operation with a real lunch crowd, save yourself the trouble and just hire it out. Wish I had done it years ago

Credentials

Background Check

John De May

FAQs

What should the customer know about your pricing (e.g., discounts, fees)?
Staffing is billed hourly, per person, with a [4]-hour minimum per staff member. Rates vary by role: servers and bar backs start at $45/hr, bartenders at $45/hr. Every quote is flat and all-inclusive for the hours booked. What's included: certified staff (ServSafe, TIPS/RBS), black-tie or event-appropriate uniform. Gratuity is never required and never added automatically. If your guests tip, it goes directly to the staff.
What is your typical process for working with a new customer?
1. Quick intake. Message our booking team with your date, start and end time, venue address, guest count, and what you need, such as passed hors d'oeuvres, plated dinner, buffet, bar only, or a mix. If you're not sure how many staff you need, just give our booking team the guest count and event style and we'll recommend a number. 2. Same-day quote. We'll send a flat, all-inclusive quote for the hours booked, with staff count and roles broken out. No back-and-forth pricing games. 3. Lock the date. Payment in full confirms your booking and reserves your staff for that date. You'll receive a written confirmation of your booking shortly after. 4. Pre-event details. About a week out, we confirm the timeline, uniform preference, parking and load-in instructions, whether you're providing food for staff, and who your day-of point of contact is. If your caterer or venue coordinator needs to reach us, you'll have a dedicated booking team member as your point of contact. 5. Event day. Staff arrive early in full uniform, ready to work. Everyone is ServSafe certified, and bartenders hold current TIPS or RBS alcohol certification. One person on the team is designated lead, so you're giving direction to one person, not five. 6. After. Our booking team will follow up for a performance review of your staff.
What education and/or training do you have that relates to your work?
Our staff come from high-end restaurant, bar, and banquet backgrounds, with hands-on experience in fine dining service, wine and beverage knowledge, and large-scale event execution. Every team member is ServSafe certified in food handling, and all bartenders hold current TIPS or RBS alcohol service certification. We select staff based on where they've trained and worked, so the person pouring wine at your event has done it in rooms where the standard is high.