What we hear on every first call.

Most hospitality and administrative roles get a shortlist within 48 hours of the intake call. Harvest crews and event teams are usually confirmed within a week, and faster in season when standby crews are already vetted.

Temporary and seasonal staffing is a simple hourly bill rate that includes wages, payroll taxes, workers’ compensation and our fee. Direct hire is a flat placement fee with a 90-day replacement guarantee. We quote both on the first call, and there is no charge until someone works a shift or accepts an offer.

Temporary covers a defined need, from one event to a few weeks of leave coverage. Seasonal is temporary work planned around harvest, wedding season or holiday shipping. Temp-to-hire lets you work with someone before offering them a permanent role. Direct hire means we recruit and screen, and the person joins your payroll from day one.

Temporary and seasonal placements are Napa Staff W-2 employees. We handle payroll, payroll taxes, workers’ compensation, I-9 verification and California wage and hour compliance. Direct hires join your payroll from day one.

No. One bartender for one evening is a real request, and so is a forty-person banquet team for a season. Direct hire has no minimum either; the placement fee is the only cost.

For temporary staff, tell us during the first shift and we replace them, and you are not billed for a shift you had to send home. For direct hires, if the person leaves or is let go within 90 days we find a replacement at no additional fee.

Often, yes. In season we keep vetted standby crews for events and harvest, and we pick up the phone for the Friday call. The more notice we have, the more choice you get, so two weeks is comfortable and 48 hours is possible.

Yes. Crush pad crews, cellar hands, harvest interns, night-shift sorters, lab technicians and forklift-certified operators, from August through November. Wineries that book in June or July get first pick of returning crews.

Event and banquet staff arrive in black-and-whites unless you specify a uniform. For tasting rooms, hotels and kitchens we brief every placement on your dress code before their first shift.

Where the role requires it, yes. We verify California Responsible Beverage Service (RBS) certification for anyone serving alcohol, food handler cards for kitchen and service staff, and forklift certification for cellar and warehouse operators before day one.

Join Torre.ai, our partner network, and create a free profile with your experience, availability and the roles you want. Napa Staff finds people for Napa County roles through Torre.ai. When your profile fits an opening, we reach out and meet you in person before placing you.

Temporary and seasonal staff are Napa Staff W-2 employees, paid weekly by direct deposit, with workers’ compensation coverage. Direct hires are paid by the employer from day one.

Yes. Many of our people move with the calendar: harvest in the fall, holiday shipping in winter, weddings and tasting rooms in spring and summer. Weekend-only and evening-only schedules are common.

Not for every role. Setup crews, pick-and-pack and harvest sorting welcome first-timers who are reliable and ready to work. Serving, bartending, cooking, front desk and cellar roles need relevant experience, and we can help you get certifications like RBS or a food handler card.

Never. Employers pay for our service. You never pay a fee to be placed, and creating a Torre.ai profile is free.

All of Napa County: Napa, St. Helena, Yountville, Calistoga, Rutherford, Oakville, American Canyon, Carneros, Angwin and Pope Valley. We also place in Sonoma Valley on request.

We are local and we work in person. Every candidate is interviewed face to face and reference-checked, and you deal with one person from the first call to the first shift. We know the difference between a Friday in Yountville and a Tuesday in Calistoga because this valley is home, and we work in English and Spanish.