It's always exciting to remake a cake. From a purely 'numbers and time' point of view, it is very economical because you already know mentally what needs more time, where you can save time and how you can achieve everything in less time.
It also gave me more experience in portioning. Because a taller tier cake means you don't need the cake to be as large is diameter as the additional height makes up for it. This is still something relatively new to me (yet it is so logical). I guess coming from a hostess' point of view, I always want to ensure that there is slightly more than enough rather than "just enough". This translates to cake sizes. And I also want to be fair from a pricing perspective. So these days, when I have customers asking for a quote, I always ask how many serves required. If they ask for 30, then I try to cater for 35. If they are for 35, then I try to cater for 40. Of course, sometimes it is not so simple with the tiered and larger cakes.
It's always very interesting to do your own research on this. It depends on the person cutting the cake, the sharpness of the knife. The general consensus is that a coffee (finger) slice is 1" x 1" x 4" and a dessert (party) slice is 1" x 2" x 4". Great to keep in mind for your next occasion.
And if you're a bit like me and aspire to be something along the lines of Hostess with the Mostess (Yes, I think she actually exists), then Pintrest is a great place and guide to how many portions of different types of foods and drinks you should have. I've learnt over the years that... Less really is more. Unless you want to try making all these things because otherwise you won't have the chance to or time to or just want to show off your amazing kitchen skills. Then it's a good idea to ask your guests to bring tupperware ;)
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