Co2 levels on draft beers

I help manage a local bar, and we have issues from time to time pouring different beers (mostly the Belgian beers). Could anyone give me some advice on what level I should keep the Co2 at for different styles?

Here's a calculator that's really for bottle priming. But near the top of it, there's a dropdown box that shows recommended CO2 volumes for most styles.

http://hbd.org/cgi-bin/recipator/recipator/carbonation.html

Thanks man, that's awesome.

I'd ask the distributor for this information. While there are guides that will put you in the right ballpark for a given style, many brewers have pretty specific recommendations for their beers.

Thanks for the advice!