The Banquet Host

You think in seating plans. An evening has a shape: a reception, a seating time, a speech between courses, coffee in another room. You are happy to hire eight people if it means nobody notices the service, and you are right to be.

Editor’s tip: Hire the maître d’ first and let them tell you the staff count. Hot cabinets in a plating room near the table are the difference between a great banquet and a lukewarm one.