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DesFIP -> RE: Formal/ High Protocol dinners (2/4/2008 7:17:01 AM)
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You can't have each submissive serving their own dominant. There simply won't be room enough for all of them to walk in and out of the room with plates at the same time.
The best advice I can offer is go to the top French restaurant in your city and order the tasting dinner. And take notes on the number of courses, the number of plates and silverware and crystal needed. How often the server comes to your table to fill water glasses, refill wine glasses, crumb the table before dessert, as well as bringing food and removing plates, and just walking by to see if you need anything without interrupting you in any way. In addition you will need starched linens, the knowledge of how to fold napkins decoratively, how to carve vegetables in uniform and decorative pieces. Plus small muslin bags to wrap lemon halves in, chop frills if serving chops.
And one of the hardest things to find is someone who can carve well. To learn how to carve requires a great deal of practice. Residn yourself to buying and cooking a standing rib roast or turkey daily for a month to gain carving skills. You can get a jump start on it by paying the above mentioned restaurateur to give you carving lessons, if he'll agree.
Renting tables, china, silverware, crystal, linens is possible but pricey. Price all of this out ahead of time and make sure every one will share in the cost if you can't float it.
And make sure the details are known to all at the time of invitation. You don't want someone coming in and being upset that they are separated from their partners for five hours. Plus you need kitchen space large enough not just for all the workers but also to feed the staff. Or do you expect them to work at the pace required without food and water all evening?
And clean up could take longer than expected so submissives should arrive separately from their dominants, arriving earlier and leaving later. Which also needs to be communicated ahead of time.
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