When a complete change of seating is desired, the concept should be discussed and negotiated at the earliest planning meetings. Extra demands on both the serving and kitchen staffs, often resulting in additional expenses, need to be addressed fully.

It should be pointed out that while a number of bailliages like this concept, there are others that do not embrace it, feeling that the intermission which is required causes an unwelcome break in the continuity of the dinner, both for the kitchen staff and for the guests.

Dessert service in a separate venue

Dessert buffets lend themselves particularly well to this concept.

Serving dessert in a different venue provides several advantages:

Informal seating usually prevails, and there is the opportunity to sit with different people.

If some bailliage members need to leave early, or choose to retire to another area to smoke, their presence is less missed.

While setting new tables is obviously additional work for one’s hosts, at least the hosts are able to clear the original tables sooner.

Cigars and after-dinner libations

Increasingly professional establishments are providing special areas for cigar smoking. If cigar smoking and the serving of digestifs or other after-dinner libations are part of the evening’s program, a comfortable adjacent area for those wishing to partake only of the digestifs must be provided.