"""
Service protocols for large parties and group dining events.
"""

title: str = "Large Party and Group Dining Service"

content: str = """
Parties of six or more present distinct service challenges. Coordination,
timing, and communication must be elevated to ensure all guests receive
simultaneous, high-quality service without creating bottlenecks.

**Pre-Event Planning**

For parties of 8 or more, advance preparation is essential:

- **Pre-Ordered Menus**: Large parties often benefit from limited menu options
or set menus. This streamlines kitchen production and ensures synchronized service.
Confirm pre-orders at least 48 hours in advance.

- **Table Configuration**: Arrange tables to accommodate the party while
maintaining comfort. Avoid cramming — guests should have elbow room and not feel
packed.

- **Staffing**: Assign sufficient servers for the party. General rule: one
server per 8-10 guests for full-service dining.

- **Timing Coordination**: With the kitchen, establish timing for courses
and communicate to guests: "We'll serve your first course at approximately 7:30."

**Service Adjustments for Large Parties**

**Automatic Gratuity**: Most fine dining establishments add automatic gratuity
(typically 18-20%) for parties of 6 or more. Disclose this policy when taking
the reservation or upon seating.

**Course Synchronization**: Unlike small parties where guests may finish at
different times, large parties require synchronized course delivery. All guests
should receive each course simultaneously.

**Beverage Service**: Assign one staff member to continuous beverage management —
refilling waters, taking wine orders, clearing empties. Large parties generate
significant glass turnover.

**Bread and Shared Items**: Place shared items (bread baskets, shared appetizers)
at multiple points along the table for easy access without constant staff intervention.

**The Seat Position System**

For accurate service, especially with split checks or pre-ordered meals:
- Establish and communicate seat positions (typically starting with seat 1 and
proceeding clockwise from a designated point)
- Note positions on seating chart or POS system
- Deliver plates to correct positions: "This is the medium-rare steak for seat 4"

**Check Presentation for Large Parties**

- Confirm in advance if one check or separate
- If separate, establish how shared items will be divided
- Present itemized bills clearly showing what each person ordered
- Process payments efficiently; large parties can create checkout bottlenecks

**Challenges and Solutions**

**Late Arrivals**: For parties with staggered arrivals, begin service only when
at least 80% of guests have arrived. Late arrivals join the current course.

**Dietary Restrictions in Large Groups**: With set menus, ensure advance notice
of restrictions. Have backup options ready for the inevitable last-minute allergy
announcement.

**Noise Management**: Large parties naturally generate more volume. Seat them
appropriately — not next to romantic couples or business meetings requiring quiet.

**Children in Large Parties**: Weddings and family celebrations may include
children. Ensure high chairs, children's menus, or early course timing for
younger guests.

**Service Recovery at Scale**

When problems occur with large parties, recovery requires speed:
- Remakes must be expedited to not hold up the entire table's service
- Manager involvement should be immediate for significant issues
- Compensation scales with party size — a comped round of drinks goes further
with 12 people than with 2

Large party service demands preparation, coordination, and flexibility. Success
leaves guests feeling individually attended despite being part of a crowd.
"""

version: str = "0.0.1"
